Asafoetida

Asafoetida

Hindi Name : Hing / Heeng

Botanical name : Ferula asafoetida

Family name : Apiaceae Oleogum

Commercial part : Resin extracted from rhizome and thickened root

The Latin name Ferula means " carrier" or "vehicle" and has been derived from a related species f. vulgaris that is considered to be the same plant, which helped Prometheus to carry the stolen fire form the sun to earth and hence has great significance in the Greek mythology. All central Asia from Iran to Afghanistan has the use of Ferula as important spice in food and as an essential ingredient for home remedies. Although the smell of fresh asafetida does not seem to qualify as a valuable food enhancement, but after frying (and in small dosage) the taste becomes pleasant.

Asafoetida or Devil's Dung is dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an umbelliferous plant of varied species. Being a unique blend of finest ingredients, Indian asafoetida from Kashmir enjoys an exalted position in the international market.Commercially, Indian asafoetida comes in three forms on the basis of quality:1.Tears2.Mass3.Paste

Another classification names two varieties on the basis of place of origin, flavor and color:1.Hing2.Hingra

Asafoetida is a popular spice in Europe since the Roman times and a much-preferred

spice of the Middle Ages. All over Persia and India, people who do not prefer to eat onion and garlic make asafoetida an essential ingredient of their cuisine and hence it is used as an alternative or substitute for onion and garlic in almost all vegetable dishes.

A pea-sized amount is considered to be large or sufficient to add the asafoetida flavor to a large pot of food whereas powdered asafoetida is less intense and can be without frying. The aroma of this spice is less when used in powdered form but the resin has a non-perishable fragrance. The resin is strongly scented and must be fried shortly in hot oil. The reason being that the resin dissolves in the hot fat and gets better dispersed in the food and the high temperature changes the taste to a more pleasant impression. If used with sufficient moderation, asafoetida enhances mushroom and vegetable dishes but can also be used to give fried or barbecued meat a unique flavor.

Name in International Languages

Persian:

Angustha- Gandha

French: Ferule AsafoetidaGerman:

Stinkendes steckenkraut

Arabic: Tyib, HaltheethSindhi: Vaghakkyani,

VagharniHindi: Hing

Basil

Hindi Name : Pudina

Botanical name : Ocimum basilicum L

Family name : Lamiaceaee

Commercial part : Leaf

The name basil has been derived from the Greek word basileús meaning "king" because of the royal fragrance of this herb. In Indian and South - East Asia basil is considered to be sacred and is mainly used for religious (dedicated to Vishnu) purposes apart from its culinary usage. Genus Ocimum has a widespread growth all over Asia, Africa and Central and Southern America but was probably first put to cultivation in India.

Today, basil is cultivated in many Asian and Mediterranean countries; main exporters (for the European market) are France, Italy, Morocco and Egypt.

Basil is obtained from a small, erect, glabrous, profusely branched herb indigenous to India. The "Sacred Basil" found in India (O. sanctum = O. tenuiflorum) has an intensive pungent smell whereas in Thailand the sweet basil has a Licorice aroma. The Indian basil owes its strong pungent taste to a sesquiterpenoid, ß- caryophyllen and a phenylpropanoid, methyl eugenol (both around 30%) plus minor amounts of methylchavicol (10%).

Besides the hybrid variety opal two more varieties of basil, "sweet" and "bush" are found. The rich aroma and excellent blending properties of basil has made it highly popular worldwide. Some of the major applications of basil lay in French liquors, sophisticated perfumes and gourmet class culinary seasonings. French, Italian and Greek cuisine make good use of basil. With tomato, fish, poultry dishes, stews, sauces, sausages, bouquets and garnishes basil and basil oil finds an important place and form unique blends with other ingredients.

Warm, temperate climates of India, thialnd, Italy, Africa etc are perfect for proper growth of basil. Among spices basil offers one of the highest yields per acre. Several grades of Indian basil are available for the international consumer.


Spanish: Alba LacaFrench: BasilicGerman: BasilienkrantSwedish: Basilkort

Arabic: RaihanDutch: BasilicumItalian: BasilicoPortuguese: ManjericaoRussian: BasilikJapanese: MebokiChinese: Lo- le

Bay leaves

Hindi Name : Tej Patta

Botanical name : Laurus nobilis L

Family name : Lauraceae


Popularly known across the globe for its versatile and

irresistible aroma and taste, bay is the leaf of an evergreen tree that is recognized by names as, 'Sweet bay', 'Bay laurel', 'Noble laurel' and 'True laurel'. Originating in the South slopes of the Himalayas, the bay leaves have essential oil from the leaves containing cinnamic aldehyde and traces of eugenol as its main constituents.

This bay leaf besides being a native to the Mediterranean also has the pride of adding wondrous flavor and scent to the Indian cuisine. Indian bay leaves belong to a tree closely related to cinnamon whose leaves form a good substitute. Bay leaves are tough three- veined leaves that are very popular in Northern India, but are little known in other parts of the country. The reason for so much use of bay leaves in Northern India is the influence of the Mughal reign during which North Indian cuisine adopted this flavor. In the Imperial Northern Indian (Mughal) cuisine, bay leaves appeared frequently in biryanis (rice dishes) or kormas and hence soon formed an essential part of the mostly used blend of spices (garam masala).

In the by gone era, conquerors and poets of heroic and poetic fame worn the wreaths of bay leaves. Today, bay leaf is one of the most sought- after culinary spices for flavoring soups, casseroles, stews, fish, fish sauces, meat, poultry, pudding and marinades. It is an essential ingredient of Bouquet garni. Bay oil is popular in a variety of liquors.

