1. Importance of spices
2. Production and export of spices in India 
3. Institutions involved in research and development of spices 
4. Classification of spices 
5. Black pepper 
6. Cardamom 
7. Turmeric 
8. Ginger 
9. Clove 
10. Cinnamon 
11. Nutmeg 
12. Allspice 
13. Curry leaf 
14. Tamarind 
15. Kudampuli 
16. Bay leaf 
17. Cumin 
18. Fennel 
19. Coriander 

20. Fenugreek 
21. Ajowan 
22. Nigella 
23. Herbal spices 
24. Value addition of spices 
25. Changes in spices during storage 
26. Good Agricultural Practices in spices 
27. Organic cultivation of spices 
28. Vanilla 
29. Asafoetida 
30. Garlic 
31. Paprika 
32. Saffron 
33. Betel vine