The latest popular edition of this book covers the nomenclature, description, distribution, composition and uses of about 86 spices. The book has also been translated into several Indian languages. The various uses of spices in foods and beverages as flavourants, in medicine, and in perfumery and cosmetics are described. It also covers the latest quality standards for spices, as well as lists of other national (Agmark, ISI or BIS) and international (ISO) standards for spices, their products, and their methods of test.