In India, bay is grown in a relatively small scale in homestead gardens and hence Indian bay leaves are hardly available in the West. Thereby most books encourage the use of laurel (the bay leaf of the Mediterranean) instead or the South American Boldo leaves along with small pieces of cinnamon bark.


Spanish: LaurelFrench: Laurier

German: LorbeerSwedish: LagerArabic: GharDutch: LaurierItalian: AlloroPortuguese: LoureiroRussian: LaurJapanese: GekkeijuChinese: Yuch-kuei

Bishop's Weed

Hindi Name : Ajwain

Botanical name : Trachyspermum amoni (L.)

Family name : Sprague Apiaceae

Commercial part : Fruit

Originated in Eastern Mediterranean, maybe Egypt and now being cultivated on massive scale in the regions of Persia and India, the usage of ajwain in cuisine and as an ayurvedic remedy is confined to Central Asia and Northern India. However, in the Arabic world and as a spice mixture of Ethiopia ajwain has some popularity.

The most utilized part of Bishop's Weed is the small, caraway like fruits that have the essential oil (2.5 to 5% in the dried fruits) being dominated by thymol (35 to 60%); a- pinene, p- cymene, limonene and ?- terpinene as its main constituents.

Also known as ajwain, Bishop's Weed is an aromatic spice with a wondrous flavor. Traditionally, India has been one of the most important sources of Bishop's Weed with Rajasthan and Gujarat as the main producing regions. Roasting or frying in combination with potatoes or fish enhances the strong aroma of Bishop's Weed. Legumes (lentils, beans) are however the most important field of application; in India. In South Indian cuisine (which is predominantly vegetarian), tadka (frying in butter or ghee) of preparations are not only applied to dried legumes but also to green vegetables and boiled rice.

Ajwain is much used as a medical plant in ayurvedic medicine (India) to help against diseases of the digestive tract and fewer.


Latin: Trachy Spermum Ammi

Persian:

Zinian, Nankhwah

Arabic: Kamme Muluki

Cardamom (large)

Hindi Name : Badi Elaichi

Botanical name : Amomum subulatum Roxb.

Family name : Zingiberaceae

Commercial partFruit (Capsule) . In India, black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used.

There are many distinct species of black cardamom, ranging

in pod size from 2 cm (A. subulatum, Nepal to North Vietnam) to more than 5 cm (A. medium, China) with different tastes. Large cardamom is the dried fruit of a perennial herbaceous plant and its quality characteristics are different from that of small cardamom.

The fruit is 4 to 6 times size of small cardamom has an acceptable taste, flavor and aroma that stimulates the taste buds when used in rice and meat preparations, besides a wide range of beverages and sweets. In India, it is a popular ingredient of pan masala.

India being the largest producer of black cardamom enjoys the monopoly in this spice. The main production centers are the sub-Himalayan ranges spread across Sikkim and Darjeeling district of West Bengal.

'Ramsey', Golsey', and 'Sawany' are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages.

India, a traditional exporter of cardamom to the Middle East countries, Japan, Russia while Pakistan, Afghanistan, Singapore and UK are the major importers of large cardamom.


Spanish: CardamomoFrench: CardamomeGerman: KardamomSwedish: Kardemumma Arabic: HalDutch: KardemomItalian: CardamomoPortuguese: CardamomoRussian: Kardamon

Japanese: KarudamonChinese: Pai-tou-k'ou

Cardamom (small)

Hindi Name : Choti Elaichi

Botanical name : Elettaria cardamomum

Family name : Maton Zingiberaceae

Commercial part : Fruit (Capsule)

Among the producers of cardamom Southern India and Sri Lanka have the maximum output along with Guatemala that has become the most important producer today. The Indian cardamom is slightly smaller but more aromatic than other varieties of it. Two South East Asian species, Siam cardamom and round cardamom (Jawa cardamom) from

Indonesia have good cardamom flavor and can be taken as substitutes for Indian cardamom.

Cardamom is the dried fruit of a herbaceous perennial and in India it is mainly grown in Kerela, Tamilnadu, Karnataka and on the shady slopes of the Western Ghats. Warm humid climate, loamy soil rich in organic matter, distributed rainfall, special cultivation and processing methods all combines to make Indian cardamom truly unique in aroma, flavor, size and color.

Although cardamom is little valued in Western countries, it is among the oldest spices and is very popular in Sri Lanka, India and Iran and in Saudi Arabia as an essential ingredient to Arab coffee (60% of the world production is exported in Arab countries). Yet not all cardamom is consumed for coffee in Arab countries but is used for cookery. Most of the Arab, indian and Sri Lankan cuisine add cardamom to their non vegetarian and rice preparations like meat, rice dishes, biryanis etc.. Cardamom is also a popular spice in Northern Africa and Eastern Africa, where population is predominantly Arabic whereas in Europe cardamom is unknown, but may appear in some cookie recipes. History also finds a mention of cardamom in the cuisine during the Mughal reign. In Sri Lanka, the pods are added to fiery beef or chicken curries to have the extravagant aroma of cardamom and its flavor .

Indian cardamom has a history as old as human civilization and today is among the most exotic and highly prized spices. Indian cardamom is offered to the international markets in different gradeslike: 'Alleppey Green Extra Bold' (AGEB),

'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior'

(AGS).

Cassia

Hindi Name : Dal Chini

Botanical name : Cinnamomum cassia Blume

Family name : Blume Lauraceae

Commercial part : Bark and leaf

Cassia is the spice that has its mention in the bible and hence is regarded as the first cinnamon species that was known and used centuries ago also. It is believed that cassia made its way to Europe during the time of Alexander the great. Before this era, cassia was transported to Egypt and Israel and it was an important part of the mummification mixtures used for the pharaohs.

