Abstract
The importance of minor spices in India is well known. In addition to local consumption, sizable amounts of minor spices (15,747 tonnes) are being exported to different parts of the world and earning 12.6 million dollars (Anonymous, 1979). In India, ajowan, celery, coriander, cumin, dill, fennel are minor (umbelliferous) spices which are extensively cultivated in Rajasthan, Gujrat, Andhra Pradesh, Madya Pradesh, Bihar, Uttar Pradesh, Tamil Nadu, Panjab. It is considered (Aiyadurai, 1966) that Indian spices are of the finest quality and today the demand for them has considerably increased in all countries (Anonymous, 1977a). Work on improvement of minor spices throughout India has been scanty and disjointed. Up until now solitary effort has been made by Aiyadurai (1966) in reviewing the work done on Indian spices. In the present article only the problems of application of breeding methods in the improvement of spices have been tackled, leaving other problems of varied nature.
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