Spices: The Elixir of Life

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About the Author Dr Amit Krishna De completed his M.Sc in Biochemistry and Ph.D from Calcutta University. His area of specialisation is Biochemical Pharmacology and Nutritional Toxicology. He has done extensive work on Indian spices for last 15 years, particularly on biochemical and pharmacological actions of chilli. He has won several awards for his work on chilli which includes Kamal Satbir Young Scientist Award from Indian Council of Medical Research, SR Dasgupta Award from Indian Pharmacological Society, SS Rastogi Award and RB Singh Felicitation Award and Prof M Mori Felicitation Award from International College of Nutrition, Indu Vasudevan Award from Indian Association of Biomedical Chemists and APSI Gold Medal from Academy of Plant Sciences (India). He has also received the Gopal Chandra Bhattacharyya Award for Popularisation of Science from Science Association of Bengal and National Award for Science Communication from Indian Writers Association in 2006. He has recently received Archana Gold Medal from Academy of Environmental Biology, Lucknow in 1998 and Gold Medal from Salgare Foundation in 2010.

Dr De is involved in teaching as Hony. lecturer in several Undergraduate Colleges and University. He is at present Executive Secretary of Indian Science Congress Association at Calcutta. He is also Fellow of National Environmental Science Academy, Academy of Environmental Biology, International College of Nutrition and Indian Association of Biological Scientists and Academy of Plant Sciences and member of National Academy of Sciences, Allahabad.

Dr De has several research publications in journals of International repute and is author of several books including Chilli, Medicinal Values of Indian Spices, Trace Elements in Health and Diseases, Tobacco & Smoking, Selected Questions and Answers in Biochemistry, etc. He has also edited some books like Recent Trends in Spices & Medicinal Plant Research, Capsicum etc. He has also delivered lectures on different aspects of "spices" in different Institutions/Organisations/Universities all over the world.

He is also regularly contributing in different magazines and newspapers published in English and Bengali.

Foreword I compliment the authors for having collated up-to-date information on various aspects of spices in this book viz. botanical/ horticultural as well as the taste, flavor, medicinal and potential benefits. Certainly the wealth of knowledge available in this book will serve one and all interested in these spices for one reason or the other. The information on their uses and nutrition is of special interest to the health practitioners, dieticians and housewives who will come to know new ways of using Indian and exotic spices with an international perspective.

The editor also has to be appreciated for his efforts, in compiling the book, which will be useful not only to the spice people but also to the research-scientists, horticulturists, entrepreneurs, state officials, administrators as well as students. No doubt this book will be of great help and use to all those interested in chilli, cardamom, fenugreek and other important spices.

**Contents and Sample Pages**