Leaf fall disease caused by Phytophthora sp. has become a serious problem in major nutmeg growing areas of Kerala during South - West monsoon period. Host range study was carried out to find out the infectivity of Phytophthora isolates of nutmeg on other known hosts of Phytophthora spp. including arecanut, coconut, cocoa, rubber, black pepper, cardamom, camboge, vanilla, rose, coreopsis, eucalyptus, colocasia and citrus. Phytophthora isolates of nutmeg showed characteristic symptoms on rubber, vanilla, rose, coreopsis, eucalyptus and citrus, whereas, cocoa, black pepper and colocasia developed hypersensitive reaction and the pathogen failed to cause infection on arecanut, coconut, cardamom and camboge.&nbsp; 
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Host range of Phytophthora sp. causing leaf fall disease of nutmeg&nbsp;(Myristica fragrans Houtt.)

<div>Background: Nutmeg is a perennial tree spices which is yielding twin spices; present days research thrust is to identify high yielding mother trees. But yield and quality both are equally important due to its wide spread medicinal as well as industrial usage.&nbsp; 
 
Methods: The core collection of nutmeg genotypes form different locations of Kerala evaluated for biochemical composition. Seventeen morphologically distinct types of nutmeg were analysed through GC/MS method. The change in volatiles after storage (at 4&deg;C) was also assessed after one year.&nbsp; 
 
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<div>Result: The range of variation was observed for kernel oil, mace oil, kernel oleoresin, mace oleoresin and fixed oil of kernel. Myristicin, elemecin and sabinene were principal volatile compounds. The identification of distinct nutmeg chemotypes for specific volatile compounds which could be used in commercial cultivation/pharmaceutical application/industrial use. Present study highlights the high and low hallucinogen (myristicine, elemicine and safrole) genotypes along with high sabinene types.</div>

Chemical Profiling and Constituent Diversity in Nutmeg Genotypes (Myristica fragrans Houtt.)

These papers describe spices production in Ethiopia. There are different Spices and herbs can be categorized based on their flavor and colour i.e., hot (Cayenne pepper, black and white peppers, mustard, chilies) slight flavor (coriander, paprika), aromatic spices (clove, cumin, dill fennel, nutmeg, mace, cinnamon) and aromatic herbs (thyme, marjoram, shallot, basil, bay leaf, onion, garlic). Based on colour (turmeric) and herbaceous (sage, rosemary) or based on their taste such as sweet, bitter, spicy, sour and sharp. Therefore, in Ethiopia Korarima, fenugreek, ginger, long pepper, vanilla, capsicum, black and white cumin, coriander and basil are widely grown by farmers, research and extension could start intervention on these spices. Spice production would play great role in improving farmers&rsquo; livelihoods. Spices have been used as flavour, colour, aroma, enhancing agents and for preservation of foods. Moreover, more research is needed to improve the production and productivity of spices as well as to the improvement of the life of the farmers and play a role in the country economic growth.

Host range of Phytophthora sp. causing leaf fall disease of nutmeg (Myristica fragrans Houtt.)

Chemical Profiling and Constituent Diversity in Nutmeg Genotypes (Myristica fragrans Houtt.)

Spices Production in Ethiopia: A Review