Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University. He was formerly Director of the Indian Institute of Spices Research where he conducted ground-breaking research on such spices as black pepper and cardamom. Professor Peter was awarded the prestigious Rafi Ahamid Kidwai Award by the Indian Council of Agricultural Research for his contributions to spices research and the Recognition Award for his contributions to crop improvement by the National Academy of Agricultural Sciences.

"..a good reference book for food processors and packers of herbs and spices." --Food Technology"..an excellent reference text for those interested in the functional properties of different herbs." --Food Technology

• Quality specifications for herbs and spices; Quality indices for spice essential oils; Organic spices; Aniseed; Bay leaves; Black pepper; Capisicum chillies, paprika, bird's eye chilli; Cardamom (small); Cardamom (large); Cinnamon; Clove; Cumin; Curry leaf; Dill; Garlic; Ginger; Kokam and combodge; Marjoram; Nutmeg and mace; Onion; Poppy; Rosemary and sage as antioxidants; Saffron; Tamarind; Turmeric.

Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University. He was formerly Director of the Indian Institute of Spices Research where he conducted ground-breaking research on such spices as black pepper and cardamom. Professor Peter was awarded the prestigious Rafi Ahamid Kidwai Award by the Indian Council of Agricultural Research for his contributions to spices research and the Recognition Award for his contributions to crop improvement by the National Academy of Agricultural Sciences.

"..a good reference book for food processors and packers of herbs and spices." --Food Technology"..an excellent reference text for those interested in the functional properties of different herbs." --Food Technology

• Quality specifications for herbs and spices; Quality indices for spice essential oils; Organic spices; Aniseed; Bay leaves; Black pepper; Capisicum chillies, paprika, bird's eye chilli; Cardamom (small); Cardamom (large); Cinnamon; Clove; Cumin; Curry leaf; Dill; Garlic; Ginger; Kokam and combodge; Marjoram; Nutmeg and mace; Onion; Poppy; Rosemary and sage as antioxidants; Saffron; Tamarind; Turmeric.

Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University. He was formerly Director of the Indian Institute of Spices Research where he conducted ground-breaking research on such spices as black pepper and cardamom. Professor Peter was awarded the prestigious Rafi Ahamid Kidwai Award by the Indian Council of Agricultural Research for his contributions to spices research and the Recognition Award for his contributions to crop improvement by the National Academy of Agricultural Sciences.

"..a good reference book for food processors and packers of herbs and spices." --Food Technology"..an excellent reference text for those interested in the functional properties of different herbs." --Food Technology

• Quality specifications for herbs and spices; Quality indices for spice essential oils; Organic spices; Aniseed; Bay leaves; Black pepper; Capisicum chillies, paprika, bird's eye chilli; Cardamom (small); Cardamom (large); Cinnamon; Clove; Cumin; Curry leaf; Dill; Garlic; Ginger; Kokam and combodge; Marjoram; Nutmeg and mace; Onion; Poppy; Rosemary and sage as antioxidants; Saffron; Tamarind; Turmeric.