India, known as the Destination Home of spices, boast a long history of trading with the ancient civilisations of Rome and China.
Today, Indian spices are the most sought-after globally Trade, given their exquisite aroma, texture, the taste plus medicinal value. India has the largest market for spices in the worlds. Traditionally, spices in India have been grown / Farming in small landholdings, with organic farming gaining prominence in recent times.
India is the world's largest producer, consumer, and exporter of spices or the world ; the country produces about more than 75 of the 109 varieties listed by the International Organization for Standardization (ISO) and accounts for more than half of the global trading Export in spices.
Export Highlights and Key Markets
In FY20, spices worth US$ 3.66 billion were exported.
During FY19, a total of 1.11 million tonnes of spices and spice products valued Approximate US$ 2.798 billion was exported from the country as against 1.0189 million tonnes valued US$ 2.779 billion in FY18, registering an increase of 7% in volumes.
Top 10 importers of Indian spices in FY19 were the United State , China, Vietnam, Hong Kong, Bangladesh, Thailand, United Kingdom , Unied Arab Emirates , Malaysia, and Sri Lanka.
During FY19, top 10 exported spices and spice products in terms of value were chilli, mint products, spice oils & oleoresins, cumin, turmeric, pepper, curry powder/paste, cardamom seeds, other spices like Tamarind, Asafoetida, and Cassia, and Garlic etc.
During FY19, India’s chilli export stood at 468,499 tonnes, cumin export at 180,299 tonnes, turmeric export at 133,601 tonnes and cardamom large export at 861 tonnes.
The total spices export from April 2020 to November 2020 was US$ 2.569 billion and for the month of November 2020, it was US$ 313.789 million.
In FY20 (till December 2019), ginger export showed the highest growth of 47% with 19,411 tonnes, followed by cardamom with 31% at 1,060 tonnes and cumin with 14% at 7,350 tonnes.
Spices Board of India
The Spices Board of India [Borad by Governemtn] works towards the development and worldwide promotion of Indian spices Export Grow. It provides quality of control and certifications, registers exporters, documents trade information and provides inputs to the central government on policy matters each and every one. The board participates in major international Trade fairs and food exhibitions to promote Indian spices, apart from organising various domestic events.
Spices export value stood at US$ 3.65 billion in FY20, witnessing a growth of 10% y-o-y.
Spices
Dry Red Chilli
INDIAN NAME OF SPICES
Hindi: Lal mirch Bengali: Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
FOREIGN NAME OF SPICES
Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi l : Ullipundu, Vellaippundu Urdu : Lassun, Leshun British : Chillies(Hot) Pepper(Sweet)
Major Production :
1. Telangana
2.kerala
3.Madhaypradesh
Ginger
It is a tropical plant with the centre of origin in India and Malaysia. Now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China and Japan.
It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.
INDIAN NAME OF SPICES
Hindi : Adrak Bengali : Ada Gujarati : Adu Kannada : Shunti, Ardraka Malayalam : Inchi Marathi : Ale Oriya : Ada Punjabi : Adrak Sanskrit : Ardraka Tamil : Inji Telugu : Allamu, Sonthi Urdu : Adrak, Adhrak
FOREIGN NAME OF SPICES
Spanish : Jengibre French : Gingembre German : Ingwer Swedish : Ingefara Arabic : Zanjabil Dutch : Gember Italian : Zenzero Portuguese : Gengibre Russian : Imbir Japanese : Shoga Chinese : Chiang
Major Production :
1.Asam
2.MH
3.WB
Garlic
Garlic is used for flavouring various dishes practically all over the world. In United States almost half of the produce is dehydrated for use in mayonnaise products, salad dressings and in several meat preparations.
