A Compendium of Unique and Rare Spices

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Highlighting a selection of rare and under-researched spices, this book explores their significant economic potential globally. It covers a variety of spices, including Aniseed, Saffron, and Star Anise, detailing their cultivation, particularly in regions like Jammu and Srinagar, India. The text emphasizes their diverse applications, from culinary flavoring to religious uses, showcasing the unique characteristics and cultural importance of each spice.