Spice Production ( A Textbook)By: S. P. Kanaujia, Raj Narayan, Akali Sema and Moakala Changkiri
ISBN: 9789391734152 About The Book1. Introduction
2. Classification of spice crops
3. Chilli (Capsicum annum L.)
4. King chilli (Capsicum chinense Jacquin)
5. Onion (Allium cepa L.)
6. Garlic (Allium sativum L.)
7. Ginger (Zingiber officinale Rosc.)
8. Turmeric (Curcuma longa L.)
9. Black pepper (Piper nigrum L.)
10. Cardamom (Elettaria cardamomum Maton)
11. Coriander (Coriandrum sativum L.)
12. Cumin (Cuminum cyminum L.)
13. Nigella (Nigella sativa L.)
14. Fenugreek (Trigonella foenum graecum L.)
15. Fennel (Foeniculum vulgare Mill.)
16. Ajwain (Trachyspermum ammi Sprague)
17. Saffron (Crocus sativus L.)
18. Clove (Syzygium aromaticum Merrill.)
19. Cinnamon (Cinnamomum aromaticum)
20. Nutmeg (Myristica fragrans Houtt.)
Bibliography
About AuthorN/A |
|
|
Contact Us: Today & Tomorrow’s Printers and Publishers 4436/7, Ansari Road, Daryaganj New Delhi 110 002 |
|