Indian Spices

464 Pages·2018·7 MB·English

by  Amit Baran Sharangi

Amit Baran Sharangi Editor
Indian
Spices
The Legacy, Production and Processing
of India’s Treasured Export
Indian Spices
Amit Baran Sharangi
Editor
Indian Spices
The Legacy, Production and Processing of
India’s Treasured Export
Editor
Amit Baran Sharangi
Department of Plantation, Spices, Medicinal
and Aromatic Crops
Bidhan Chandra Krishi Viswavidyalaya
(Agricultural University)
Mohanpur, West Bengal, India
ISBN 978-3-319-75015-6 ISBN 978-3-319-75016-3 (eBook)
https://doi.org/10.1007/978-3-319-75016-3
Library of Congress Control Number: 2018934433
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To
My Beloved Parents
Foreword
Spices are, undoubtedly, the soul of foods in every nation and culture across the
globe. They not only add aroma, flavour and taste to our food but also find a myriad
use in perfumery, pharmaceuticals, cosmetic industries, beverages and preserva-
tives. Primitive man offered aromatic herbs including spices to God with a strong
belief in their healing properties against wounds and illnesses. Ayurveda relies on
spices, and their medicinal qualities could infuse health into the diet. For centuries,
the social system of medicine was closely linked to the culinary culture of ancient
India.
Since time immemorial, India has been considered as the “Spice Bowl of the
World”. The antiquity of spices usage in India goes back to the Rigvedic times
where the earliest mention of turmeric has been documented. There were quite good
a mention of spices and their use in the Vedic literatures and the ancient epic scrip-
tures of India. Possibly, by all means, it could be guessed that both the Aryan and
Dravidian foods used spices.
This book, written by Prof Sharangi, will definitely elaborate on the legacy, pro-
duction and processing of spices, one of India’s treasured export across time, and
address some crucial issues confronting all major stakeholders of spice.
Chennai, Tamil Nadu, India M. S. Swaminathan
vii
Preface
Indians have been fortunately well versed with the culinary art as well as scientific
medicinal applications of spices much before the rest of the world. This compara-
tive advantage of translated ancient wisdom has slowly created a rich, glorious, and
unique cultural legacy. As a result, Indian spices have been the soul of global cuisine
which is now superlatively dominating the whole world with its aroma, flavor, color,
and holistic intrinsic quality. I really feel elated to bring out this volume entitled
Indian Spices: The Legacy, Production and Processing of India’s Treasured Export.
This book focuses on various aspects of spices with particular relevance to the
present interest of the readers for the magical qualities of this wonderful Indian
legacy. One of the chapters describes why spices are so unique, and some chapters
essentially focus into the production technology, post-harvest methods and value
addition, tissue culture, molecular breeding for improvement, organic farming, cli-
mate change effects, marketing, extension strategy, and the bioactive compounds
contributing to medicinal uses of spice in relation to cardiovascular disease, cancer,
diabetes, skin disorders, and neurodegenerative diseases. The composition of natu-
ral products on spices can vary greatly with season, growing conditions, prepara-
tion, and storage. Nowadays several terminologies like adulteration, contamination,
and pesticide residue related to spices and spice products are no more possibilities
but a real fact. The choice of “clean spices” over “cleaned spices” is always posing
challenge to the growers, scientists, researchers, as well as policy makers. A proper
understanding is, therefore, necessary on the current research trends on spice crops
to have a comprehensive idea on the subject concerned in this area.
I would like to convey my deep appreciation to all the contributors and well
wishers associated with the book from its formative stage to this present form. I
would like to mention especially of Prof. M. S. Swaminathan, the living legend to
redefine Indian agriculture and redirect the research directions for it. He himself has
been kind enough to write the Foreword for the book as blessings to me and glorify-
