Contents: 1. Classification of spices and condiments. 2. Identification of spices and condiments. 3. Identification of varieties of major spices and condiments. 4. Morphological studies of spices and condiments. 5. Propagation of spices and condiments. 6. Seed treatment and sowing of spices and condiments. 7. Layout and planting of spices and condiments. 8. Production practices of spices and condiments. 9. Methods of fertilizer application. 10. Weed management in spices and condiments. 11. Training and pruning system used in spices and condiments. 12. Maturity standard and harvesting of spices and condiments. 13. Processing and grading of some important spices and condiments. 14. Methods of essential oil extraction of spices and condiments. 15. Value added products of spices and condiments. 16. A visit to commercial plantation. The book has been organized with each chapter to assist the students in acquiring the necessary skills in performing the practical work assigned. Comprehensive information is given on topics such as classification, identification, varieties description, morphology, propagation, seed treatment and sowing, layout and planting, production practices, methods of fertilizer application, weed management, training and pruning, maturity standard and harvesting, processing and grading, method of essential oil extraction and value added products of various spices and condiments.