Cassia contains 4% essential oil of which 75 to 90% are composed by cinnamic aldehyde and eugenol is found in traces along with small amounts of coumarin. Today the commercial cultivation of this spice is restricted to Southern China, Burma, Laos and Vietnam and is the preferred cinnamon species from peninsular South East Asia to Central Asia. In India, cassia is grown in the northeastern states and in the evergreen tracts along the high ranges of the Western Ghats.

Cassia bark is a popular ingredient in foods, beverages, perfumery, toiletries and cosmetics, while cassia oil has an extensive application in liquors and beauty products.

Cassia, a world favorite and essential for flavor spice is the dried husk (bark) of a small, bushy evergreen tree. There are different varieties of cassia, obtained from different species of Cinnamomum that originate from different sources. Among the famous ones are, 'Chinese', 'Indonesian', 'Saigon', 'Vietnamese' and 'Indian' cassia.

These varieties have a strong aroma and are slightly sweet, warm, bitter and mucilaginous flavor. Compared to Ceylon cinnamon, cassia tastes slightly bitter and it lacks the "liveliness" of cinnamon. Though there is a generic likeness in the aromatic properties of the various species of cassia, they do exhibit differences in some respects.


Spanish: Canela de la ChinaFrench: Cannelle de

cochinchineGerman: Z LimtkassieSwedish: Kassia Arabic: Darasini

Dutch: KassiaItalian: CassiaJapanese:

Bokei

Chinese: Kuei / Kwei

Celery

Hindi Name : Kala Jeera

Botanical name : Apium graveolens L

Family name : Apiaceae

Commercial part : Dried fruit

Celery owes its origin to the land of Europe, Mediterranean region where it has been cultivated since last 3000 years. This spice hence is known in the Mediterranean since millennia and has its mention the Greek epics. Celery was considered a holy plant in the classical period of Greece and the winners of the Nemean Games wore the celery leaves. The Romans valued celery more for cooking than for religion but much superstition was connected with it and the plant was thought to bring bad fortune under certain circumstances.

Today, celery is a popular herb and vegetable in Europe. The roots, leaves are used for garnishing purposes as well as can be cooked for eating as a vegetable.

Sandy loam soil with a good content of organic matter and plenty of moisture is what this plant for proper growth prefers.

Pleasingly crisp texture and subtle flavor of the celery seeds, exotic odor of the green stalk and leaves and a warm and slightly bitter taste of this dried fruit form the perennial herbaceous plant has made celery useable foods, beverages, drugs and perfumery.

Mostly produced in Punjab and Uttar Pradesh, Indian celery dominates the world market. Several commercial grades of celery besides its essential oils are exported to USA, Singapore, France, Japan and UK.


Spanish: AipoFrench: CeleriGerman: SellerieSwedish: Selleri Arabic: KarafsDutch: SelderijItalian: SedanoPortuguese: ApioRussian: Syel'dereyJapanese: SeroriiChinese: Chin

Chilly

Hindi Name : Lal Mirch

Botanical name : Capsicum annum L Capsicum frutescens L

Family name : Solanaceae

Commercial part : Green as well as ripe and dried pod (fruit)

Unlike most other tropical spices, chilies are easy to cultivate and hence are cultivated in almost all the parts of the world, especially in the regions with tropic climate. Among the main producers of chilies India has an important standing.

Chilies were first brought to Europe during one of Columbus' expeditions but they did not meet much interest because black pepper seemed a much more promising culinary. However in Spanish and Portuguese colonies chilies did find a place Chilies were and within a few decades chilies became a fixed part in the daily diet of nearly all peoples in

South and South East Asia.

One of the reasons for chilies being adopted more easily than any other spice was the difficulty that the farmers had in growing other pungent spices as they were expensive and difficult to cultivate. Chilies as compared to other spices were easy to cultivate and hot and humid climate in tropical regions, glowing hot desert of Northern India and extreme cold and dry seasons of the Himalayas in Tibet were perfect for its growth.

Among all the species of chili only five species of genus Capsicum are cultivated, and the most important species economically is Capsicum Annuum besides Capsicum frutescens that includes the Tabasco chili and is the most famous of all hot chilies.

In Northern India, as well as in Central Asia, chilies are used dried mostly. They are sold whole or ground at the market and are intensively fiery, intensively colored and intensively aromatic. In India, chilies from Kashmir (in the Northwest of India) have the best reputation and chilies are considered to be the universal spice of India. In India the states of Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan and Tamil Nadu are the major chili producing areas and no country in the world has so much area and production of chili as India.

Chilies have two important commercial qualities, as some varieties are famous for red color because of the pigment Capsanthin while others are known for biting pungency attributed by capsaicin.

While consumption of chili is the highest in India, maximum export is also from this country and India made the record export of 51,900 tonnes of dry chili in 1996- 97.

Indian chili and its products are brought by a number of countries. Important among them are Sri Lanka, Bangladesh, South Korea and USA for dry chili and USA, Germany, Japan, UK and France for oleoresin.


Spanish: PimentonFrench: Puvre de GuineeGerman: PaprikaArabic: Filfil AhmarDutch: Spaanse PeperItalian: PeperonePortuguese:

Pimento

Russian: SStruchkovy

pyeretJapanese: TogarashiChinese: Hesiung Yali

chiaoHindi: Lal-Mirch

Clove

In Hindi : Loung

Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia.

Clove goes mainly as an ingredient of a variety of food specialties, beverages, medicines, cosmetics, perfumery and toiletries.

