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This chapter covers the morphology, uses, volatile (mace oil, fixed oil, volatile oil, and leaf, flower and pericarp oils) and non-volatile (lignans, sterols, phenolic acids and aromaglycosides) constituents, and medicinal properties (insecticidal, hypolipidaemic, antioxidant, nematicidal, antibacterial, antineoplastic and antifungal) of nutmeg (Myristica fragrans).

This chapter covers the morphology, chemical composition (mainly the volatile and non-volatile compounds in the bark, leaf, root bark, flower and fruit oils of Cinnamomum verum [C. zeylanicum], C. cassia [C. aromaticum], C. burmanii, C. tamala, C. sulphuratum and C. bejolghota), and medicinal properties (antioxidant, antiinflammatory, antidiabetic, antipyretic, analgesic, immunological, antibacterial, insecticidal, nematicidal, antiulcer, antifungal, hypoglycaemic and hypolipidaemic) of cinnamon and cassia.

This chapter covers the morphology, uses, chemical composition (volatile compounds, curcuminoids, polysaccharides and oleoresin) and medicinal properties (including antiinflammatory, antioxidant, antimutagenic, antineoplastic, antimicrobial and hypoglycaemic activities) of turmeric (Curcuma longa).

This chapter covers the morphology, culinary uses, chemical composition (general composition of fruit and seed, carotenoids, oleoresins and capsaicinoids) and medicinal properties (antioxidant, antineoplastic and aflatoxigenic) of chilli (Capsicum spp., including C. annuum, which is the source of paprika).

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