ABSTRACT
Spices may be defined as a class of strongly flavored or aromatic substances obtained from tropical plants, commonly used as condiments and utilized for their flavor and preservative qualities. Spices can be universally grown. They are generally suitable and often adaptable as a small holder backyard crop in most countries that produce and export spices, including India and Indonesia. Cultivation of spices is encouraged as a secondary or even tertiary cash crop, essentially to supplement incomes of small farmers. Some spices can even be cultivated on steep slopes of mountains that are unsuitable for other crops.