Either whole or as a powder, Clove finds extensive application in Indian foods.

It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in tooth pastes as a fragrant mouth-freshener.

Karnataka, Tamil Nadu and Kerala are the main Clove producing states in India.

Coriander

Hindi Name : Dhania

Botanical name : Coriandrum sativam L


Commercial part : Leaf and seed

The name 'coriander' is based on the Greek work 'kopis' which means 'bug'. In the countries of Europe, Northern Africa, West, Central and South Asia coriander seeds is an important spice. The cultivation of coriander dates back to ancient species in the Mediterranean region. Coriander has a mention in the holy bible and is known since the Middle Ages.

Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves.

The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in

several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.

In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Roasting or frying of coriander is much practiced in India and Sri Lanka to enhance the flavor.

Coriander is a thriving crop in the Indian subcontinent because of the availability of the required environment and climatic conditions. Major producers of coriander in India are the states of Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh.

The main importers are USA, the UK, Malaysia, Singapore, Sri Lanka and Middle East. Besides coriander as such, India also exports its powder and essential oil.


Spanish: CulantroFrench: CorriandreGerman: KorianderSwedish: Koriander Arabic: KuzhbareDutch: KorianderPortuguese: CoentroRussian: KoriandrJapanese: KoendoroChinese: Hu- sui

Cumin

Hindi Name : Jeera

Botanical name : Cuminum cyminum L



Cumin is the dried fruit of a small herbaceous plant and was popular even during the Biblical times as an efficient digestive food flavor for ceremonial feasting. From Latin America to North Africa and all over Asia cumin is the most popular spice used. Not just today but history also has experienced the flavor of cumin during the Roman Empire and in the ancient India where cumin has its mention as the sugandhan "well-smelling".

Cumin is one of the most typical spices for India and is fried or roasted before usage. Legumes, especially lentils are normally flavored by cumin fried in butterfat. Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. This spice mixture is sometimes used for cooking, but more frequently sprinkled

over the dishes before serving.

Cumin is a very popular spice in Western to Central Asia (Near and Middle East); in central and South America along with Burma, India, Indonesia. Indian cumin finds worldwide use in foods, beverages, liquors, medicines, toiletries and perfumery and grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh. Rich, well- drained, sandy, loamy soil and the sun are the basic requirements of this spice for perfect and ample growth.

Indian cumin is exported in its natural as well as powdered form, besides as essential oil to USA, Singapore, Japan, UK and North Africa.


Spanish: CominoFrench: CuminGerman: Romischer

KummelSwedish: Spiskummin Arabic: KammunDutch: KomijnItalian: CominoPortuguese:

Cominho

Russian: KminChinese: Machin

Curry leaf

Hindi Name : Curry Patta

Botanical name : Murraya koenigii (L.)

Family name : Sprengel Rutaceae


The small deciduous curry is native to India. From wild jungles to farmlands and almost everywhere in the Indian subcontinent excluding the higher levels of the Himalayas curry leaves grow in abundance. In the East, its range extends into Burma, Malaysia, South Africa and Reunion islands. In India in the regions from the Ravi to Sikkim and Assam, besides Bengal, Madhya Pradesh, Maharashtra, Kerala, Karnataka, Orissa and Andhra Pradesh, curry leaves can be seen in abundance. Curry leaves are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavor), but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Outside the Indian sphere of influence, they are rarely found. Curry powder is a British invention to

imitate the flavor of Indian cooking with minimal effort. In Indian cuisine curry leaves are used fresh for some recipes or fried in butter or oil for a short while. Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food. The leaves have soft texture but are usually removed before serving but if eaten they are harmless. The curry leaves can be kept in the refrigerator for some time and then used and can also be used just after being plucked form the branch. The trees are also now maintained in homestead gardens, as in Kerala or in leaf farms as in Andhra Pradesh, Tamil Nadu, Karnataka and Orissa. The western world is fast taking enthusiastically to Indian curry leaf for relishing tangy foodstuffs that are not too hot.

Dill

Hindi Name : Sowa / Suva

Botanical name : Anethum graveoluns L



There are a number of versions related to the name "dill ". In most part of the world it is thought that the word dill is associated to the Old Norse dilla that means "calm", "soothe" as it was used to relieve babies from stomach pain due to its anti flatulent power. The genus name Anethum is derived from Greek áneeson or áneeton, which means "strongly smelling".

Dill is an annual winter crop that requires well-drained sandy soil and complete sunlight for proper growth and belongs to

the parsley family. Sub tropical and temperate regions of India, particularly northern parts, produce high quality dill.

The sweet taste of dill has made it popular all over Europe, Western, Central and Southern Asia. In Europe it is mostly used for bread, vegetable, pickles and fish. Among the components of sour vinegar also dill is an essential ingredient.

In the Scandinavian countries dill is a kind of national spice and the fish dishes are usually either directly flavored with dill or served together with sauces containing dill. In Germany the fish soups and stews also have the flavor of dill. In India, however, dill is common to flavor for lentils and bean dishes. Indian dill finds extensive use in foods, beverages and medicines and its essential oil constitutes an important flavoring for the pickles industry.

India exports dill to USA, the UK, Canada and Japan.


Spanish: EneldoFrench: AnethGerman: Dill Swedish: Dill Arabic: Shibith Dutch: DilleItalian: AnetoPortuguese: EndroRussian: UkropChinese: Shin- Lo

Fennel

Hindi Name : Saunf

Botanical name : Foeniculum vulgare

Family name : Miller Apiaceae


The Botanical name Foeniculum (Latin for "little hay") refers to the aroma of fennel and is the source of the name of fennel in many contemporary European languages. In India fennel is called saunf and is the traditional spice of the region.

