ABSTRACT
After food, medicine and spices of plant origin acquired major significance in human life. The spices and condiments were certainly prized, even in historical times. The history of travelogues, wars, trades, and the discovery of the New World are all replete with references to them. Since ancient times up to the present day, there are many beneficial uses of spices in our daily lives, with many spices and condiments being used in the kitchen and possessing medicinal properties, including carminative, purgative, expectorant, laxative, diuretic, etc. In recent times, their economic importance intensified manifold as they were employed by humans as food and also to treat ailments. Spices bear a broad variety of bioactivities and their additive or synergistic actions are most likely to shield the human body, compared with a variety of insults. Traditionally, spices and condiments, as part of the diet, have had comprehensive effects on human wellbeing. It is vital to know the existing sustainable techniques for the postharvest conservation of major spices and condiments to elevate productivity and quality, leading to increased profitability for growers. This chapter emphasizes both postharvest handling practices and conservation strategies for the sustainable use of spices and condiments as plant resources.
