Compendium of Unique and Rare Spices

Kodoth Prabhakaran Nair is an Eminent International Agricultural Scientist who has worked in Europe, Africa, and Asia for more than three decades, during which time he has held a number of prominent academic positions, including National Chair of the Science Foundation, The Royal Society, Belgium; Professor and Head of the Departments of Agriculture, Soil Sciences, and Basic Sciences at The University Center, The Republic of Cameroon; and Senior Professor at the University of Fort Hare, Alice, Republic of South Africa—the alma mater of the late Nelson Mandela, and from where he began the struggle against apartheid. Professor Nair is best known, globally, for developing “The Nutrient Buffer Power Concept”, a revolutionary soil management technique that is changing the face of modern farming in the developing world. Recipient of several national and international awards for developing this concept and currently nominated for the 2022 Right Livelihood Award, also known as the Alternative Nobel Prize, he has authored fifteen books, published by prestigious publishers such as Springer Nature, Elsevier etc.,  including “Issues in National and International Agriculture”, which was launched by India’s great President, the late Dr. A.P.J. Abdul Kalam in Raj Bhavan, Chennai, India. He has received seven invitations to contribute invitational chapters to Advances in Agronomy, the magnum opus of agricultural science, a world record. He is also Senior Fellow of the world renowned Alexander von Humboldt Research Foundation, The Federal Republic of Germany and was recently elected Fellow of the National Academy of Agricultural Sciences, India. Currently pursuing global agricultural research, he lives with his wife, Dr Pankajam Nair, a Nematologist trained in Europe, in Calicut, Kerala State, India.

• Chapter 1: Saffron and Tulasi.- Chapter 2: Aniseed, Shallot and Caraway.- Chapter 3: European Fill and Indian Dill.- Chapter 4: Poppy Seed.-Chapter 5: Star Anise and Japanese Star Anise.- Chapter 6:  Sage.- Chapter 7:  Savory and Tarragon.- Chapter 8:  Thyme.- Chapter 9:  Calamus  or Sweet Flag.- Chapter 10: Horse Radish, Long Pepper or Pipli, Galangal.- Chapter 11:Quality Control.