ing not only the book but also flavoring the entire global spices.
Mohanpur, West Bengal, India Amit Baran Sharangi
ix
Contents
1 Spices in India and Beyond: The Origin, History, Tradition
and Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Amit Baran Sharangi and S. K. Acharya
2 Legacy of Indian Spices: Its Production and Processing . . . . . . . . . . . 13
Minoo Divakaran, E. Jayasree, K. Nirmal Babu, and K. V. Peter
3 Why Spices Are Unique? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Ak Ranjita Devi, Meinam Chanchan, and Amit Baran Sharangi
4 The Promising Spices of North East India: India’s Flavourful
Contribution to the World . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Kalkame Ch. Momin, C. P. Suresh, Y. S. Singh,
and Baggio Ch. Momin
5 Wonders of Spices in Sri Lanka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
G. A. S. Ginigaddara
6 Production Technology of Some Major and Minor Spice Crops . . . . 95
M. Anitha and J. K. Hore
7 Organic Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177
P. Choudhuri, Suddhasuchi Das, and Amit Baran Sharangi
8 Plant Health Management in Major Spice Crops . . . . . . . . . . . . . . . . 205
Rashid Pervez
9 Post Harvest Technology and Value Addition of Spices . . . . . . . . . . . . 249
Ankan Das and Amit Baran Sharangi
10 Spices: Secondary Metabolites and Medicinal Properties . . . . . . . . . 277
T. John Zachariah and N. K. Leela
11 Recent Researches on Molecular Breeding for Spice
Crop Improvement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317
Tapas Paul and Sandip Debnath
xi
xii Contents
12 Supply Chain and Marketing of Spices . . . . . . . . . . . . . . . . . . . . . . . . 341
Amit Baran Sharangi and M. K. Pandit
13 Export of Onion, Garlic and Chilli: Three Essential Spices
in Daily Kitchen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 359
T. Seth, Y. A. Lyngdoh, A. Chattopadhyay, Amit Baran Sharangi,
and G. P. Mishra
14 Impact of Climate Change on Spice Crops . . . . . . . . . . . . . . . . . . . . . . 379
Suddhasuchi Das and Amit Baran Sharangi
15 Plant Tissue Culture as Potential Option in Developing
Climate Resilient Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 405
Md. Nasim Ali and Syandan Sinha Ray
16 Exploration and Extrapolation of Extension Strategy
for Promotion of Spice Production and Processing in India . . . . . . . . 421
K. Pradhan
17 Visioning Future: The Directions and Strategies . . . . . . . . . . . . . . . . . 439
S. K. Acharya and Amit Baran Sharangi
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447
Contributors
S. K. Acharya Department of Agricultural Extension, Bidhan Chandra Krishi
Viswavidyalaya (Agricultural University), Mohanpur, Nadia, West Bengal, India
Md. Nasim Ali Department of Agricultural Biotechnology, Faculty of Agriculture,
Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India
M. Anitha Department of Plantation, Spices, Medicinal and Aromatic Crops,
Bidhan Chandra Krishi Visavidyalaya, Nadia, West Bengal, India
Meinam Chanchan Central Agricultural University, Imphal, Manipur, India
A. Chattopadhyay Department of Vegetable Science, Bidhan Chandra Krishi
Viswavidyalaya (Agricultural University), Mohanpur, West Bengal, India
P.  Choudhuri Department of Vegetable Science, Bidhan Chandra Krishi
Viswavidyalaya (Agricultural University), Mohanpur, West Bengal, India
Suddhasuchi Das Department of Plantation, Spices, Medicinal and Aromatic
Crops, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), Mohanpur,
Nadia, West Bengal, India
Ankan Das Institute of Agricultural Science, University of Calcutta, Kolkata, West
Bengal, India
Sandip Debnath Department of Genetics and Plant Breeding & Crop Physiology,
Institute of Agriculture (Palli Siksha Bhavana), Sriniketan, Visva-Bharati, India
Minoo Divakaran Department of Botany, Providence Women’s College, Calicut,
Kerala, India
G. A. S. Ginigaddara Faculty of Agriculture, Rajarata University of Sri Lanka,
Anuradhapura, Sri Lanka
J. K. Hore Department of Plantation, Spices, Medicinal and Aromatic Crops,
Bidhan Chandra Krishi Visavidyalaya, Nadia, West Bengal, India
E. Jayasree Indian Institute of Spices Research, Calicut, Kerala, India
xiii