A Compendium of Unique and Rare Spices

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Focusing on lesser-known spices with significant economic potential, the book explores a variety of unique ingredients such as Aniseed, Saffron, and Star Anise. It highlights their diverse uses, from culinary applications to religious significance, and includes both seed spices and those cultivated in specific regions, like the hills of Jammu and Srinagar. This compendium serves as a valuable resource for understanding the cultural and economic importance of these rare spices on a global scale.