Spice natural preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored food. India contributes 75% of global spice production. The International Organization for Standardization addresses spices and condiments, along with related food additives, as part of the International Classification for Standards 67.220 series. The Indian Institute of Spices Research in Kozhikode, Kerala, is devoted exclusively to conducting research for ten spice crops: black pepper, cardamom, cinnamon, clove, garcinia, ginger, nutmeg, paprika, turmeric, and vanilla. Books Articles Spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring
Cassia (genus) to prevent desertification. "Cassia" species are used as food plants by the caterpillars of many lepidopteran taxa. For example, the skipper "Astraptes fulgerator" and the pierids "Catopsilia pomona" and "C. pyranthe" are all seen on "Cassia fistula". The latter utilizes several other cassias, as well. The plant pathogenic viruses cassia yellow blotch bromovirus and cassia yellow spot potyvirus were first described from "Cassia". Because the name "Cassia" is not precise, it is sometimes difficult to know what is meant by references to plants known as "cassias". Cassia gum, for example, is made from "Senna obtusifolia", a species formerly included in