Agronomy and Economy of Black Pepper and Cardamom The King and Queen of Spices

• Author : Prabhakaran Nair
• Publisher : Elsevier
• Release : 01 July 2011

• Author : K.P. Prabhakaran Nair
• Publisher : Elsevier
• Release : 15 July 2011

Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses. Discusses

• Author : Caitlin PenzeyMoog
• Publisher : Simon and Schuster
• Release : 15 January 2019

A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home. Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have

• Author : K.P. Prabhakaran Nair
• Publisher : Newnes
• Release : 20 February 2013

Turmeric has been used as a medicine, a condiment, and a dye since at least 600 B.C., while ginger has been used extensively throughout history for its medicinal purposes. The Agronomy and Economy of Turmeric and Ginger brings these two important plants together in one reference book, explaining their history, production techniques, and nutritional and medicinal properties in detail. This book is intuitively organized by plant and use, allowing quick access to information. It puts the uniquely Indian use and

• Author : Anonim
• Publisher : Elsevier
• Release : 29 July 2011

Volume 91 of Advances in Agronomy contains four indespensable reviews and over 30 descriptive figures. Maintains the highest impact factor among serial publications in Agriculture Presents timely reviews on important agronomy issues Enjoys a long-standing reputation for excellence in the field

• Author : Augustine Amalraj,Sasikumar Kuttappan,Karthik Varma A C,Avtar Matharu
• Publisher : Elsevier
• Release : 18 November 2022

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds

• Author : R. K. Singh,Gopala
• Publisher : CRC Press
• Release : 29 September 2021

This book is the second of the 3-volume Innovative Approaches in Diagnosis and Management of Crop Diseases, which provides an abundance of new research and information on major diseases of various crops along with new techniques and technology for the detection of plant pathogens along with appropriate management strategies. Divided into three volumes and with chapters written by renowned and expert scientists working in different areas of plant pathology, the volumes cover important diseases of crops, incited by bacteria, fungi,

• Author : Kodoth Prabhakaran Nair
• Publisher : Springer Nature
• Release : 05 October 2020

This book catalogues the multi-scale impact of agronomy and economy on Cardamom, known as the “Queen” of spices. Cardamom is the second most important spice crop in the world, after Black pepper, known as the “King” of spices. Spices were the symbols of luxury and royalty, and cardamom was used in the manufacture of perfumes during the Greek and Roman times. It became one of the most important Oriental spices used in both Greek and Roman cuisine as well as

• Author : K.P. Prabhakaran Nair
• Publisher : Elsevier
• Release : 22 April 2010

Major tree crops contribute substantially to the economy of many developing countries on the Asian, African and Latin American continents. For example, coffee is the main revenue earner for Kenya. This book provides a comprehensive review of the agronomy, botany, taxonomy, genetics, chemistry, economics, and future global prospects of a range of crops that have great food, industrial and economic value such as cocoa, coffee, cashew, oil palm and natural rubber. Discusses the major tree crops of great economic value

• Author : Joe Barth
• Publisher : Rowman & Littlefield
• Release : 28 February 2019

Popular throughout human history, pepper motivated the voyages of discovery and colonization of the planet. Stubbornly hard to grow, pepper is produced by world’s working poor, and follows a fascinating path before arriving in our kitchens and on dining room tables. This vivid look at the pepper in your shaker will surprise, tantalize and amaze.

• Author : Abdul Majid,Humaira Arshad,Muhammad Azmat Ullah Khan
• Publisher : Springer Nature
• Release : 24 September 2022

Quantum dots (QDs) are important in the research and industrial fields due to their diverse properties and technological importance. Recently, QDs have been found to be suitable for biological, biomedical, agricultural, and food science applications. Many research articles, review papers, and internet sources have published on the use of QDs to improve plant growth and yield, but a comprehensive overview in book form has not been available to date. This book provides detailed information on synthesis, functionalization, and the use

• Author : Kodoth Prabhakaran Nair
• Publisher : Springer Nature
• Release : 01 January 2020

This book discusses the role of food and the human nutrition-behavior interface. Food makes us what we are, but in addition to providing adequate nutrition, does it influence behavior? This book looks at this critical question from various angles and considers different concepts and approaches to food, nutrition and well-being. To better understand the entire gamut of the food-behavior linkage, the author unravels the workings of the mind - brain link. The book discusses this aspect and the findings add

• Author : Muhammad Asif Hanif,Haq Nawaz,Muhammad Mumtaz Khan,Hugh J. Byrne
• Publisher : Elsevier
• Release : 14 September 2019

Medicinal Plants of South Asia: Novel Sources for Drug Discovery provides a comprehensive review of medicinal plants of this region, highlighting chemical components of high potential and applying the latest technology to reveal the underlying chemistry and active components of traditionally used medicinal plants. Drawing on the vast experience of its expert editors and authors, the book provides a contemporary guide source on these novel chemical structures, thus making it a useful resource for medicinal chemists, phytochemists, pharmaceutical scientists and

• Author : Simon C. Estok,S. Susan Deborah,Rayson K. Alex
• Publisher : Taylor & Francis
• Release : 31 May 2022

Anthropocene Ecologies of Food provides a detailed exploration of cross-cultural aspects of food production, culinary practices, and their ecological underpinning in culture. The authors draw connections between humans and the entire process of global food production focusing on the broad implications these processes have within the geographical and cultural context of India. Each chapter analyzes and critiques existing agricultural/food practices, and representations of aspects of food through various media (such as film, literature, and new media) as they relate

• Author : Sarah Lohman
• Publisher : Simon and Schuster
• Release : 06 December 2016

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out