Fennel is the dried aromatic ripe fruit of herbaceous plant and grows well in mild climates. Throughout Asia and Europe fennel fruits or seeds are used but there is no region where extensive fennel usage were especially typical. Even in many Mediterranean, Arabic, Iranian, Indian and Central European dishes fennel is needed in

small quantities. It is a component of the Chinese five-spice powder and the Bengali panch phoron in India.

Different countries have various usage and beliefs regarding fennel. In ancient India fennel was used as a condiment and culinary spice. Today in India for meat dishes, fishes and seafood fennel is used to have the sweet flavor that also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor.

In Greece, it was a symbol of success whereas in Rome, young fennel shoots are used as food. Of the European countries, it is most known and used in France and optionally part of the herbes de Provençe, a spice mixture from Southern France

In India, it thrives in sunny, limey, well-drained soil of Gujarat, Rajasthan and Uttar Pradesh and is used in food, medicine, liquor and perfume..

India exports substantial quantities of fennel to USA, Singapore, UK, UAE, Sri Lanka, Malaysia, Saudi Arabia and Japan in a variety of forms including seed, powder and volatile oils.


Spanish: HinojoFrench: Fenouil German: FenchelSwedish: FankalArabic: ShamarDutch: VenkelItalian: FinocchioPortuguese: FunchoRussian: FyenkhelJapanese: UikyoChinese: Hui-Hsiang

Fenugreek

Hindi Name : Methi

Botanical name :Trigonella foenum-graecum L

Family name : Fabaceae


Trigonella is a Latin byname of Greek trígonon "triangle" and refers to the small, three- cornered flowers. The Latin species name foenum graecum means "Greek hay", which is a dried plant's (leaves or seeds) and has a strong hay-like scent.

Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Dry roasting enhances the flavor and reduces the bitterness of this spice. In Egyptian papyri this spice finds its mention as of the plant necessary for the mummification process and as food, medicine and an embalming agent.

Fenugreek has a strong, pleasant and a peculiar odor and grows best in well-drained soils with a low rainfall into brownish- yellow rhombic shape seeds. In India, this spice is often cultivated as a cover crop in citrus-fruit groves to take advantage of their leguminous nature. Indians like the fresh leaves, which are eaten as tasty vegetable and prepared like spinach and sometimes found in Indian yeast bread.

Commercially known as 'Methi', Indian fenugreek comes in several well-known varieties

such as 'Desi' and 'Champa' and is grown in the Indian states of Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu. The spice is exported in its whole and powdered forms and as oil that is extensively used in perfumery.

The major importers of Indian fenugreek are Saudi Arabia, Japan, Malaysia, USA, The UK, Singapore and Sri Lanka.


Spanish: AlholvaFrench: Fenugrec German: BockshorkleeSwedish: BockshornkleeArabic: HulbaDutch: FenegriekItalian: Fieno GrecoPortuguese: AlforvaRussian: PazhitnikJapanese: KorohaChinese: K'u- Tou

Galanga

Hindi Name : Kulinjan, Punnagchampa

Botanical name : Alpinia galanga


Commercial part : The rhizome or underground stem

Originally form South East Asia and Southern China; galanga is now cultivated in Indochina, Thailand, Malaysia, Cambodia, Vietnam and Indonesia. Greater galangale is mostly referred to as galangale or galanga and is a very popular spice in whole South East Asia and especially typical for the cuisine of Thailand.

Indigenous to India, galanga grows perfectly along the eastern Himalayas and in South- West India. The ginger like rootstock is built from cylindrical sub units whose pale-reddish surface is characteristically cross-striped by reddish-brown, small rings. The interior has about the same color as the skin and is hard and woody in texture. Although galanga leaves and seeds are aromatic but are not used very often for flavoring purposes.

Galanga has been a valued spice since the early Middle- ages. Used fresh or dried, an exotic flavor with distinct aroma and taste is experienced. In almost all-Thai food has as its flavoring ingredient, the galanga. Dried and powdered galanga is less fresh but more spicy and is also sold in form of slices that are to be reconstituted in warm water for

proper flavoring. For different countries, galanga is used distinctly. In most South East Asian countries dried galanga is employed only in the absence of fresh galanga whereas in Indonesia slices or powder of the fresh or dried rhizome are used frequently.

India exports several varieties of galanga in different forms. However, its volatile oil attracts more international interest because of its high medicinal value.

Garlic

Hindi Name : Lahson

Botanical name : Allium sativum

Family name : Liliaceae

Commercial part : Bulb

Originated in central Asia, garlic is today one of the famous spice of the world and after being cultivated all over the world it met enthusiastic approval. Garlic finds its mention in the Bible and in the ancient Egyptian times when they were fed to the pyramid builders daily and as food for the Hebrews during their sojourn in Egypt. Even the Roman period had garlic as a common spice and it was extensively used from India to East Asia even before the Europeans arrived there. After the Age of Exploration, garlic spread rapidly to Africa and both Americas.

Garlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavor and acknowledged medicinal value. The entire bulb ('cloves') is without odor but once cut or bruised, they produce an intensely strong odor.

In parts of Austria, salads are prepared with vinegar, oil and minced garlic. In the Mediterranean sauces raw garlic has wide usage. In Greece, Greek skordaliá, a paste made from cooked potatoes and raw garlic whereas in Turkey, Turkish çaçik sauce is made from plain yogurt, shredded cucumber, peppermint and garlic. In Vietnam garlic is served with almost all preparations. Garlic is taken as pickles and as important ingredient vinegar. Herbal vinegar is commonly made with one or two garlic cloves per liter vinegar. Usage of fried or cooked garlic is, however, much more common. Garlic is used in vegetable, meat and poultry dishes, especially in casserole, stew and marinade. Garlic

oil finds use in readymade spice - mixes, pharmaceuticals and disinfectants.