INDIAN NAME OF SPICES
Assamese : Naharu Hindi : Lasun, Lessan, Lahsun Bengali : Rashun Gujarati : Lasan Kannada : Bellulli Kashmiri : Ruhan Malayalam : Vellulli Marathi : Lusson Oriya : Rasuna Punjabi : Lassan, Lasun Sanskrit : Lashuna Tamil : Ullipundu, Vellaippundu Telugu : Velluri Urdu : Lassun, Leshun
FOREIGN NAME OF SPICES
Spanish : Ajo French : Ail German : Knoblanch Swedish : Vitlok Arabic : Thum Dutch : Knoflook Italian : Agilio Portuguese : Alho Russian : Chesnok Japanese : Ninniku Chinese : Suan
Major Production :
1.Rajsathan
2.Uttarpradesh
3.Gujarat
Cardamon
Cardamom of commerce is the Dried ripe fruit (capsules of cardamom plant) hense referred as the “Queen of Spices” because of its very pleasant aroma and taste release.
Cardamom oil and oleoresin have applications in flavoring processed foods, cordials, and liquors and in perfumery, and Ayurvedic medicines.
INDIAN NAME OF SPICES
Hindi : Chhoti elaichi Bengali : Chhoti elachi Gujarati : Elaychi Kannada : Yelakki Kashmiri : Aa�lbuduaa�l Malayalam : Elathari Marathi : Velchil Oriya : Alaichi Punjabi : Elaychi Sanskrit : Ela Tamil : Yelakkai or Elakkai Telugu : Yealak-Kayulu or Elakkayi Urdu : Ilaychi
FOREIGN NAME OF SPICES
Spanish : Cardamomo French : Cardamome German : Kardamom Swedish : Kardemumma Arabic : Hal Dutch : Kardemom Italian : Cardamomo Portuguese : Cardamomo Russian : Kardamon Japanese : Karudamon Chinese : Pai-tou-k'ou
Major Production :
1.Kerala
2.Sikkim
3.Karnataka
Termeric
The color curcumin extracted/make from turmeric is used as a colorant. Turmeric is also used as a dye in textile industries. It is used in the preparation of medicinal oils, ointments, and poultice. It is stomachic, carminative, tonic, blood purifier, and an antiseptic.
INDIAN NAME OF SPICES
Hindi : Haldi Bengali : Halud, Pitras Gujarati : Haldhar, Haldi Kannada : Arishia Konkani : Halad Malayalam : Manjal Marathi : Halede, Halad Oriya : Haldil Punjabi : Haldar, Haldhar, Haldi Sanskrit : Haladi, Harita Tamil : Manjal Telugu : Pasupu Urdu : Haladi
FOREIGN NAME OF SPICES
Spanish : Curcuma French : Curcuma German : Kurkuma Gelbwurzel Swedish : Gurkmeja Arabic : Kurkum Dutch : Geelwortel Italian : Curcuma Portuguese : Acafrao-da-India Russian : Zholty Imbir Japanese : Ukon Chinese : Yu.Chin
Major Production :
1.Telangana
2.Maharastra
3.Tamilnadu
Black Pepper
Traders considered black pepper the king of spices. SpicesCalled “Black gold,” it was one of the very first items of Com between India and Europe. It was so valuable that entire expeditions were made in hopes of transporting more back to Europe as quickly as possible.
Today, black pepper can be found in every kitchen cabinet, but it still justifies some royal recognition. Black pepper is used to make black pepper oil, an essential oil with an incredible list of powerful uses.
Black pepper is full of antioxidants. Antioxidants fight free radicals in Blood , molecules that have the potential to damage the cells of the body and lead to diseases such as cancer.
Major Production :
1.karnataka
2.kerala
3.Tamilnadu
Cumin
In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
INDIAN NAME OF SPICES
Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera Bengali : Safaid jira or Zeera Gujarati : Jiru or Jeeru Kannada : Jeeriege Kashmiri : Zyur Malayalam : Jeerakam Marathi : Jeregire Oriya : Jira, Jeera Sindhi : Zero Sanskrit : Jiraka, Jira Tamil : Ziragum or Jeeragam Telugu : Jidakara, Jikaka
FOREIGN NAME OF SPICES
Spanish : Comino French : Cumin German : Romischer Kummel Swedish : Spiskummin Arabic : Kammun Dutch : Komijn Italian : Comino Portuguese : Cominho Russian : Kmin Chinese : Machin
Major Production :
1.Gujarat
2.Rajsathan
Coriander
Coriander is an important spice crop having a prime position in flavouring food.
