Sharangi - Indian Spices
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Indian Spices: summary, description and annotation
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This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of Indias Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.;Chapter1: Spices in India and beyond: The origin, history, tradition and culture -- Chapter2: Legacy of Indian Spices -Its production and processing -- Chapter3: Why spices are so unique? -- Chapter4: The promising spices of North East India: Indiasflavourful contribution to the world -- Chapter5: Wonders of Spices in Sri Lanka -- Chapter6: Production Technology of some Major and Minor Spice crops -- Chapter7: Organic Spices -- Chapter8: Plant health management in major spice crops -- Chapter9: Post harvesttechnologyand value addition of spices -- Chapter10: Spices :Secondary metabolites and Medicinal properties -- Chapter11: Recent advances on Molecular Breeding for Spice crop Improvement -- Chapter12: Marketing and Supply Chain Management of spice crops -- Chapter13: Export of onion, garlic and chilli: three essential spices in daily kitchen -- Chapter14: Climate change impact in spice crops and mitigation strategies -- Chapter15: Plant Tissue Culture as potential Option in Developing Climate Resilient Spices -- Chapter16: Exploration and extrapolation of extension strategy for promotion of spice production and processing in India -- Chapter17: Visioning Future: The Directions and Strategies.
Sharangi: author's other books
Who wrote Indian Spices? Find out the surname, the name of the author of the book and a list of all author's works by series.
Sharangi
Czarra
Cyrus Todiwala
Meenakshi Agarwal
Bharat B. Aggarwal PhD
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Springer International Publishing AG, part of Springer Nature 2018
Amit Baran Sharangi (ed.) Indian Spices1. Spices in India and Beyond: The Origin, History, Tradition and Culture
Amit Baran Sharangi 1 and S. K. Acharya 2
(1)
Department of Plantation, Spices, Medicinal and Aromatic Crops, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), Mohanpur, Nadia, West Bengal, India
(2)
Department of Agricultural Extension, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), Mohanpur, Nadia, West Bengal, India
Amit Baran Sharangi
Abstract
Food and nutrition have not only been contributed by biological production through its cultivation and husbandry, it reflects the history and tradition of a nation as well. India has historically been one of the worlds prominent sites for the origin and husbandry of a good score of spices which transcends history nation and culture since time immemorial. The suitability of ecological configuration and meteorological behaviour, the Indian diaspora have carried it forward not only to support her cultural tradition but also to meet up both therapeutic and culinary requirements of spices. From mythology to history, from history to the modern political economy, spices have got a beautiful and aromatic continuity across nations and cultures. The quality of food and its palatability, the nutritive value of food and its therapeutics are nicely contributed by spices. The geospatial distribution in India encompasses hill terrains to rain forest, coastal ecosystem to semi-arid agro-ecology, moist forest ecosystem to rice-based agro-ecosystem in alluvial lands. Spices have got a well-pervading role for integrating ecological diversity and cultural mellifluence. This chapter is designed to keep on unveiling the following aspects of spices in India: history, literature, geospatial distribution over India, the cultural aroma and its socio-economic uniqueness for supporting macro-economy as well as community livelihood generation process.
Keywords
Spices India Origin History Tradition Culture1.1 Introduction
The life is sometimes sultry, sometimes it goes sweety, and beyond everything it is spicy. Spices are everywhere, from the cradle of birth to coffin of death. In happiness and in vititudes, spices are essential. In India, it has got historical and economical implications , beyond that, it has been an aromatic message for the rest of civilization. Spices are not only providing livelihood to millions, it adds aroma to more millions of people fond of delicious food and adorable perfumes. Confronting with climate change, urbanization and unplanned agriculture, spices have to face the struggle for existence; on the other hand, its huge medicinal and aromatic properties, spices are still the winners in the world of agricultural trade and commerce.
1.2 History and Origin
Indian History is well laddened with the text of spices and aromatics. From the mythological era passing through the medieval period and down to modern political history and economy, the role of spices has well been discernible and encrypted. Not only in India, in other part of the globes, spices have historically been used during negotiation, truce, war treaty, marriage and establishing royal relations, trade and commerce (Riddle ).
