Contents: 1. Importance of spices. 2. Production and export of spices in India. 3. Institutions involved in research and development of spices. 4. Classification of spices. 5. Black pepper. 6. Cardamom. 7. Turmeric. 8. Ginger. 9. Clove. 10. Cinnamon. 11. Nutmeg. 12. Allspice. 13. Curry leaf. 14. Tamarind. 15. Kudampuli. 16. Bay leaf. 17. Cumin. 18. Fennel. 19. Coriander. 20. Fenugreek. 21. Ajowan. 22. Nigella. 23. Herbal spices. 24. Value addition of spices. 25. Changes in spices during storage. 26. Good Agricultural Practices in spices. 27. Organic cultivation of spices. 28. Vanilla. 29. Asafoetida. 30. Garlic. 31. Paprika. 32. Saffron. 33. Betel vine.