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.

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.

TABLE OF CONTENTS FOR MINOR SPICES AND TREE SPICES BOOK<p>Chapter 1: INTRODUCTION</p><p>Chapter 2: ONION</p><p>Chapter3: GARLIC</p><p>Chapter 4: LEEK/STONE LEEK/WELSH ONION</p><p>Chapater 5: AJOWAN OR BISHOP'S WEED</p><p>Chapter 6: CELERY SEED</p><p>Chapter 7: CORIANDER</p><p>Chapter 8: CUMIN SEED OR SAFAID JEERA</p><p>Chapter 9: FENUGREEK</p><p>Chapter 10: MUSTARD</p><p>Chpater11; CASSIA AND CUMIN</p><p>Chapter 12. CINNAMON OR TRUE CINNAMON</p><p>Chapter  13: CLOVE</p><p>Chapter 14: MACE OR NUTMEG</p><p>Chapter 15: ALLSPICE OR PIMENTA OR PIMENTO</p><p>Chapter 16: CURRY LEAF</p><p>Chapter 17: TAMARIND</p><p>Chapter 18: ASAFOETIDA OR ASAFETIDA</p>Chapter 19: VANILLA