The creation, consumption and migration of biodiversities, both by natural and anthropogenic intervention, have got a link with human civilizations beyond geopolitical boundaries. The historical genealogy of spices transcends both space and time to characterize agroecology and social ecology as well. The following is the historical evolutions and landmarks of spices in India and on global perspectives.
The history of spice is contemporary to human civilisation. It is a fascinating story of adventurous voyages and lands discovered, dynasties grows and ruins, battles won and lost, agreement signed and violated, aromas desired and distributed, and many ups and downs faced and perceived while infused with different practices and beliefs. Whoever controls the spice controls the universe. Throughout history, the most powerful country, entity or individual of its time has dominated world (spice) trade.
Now-a-days, spices are omnipresent; they can easily be bought from around the globe everywhere and used in many ways. In early history they were, however, rare and precious products and could only be used for medicines, perfumes, and flavourings.
1.3 The Chronological Stages
5000 BC : In the Middle East, the first evidence of use of spices was found.
3000 BC to 200 BC: The ancient Egyptians traded spices and herbs among early civilizations. Spices from China, Indonesia, India, and Ceylon (now Sri Lanka) were originally transported overland by donkey or camel caravans. Being particularly obsessed with the afterlife they used to cultivate crops like garlic to be used in mummification as perfumes.
1500 BC : In Egypt, Queen Hathepshut imported spices from Punt (East Africa).
1000 BC : In Palestine, spices got their use in anointing oil and incenses.
200 BC to 1200 AD: For 1000 years, the Romans controlled the trade. Their earnest desire for exotic foods and expensive imported spices was indicative to their love of luxury especially to the upper class. It was said that Emperor Nero wished the funeral pyre for his wife be made of cinnamon, something would cost over several billion dollars in todays currency. Spices that were sought by the Romans included nutmeg, cinammon, pepper, cloves, and ginger.
Thirteenth Century: Marco Polo : Portugese and Spanish decided to send out their own explorers as the spices obtained from the Romans were very much expensive. So they explored Europe and established Venice as the most important trade port till about 1498.
1497 AD : Vasco De Gamma returned with pepper, cinnamon, ginger, jewels, and deals with Indian Princes. The spirited Portuguese sailed around Africas Cape of Good Hope to Calcutta, India.
1492 AD : Christopher Columbus landed in the America. The empire was driven by its monarchs lust for power and treasure. By 1550 it had colonies in Africa, Asia, Oceania, the Americas and dominated Europe.
The fifteenth to the seventeenth Centuries: Wars for the control of the spices breakout Spain, Portugal, England, and Holland fight for control.
1519AD : Spain sends Ferdinand Magellan west around the world He died in the Philippines, and lost 4 of 5 ships But ship #5 makes it back with tons of pepper and other spices-trip is deemed a financial success.
Sixteenth Century : The Dutch take over key.
1641 AD : They conquer Malacca.
1658 AD : They take control of the cinnamon trade in Ceylon.
1663 AD : They establish exclusive rights to trade pepper with India.
By end of the seventeenth century : The Dutch are the controllers of Asian Spices.
The End of the seventeenth Century: French become powerhouse and steal a bunch of stuff from the Dutch and plant it themselves; cloves, cinnamon, and nutmeg.
Sixteenth to eighteenth Century : English ExploratioSixn Begins. In 1600, Elizabeth I chartered British East India Company. In 17801799, English took over all spice trading centres.
Seventeenth to twentieth Century: Americans enter the Spice Race in 1672. The US, with its alluring political and economic position had attracted immigrants from around the world, nurturing uniquely diverse ethnic and regional cuisines viz., California, Cajun, Mexican, French, Caribbean, Spanish, Asian, NY Deli etc. Through inexpensive garlic imports, China has reduced the market share of California garlic growers and now dominates the US garlic market.
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