Lec 12 (T)

Importance of Spices in Human Nutrition and National Economy

  • Definition of Spices:

    • Plants used as food adjuncts to add aroma and flavor.

    • Condiments are also categorized as spices focused on adding taste only.

  • Composition:

    • Contain essential oils providing flavor and taste.

    • Minimal nutritive value, used in whole, ground, paste, or liquid forms.

  • Benefits:

    • Increase the shelf-life of food, especially dry varieties.

    • Improve texture and introduce palatable color or odor.

  • Diversity in India:

    • Approximately 63 different spices can be grown due to India's varied climate (tropical, subtropical, and temperate).

Classification of Spices

  • Ways to Classify Spices:

    1. Plant Part Used:

      • Leaves, flowers, barks, rhizomes, fruits, seeds.

    2. Botanical Relationship:

      • Classification based on the family to which spices belong.

    3. Longevity:

      • Annuals, biennials, and perennials.

    4. Morphology:

      • Aerial stem herbs, pseudostem herbs, climbers, shrubs, trees.

  • Current Mixed Classification System:

    1. Major Spices:

      • Cardamom, Black Pepper, Ginger, Turmeric.

    2. Seed Spices (Minor Spices):

      • Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Caraway, Celery, Bishop Weed.

    3. Tree Spices:

      • Clove, Nutmeg, Cinnamon, All Spice, Cassia, Tamarind, Bay Leaf, Curry Leaf.

    4. Herbal Spices:

      • Rosemary, Thyme, Horseradish, Parsley.

Importance of Spices Industry in India

  1. Global Leadership:

    • India is the largest producer, consumer, and exporter of a wide range of spices.

  2. Horticultural Contribution:

    • Spices contribute 2.6% of total horticultural crop production.

    • Grown on 3,878,000 hectares with an annual production of approximately 8,124,000 MT, valued at Rs. 42,500 crores.

    • Responsible for nearly 20% of the world's spice production and 30% of the trade by quantity.

  3. Consumption Patterns:

    • Almost 90-95% consumed locally; export is steadily increasing annually.

    • Essential in culinary preparations for flavoring and seasoning.

  4. Medicinal Value:

    • Many spices have potential therapeutic values.

    • Used in pharmaceuticals as flavoring, coloring agents, and preservatives.

  5. Other Industry Uses:

    • In cosmetics and perfumery (e.g., soaps, toothpastes, lotions).

    • Historical significance in cultural exchanges.

Constraints in Indian Spice Industry

  1. Challenges:

    • Low productivity leading to high production costs.

    • Lack of high-yielding varieties and quality planting material.

    • Crop loss from diseases and pests.

    • Poor post-harvest management and inadequate extension networks.

    • Price instability and stringent international food laws causing export challenges.

    • Mycotoxic contamination affecting high-value crops.

    • Competition from other spice-producing countries.

Export Performance of Spices from India (2019-20)

  • Historical Growth:

    • Spices export surpassed $3 billion for the first time.

    • Total exports reached 1,183,000 tonnes valued at Rs. 21,515.40 crores.

    • Growth compared to previous year: 10% increase in rupee value, 8% in quantity; 8% in dollar terms.

  • Targets Achieved:

    • Exceeded initial export targets in terms of volume and value.

  • Major Contributors to the Export Basket:

    • Chilli, mint products, cumin, turmeric, and spice oils dominated, contributing 80% of earnings.

Value Addition in Spices

  • Export of Value-Added Products:

    • Represents 50% of total export value, including curry powder and spice oils.

    • Key markets for these products include the USA, China, and the UK.

Flavour Profile of Selected Spices

  • Spices and Their Flavour Compounds:

    • Allspice: Eugenol, β-caryophyllene

    • Anise: Anethole, Methyle, Chavicol

    • Bay Laurel: 1,8-Cineole

    • Black Pepper: Piperine, S-3-Carene, β-caryophyllene

    • Cardamom: α-Terpinyl acetate, 1-8-Cineole, Linalool

    • Cinnamon: Cinnamaldehyde, Eugenol

    • Chilli: Capsaicin

    • Clove: Eugenol, Eugenyl acetate

    • Coriander: d-Linalool

    • Cumin: Cuminaldehyde

    • Fennel: Anethole, Fenchone

    • Ginger: Gingerol, Shogaol, Neral, Geranial

    • Nutmeg: Sabinine, α-Pinene, Myristicin

    • Saffron: Picrocrocin, Safranol

    • Turmeric: Turmerone, Zingeberene, 1,8-Cineole

    • Vanilla: Vanillin

    • Sweet Basil: Methyl chavicol, linalool, methyl eugenol

    • Rosemary: Verbenone, 1-8-Cineole, Camphor, Linalool

    • Thyme: Thymol, Carvacrol.

robot