Biochemistry and Therapeutic Attributes of Culinary Herbs

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India has been recognized as the Land of Spices from the dawn of time due to the cultivation of such a broad range of spice crops and represents the status of the world's one of the leading spice producers and exporters, accounting for around 25-30% of the global spice commercially. The scent, flavor and pungency of Indian spices are well-known. The present book deals with the characteristics of some important Indian spices, their usages, active components present in them along with exploring their health benefits, functional and immunomodulant properties. The toxicological aspect and adverse effects of the spices are not covered in this book