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Overview India, known as the land of spices, boasts of a long history of trading with the ancient civilisations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times. India is the world's largest producer, consumer and exporter of spices; the country produces about 75 of the 109 varieties listed by the International Organization for Standardization (ISO) and accounts for half of the global trading in spices. Roles and responsibilities of Spice Board
Spices under the Purview of the Spices Board Cardamom (Small), Cardamom (Large) Pepper Chilli (Bird’s Eye, Capsicum, Chilli,Paprika),Ginger, Turmeric, Coriander, Cumin, Fennel, Fenugreek, Celery, Aniseed, Ajowan, Caraway, Dill, Cinnamon, Cassia, Garlic, Curry leaf, Kokam, Mint, Mustard, Pomegranate, Saffron, Vanilla, Tejpat , Pepper Long Star Anise, Sweet flag, Greater Galanga, Horse Radish, Caper, Clove, Asafoetida, Camboge, Hyssop, Juniper berry, Bay Leaf, Lovage, Marjoram, Nutmeg, Mace, Basil, Poppy seed, Rosemary, Sage, Savory, Thyme, Oregano, Tarragon, Tamarind, etc. Winning performances
The stars among the Indian spices TURMERIC The root that gives the yellow colour to Indian gravies. The plant is an herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. It has immense medicinal benefits and is extremely good for the skin. CARDAMOM Often referred to as the “Queen of Spices” because of its pleasant aroma and taste. Cardamom usually adds a lingering sparkle to every kind of dish both traditional and modern. It is also used in baked goods and confectionaries. CARDAMOM (LARGE) Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. It is used as a flavourant in dishes like meat preparations. It is an ingredient in curry powder and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits and liquors. CHILLI The dried ripe fruit of the genus Capsicum that provides red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper), a mild form with large inflated fruits. Dry chilly is extensively used as a flavouring ingredient in all kind of dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabasco sauce. PEPPER Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. It is largely used by meat packers and in canning, pickling and baking due to its preservative value. Generally used for garnishing, it has the ability to correct the seasoning of dishes. Which is why it is an important component of universal culinary seasoning and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. CUMIN The dried, white fruit with greyish brown colour of a small slender annual herb. The flowers are white or rose coloured in small umbels. Cumin seed have an aromatic odour and a bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. MINT A perennial herb with creeping root stalk and an erect stem, 1-2 quadrangulate branched with short dense hair. Leaves are 2.5 – 5cm long, oblong-ovate. Mint is used for flavouring meat, fish, sauces, soups, stews, vinegar, tea, tobacco, cordials and a wide variety of refreshing drinks. The mint oil is used for the production of natural menthol; dementhalised oil is used for flavouring mouth washes and tooth paste. Advantage India
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