It is believed that garlic is used for keeping away vampires and has its mention in the famous novel of Count Dracula.

Garlic is cultivated in India in the states of Poona, Nasik, Madurai and Jamnagar. Besides garlic powder and dehydrated flakes, India also exports oil and oleoresin with all constituents intact but without its pungent odor.


Spanish: AjoFrench: Ail German: KnoblanchSwedish: VitlokArabic: ThumDutch: KnoflookItalian: AgilioPortuguese: AlhoRussian: ChesnokJapanese: NinnikuChinese: Suan

Ginger

Hindi Name : Adrak

Botanical name : Zingiber officinale

Family name : Roscoe Zingiberaceae

Commercial part : The rhizome

Serving the purpose of a taste- maker, an appetizer and a drug, ginger is known as one of the earliest Oriental spice in Europe and has been cultivated in India as a fresh vegetable and marketed as a dried spice since time immemorial. Ginger was an important spice during the Roman times. During the last centuries of the Middle Ages and the Renaissance, ginger was used to flavor true beer i.e. the alcoholic beverage obtained by fermenting malt.

Originally from Central Asia, today ginger is cultivated in all the tropical and subtropical Asian regions, Brazil, Jamaica and Nigeria. Raw ginger is popular in South East Asia. In India ginger tea prepared by cooking slices of fresh ginger for a few minutes, is taken as a spicy and healthy drink to get relieved form cold and cough.

The fresh, dried or powdered rhizome of a slender perennial herb, Indian ginger is acclaimed worldwide for its characteristic taste, flavor & texture. Ginger is cultivated as a cash crop in Africa and Latin America and its drink known as Ginger ale is very popular in USA. Like root beer the ginger soft drink is not fermented beer but simply sugar, ginger extract and carbonated water.

India offers ginger in a variety of forms like, oils, oleoresins, fresh ginger in brine, pickles, candies and syrups, garbled / ungarbled, bleached / unbleached and powder form. Though grown all over India, the finest quality ginger is grown in Kerela. Indian dry ginger is known in the world market as 'Cochin Ginger' (NUGC) & 'Calicut Ginger' (NUGK).

India has a predominant position in ginger production and export. The principal buyers are the Middle East, USA, the UK and the Netherlands.


Spanish: Jengibre

French: Gingembre German: Ingwer Swedish: Ingefara Arabic: Gember Dutch: KnoflookItalian: Zenzero Portuguese: Gengibre Russian: ImbirJapanese: Shoga Chinese: Chiang

Kokam

Hindi Name : Kokam

Botanical name : Garcinia indica

Family name : Clusiaceae

Commercial part : Peel of fruit (cured)

With an agreeable flavor and sweet, acidic taste Kokam is an Indian spice specialty for culinary and medical purposes.

Indian kokam is a versatile spice. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value. The kokam fruit is cholagogue, cooling, demulcent, emollient and antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing. Among the major uses of kokam are, garnish for curries and in the preparation of cooling syrups.

Good sunshine, adequate rainfall and rich soil in Konkan, Malabar and Kanara regions of Western India kokam is able to have plentiful growth.

Exported mainly in the forms of fruits, oil (kokam butter) and syrup, Indian kokam is already popular in several countries like USA, The UK, Canada, Australia, Hong Kong and the Middle East.

Mint

In Hindi : Pudina

Mint is the erect plant with dark green leaves with pleasant flavour. The main species are peppermint, spearmint, apple mint and corn mint. Among these, peppermint and spearmint are commercially popular and significant. Vanilla and citrus are considered as the world's most popular flavour and mint stands next in place.

Peppermint which is first in popularity among all mints, is mainly used in medicines and for making mint tea. Mint oil and menthol are used as flavouring agents in mouthwashes, toothpastes and chewing gums.

Mint has an important place in Indian cuisine. A few dishes prepared with mint leaves are mint-coriander chutney, rasam, sambar, meat, fish, poultry items and biryanis. Being a carminative, mint is often used in dishes made with peas, dals and other food stuffs which is difficult to digest. Both fresh and dried leaves of mint are used.

The main producers of mint are Jammu and Kashmir, Punjab, Karnataka and Andhra Pradesh. It is produced as a garden crop in Ooty, Tamil Nadu. Indian export of mint mostly consists of essential oils, which have more commercial value than leaves.

Mustard

Hindi Name : Peeli Sarson

Botanical name : Brassica juncea (L.)

Family name : Czern. & Coss. Brassicaceae

Commercial part : Seed

Mustard is cultivated in most temperate climates. It is also now grown in certain tropical and sub-tropical regions as a cold-weather crop. Mustard is an erect, multi-branched herbaceous plant that is indigenous to the Mediterranean and Southern Europe.

Mustard, usually used in seed, paste or powdered form is a known spice since ages. This spice was used as a medicinal plant by Pythagoras and Hippocrates, whilst the Romans ground the seeds with wine to produce a sauce not dissimilar to today's mustard. In Denmark and India, it's believed that spreading mustard seeds around the exterior of the home will keep out evil spirits. The ancient Chinese considered mustard an aphrodisiac.

India is a major producer of mustard that is extensively cultivated in Rajasthan, Uttar Pradesh, West Bengal, Madhya Pradesh and Punjab.


