Chemistry of Spices is edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah from Indian Institute of Spices Research, Calicut, Kerala, India and published by Cabi International in 2008.
Table of Contents of Chemistry of Spices
- Introduction by V.A. Parthasarathy, B. Chempakam and T. John Zachariah
- Black Pepper by T. John Zachariah and V.A. Parthasarathy
- Small Cardamom by B. Chempakam and S. Sindhu
- Large Cardamom by B. Chempakam and S. Sindhu
- Ginger by T. John Zachariah
- Turmeric by B. Chempakam and V.A. Parthasarathy
- Cinnamon and Cassia by N.K. Leela
- Clove by N.K. Leela and V.P. Sapna
- Nutmeg and Mace by N.K. Leela
- Coriander by V.A. Parthasarathy and T. John Zachariah
- Cumin by Shamina Azeez
- Fennel by Shamina Azeez
- Fenugreek by N.K. Leela and K.M. Shafeekh
- Paprika and Chilli by T. John Zachariah and P. Gobinath
- Vanilla by Shamina Azeez
- Ajowan by T. John Zachariah
- Star Anise by B. Chempakam and S. Balaji
- Aniseed by N.K. Leela and T.M. Vipin
- Garcinia by K.S. Krishnamurthy and V.P. Sapna
- Tamarind by K.S. Krishnamurthy, V.P. Sapna and V.A. Parthasarathy
- Parsley by Shamina Azeez and V.A. Parthasarathy
- Celery by K.S. Krishnamurthy
- Curry Leaf by V.A. Parthasarathy, T. John Zachariah and B. Chempakam
- Bay Leaf by V.A. Parthasarathy, T. John Zachariah and B. Chempakam
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