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Manual of Indian Spices

Authors (s): S.N. Mahindru (Author)
Format: Hardcover
ISBN-10: 8171880630
Pages: 380p., Bibliography; Index.
Pub. date: 01.01.1994, 1st ed.
Publisher: Academic Foundation
Language (s): English
Bagchee ID: BB7806
List price: US $ 45,00
Bagchee price: US $ 40,50
You save: (10.00%)
Member price: US $ 36,45 info

Overview for Manual of Indian Spices

Spices and condiments are a major commercial crop in India, and earns foreign exchange worth Rs. 3620 million annually, yet books on spices and condiments relevant to the Indian context are few and far between. There is no single compedium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end-use. Manual of Indian Spices takes care of all these needs. Usually spices and condiments have been projected as good culinary aids. However, their role as drugs in medicine (Ayurvedic, Unani, Allopathy as well as Homoeopathy) has not been projected authentically. This manual has, for the first time, collated details about their adoption as drugs by major pharmacopoeias of the world. An analysis of spices and condiments did appear as a section in Mr. Mahindru's earlier book " Handbook of Food Analysis " (1987). In the present Manual this topic has been expanded also estimation of pesticides' and insecticides' residues on spice crops as well as determination of toxic heavy metals like lead, copper, Zinc, mercury, arsenic and tin. Various physiochemical constants under Agmark and P.F.A. Act of whole and ground spices and condiments have been condensed for ready comparison and reference. Food adulteration cases, the major decisions directly related to spices and condiments, have been meticulously culled out from several law journals to be of direct help to average vendors, manufactures and others. Up-to-date area and production figures, crop wise, have been adduced so also export statistics projecting different important angles of export marketing. Oleoresins, their characteristics and quality control parameters, have been elaborated so as to assist in their handling for marketing purpose. In short, this manual fulfills the needs of producers, processors, quality controllers, and exporters by providing comprehensive Information on Indian Spices and Condiments hitherto scarcely reported in a ready-reference manner.
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