This volume presents detailed reviews on biochemistry, classical genetics and traditional breeding, germplasm diversity, molecular genetics, tissue culture, biotechnology, and structural and functional genomics of ten major seed spices including ajwain, anise, celery, coriander, cumin, dill, fennel, fenugreek, Nigella and parsely.
The seed spices include the most ancient crops of the world being cultivated for thousands of years as spices, condiments and herbal medicines. Besides adding attractive flavor and taste, seed spices are used as preservatives, and preventive and curative phytomedicines. Despite the immense importance of these crops and their multipurpose utilities, there is no comprehensive compilation of the information on genetics, genomics and breeding in these crops. The present book fills up that gap in literature.
This book is useful to the students, teachers and scientists in the academia and relevant scientists interested in genetics, genomics, breeding and genetic engineering and also crop production, pathology, physiology, of seed spices. This book is also useful to the seed companies and industries engaged in long-term preservation, essential oil-based products and pharmaceuticals.
