Spices are high value export oriented crops extensively used for flavouring food and beverages, medicines, cosmetics, perfumery etc. India produces more than 65 varieties of spices out of the 109 varieties listed by the International Organisation for Standardisation (ISO) and is the leading producer, consumer and exporter of spices. Spices are known for their intrinsic quality which has several commercial applications. Primary processing operations are of utmost importance for production of safe and quality spices at farm level. With secondary agriculture being the buzz word of today, value addition, product diversification and by-product utilisation are key requirements for success. Realizing the importance of processing and value addition in spices, Indian Institute of Spices Research has established an “Advanced Facility for Post-Harvest Technology on Spices” which was inaugurated by Dr. Trilochan Mohapatra, Secretary, DARE and Director General, ICAR on 22 December, 2018 to gear up research on processing, food safety and value addition of spices. It is also envisaged to encourage entrepreneurship in this sector by extending incubation facility to young entrepreneurs and startups.