Spanish: MostazaFrench: MoutardeGerman: SenfsaatSwedish: SenapArabic: KhardalDutch: MosterdItalian: Senape

Portuguese: MostardaRussian: Gorchitsa

Japanese: Shiro KarashiChinese: Chieh

Onion

In Hindi : Piyaz

Onion is a bulb crop produced in India. It is used in plenty and very popular throughout the world. It is one of the oldest spices known to human race. Its leaves are grassy and long with a bulb grown underground.

Belonging to lilly family onions are of two types; small and big. Generally in Indian cuisines small onion is used along with mustard seeds for seasoning the curry. Big onion is used for salads and used in different ways according to the preparation of dishes.

Good amount of sulphur compounds are present in onion and it acts as an antiseptic.

In India, this crop is cultivated mainly in Maharashtra, Gujarat, Orissa, Karnataka and Uttar Pradesh. It is also exported to various countries.

Parsley

In Hindi : Ajmoth

Parsley is the dried aromatic leaf of a low-growing biennial herb, with dense foliage and white flowers. Parsley is one of the

best known and most frequently used culinary spices in the west and is very expensive.

Parsley is rich in nutritive value. It contains Vitamin A, B and C and many other essential nutrients.

Bright greenish foliage of parsley is very attractive and so it is used as a decorative item in various dishes. Parsley is a universal garnish. It is added to soups, all types of salads, sauces, eggs and several vegetable dishes.

For abundant and healthy growth, parsley requires moist, clay loam soil.

Pepper

Hindi Name : Kali Mirch

Botanical name : Piper nigrum L

Family name : Piperaceae


The word pepper is derived from the Sanskrit name pippali or pippalii, which is only one of the many names of pepper in Sanskrit language and that was transferred via Greek péperi and Latin piper. The most important producer for pepper is India that accounts for about 50% of the whole production volume.

Black pepper is a native to Malabar, a region on the Western Coast of South India. This aromatic spice with an exotic flavor and a pungent odor is cultivated in the wilds of Burma apart from South India since millennia. Two thousand years ago pepper reached Southeast Asia and has been grown in the lands of Malaysia and Indonesia since then. In the last few decades of the 20.th century, pepper production increased as new plantations were founded in Thailand, Vietnam, China and Sri Lanka.

In India pepper is a known spice since ages. Even before the time of Alexander's conquest of India, Indians knew the flavor of pepper. This spice was prevalent in the biblical times as well. Later Arab traders established a pepper monopoly and transferred the spice via the spice route through the Arab peninsular and Egypt to European customers. Pepper was much used by the Romans and in the Early Middle Ages became a status symbol of fine cookery.

In the production of this spice that is popularly known as the king of all spices, India has always overshadowed others. India has always reigned supreme in the production and export of this most exotic and sought-after spice.

Two of the most celebrated trade varieties of Indian black pepper are 'Malabar Garbled' and 'Tellichery Extra Bold'. India also offers green pepper in several processed forms like, frozen, dehydrated, freeze-dried and packed in brine.

Name in international languages

Spanish Pimienta French Poivre German Pfeffer Swedish Peppar Arabic Filfil Aswad Dutch Peper Italian Pepe

Portuguese Pimenta Russian Pyerets Japanese Kosha Chinese Hu- Chiao

Pomegranate

In Hindi : Anardana

Pomegranate is the large globes, shiny red berry of a plant that grows as a shrub or as a small tree. Inside the berry are hard, angular seeds, covered with a juicy, red, pink yellowish-white, sweet, astringent acid pulp. The seed, when sun dried or dehydrated, constitutes the condiment.

Pomegranate is an ancient fruit symbolising plenty and prosperity.

Apart from its culinary value in a wide range of foods and beverages, pomegranate is endowed with excellent medicinal properties. For example, it is often prescribed for patients convalescing from diarrhea.

Pomegranate grows wild in the warm valleys and outer hills of the Himalayas. It is also commercially cultivated throughout India, particularly in Maharashtra, Gujarat, Uttar Pradesh, Tamil Nadu, Andhra Pradesh and Karnataka.

Indian pomegranates are of many types, 'Bedan' and 'Kandhari' are best in quality and popular internationally.

Anardana

'Anardana' comprises the dried seeds of pomegranate. It is used as an acidulant in Indian curries.

Poppy

HIndi Name : Post dana / Khuskhus

Botanical name : Papaver somniferum L

Family name : Papaveraceae

Commercial part : Seed

Indigenous to the Mediterranean region and Central Asia, Poppy is the dried seed of an annual herb. Poppy is probably the earliest plant to be cultivated by men. In Europe poppy is being cultivated since the Neolithic era and is an ancient cultigen. The spice poppy has its mention in the Ilias, an epic ascribed to the legendary Greek poet Homeros.

In the ancient times poppy was valued for the oil obtained from its seeds; yet the narcotic and analgesic power of opium was well known to Greek medicine. Opium as a drug is a comparatively young development in Europe. In today's world poppy oil is an unusual specialty and is produced only in small quantities. The most common use is a cold-pressed quality suited for salads.

Poppy seeds are not narcotic, however in Asia, poppy is much cultivated for culinary purposes and for the production of opium. Opium is obtained from the latex of the mature fruits by making incisions on them. Therefore, no opium reaches the seeds from the ovaries. Ground poppy seeds are common thickening agent in the Mughal cooking style of Northern India to obtain the sweet, mild, nutty flavor and aroma. Poppy's nutty taste is loved by the Japanese and used for the subtly flavored dishes typical for Japan.

Indian poppy seeds are popularly used in carrot, pea and tomato dishes and in several types of dips. They are frequently sprinkled over chilled soups, savory pastry crusts, rolls and other bakery products. Cultivation of poppy in India is confined to a few regions in Uttar Pradesh and Punjab.


