@article{1441041,
      author = {Nair, Kodoth Prabhakaran.},
      url = {http://library.usi.edu/record/1441041},
      title = {Minor spices and condiments : global economic potential /},
      publisher = {Springer,},
      abstract = {Spices can be classified as major spices, like Black  pepper, Cardamom, Turmeric, Ginger etc, and minor spices  and condiments, and tree spices. This book will discuss  exclusively minor spices and condiments. Spices constitute  a very important group of agricultural products, which,  since antiquity, have been considered indispensable in the  culinary art of flavoring foods. The history of spices is  very much entwined with the history of mankind. And, some  spice crops like Black pepper predominates in the family of  spices. In fact, colloquially, it is called King of spices  and, another, Cardamom, is called the Queen of spices.  There is worthwhile amount of published work, on these in  addition to Turmeric and Ginger. Both ISO (International  Organization for Standardization) and ISI (Indian Standards  Institution) (now BIS (Bureau of Indian Standards)) experts  concluded, after considerable deliberations, that there is  no clear-cut division between spices and condiments, and,  as such, they have been clubbed together. The term Spices  and Condiments applies to such natural plant or vegetable  products or mixtures, thereof, used in whole or ground  form, mainly for imparting flavor, aroma and piquancy to  foods and also for seasoning of foods and beverages like  soups etc. A detailed survey of published literature proves  that there are a number of minor spices, which have  tremendous commercial potential, globally. And, an  authentic book on these will not only serve as an important  guide to the academic community, but, also provide a fillip  to industry involved in value addition.},
      doi = {https://doi.org/10.1007/978-3-030-82246-0},
      recid = {1441041},
      pages = {1 online resource},
      address = {Cham, Switzerland :},
      year = {2021},
}