Spices are plant substances that add aroma, color, flavor, taste, and texture to food. They are derived from seeds, fruits, roots, barks, or other plant components. Spices have unique compounds that confer their sensory properties. In addition to culinary uses, spices are employed in medicine, religious rituals, cosmetics, and the production of fragrances and perfumes. This book focuses on the diseases affecting 29 spice crops and provides comprehensive information on each crop, including descriptions of the produce and the symptoms of the diseases that affect them. The book also includes detailed information on the control measures that can be taken to manage the diseases. Numerous color photographs of the crops and affected produce, as well as images of the symptoms of the diseases, are included to aid in identification. Additionally, the book features information on the general characteristics of the fungal genera that cause the diseases, as well as illustrations depicting the life cycle of the fungal pathogens.

1. Introduction, 2. Diseases of Spice Crops, 3. General Characters of Pathogens Affecting Spice Crops