A compendium of unique and rare spices : global economic potential / Kodoth Prabhakaran Nair.
Nair, Kodoth Prabhakaran, author.
2023
TP420
Available Online

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Title A compendium of unique and rare spices : global economic potential / Kodoth Prabhakaran Nair.
Author Nair, Kodoth Prabhakaran, author.
ISBN 9783031202490 (electronic bk.)
303120249X (electronic bk.)
9783031202483 (print)
3031202481
DOI https://doi.org/10.1007/978-3-031-20249-0
Published Cham : Springer, 2023.
Language English
Description 1 online resource (ix, 141 pages) : illustrations (some color)
Item Number 10.1007/978-3-031-20249-0 doi
Call Number TP420
Dewey Decimal Classification 664/.53
Summary This book is a compendium of rare and unique spices, which have been least researched but hold immense economic potential on a global scale. They are Aniseed, Shallot, Saffron, Caraway or Siah Zira, European or Indian Dill, Poppy, Star Anise and Japanese Star Anise, Sage, Savory, Tarragon, Thyme, Calamus or Sweet Flag, Horse Radish, Galangal, and Long Pepper or Pipli. Some of these are seed spices and others, like Saffron, are grown in the hills of Jammu and Srinagar, India and have varied uses, ranging from being very popular food flavorants to being used for religious purposes. Even within India, the country of the origin for most of the spices listed, many Indians are simply unaware of their immense economic potential. This is also the case with other countries, like Iran, where some spices, like Saffron, is widely used as a food flavorant. The book aims to be a unique compendium of these rare and unique spices to primarily enable researchers to tap into their great economic potential and, on a wider scale, help developmental agencies to tap into their immense potential in global spice trade. The book provides a cross-sectoral multi-scale assessment of developmental possibilities, globally, for rare and unique spices of immense economic importance. .
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed January 19, 2023).
Available in Other Form Print version: 9783031202483
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Chapter 1: Saffron and Tulasi
Chapter 2: Aniseed, Shallot and Caraway
Chapter 3: European Fill and Indian Dill
Chapter 4: Poppy Seed.-Chapter 5: Star Anise and Japanese Star Anise
Chapter 6: Sage
Chapter 7: Savory and Tarragon
Chapter 8: Thyme
Chapter 9: Calamus or Sweet Flag
Chapter 10: Horse Radish, Long Pepper or Pipli, Galangal
Chapter 11:Quality Control.

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