Technology of Spices (Masala) and Condiments (Cultivation, Uses, Extraction, Composition and Processing)

The book Technology of Spices (Masala) and Condiments with Project Profiles (Cultivation, Uses, Extraction, Compositions and Processing) covers Amla, Black Pepper, Cardamom, Chilli, Clove, Curcumin, Garlic, Ginger, Mint, Tamarind, Turmeric, Plant Economics of Amla Plantation, Processing and Preservation, Plant Economics of Black Pepper, Plant Economics of Clove Oil , Plant Economics of Curcumin, Plant Economics of Dry Ginger Powder and Oleoresin, Plant Economics of Drying of Red Chillies, Haldi, Dhania, Peas and Green Peas, Plant Economics of Peppermint Cultivation and Processing, Plant Economics of Tamarind Kernel Powder, Plant Economics of Turmeric Oil Extraction from Dry Turmeric.