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Cardamom K.J. Madhusoodanan

Cardamom

K.J. Madhusoodanan

Published April 16th 2007
ISBN :
Kindle Edition
400 pages
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 About the Book 

Cardamom, also known as Malabar cardamom, true cardamom or small cardamom and second only to pepper in its importance during the Renaissance period, is often qualified as the Queen of Spices because of its very pleasant aroma and taste. This volumeMoreCardamom, also known as Malabar cardamom, true cardamom or small cardamom and second only to pepper in its importance during the Renaissance period, is often qualified as the Queen of Spices because of its very pleasant aroma and taste. This volume contains sixteen chapters, fourteen on cardamom and one each on large cardamom and false cardamoms. All aspects of the cardamom crop have been covered, and each chapter is written by experts in their respective fields. Cardamom: The genus Elettaria is both a textbook and reference work for scientists and students of horticulture, plantation crops, botany and related fields, and will go on to serve as the main reference volume on cardamom for many years to come. Contributors India, A.K. Biswas, ICRI Regional Station, Sikkim, India, S.S. Chandrasekar, ICRI Regional Research Station, Karnataka, India C.K. George, Peermade Development Society, Kerala, India B. Gopakumar, Indian Cardamom Research Institute, Gangtok, India Joseph Thomas, Indian Cardamom Research Institute, Kerala, India V.S. Korikanthimath, IISR Cardamom Research Center, Karnataka, India V. Krishnakumar, Indian Cardamom Research Institute Kerala, India N. Krishanmurthy, Central Food Technological Research Institute, Karnataka State, India K.J. Madhusoodhanan, Indian Cardamom Research Institute, Kerala, India S.N. Potty, Indian Cardamom Research Institute, Kerala, India K. Pradip Kumar, Indian Cardamom Research Institute, Kerala, India V.V. Radhakrishnan, Indian Cardamom Research Institute, Kerala, India P. Rajeev, Indian Institute of Spices Research, Kerala, India P N Ravindran, Indian Institute of Spices Research, Kerala, India S.R. Sampathu, Central Food Technological Research Institute, Karnataka State, India M. Shylaja, Providence Womens College, Kerala, India R. Suseela Bhai, Indian Cardamom Research Institute, Kerala, India S.Varadarsan, Indian Cardamom Research Institute, Kerala, India M.N. Venugopal, IISR Cardamom Research Center, Karnataka, India K.K. Vijayan, Calicut University, Kerala, India, M.S. Madan, Indian Cardamom Research Institute, Kerala, India, T. John Zachariah, Indian Institute of Spices Research, Kerala, India