It is a native of the Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and the USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.
In medicines, it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil & oleoresins are primarily used in seasonings for sausages and other meat products.
INDIAN NAME OF SPICES
Hindi : Dhania or Dhanya Bengali : Dhana, Dhania Gujarati : Kothmiri, Libdhaba Kannada : Kothambri, Kothamiri bija Kashmiri : Deaniwal, Kothambalari Malayalam : Kothumpalari bija Marathi : Dhana Oriya : Dhania Punjabi : Dhania Sanskrit : Dhanyaka Tamil : Kothamalli Telugu : Dhaniyalu
FOREIGN NAME OF SPICES
Spanish : Cilantro French : Corriandre German : Koriander Swedish : Koriander Arabic : Kuzhbare Dutch : Koriander Portuguese : Coentro Russian : Koriandr Japanese : Koendoro Chinese : Hu-sui
Major Production :
1.Madhya Pradesh
2.Rajasthan
3.Gujarat
Safron
In India, it is cultivated in Jammu & Kashmir and in Himachal Pradesh. Saffron thrives best in warm sub-tropical climate.
It is also used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines.
INDIAN NAME OF SPICES
Hindi : Kesar Bengali : Jafran Gujarati : Keshar Kannada : Kumnkuma kesari Kashmiri : Kong Malayalam : Kunkumapoove Marathi : Keshar, Kesara Punjabi : Kesar, Zafran Sanskrit : Keshara, Kunkuma, Aruna, Asra, Asrika Tamil : Kungumapoo Urdu : Zafran
FOREIGN NAME OF SPICES
Spanish : Azafran French : Safran German : Safran Swedish : Saffran Arabic : Zafran Dutch : Saffraan Italian : Zafferano Portuguese : Acofrao Russian : Shafran Japanese : Safuran Chinese : Fan Hung-Hua
Major Production :
1.Jammu Kashmir
Fennel
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.
INDIAN NAME OF SPICES
Hindi : Saunf, sonp Bengali : Pan, Muhiri, Mauri Gujarati : Variari Kannada : Badi-sopu Malayalam : Perum jeerakam Marathi : Badishep Punjabi : Saunf Sanskrit : Madhurika Tamil : Shombei Telugu : Sopu, Pedda-jilakara
FOREIGN NAME OF SPICES
Spanish : Hinojo French : Fenouil German : Fenchel Swedish : Fankal Arabic : Shamar Dutch : Venkel Italian : Finocchio Portuguese : Funcho Russian : Fyenkhel Japanese : Uikyo Chinese : Hui-Hsiang
Major Production :
1.Gujarat
Nutmeg
Both nutmeg and mace are used as condiments particularly in sweets foods. The spice in the ground form is mainly used in the food processing trade especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable, etc.
The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savory dishes. It is used as a drug in Eastern nations because of its stimulant, carminative, astringent, and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries.
INDIAN NAME OF SPICES
Hindi : Jaiphal Bengali : Jaiphal Gujarati : Jaiphal Kannada : Jayikai Kashmiri : Zaaphal Malayalam : Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit : Jatiphala Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal
FOREIGN NAME OF SPICES
Arabic : Jouza at-Teeb Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Indonesia : Pala Italian : Noce moscata Spanish : Moscada
Major Production :
1.Kerala
Mustard
Mustard is an annual herb cultivated as an oil seed crop or as vegetable or as fodder, of which, 3 species are known for their condiment value
The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds, etc.
Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.
INDIAN NAME OF SPICES
Hindi : Rai, Banarasi rai, Kalee sarson Gujarati: Rai Kannada : Sasave Kashmiri : Aasur, Sorisa Malayalam : Kaduku Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit : Asuri, Bimbata Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson
FOREIGN NAME OF SPICES
Spanish : Mostaza French : Moutarde German : Senfsaat Swedish : Senap Arabic : Khardal Dutch : Mosterd Italian : Senape Portuguese : Mostarda Russian : Gorchitsa Japanese : Shiro Karashi Chinese : Chieh
Major Production :
1.Uttarpradshe