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Principles and Practices in Spice Crops Cultivation

R C Upadhyaya (Author)
Synopsis Spices are those plants, the products of which are made use as foods adjuncts to add aroma and flavour. It contains essential oils, which provide the flavour and taste. They also stimulate digestion on account of their carminative properties. Most spices increase the shelf life of foods, especially the dry varieties. Some are added to improve texture and some to introduce a palatable colour or odour.
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About the author

R C Upadhyaya

R.C. Upadhyaya is H.O.D. (Botany) in Sri Chaitanya Institute (Delhi Region).  He did his M.Sc. in Botany from Bhagalpur University and Ph.D from Magadh University, Bihar.  He has served as H.O.D. in R.P.S. College, Patna, Bihar.  He has been closely associated with many Journals and Periodicals of repute.

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Bibliographic information

Title Principles and Practices in Spice Crops Cultivation
Author R C Upadhyaya
Format Hardcover
Date published: 28.07.2008
Edition 1st ed.
Language: English
isbn 8126134250
length viii+240p., Tables.