Tissue Culture of Medicinal Spice and Condiment Crops for Mass Propagation

The medicinal properties of spices and condiments have been known to the world since ancient times. These plants have been used in a variety of conventional and alternative medicines, including cinnamon, coriander, cloves, fenugreek, garlic, ginger, etc., to name but a few. These plants’ medicinal properties, which include antifungal, antimicrobial, antibacterial, antiviral, anticancer, antidiabetic, antioxidant, and anti-inflammatory activities, have been verified by scientific investigations. This has resulted in an increase in the use of spices and condiments as key components of cooked food, as well as in a wide variety of herbal medicines and natural supplements. As a result, large quantities of these medicinal spices and condiments are required for such uses on a constant basis. Plant tissue culture is an effective technology that ensures mass production of high-quality plants in limited space and time. The current chapter outlines tissue culture techniques utilized to produce many commonly used medicinally significant spices and condiments. It also highlights the bioactive compounds of these plants that contribute to their therapeutic potential.