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The cryopreservation technique for plant genetic resources has developed since the 1990s. However, since there are plant species which cannot yet be cryopreserved, improvement of the technology is a pressing need. I have limited my remarks to the introduction of the cryopreservation technique in this section. This seems like a personal comment, not a part of your conclusion. Kartha (1985), in his detailed book on these principles, provides a valuable addition to this chapter, not but provides an explanation of cryopreservation technology.

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**16** 

*India* 

**Cryopreservation of Spices Genetic Resources** 

Plant genetic resources - constituting genotypes or populations of cultivars (landraces, advance/improved cultivars), genetic stocks, wild and weedy species, which are maintained in the form of plants, seeds, tissues, etc. - hold key to food security and sustainable agricultural development (Iwananga, 1994). They are non-renewable and are among the most essential of the world's natural resources. Due to deforestation, spread of superior varieties and selection pressure, genetic variability is gradually getting eroded. This demands priority action to conserve germplasm be it at species, genepool or ecosystem

Whilst ecologists focused on *in situ* conservation might argue that *ex situ* conserved germplasm cannot offer the advantages afforded by selection and adaptation as a result of environmental pressures, there is no denying that if species are under threat—or worse, near extinction—then *ex situ* conservation of even limited germplasm is preferable to extinction. The opportunities offered by conservation biotechnology should not be missed or restricted by lack of interconnectivity between traditional and contemporary conservation

Spices and herbs are aromatic plants*–*fresh or dried plant parts like foliage, young shoots, roots, bark, buds, seeds, berries and other fruits of which are mainly used to flavour our culinary preparations, confectionary. They are also major ingredients in indigenous medicine and perfumery. Spices and herbs are grown throughout the world*–*different plant species in different regions. Peninsular India is a rich repository of spices and over 100 species of spices and herbs are grown. The other major spice growing countries are Brazil, China, Guatemala, Indonesia, Madagascar, Nigeria, West Indies, Malaysia, Sri Lanka, Spain, Turkey, Mediterranean region and the Central America. Black pepper, cardamom, ginger, turmeric, vanilla, capsicum, cinnamon, clove, nutmeg, tamarind, coriander, cumin, fennel, fenugreek, dill, caraway, anise and herbs like saffron, lavender, thyme, oregano, celery, anise, sage and basil are important as spices. India being the native home of many spices, their conservation and characterization are one of the priority programmes. Deforestation, habitat degradation and overexploitation caused considerable loss of diversity in spices.

**1. Introduction** 

practitioners.

level, for posterity (Frankel, 1975).

**2. Spices and germplasm conservation** 

K. Nirmal Babu1, G. Yamuna1, K. Praveen1, D. Minoo2,

P.N. Ravindran1 and K.V. Peter1 *1Indian Institute of Spices Research, Kerala 2Providence Women's College, Kerala* 

