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Item Code: IDD737
Publisher: National Book Trust, India
Author: J. S. PRUTHI
Language: English
Edition: 2018
ISBN: 8123722435
Pages: 340 (Color Illus: 14, B & W Illus: 6)
Cover: Paperback
Other Details 8.5" X 5.5"
Weight 390 gm
Fully insured
Fully insured
Shipped to 153 countries
Shipped to 153 countries
More than 1M+ customers worldwide
More than 1M+ customers worldwide
100% Made in India
100% Made in India
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23 years in business
Book Description

About the Book

The fifth popular edition of this book covers the nomenclature, description, distribution, composition and uses of about 86 spices. The facts that it is being brought out in the platinum (75th) year of the author's life speak volumes for the popularity of the book. It has also been translated into four Indian languages (Hindi, Kannada, Malayalam and Tamil). The various uses of spices in foods and beverages as flavourants, in medicine, and in perfumery and cosmetics are described. It also covers the latest PFA quality standards for spices, as well as lists of other national (agmark, ISI or BIS) and international (ISO) standards for spices, their products, and methods of test.

About the Author

Dr. J.S. Pruthi (b. 1921), is an internationally known authority on spice technology. He has authored five professional books on different facets of spices, including the one published in USA and two by the ICAR. In addition, he has also authored four more books on food technology of which two have been approved as textbooks for graduate and postgraduate studies. He has been the founder Director, Agmark Laboratories, Govt. of India , Founder Director, CSIR industrial R & D Complex, one of the senior most founding scientists of CFTRI, Mysore and one of the first and the oldest post-graduate teachers of food technology in India. He has authored six patents (including three on spices), 300 R & D publications in food technology (including 100 on spice technology) and nine books. He has won several national and international awards, including the covetous NRDC national award and the outstanding aluminus 1995 by CFTRI Alumini Association and by PAU-OBA, Ludhiana. He has led several Indian delegations of experts to ISO international conferences for formulating world standards for Commonwealth Secretariat, London, and Consultant to the UNDP in 1994. he has also been serving and advising food industries in India and abroad in spice technology and fruit/food technology. He was honoured in 1996 as 'Fellow' of the AFST (India) and ISI earlier. He is now the Founder President of Carishma Food Consultancy Services (India)



    Preface to the First Edition
    Preface to the Fifth Edition
  1. Introduction
  2. Ajowan or Bishop's Weed
  3. Allspice or Pimenta
  4. Amchur
  5. Anardana
  6. Angelica
  7. Aniseed
  8. Asafoetida or Asafoetid
  9. Balm or Lemon Balm
  10. Basil or Sweet Basil
  11. Bay or Laurel Leaves
  12. Caper
  13. Capsicums or Chillies
    i. Chillies
    ii. Paprika
    . iii. Bird Chillies and Tabasco Chillies
  14. Caraway
  15. Large Cardamom
    i. Madagascar cardamom
    ii. Cameroon cardamom
    iii. Korarima cardamom
    iv. Grains of Paradise
  16. Greater Cardamom
    i. Bengal cardamom
    ii. Round cardamom
    iii. Cambodian cardamom
    iv. Greater Indian cardamom or Nepal cardamom
  17. Lesser cardamom
  18. Cassia
    i. Jangli Dalchini
    ii. Tejpat
    iii. Tezpat
    iv. Cassia or Cassia China
    v. Batavia Cassia
    vi. Saigon Cassia
  19. Celery Seed
  20. Celeriac
  21. Chervil
  22. Chives or Cives
  23. Cinnamon
  24. Clove
  25. Coriander
  26. Cumin seed
  27. Cumin Black
  28. Curry Leaf
  29. Dill and Indian Dill
  30. Fennel
  31. Fenugreek
  32. Galangal
  33. Garlic
  34. Ginger
  35. Horse-Radish
  36. Hyssop
  37. Juniper
  38. Kokam or Kokum
  39. Stone Leek or Welsh Onion
  40. Lovage
  41. Mace
  42. Marjoram
  43. Mint or Japanese Mint
  44. Mustard
    i. White Mustard
    ii. Black Mustard
    iii. Indian Mustard
  45. Nutmeg
  46. Onion
  47. Oregano or Origanum
  48. Parsley
  49. Pepper, black, White, Green
  50. Pepper, Long
  51. Peppermint
  52. Poppy Seed
  53. Rosemary
  54. Saffron
  55. Sage
  56. Savory
  57. Shallot
  58. Spearmint
  59. Star-anise
  60. Sweet Flag or Calamus
  61. Tamarind
  62. Tarragon
  63. Thyme/Wild Thyme
  64. Turmeric
  65. Vanilla
  66. Glossary Technical, Medical and Botanical Terms
    Select Bibliography

Sample Pages

Additional Useful Information Annexures

I. Harvesting Seasons for Important Indian Spices
II. National Agmark Standards for Spices (whole and ground)
III. PFA Definitions & Quality Standards for Spices (whole and ground)
IV. A list of National (BIS) Quality Standards for Spices, Spice Products and their Methods of Test.
V. A list of International (ISO) Quality Standards for Spices, Spice Products and their Methods of Test
VI. Spice Research Centers in India under the Aegis of AICRPS/(IISR) 1CAR Index

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