Spices Production to Products Purity and Authenticity

PART I   INTRODUCTION: FOUNDATIONS OF SPICE INTEGRITY

1. Historical Perspectives on Adulteration and Contamination of Spices

B. Sasikumar and Santhosh J. Eapen

2. Introduction to Spice Adulteration and Authenticity Testing

H.D. Khade and Prasad S. Variyar

3. Global Standards and Regulations of Spice Purity                                                                                         

Admajith M. Kaimal, Samrin Kabir, and Rekha S. Singhal

PART II  ADULTERATION AND AUTHENTICITY: SAFEGUARDING SPICE PURITY

4. Adulteration and Authenticity Testing in Black Pepper (Piper nigrum L.)

S.R. Maneesha, I.P. Vijesh Kumar, T.E. Sheeja, and B. Sasikumar

5. Adulteration and Authenticity Testing of Chilli (Capsicum spp.)

Arshita Verma, Somnath Basak, and Rekha S. Singhal

6. Adulteration and Authenticity Testing of Nutmeg (Myristica fragrans Houtt.)

Aditi Negi, P. Paulin Patricia, R.G. Reshma, M. Loganathan, and R. Meenatchi

7. Saffron (Crocus sativus L.) Analysis: Techniques for Quality Assurance and Authentication

Leena Kumari and S. Swarupa Tripathy

8. Advances in Adulteration and Authenticity Testing of  Ginger (Zingiber officinale Roscoe)

B. Sasikumar

9. Advances in Adulteration and Authenticity Testing of Turmeric (Curcuma longa L.)

B. Sasikumar

PART III  MYCOTOXIN AND OTHER CONTAMINANTS: CHALLENGES AND SOLUTIONS

10. Mycotoxin Contamination in Black Pepper (Piper nigrum L.)

R. Suseela Bhai and E. Jayasree

11. Mycotoxin Contamination in Cardamom (Elettaria cardamomum (L.) Maton)

K. A. Saju and K. Dhanapal

12. Mycotoxin Contamination in Ginger (Zingiber officinale Rosc.) and Turmeric (Curcuma longa L.)

B. Chempakam and S. Sindhu

13. Contaminants in Nutmeg (Myristica fragrans Houtt.)

B. Sasikumar

14. Mycotoxin Contamination in Seed Spices

M.K. Mahatma, Kailashpati Tripathi, and Y.K. Sharma

15. Heavy Metal Contamination in Spices: Sources, Safety Regulations and Health Implications

Seema Mishra, Nishtha Mishra, Aseem Trivedi, and Sanjay Dwivedi

PART IV  PESTICIDE RESIDUES: DETECTION AND CONTROL

16. Pesticide Contamination in Black Pepper (Piper nigrum L.): Detection, Implications, and Sustainable Solutions

Chellappa M. Senthilkumar and Santhosh J. Eapen

17. Pesticide Residues in Chilli (Capsicum annuum L.): An Indian Perspective

Vandana Tripathy, Vipin K. Maikhuri, Kesar Tandekar, Ruchi Gupta, and Suresh Walia

18. Multi-residue Pesticides in Ginger (Zingiber officinale Roscoe) and Turmeric (Curcuma longa L.): Method of Analysis and Strategy for Residue Management

Pushpa Deore, Atul Baliram Khalangre, Vrushali Bhanbhane, and T.P. Ahammed Shabeer

19. Multi-Residue Pesticides in Seed Spices: Rationale for Analysis and Management Strategies

Atul Baliram Khalangre, Sachin Chandrakant Ekatpure, Harshad Bandu Mhamane, and Thekkumpurath. Ahammed Shabeer

PART V  CONSUMER AWARENESS AND SUSTAINABLE SUPPLY CHAINS

20. Consumer Awareness and Market Demands in Global Spice Value Chains

Lijo Thomas and V.K. Sajesh

21. Sustainability and Ethical Sourcing of Spices

Ram Kumar Menon, Madhuri Nanda, and Saurabh Sinha

Biography

Dr. B. Sasikumar, who holds a Ph.D. in Plant Breeding from Anand Agricultural University, Gujarat, with post-doctoral training in Plant Molecular Biology from the School of Biotechnology, Madurai Kamaraj University, Tamil Nadu, India, as well as the Plant Biotechnology Institute, NRC-Canada, brings 33 years of experience in spices breeding, genetic resources, and adulteration detection of spices using molecular tools. He retired as Principal Scientist and Head, Crop Improvement and Biotechnology Division at ICAR-Indian Institute of Spices Research, Kozhikode, Kerala, India.

Dr. Sasikumar is currently a member of the Scientific Panel on Spices and Culinary Herbs of the Food Safety and Standards Authority of India (FSSAI). A decorated science communicator, he has published 127 research articles, 16 review articles, 16 book chapters, and approximately 400 popular articles on various aspects of spices, including adulteration detection, varieties, genetic resources, and success stories.

He is credited with developing 13 acclaimed varieties of spices, most of which have been well received by stakeholders in India. Dr. Sasikumar is internationally recognized as a spice specialist and has been featured in Stanford University’s 2023 and 2024 lists of the world’s top 2% scientists. He served as Spices Expert in Guyana, South America, for two years and also visited Vietnam and Nepal for spice consultancy and research.

Dr. S. J. Eapen, an alumnus of Calicut University, is a leading expert in spice research in India, with a career spanning over three decades. He has held prestigious roles, including Principal Scientist and Head at ICAR-Indian Institute of Spices Research and President of the Indian Society for Spices. In these roles, he led initiatives that elevated both the scientific and industrial standards of the spice sector. His expertise covers research management, crop protection, nematology, and bioinformatics, establishing him as a key figure in developing sustainable agricultural practices for spice cultivation.

Throughout his distinguished career, Dr. Eapen has authored numerous research papers, reviews, and book chapters. As a passionate writer, he regularly blogs about science and technology, including the integration of AI in scientific research. His work includes the development of disease-resistant spice varieties, and he holds patents for biocontrol formulations that advance environmentally sustainable pest management strategies in agriculture.

Dr. Eapen’s international influence extends beyond India. He has served as a nematology consultant in Vietnam and chaired scientific committees in Malaysia, contributing to the global exchange of knowledge in his field. Currently, he serves as a member of the FSSAI Scientific Panel on Pesticide Residues, shaping national policies on pesticide residues and ensuring their alignment with international standards. As Advisor to the World Spice Organisation, he collaborates closely with the global spice industry, and as a mentor for the Kerala Startup Mission, he guides young entrepreneurs and fosters innovation in the spice and agricultural sectors. His contributions continue to shape the future of spice research and industry both in India and internationally.