This book discusses the various aspects, from production to marketing of turmeric and ginger, the world's two most important and invaluable medicinal spice crops. The book begins with their origin and history, global spread, and goes on to describe the botany, production agronomy, fertilizer practices, pest management, post-harvest technology, pharmacology and nutraceutical uses. The book presents the economy, import-export and world markets involved with reference to turmeric and ginger. It would be a benchmark and an important reference source for scientists, students, both undergraduate and post graduate, studying agriculture and food sciences and policy makers. It would be of great interest to professionals and industry involved in spice trade.

1: Origin and history

2: The Botany of Turmeric:
3: The genetics of Turmeric
4: The chemistry of Turmeric
5: The biotechnology of turmeric
6: The Agronomy of Turmeric
7: Nutrition and nutrition management in Turmeric;- 8: Turmeric Entomology
9: Turmeric Nematology
10: Diseases of Turmeric
11: Harvesting and Post-harvest management of Turmeric
12: Nutraceutical properties of turmeric
13: The ornamental Curcuma
14: Turmeric in Ayurveda: Ayurveda is an ancient Indian system of medicine
15: The Ginger:  History and Origins
16: The chemistry of ginger
17: Ginger physiology.-18: Cropping zones and production technology of ginger
19; The biotechnology of ginger
20: Ginger nutrition
21: The chapter will discuss diseases caused by oomycetes and True Fungi, soft rot of ginger and diseases caused by nematodes
22: The insect pests of ginger and their control
23: The post-harvest and industrial production of ginger
24: Production, marketing and economics of ginger
25: Pharmacology and nutraceutical uses of ginger
26: Ginger as a spice and flavorant
27: Additional Economically Important Ginger Species
Conclusions