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 marksiana endangered. It is a small to medium-sized tree, up to 25 m tall and a stem diameter of 50 cm. The trunk is not buttressed, with grey-brown wrinkled bark. Compound leaves are alternate on the stem, with four to 16 leaflets, 2.5 to 7.5 cm long, usually opposite the leaf stem. Leaflets vary in shape, mostly lanceolate or ovate-lanceolate and broader. Leaf veins easily noticed. Showy and attractive yellow flowers form on racemes from September to November. A long, thin pod matures from June to October, 30 cm long and 2 cm in diameter. Cassia marksiana Cassia marksiana, Marks cassia,