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Spices Production to Products: Purity and Authenticity/ edited by B Sasikumar and S J Eapen - Boca Raton: CRC Press, 2026. - xv,397p.

Contents:
1. Historical Perspectives on Adulteration and Contamination of Spices. 2. Introduction to Spice Adulteration and Authenticity Testing. 3. Global Standards and Regulations of Spice Purity. 4. Adulteration and Authenticity Testing in Black Pepper. 5. Adulteration and Authenticity Testing of Chilli. 6. Adulteration and Authenticity Testing of Nutmeg. 7. Saffron (Crocus sativus L.) Analysis: Techniques for Quality Assurance and Authentication. 8. Advances in Adulteration and Authenticity Testing of ginger (Zingiber officinale Roscoe). 9. Advances in Adulteration and Authenticity Testing of Turmeric (Curcuma longa L.). 10. Mycotoxin Contamination in Black Pepper. 11. Mycotoxin Contamination in Cardamom (Elettaria cardamomum (L.) Maton). 12. Mycotoxin Contamination in Ginger (Zingiber officinale Rosc.) and Turmeric (Curcuma longa L.). 13. Contaminants in Nutmeg (Myristica fragrans Houtt.) 14. Mycotoxin Contamination in Seed Spices. 15. Heavy Metal Contamination in Spices: Sources, Safety Regulations and Health Implications. 16. Pesticide Contamination in Black Pepper (Piper nigrum L.): Detection, Implications, and Sustainable Solutions. 17. Pesticide Residues in Chilli (Capsicum annuum L.) - An Indian Perspective. 18. Multi-residue Pesticides in Ginger (Zingiber officinale Roscoe) and Turmeric (Curcuma longa L.): Method of Analysis and Strategy for Residue Management. 19. Multi-Residue Pesticides in Seed Spices: Rationale for Analysis and Management Strategies. 20. Consumer Awareness and Market Demands in Global Spice Value Chains. 21. Sustainability and Ethical Sourcing of Spices

ISBN: 9781032732091 (Hbk.)

Subjects--Topical Terms:
spices

Dewey Class. No.: 633.83 SAS/S