ABSTRACT
Spices and condiments are the products obtained from plants used for adding aroma, flavour, and taste to food. They are valued for their physiological as well as for pharmaceutical properties. The medicinal value of spices and their use for the treatment of diseases has been known since ancient times to the modern day. In recent times, with the ever-growing population, the demand for quality-related components of spices, like essential oils, oleoresins, and secondary metabolites, is increasing from industries, as well as developing countries. In order to fulfil these demands, improvement of spice crop yield, along with the enhancement of qualitative and quantitative traits, is required. Biotechnological strategies have developed some promising techniques, like micropropagation, molecular marker-assisted selection, protoplast technology, the cloning and isolation of candidate genes, etc., providing a better understanding of the physiological and molecular pathways in major spice crops. Application of these potent biotechnological tools and knowledge will help in genetic improvement, new breeding strategies, and development of new varieties of spices and condiments. In the present chapter, we present the biology of some important spice and condiment crops and emphasize the work carried out for the genetic improvement of spice and condiment crops.
