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Abstract
Spices, the products of plant origin used for seasoning food to add flavor and aroma. It also alters the taste of the food generally giving pungency. India is well known as a land of spices from times immemorial. Export of spices and spice products from India, registered a rise of nine percent in volume and eight percent in value compared to previous year. Quality traits viz., oleoresin, essential oil and secondary metabolites are rich in spice crops, have more demand in the value-added product industries as well as developing countries. The quality of spices is determined based on its yield and quality attributes (viz., essential oil, fiber and oleoresin and caryophylline content) along with volatile and non volatile constitutes of end product. Improvement of quality traits in spices has been implemented in different breeding methods but only few breeding methods viz., selection, hybridization, and mutation are become more reliable. Hence, the production of quality aspect of spices work has to be carried out based on biotechnology and bio-molecular for better understanding of quality improvement of major spices.