Book on Spices Packaging

Spices which are basically plant products, have a  definite role to  play in enhancing the taste flavour, relish or   piquancy  of  any food,   most  of the spices are pagrant, aramatic and pangent. They comprise seeds, bartes, rhizamer,  leaves  fruits and other parts of plants, which belong to varigated species and genera  since time immorial, india in renamed to be the have of spices.  Most important spices like black pepper (king of spices) cardamon  (queen of spices) cardamon (queen of  spices),  ginger, chillies  and  turmeric, which are produced in  india  import  it great  reputation,  and  these constitute.  The  major  group  of spices.   In  the  list of spices, clave,  nutmeg,  cinnamon  and cassia  are known as tree spices, However , spices  like  fennel, fenergreek,  garbic, onion, coriander, cumin,  vanilla,  saffron; etc.  There are a number of spices used along with food,  namely; 1.  Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5. Ajwain  & Maithee,  7.Onion and so on; These spices are not used are at  a time.  For preparation of any dish may be Indian or European, may be  vegetarian or non-vegetarian we use more than are  shice  for its preparation.  The combination of all the spices but  together for  the use of one particular dish as known as 'masala'  of  the spices,  the  bulk of the dry matter consists  of  carbohydrater, proteins, tannius, resins, volatill oil, fixed oil, for pigments, mineral,  elements,  etc.  These constituents differ  grately  in their  composition  and content in different spices.   They  have varied physical and chemical properties.  Due to this reason, the processing method of different spice, differ widely and  required individual  expertise in variety operation like  curing,  drying, cleaning, grading and packing.