This comprehensive manual serves as a handy reference guide, offering very useful information on 625 species of flavouring and fragrant plants. Over 49 colour photographs and 7 useful appendices enhance the value of the manual significantly. The information contained would be an invaluable asset for the nutritionists, food scientists, economic botanists, ethnobotanists, horticulturists, plant breeders and crop genetists, biotechnologists, aromatherapists, students, researchers and teachers of these disciplines and laymen alike. No botanical library should be without it. The contents include: Preface; Abbreviations; I. Introduction (What are Essential Oils?; Spices and Condiments; Overview of Flavouring and Fragrant Plants; Enumeration of Flavouring and Fragrant Plants; II. Flavouring and Fragrant Resources of India; III. Epilogue; IV. Literature Cited; V. Appendices (Index to Total Number of Genera and Species under Various Divisions of Plant Kingdom - Appendix I; Index to Families - Appendix II; Index to Use of Various Species under a Genus for Flavouring and Fragrance - Appendix III; Index to Botanical Names - Appendix IV; Index to English Names - Appendix V; Index to Sanskrit Names - Appendix VI; Index to Hindi Names - Appendix VII).
© 2021 SCIENTIFIC PUBLISHERS | All rights reserved.