India is often referred as “Home of spices”. This is because many of the 70 spices grown in the world, are native to India. Top spices produced in the country include pepper, cardamom, chilli, ginger, turmeric, coriander, cumin, celery, fennel, fenugreek, ajwain, dill seed, garlic, tamarind, clove, and nutmeg among others. This book basically deals with the area and production of spices in India, uses of spices, botanical description of spices, cultivation aspects of spices and value addition of spices. The entire book has been divided into five major parts, namely, Major Spices, Tree Spices, Seed Spices, Herbal Spices and other Spices. The book is written in simple and lucid language to provide basic information about cultivation of spice crops. This book has been designed to serve the dual purpose of text book as well as reference book. The information contained in this book will be of immense value and it will be a boon for students, researchers, extension workers and commercial growers. About the Authors: Dr. Feroz Ahmad Parry, presently working as Assistant professor/ junior Scientist, Division of Vegetable Science, Faculty of Horticulture, SKUAST Kashmir, Shalimar-190025 (India). He obtained his B.Sc. (Ag.) from R.B.S College, Bichpuri, Agra, M.Sc. Horticulture from Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad and Ph.D. from Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, J & K India. He has worked as research associate in different research projects on horticulture crops in Central Institute of Temperate Horticulture (ICAR), Srinagar. He has published more than 30 research papers in national and international reputed journals. Dr. Zahoor Ahmad Bhat, presently working as Associate Professorcum- Sr.Scientist, Floriculture and Landscape Architecture Division of Floriculture and Landscape Architecture, SKUAST-Kashmir, Shalimar Campus, Srinagar-190025 (India)