Preface India is the ‘Land of Spices’ and the glory of Indian spices are known throughout the world. Spices are even more important now the day as around globe, there is a clamour for ‘tastier and spicier’ foods. Spices or their extracts are also used in medicine, pharmaceutical, perfumery, cosmetics and several other industries. Their functional properties as antioxidants, preservatives, anti-microbial, antibiotic and medicinal have been well recognized and made use of. Present manual on Spices and Condiments has been prepared for the students of post graduate as well as for undergraduate student and to meet the needs of spices growers as a guide. The efforts have been directed towards making the instructions simple, practical and easy to follow. It is hope that the manual will help in standardizing subject matter for teachers and students alike. The manual has organized with each chapter to assist the students in acquiring the necessary skills in performing the practical work assigned.

Objective To classify the various spices and condiments. Types of classification: spices and condiments are classified on the following basis: Classification on the basis of economic importance Classification on the basis of parts used Classification on the basis of climatic requirements Classification on the basis of life cycle Classification on the basis of taxonomy Botanical classification

Objectives To know the botanical and other names of spices and condiments. To identify the family, plant habit and plant part used of spices and condiments.

Objective To study the salient features of important varieties of spices and condiments. 1. Cardamom Table 3.1: Released/Recommended Cardamom Selections- Estimated Yield and Source of Variability. 2. Black pepper Table 3.2: Improved varieties of black pepper and their character

Objective To know the morphology of different spices and condiments. Materials: The crop of spices and condiments available at Horticulture research farm Method of observation: Identification of various spices and condiments plants by carefully observing the root, stem, leaves, inflorescence, flower, fruit and seeds of the plants. General Habitat: A habitat is an ecological or environmental area that is inhabited by a particular species of plant. The term typically refers to the zone in which the plant lives and where it can find food, shelter, protection and mates for reproduction It is the natural home of a plant. Each habitat has its own particular type of climate like: Tropical Spices: These are grown at 1800 m - 3500 m height from ground level eg. clove, nutmeg, cinnamon, konkam, galangal, small cardamom, vanilla, black pepper, ginger, turmeric. Subtropical Spices: These are grown at 300 m - 900 m height from ground level eg. cumin, dill, fennel, coriander, fenugreek, onion, garlic Temperate Spices: These are grown at 900 m - 1800 m height from ground level eg. saffron, asafetida, caraway seed, celery seed, savoy, caper, balm, origanum, calamus, thyme etc.

Objectives To know the propagation and its methods. To know the propagation methods of various spices and condiments. Propagation of plants The process of increasing plant numbers is called propagation Or Multiplication of plants is known as propagation Plants are propagated either by Sexual (Seed) or Asexual (vegetative) methods.

Objectives To know about the seed treatment of spices and condiments. To know the sowing method and time of spices and condiments. Seed treatments or seed dressing: Seed treatment refers to the application of fungicide, insecticide, or a combination of both, to seeds so as to disinfect and disinfect them from seed-borne or soil-borne pathogenic organisms and storage insects. It also refers to the subjecting of seeds to solar energy exposure, immersion in conditioned water, etc. The seed treatment is done to achieve the following benefits. Advantages of seed treatment Protects germinating seeds and seedlings against soil and seed borne pathogens/insects. Seed germination enhancement. Early and uniform establishment and growth Enhances nodulation in legume crop. Better than soil and foliar application. Uniform crop stand, even in adverse conditions (less/high moisture)

Objectives To know the layout methods. To know the planting techniques of various spices and condiments. Layout: Systematic arrangements of plants Some spices and condiments just like clove, cardamom is perennial in nature. Being perennial in nature any mistake committed during initial year, on the part of planning, is hard to rectify. Hence, all the factors having bearing on growth, production and overall performance of the plant should be given top priority. Systems of planting Square system: In this system row to row distance and plant to plant distance is kept similar.

