The book entitled "Diseases of Vegetable, Ornamental and Spice crops" is specifically prepared for under-graduate and post-graduate students in Agriculture/Hort

A spice is a seed, fruit, root, bark or any other plant parts. Spices give aroma, color, flavor, taste and texture to food. Each spice has its unique, specific

The book covers around 700 species covering Latin family, common and local names distribution, market rate, chemical constituents. Sketches facilitates identity

Many plants have been used for centuries as sources of spices for culinary use. Recently there has been an upsurge of interest in diversifying the range of such

Whether they are called peppers, chiles, paprika, or ajis, plants in the genus Capsicum, are among the most important spice and vegetable commodities worldwide