Response of Fennel (Foeniculum vulgare Mill.) to Irrigation Levels and Crop Geometry Grown under Drip System
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Date
2021
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College of Agriculture, Swami Keshwanand Rajasthan Agricultural University
Abstract
A spice is plant substance in origin, primarily derived from various parts
of the plant such as dried seed, fruit, root, bark and vegetative substances
used in flavouring, seasoning and imparting aroma in variety of food items
and beverages. Use of spices is increasing worldwide as these are completely
natural, rather than artificial additives, used for seasoning and flavouring of
foods. Thus, there is an increasing trend in export of spices in the last few
decades particularly to Asian, Latin American and Middle East developing
countries. According to the Spices Board of India, 52 spices are being grown
in the country. Share of spices in total agriculture export of India is around 6
per cent of India’s share in world spice trade which is 45 to 50 per cent by
volume and 25-30 per cent by value (Peter et al., 2006). Seed spices enhance
or impart flavour in foods. The seed spices, besides being important from
home consumption point of view, are gaining importance as medicinal herbs.