Seed spices: A boon for coastal farmers

Abstract

Seed spices are annual herbs and their fruit or seed are
used for flavorings, seasoning and making food tasty and
tempting. Besides importance in food industry, the seed
spices have been known for ages as effective
therapeutic food. The power of spices to impart biological
activity is now slowly reemerging as an area of interest
for human health. The seed spices constitute an
important group of agricultural commodities and play a
significant role in our national economy. Historically,
India has always been recognized as a land of spices.
The states, Rajasthan and Gujarat have together
contributed more than 80 per cent of the total seed
spices produced in the country. About 20 seed spices are
grown in India, on the basis of area, production and utility
seed spices major seed spices are coriander, fenugreek,
fennel, cumin, ajwain, dill, nigella, anise, celery and
caraway. Seed spicesseeds are used in small quantities
for flavorings numerous foods, as preservatives, in
medicine and for the manufacture of essential oil for
ultimate use in perfumery (Pruthi, 1992). India is leading
in production, consumption and export of seed spices in
the world.
Center for Agri-Hort Development Institute in Manar
village, district-Bhavnagar is located near the Gulf of
Cambay (Gulf of Khambhat) in the Arabian Sea, a part of
Saurashtra peninsula, in central part of Gujarat, India