Medicinal Spice and Condiment Crops

Medicinal Spice and Condiment Crops presents information on distribution, conservation, ethnobotany, chemistry, harvesting and storage, ecology, and genetic improvement of spices and condiments-producing plant species.

Spices are used in small quantities to add flavor, aroma, color, and texture in food preparation. However, spices and condiments have also been recognized as having medicinal value. They have been used traditionally as curative and preventive agents, the bioactive compounds obtained from these plants are used in herbal drug formulations in modern times. Medicinal Spice and Condiment Crops provides a comprehensive overview on the medicinal properties of spices and condiments with focus on various phytochemicals derived from them.

KEY FEATURES:

• Examines spices and condiments with respect to their biology, diversity, distribution, and pharmacological values
• Explores the scientific validations of the therapeutic potentials of spice and condiment plant species
• Discusses the bioactive agents involved in alleviating symptoms of cardiovascular disease, cancer, diabetes, ulcers, skin disorders, and neurodegenerative diseases
• Explains specific medicinal features of spice and condiment-producing plant species inspiring research, discovery, and safe herbal drug formulation

A volume in the Exploring Medicinal Plants series, this book is useful for plant scientists, economic botanists, those who work with herbal and complementary medicine, as well as people working in the pharmaceutical industry.

1. Diversity and geographic distribution of spices and condiments plant species

2. Biology and genetic improvement of spices and condiments plant species

3. Sustainable techniques for the harvest and conservation of spices and condiments plant species

4. Tissue culture of medicinal spice and condiment crops for mass propagation

5. Ethnobotany of Spices and Condiment Plant Species

6. Nutritional and chemical value of spices and condiment plant species

7. Antioxidants from spices and condiments plant species and their applications

8. Allspice (Pimenta dioica)

9. Aniseed (Pimpinella animus)

10. Asafoetida (Ferula assafoetida)

11. Black cumin seeds (Nigella sativa)

12. Black pepper seeds (Piper nigrum)

13 Cinnamon bark (Cinnamomum species)

14 Clove buds (Syzygium aromaticum)

15. Coriander Leaves and Seeds (Coriandrum sativum)

16. Cumin seeds (Cuminum cyminum)

17. Fenugreek seed (Trigonella foenum-graecum)

18. Garlic bulb (Allium sativum)

19. Ginger rhizome (Zingiber officinale)

20. Mustard seeds (Brassica species)

21. Nutmeg seeds (Myristica fragrans)

22. Saffron flower (Crocus sativus)

23. Turmeric rhizome and leaves (Curcuma longa)