S.R. BhuniaBHARTI DEVI2023-10-192023-10-192021https://krishikosh.egranth.ac.in/handle/1/5810199420A 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.EnglishThesis