This document provides information on production technologies for various spices, medicinal, and aromatic plants. It discusses 10 major spices - black pepper, cardamom, ginger, turmeric, coriander, fenugreek, cumin, fennel, clove, and allspice. It also covers 10 medicinal plants - ashwagandha, dill, henbane, isabgol, liquorice, periwinkle, pipali, rauvolfia, senna, and sarpagandha. Finally, it discusses 8 aromatic plants - ambrette seed, celery, chamomile, davana, Indian basil, Java citronella, lemon grass, and palmarosa oil

1. RURAL AGRICULTURAL WORK EXPERIENCE PROGRAMME
(R.A.W.E)
B.Sc. (Ag.), Part-IVth, Semester-Ist
2016-2017
INSTITUTE OFAGRICULTURAL
SCIENCE
BANARAS HINDU UNIVERSITY

2. EXT-411
ASSIGNMENTON
PROUCTION TECHNOLOGY
OF
SPICES,MEDICINAL AND AROMATIC PLANTS
SUBMITTED TO- SUBMITTED BY-
DR SHREE RAM SINGH MANISH KUMAR
Bsc (Ag) 4th year
R-13023

3. SPIC
ES

4. *The term ‘Spices’ was derived from the Latin
“species aromatacea”, means ‘Fruit of earth’.
*Spices are referred to the plant product, which
enrich or alter the taste of the food generally giving
pungency
*Tropical in origin and perennial in nature.
*Most of the spices are native of India So, it is
known as the ‘Land of spices’.
* Home of spices/Spices bowl of India-Kerala. There
are 63 spices are grown in India
INTRODUCTION

5. Different types of spices-
A. Major spices-
Black pepper
Cardamom
Ginger
Turmeric

6. B. Seed spices-
Coriander
Fenugreek
Cumin
Fennel

7. C. Tree spices
Clove
All spices
Nutmeg
Cinnamon
Tamarind

8. 1) Black pepper (Piper nigram)
*Pepper is harvested from December to March in
Kerela. Generally it takes 180-230 days after flowering
to reach full maturity.
*The bulk density of pepper ranges between 425 and
850g/L.
*There are different methods involve in post harvest
technology-
(c)Despiking
(b)Drying
(a) Drying surface
*Value added product-
a) White pepper c) Pepper oil
b) Pepper oleoresin d) Piperine

9. 2) Cardamom
(Elettaria cardamomum)
*Cardamom are harvested when they are in ripe stage
(physiological) .Splitting of capsules is done in mature
capsules.
*Curing– Curing of cardamom is nothing but drying at low
temperature.
*In this process, moisture of green cardamom
is reduced from 80-12% at 50*c so as to
retain their green colour to the maximum
extent.
*It requires about 5-6 days for complete
drying.
*Value addition-
a) Bleached cardamom
b) Cardamom oil

10. 3) Ginger
(Zingiber officinale)
*The quality of ginger products depends on variety and its
cultivation practice.
*Ginger can be dried on clean bamboo mats or cement
floor. Depending on availability of sunlight full drying
period may vary from 7-14 days and desirable
moisture level is 10%.
*Value addition-
A) Ginger oil B) Ginger oleoresin C) Ginger
preserve D) Ginger candy

11. 4) Turmeric
(Curcuma longa)
*Harvesting should be done at maturity without
damage and the rhizomes may be washed. Turmeric
should be boiled and dried.
*It may takes about 10-15 days to dried
completely after boiling and turmeric breaks with a
metallic twang.
*Clean terraces or cemented yards or clean bamboo
are should used for drying.

12. 5) Coriander
(Coriandrum sativum)
*Coriander is harvested when 50% seeds turn
yellow. The harvested material should be dried in
shade to retain seed colour and quality
*If it is not possible then material should be kept in
bundles upside down to avoid direct sun rays on seeds
which reduce their quality after drying, seeds are
separated by light beating with sticks an winnowing
*Clean and dried seeds are filled in bags are stored in
damp-free aerated stores.

13. 6) Fenugreek
(Trigonella foenum graceum)
*The harvested plants are tied in bundles and allowed to
dry for 4-6 days.
*Threshing should be done on clean cemented floor or
tarpaulin. The grains are separated by beating
followed by winnowing or threshing using a mechanical
thresher.
*On commercial scale, grains are cleaned with the
help of vacuum gravity separator or spiral gravity
separator.
*To get good price and easy marketing the produce should
be graded and stored properly.

14. 7) Cumin
(Cuminum cyminum)
*Harvested plants are stacked on clean threshing floor or
tarpaulin for drying in sun.
*On commercial scale seeds are cleans with the help of vacuum
gravity separator or distiner, spiral gravity separator.
8) Fennel
(Foneiculum vulgare)
*Harvesting is completed by plucking twice or thrice at 10 days
intervals.
*After ripening umbels are dried in sun for 1-2 days and then
in shade for 8-10 days.
*Clean and dried seeds are filled in bags are stored in damp-
free aerated stores..

15. 9) Clove
(Syzygium aromaticum)
*The harvested flower buds are separated from the
cluster by hand and spread in the drying yard for
drying.
*The correct stage when the stem of the bud becomes
dark brown and the rest of the bud lighter brown.
*Well dried cloves are only one-third weight of the
original.
*About 11000-15000 dried cloves weigh one kg.

16. 10) Allspice
(Pimento dioica)
*Dried berries are major item of commerce volatile oil
from berry is yellowish to brownish possessing a warm spicy
and sweet odour.
11) Nutmeg
(Myrisitica fragrance)
*Nutmeg is generally harvested when its fruits split. After
harvesting nutmegs are dried in their shells either sun or
by mechanical drying.
*Oleoresin is extracted with solvents.

