Manual of Indian Spices

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Spices and condiments are a major commercial crop in India, and earns foreign exchange worth Rs. 3620 million annually, yet books on spices and condiments relevant to the Indian context are few and far between. There is no single compedium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end-use. Manual of Indian Spices takes care of all these needs. Usually spices and condiments have been projected as good culinary aids. However, their role as drugs in medicine (Ayurvedic, Unani, Allopathy as well as Homoeopathy) has not been projected authentically. This manual has, for the first time, collated details about their adoption as drugs by major pharmacopoeias of the world. An analysis of spices and condiments did appear as a section in Mr. Mahindru’s earlier book " Handbook of Food Analysis " (1987). In the present Manual this topic has been expanded also estimation of pesticides’ and insecticides’ residues on spice crops as well as determination of toxic heavy metals like lead, copper, Zinc, mercury, arsenic and tin. Various physiochemical constants under Agmark and P.F.A. Act of whole and ground spices and condiments have been condensed for ready comparison and reference. Food adulteration cases, the major decisions directly related to spices and condiments, have been meticulously culled out from several law journals to be of direct help to average vendors, manufactures and others. Up-to-date area and production figures, crop wise, have been adduced so also export statistics projecting different important angles of export marketing. Oleoresins, their characteristics and quality control parameters, have been elaborated so as to assist in their handling for marketing purpose. In short, this manual fulfills the needs of producers, processors, quality controllers, and exporters by providing comprehensive Information on Indian Spices and Condiments hitherto scarcely reported in a ready-reference manner.

ABOUT THE AUTHOR S.N. Mahindru

Sh. S. N. Mahindru (b. 1930) is retired Chief Chemist from the Agmark Organisation of the Govt. of India. He has been Chief Consultant, Food Standards and Laws with MDH Ltd. For 13 years. His advice has been sought by several internationally organization dealing with food manufacture and its quality control. He is author of several books. Some have been accepted as standard reference text by the Board for Public Analyst Qualifying Examination under the prevention of Food Adulteration Act. 1954. Sh. S.N. Mahindru is a fellow of several scientific bodies like Institution of Chemist (India), Oil Technologist Association of India as well as Essential Oils Association of India, member of several expert committees of Bureau of India Standards, past president of Association of Food Scientist and Technologist (Delhi Chapter). He was member of National Task Force under Indian Council of Agriculture Research. He has also contributed a chapter entitled â€œEfficiency of Analytical Techniquesâ€ in the internationally acclaimed book â€œTreatises on Fats, Fatty Acids and Oleochemicalsâ€.