Keywords
Saffron — Crocus sativus, Tulasi (Holy basil) — Ocimum tenuiflorum, Aniseed — Pimpinella anisum Shallot — Allium cepa var. aggregatum , Caraway — Carum carvi, European dill — Anethum graveolens Indian dill (Sowa) — Anethum sowa,Poppy seed — Papaver somniferum, Star anise (edible) — Illicium verum, Japanese star anise (toxic; do not use) — Illicium anisatum, Sage — Salvia officinalis, Savory — Satureja hortensis, Tarragon — Artemisia dracunculus, Thyme — Thymus vulgaris, Calamus / Sweet flag — Acorus calamus (regulatory caution), Horseradish — Armoracia rusticana, Long pepper — Piper longum, Galangal — Alpinia galanga, Volatile oil profile & adulteration checks Spice quality standards (FSSAI, AGMARK, ISO/Codex, ASTA)Rare and Unique Spices
authored by: Kodoth Prabhakaran NairLength: 152 mm | Breadth: 18.8 mm | Height: 229 mm | Imprint: NIPA | Weight: 460 GMS
This book is a clear, practical guide to important culinary and medicinal spices—what they are, how to tell them apart, how they’re grown and handled, and how quality is maintained from farm to pack. Each chapter introduces the plant, key flavor/aroma notes, common uses, and simple cues for identification and authenticity (e.g., star anise vs. Japanese star anise, European dill vs. Indian dill). You’ll find easy notes on harvesting stage, drying and storage, basic processing (cleaning, grading, grinding), typical quality parameters (moisture, volatile oil, purity), and everyday safety tips (adulterants to avoid, labeling to check). The book ends with a handy overview of Indian and international quality standards so producers, traders, and consumers can speak the same language of quality.
01. Saffron and Tulasi
02. Aniseed, Shallot And Caraway
03. European Dill and Indian Dill (Sowa)
04. Poppy Seed
05. Star Anise and Japanese Star Anise
06. Sage
07. Savory and Tarragon
08. Thyme
09. Calamus or Sweet Flag
10. Horse-Radhish, Long Pepper and Galangal
11. Quality Control: National and International Quality Standardization for Spices