Spices Technology is a comprehensive exploration into the science, cultivation, processing, and applications of spices, offering readers in-depth knowledge of their botanical characteristics, post-harvest handling, value addition, and global trade significance. This book highlights the technological advancements in spice processing, including drying, grinding, extraction, packaging, and quality control measures. It also delves into the medicinal, culinary, and industrial uses of key spices such as black pepper, cardamom, turmeric, and cinnamon. Designed for students, researchers, food technologists, and spice industry professionals, this book serves as an essential guide to the evolving landscape of spice technology and innovation.