Indian Spices pp 249-276 | Cite as

Post Harvest Technology and Value Addition of Spices

  • Ankan Das
  • Amit Baran Sharangi


Spices not only help imparting taste, flavour, aroma and colour but also act as a preservative by preventing the spoilage of various food and beverage products. They are huge reservoir of essential oils and aromatic constituents which are of great demand in pharmaceutical and cosmetic industries, both in national and international trade. They also possess nutritional, antimicrobial, antioxidant and pharmaceutical properties and, hence, regarded as one of the most functionally important food ingredients. Efforts are, therefore, directed towards enhancing area, increasing productivity and improving quality of spices. However, in today’s scenario, real challenges confronting us not only on how to sustain the productivity of spices but also on how to minimize their losses. Post harvest management of spices appears to be more crucial here. Most of the freshly harvested spices are very high in their moisture content, highly perishable and susceptible to microbial contamination. Steps like harvesting at optimum stage, proper transportation to processing units, cleaning, blanching, treating with recommended chemicals, dehydration, packaging and storage or processing leading those to value added products etc. are very much crucial so far as reduction of post harvest losses are concerned. The irony is that due to lack of proper knowledge, awareness and improper technology dissemination, the post-harvest management, especially in the developing countries is still not up to the mark. Therefore it is necessary to process the spices by exploiting both classical and innovative post-harvest technology to ensure their long term preservation and optimum utilization.


Spices Post harvest Processing Preservation Value addition 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Ankan Das
    • 1
  • Amit Baran Sharangi
    • 2
  1. 1.Institute of Agricultural Science, University of CalcuttaKolkataIndia
  2. 2.Department of Plantation, Spices, Medicinal and Aromatic Crops, Faculty of HorticultureBidhan Chandra Krishi Viswavidyalaya (Agricultural University)MohanpurIndia

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