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.