Genetic Resources of Major Spices

Crop genetic resources form one of the most important components in agriculture research and development. Spices are no exception. Spices are high-value export-oriented products extensively used for flavoring food and beverages. Spices are also used in the preparation of indigenous medicine, cosmetics, and perfumes. Black pepper, cardamom, ginger, turmeric, cinnamon, cloves, allspice, tamarind, garcinia (kokum), curry leaf, vanilla, and seed spices like cumin, coriander, fenugreek, fennel, caraway, and nigella are the key tropical spices that are relevant in Indian context. The genetic diversity of spice crops such as black pepper, cardamom, ginger, turmeric, cinnamon, etc., is high in India. For others like vanilla, nutmeg, clove, and the seed spices, diversity available in India is limited. As a result, the prospect of their genetic improvement through breeding strategies is significantly reduced. This chapter provides a synopsis of the genetic resources associated with the following spices: black pepper, cardamom, ginger, turmeric, cinnamon, cloves, nutmeg, allspice, tamarind, garcinia (kokum), curry leaf, vanilla, and large cardamom (black cardamom). The chapter gives information on the germplasm holdings in the country under each crop and improved, high-yielding varieties released from different institutions. In addition, the chapter also provides information on the wild relatives of each spice available in India. The salient features of each crop are also given to make the chapter a stand-alone one.