The book has been organized with each chapter to assist the students in acquiring the necessary skills in performing the practical work assigned. Comprehensive information is given on topics such as classification, identification, varieties description, morphology, propagation, seed treatment and sowing, layout and planting, production practices, methods of fertilizer application, weed management, training and pruning, maturity standard and harvesting, processing and grading, method of essential oil extraction and value added products of various spices and condiments. Contents: 1. Classification of Spices and Condiments 2. Identification of Spices and Condiments 3. Identification of Varieties of Major Spices & Condiments 4. Morphological Studies of Spices and Condiments 5. Propagation of Spices and Condiments 6. Seed Treatment and Sowing of Spices and Condiments 7. Layout and Planting of Spices and Condiments 8. Production Practices of Spices and Condiments 9. Methods of Fertilizer Application 10.Weed Management in Spices and Condiments 11. Training and Pruning System used in Spices and Condiments 12. Maturity Standard and Harvesting of Spices and Condiments 13. Processing and Grading of Some Important Spices and Condiments 14. Methods of Essential Oil Extraction of Spices and Condiments 15. Value Added Products of Spices and Condiments 16. A Visit to Commercial Plantation About the Author: Shweta Soni & Sunil Kumar: Assistant Professor, Department of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh R. K. Singh: Professor & Head, S. V. Dwivedi: Professor & Dean, College of Horticulture, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh