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).
Ways to Classify Spices:
Plant Part Used:
Leaves, flowers, barks, rhizomes, fruits, seeds.
Botanical Relationship:
Classification based on the family to which spices belong.
Longevity:
Annuals, biennials, and perennials.
Morphology:
Aerial stem herbs, pseudostem herbs, climbers, shrubs, trees.
Current Mixed Classification System:
Major Spices:
Cardamom, Black Pepper, Ginger, Turmeric.
Seed Spices (Minor Spices):
Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Caraway, Celery, Bishop Weed.
Tree Spices:
Clove, Nutmeg, Cinnamon, All Spice, Cassia, Tamarind, Bay Leaf, Curry Leaf.
Herbal Spices:
Rosemary, Thyme, Horseradish, Parsley.
Global Leadership:
India is the largest producer, consumer, and exporter of a wide range of spices.
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.
Consumption Patterns:
Almost 90-95% consumed locally; export is steadily increasing annually.
Essential in culinary preparations for flavoring and seasoning.
Medicinal Value:
Many spices have potential therapeutic values.
Used in pharmaceuticals as flavoring, coloring agents, and preservatives.
Other Industry Uses:
In cosmetics and perfumery (e.g., soaps, toothpastes, lotions).
Historical significance in cultural exchanges.
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.
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.
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.
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.