Objective To know about the production practices used in spices and condiments. 1. Mulching: Mulch is a layer of material applied to the surface of soil. Benefits of Mulching Conservation of soil moisture Improving fertility and health of the soil Reducing weed growth Enhancing the visual appeal of the area Types of Mulching Organic mulching: Organic mulches include bark nuggets, grass clippings, straw or salt marsh hay, compost and chopped leaves. Inorganic mulching: Inorganic mulches include gravel, polythene and landscape fabric

Objective To know the different types of fertilizer application methods applied in spices and condiments. Methods of fertilizer application: The different methods of fertilizer application are as follows: a) Broadcasting It refers to spreading fertilizers uniformly all over the field. Suitable for crops with dense stand, the plant roots permeate the whole volume of the soil, large doses of fertilizers are applied and insoluble phosphatic fertilizers such as rock phosphate are used. Broadcasting of fertilizers is of two types Broadcasting at sowing or planting (Basal application): The main objectives of broadcasting the fertilizers at sowing time are to uniformly distribute the fertilizer over the entire field and to mix it with soil.

Objectives To study the weeds and its control. To study the herbicides, their types, timing and methods of application. Weed: A wild plant growing where it is not wanted and in competition with cultivated plants. Or Weed is such undesirable plant grown in association with crop which snatches major parts of nutrients, water, light, place and CO2 available to the crop. Due to tough competition crop suffers adversely and the production is reduced.

Objectives To study the objectives and principles of training and pruning. To study the methods of training and pruning. Training: It refers to judicious removal of part to develop a proper shape of plant capable of bearing heavy crop load. Objectives of Training To admit more light and air to the centre of the tree to expose maximum leaf surface to the sun To direct the growth of the tree so that various cultural operations such as spraying, ploughing, harvesting can be performed easily and at lower cost. To protect the tree from sun burn and wind damage. To secure a balanced distribution of fruit bearing parts of the tree.

Objectives To study the maturity indices of various spices and condiments. To study the harvesting time and yield of various spices and condiments. Maturity: A stage of attainment of final state of biological function beyond which growth and development ceases. Maturity indices: An indication of appropriate stage of harvesting of the produce. Harvesting: It is deliberate action to separate the plant product from its source of attachment. Why harvesting at right stage for spices and condiments? To avoid loss of flavour and volatile oils Reduction in yield due to shattering To get the higher yield Recovery of more essential oil Chances of attack of mycotoxigenic and storage pest

Objectives To know the various steps involved in the processing of various spices and condiments. To know the grade of some spices and condiments. Processing: Perform a series of mechanical or chemical operations on (something) in order to change or preserve it. Processing of some spices and condiments are given below 1. Black pepper Processing involves the following steps: The fresh berries are dipped in hot water for a minute which results in an attractive black colour and also reduces the drying time. The berries are separated from the spikes and dried in the sun for 7-10 days. When dried, the berries retain the characteristic wrinkled appearance of black pepper of commerce.

Objectives To know the methods of essential oil extraction of spices and condiments. To know the various chemicals present in the essential oil of different spices and condiments. Essential oil: Essential oils are the liquids that are isolated from plants when introduced to solvents. They are liquefied versions of the plants. Extraction methods of essential oil Steam Distillation Solvent Extraction CO2 Extraction Maceration Enfleurage Water Distillation Water and Steam Distillation

Objectives To know about value addition and its benefits. To know the value added products of various spices and condiments. Value addition: The maximum realization of the price of the product through processing, packaging and marketing. Benefits of value added products over raw spices Easy to carry Long lasting flavours More volume can be handled / per unit area Easy to store, free from bacterial contamination. Increases foreign exchange as they are used in food industry, preservatives and pharmaceutical industry.

Objectives To identify the morphological character of different spices and condiments. To know the best variety of particular crop in that region. To know the problems which are the main drawback of that region in the cultivation of spices and condiments. To know the feedback of farmers. General information of Institute Name of Institute: Address of the Institute: Establishment year of the institute: Director of the Institute: Total area of the Institute: Climatic condition of Institute:

Acharya N. G. Ranga Agricultural University .Theory study material. https://ecoursesonline.icar.gov.in https://www.researchgate.net Image source: www.googleimage.com Naik, B.H. and Thippesh, D. (2014-15). Practical manual on fundamentals of horticultural and production technology of fruit crops. College of Agriculture, University of Agricultural and Horticultural Sciences, Shimoga. Panda, H. (2000). Handbook on Spices and Condiments. Asia Pacific Business Press inc., Delhi Peter, K.V., Nybe, E.V., Raj, N.M. (2007). Spices. New India publishing agency, New Delhi.