17. MEDICINAL PLANTS

18. Different types of medicinal plants-
1) Asgand
2) Dill
3) Henbane
4) Isabgol
5) Liquorice
7) Periwinkle
8) Pipali
9) Rauvolfia
10) Senna

19. 1) Aswagandha
(Withania somnifera)
*The roots are dried in the sun (8%moisture) the roots
are wrapped in gunny bags and stored in well ventilated
cool godowns for a long period without loss in quality.
*The roots are graded for marketing.
*Alkaloids- withanine and somniferine
*Uses– immuno modulator, anti stress, improve the male
potency

20. 2) Dill
(Anethum graveolens)
*The seed crop is harvested is at full ripe, grey-green
maturity stage.
*It is kept in field for withering and seed is thus
separated and dried in shade for another 3-5 days.
*The seed yields 2.5-3% of essential oil.
*The seed crop can be easily stored for 1– years in
polythene lined gunny bags in cool, dry and ventilated
godowns.

21. 3) Henbane
(Hyocyamus niger)
*The herb is dried in the shade for 3-5 days. Then it is packed
in polythene bag and stored in dry cool godowns.
*Major alkaloids content- Hyoscyamine
*Uses– treatment of asthma, whooping cough and intestine
4) Isabgol
(Plantago ovata)
*The plants are cut at the ground level after that the bundled
and transported to threshing shed.
*These are allowed to dry for 2-3 days and then thrashed with
the help of bullocks or a tractor.
* Husk and seed are economic part.

22. 5)Liquorice
(Glycyrrhiza glabra)
*They are sun dried for 7-10 days when moisture 85% of their
moisture lost.
*Artificial drying through hot blast of air (40*C).the produce is
packed in gunny bags for storage in dry cool place.
6) Pipali
(Piper longum)
*The roots and thick basal stems are separated, cut into 2-5
cm pieces are dried. These are called pipalamool in trade.
*The dry spikes can be stored in moisture proof containers for
a few years

23. 7) Periwinkle
(Catharanthus roseus)
*The crop is dried in shade for 7-10 days, frequently
turning is all over to avoid mould formation.
*The foliage, stem, root lose 80%, 70%, and 60% of
moisture respectively during drying.
*Root is cut into 15-20 cm pieces before drying.
*The dry roots are wrapped in gunny bags and stored in a
cool, dry, ventilated godown up to 1-2 years.

24. 9) Senna
(Cassia angustifolia)
*The harvested produce should be sprayed in thin layers
in open sun for 6-10hr. It is further dried in well
ventilated drying sheds for 3-5 days.
*It should have not more than 8% moisture at storage.
*It is recommended to store in cool, dry place after
reducing the bulk under hydraulic press and wrapped in
gunny bags lined with polythene particularly for long
distant transportation.
*Grading of the produce is common for marketing.

25. 8) Sarpagandha
(Rauvolfia serpentina)
*The roots are dug out both the tap root and its lateral
branches besides attached fibrous roots are collected.
These are washed and dried in the sun.
*It loose 60% of its weight on drying due to loss of
moisture.
*The roots are cut into 12-15cm pieces for convenience
of drying and storage.
*It can be stored for 2-3 years in godown without loss in
potency.

26. AROMATIC PLANTS

27. Different types of aromatic plants
1) Ambrette seed
2) Celery
3) Chamomile
4) Davana
5) Indian basil
6) Java citronella
7) Lemon grass
8) Palmorosa oil grass

28. 1) Ambrette seed or muskdana
(Abelmoschus moschatus)
*The pods are dried in shade, thrashed through beating with
sticks and winnowing to separate husk from seed.
*The seeds should also be dried in shade before storing in gunny
bags.
*The seed oil is extracted through solvent extraction which allows an
improved recovery of odoriferous principles (over hydro-distillation
procedures)
2) Celery
(Apium graveolens)
*The plants are cut at the ground level and dried over
thrashing floor for a few days before thrashing and winnowing
seeds are graded through sieving and stored in gunny bags in a
cool dry places.

29. 3) Chamomile
(Matricaria chamomilla)
*The harvested fresh flower are spread in thin layer over drying
sheds in shade for rapid drying at 20-24*C. these are distilled
in a steam distillation unit producing blue oil.
*The oil has high chamazulene content, which imparts the oil its
blue colour.
4) Lemon grass
(Cymbopogan flexuosus)
*The crop is cut at 20cm above the ground and left for
withering for 4-6 hrs in the field .It is cut into small pieces
later and distilled in a steam distillation.
*It has 0.5– 0.8% oil.

30. 4) Davana
(Artemisia pallens)
*Davana produces fresh herbage which is spread in thin layer on
thrashing floor in shade and dried for several days constantly
turning the plant to avoid fermentation.
*Thus air-dried herbage is chopped in small pieces and distilled
in a steam distillation unit at atmospheric pressure for 5-8 hrs.
*The oil improves in odour on maturation during storage.
5) Indian basil
(Ocimum basilicum)
*After harvested it is wilted in the sun for 4-8 hr. Its
thicker stems are removed and balance herbage chopped
into small pieces and distilled in stem distillation unit.
*The fresh herb has 0.4%-0.5%.

31. 6) Java citronella
(Cymbopogon wintrianus)
*The harvested produce is wilted in open sun for 4-6hrs,
chopped into small pieces and distilled in a steam distillation
unit.
*The oil contains 85-90% total alcohol as gereniol and 35-45%
aldehydes as citronellal.
7) Palmarosa oil grass
(Cymbopogon martini var motia)
*The crop is wilted in sun for 6 hrs before chopping into
small pieces for steam for steam distillation.
*Distillation takes 3hr to exhaust the semi dry herb