Spanish Adermidera French Pavot German Mohn Swedish Valln Arabic Khashkhash Dutch Slaapbol Italian Papavero Portuguese Dormideira Russian Mak Japanese Keshi Chinese Ying Shu

Rosemary

In Hindi : Rusmary

Rosemary, native of the Mediterranean, is the leaf of a densely branched, small, evergreen aromatic shrub, belonging to mint family. It is commonly found in two varieties; 'upright' and 'Prostrate'.

Rosemary was well-known in the middle ages as a condiment and as a memory refresher. It was also considered as an emblem of remembrance. The spice is quite popular in foreign cosuntries. It enlivens preparation of beef, lamb, veal, pork, goose, duck and liver pate and adds pep to stews and marinades.

The oil of rosemary is a valued ingredient of shampoos, bath essences, deodorants, cosmetics, perfumery and insect

repellents. At present India grows rosemary in home stead gardens.

Saffron

Hindi Name : Kesar

Botanical name : Crocus sativus L

Family name : Iridaceae

Commercial part : Stigma

Like most of the European spices, Saffron derives from Arabic za'fran "be yellow". The Hindi and Sanskrit names have been derived from the Northern Indian region Kashmir, where old saffron was produced. Saffron is the most expensive spice in the world. In production countries the price is much lower, but so is the quality. Saffron's aroma is unique and there is no substitute for it. Saffron is the slender, dried, reddish-brown, flattened stigma of a small crocus of the iris family.

Saffron is cultivated from the Western Mediterranean (Spain) to India (Kashmir). In much smaller scale, saffron is also cultivated in Italy and Greece (Crete). Of the Western and Central Asian cultivation areas, Iran is most productive and together with Spain and Iran produces more than 80% of the world's production. The saffron grown in India- Kashmir has particularly high reputation, but is hardly available outside India.

Saffron is more important in Central Asia and Northern India and is used extensively for rice dishes. Even the North Indian biryanis are relished due to the fragrant and aromatic flavor added by the saffron. Indian sweets like, kheer, ras malai, Indian yogurt drink (lassi), butter lassi (makhaniya lassi) have an everlasting culinary impression due to the saffron added to it. The use of saffron in sweet dishes is famous in the desert regions of Jodhpur in Rajasthan in the Indian sub continent.

Saffron is unique among spices due to its aroma. It is water-soluble and when added to the dish, gives a pure and homogeneous color. In high dosage, saffron exhibits toxic qualities. However, due to its high price, saffron poisoning is very rare.

Often called 'The Golden Spice', saffron has a history rooted in antiquity. It has always held a very special place for its extraordinary medicinal and flavoring properties as well as for being a striking yellow dye. Indian saffron is cultivated on a large scale in the Jammu & Kashmir valley whose cool dry climate and rich soil with excellent drainage and organic content make the location an ideal thriving ground for this spice. By every standard, Indian saffron is considered superior to its foreign counterparts.


Spanish Azafran French Safran German Safran Swedish Saffran Arabic Zafran Dutch Saffraan Italian Zafferano Portuguese Acofrao Russian Shafran Japanese Safuran Chinese Fan Hung- Hua

Tamarind

Hindi Name : Imli

Botanical name : Tamarindus indica L

Family name : Cesalpiniaceae

Commercial part : Pods

Literally meaning the Arabic tamr hindi or "date of India", this spice is originally from Eastern Africa, but now is being cultivated all over the tropics and is a much-valued food ingredient in many Asian or Latin American recipes. The fruit of a tropical tree, tamarind is an indispensable spice in most south Indian kitchens. Tamarind is actually the fruit pod produced by tall, semi-evergreen tree grown primarily in India. The beans and pulp within the pod are virtually no smell, but is has an extremely sour taste. Tamarind is available in whole pods, a compressed block, paste or concentrates and is most likely to be found in Asian markets. The pulp is sold dry and needs to be soaked before usage. Tamarind is taken as basis for spicy and sometimes sweet sauces used to marinade meat or soybean cheese before frying. In peninsular Southeast Asia (Vietnam and Thailand), the pods are preferred unripe and used in tart soups or stews. These cannot be dried without aroma change.

India is the only producer of tamarind on a commercial scale. A large part of India's production of tamarind is exported to West Asia, Europe and America, where it is used for food specialties like Worcestershire sauce. It is used as the equivalent to lemon juice in Indian cuisine, but is also used extensively in Asian cooking. It is often used to make juices, soups, chutneys and bean dishes.

Available in the form of pulp and juice concentrates it is used mainly for the preparation of cool drinks, seafood and a range of sophisticated cuisine. Fresh tamarind can be stored at room temperature, but should be used within a few days of purchase. Tamarind concentrate can be kept in an airtight container in the refrigerator for several months.

Turmeric

Hindi Name : Haldi

Botanical name : Curcuma longa L


Commercial part : Rhizome or underground stem

The use of turmeric dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. Turmeric is also sometimes called 'Indian saffron' because of its brilliant yellow color and Indian turmeric is considered the best in the world.

India alone produces nearly the whole world's crop of turmeric and uses 80% of it. In today's India, turmeric is added to nearly every dish be it non- vegetarian or vegetables. Turmeric is part of all Indian curry powders and due to Indian influence, turmeric made its way to the cuisine

of Ethiopia. In South East Asia, the fresh spice is much preferred to the dried.

Turmeric root is very similar in appearance to gingerroot, except that, once peeled, is bright yellow in color. Turmeric is more commonly found and used in powdered form and is often used in place of saffron, more for it's color than flavor which is warm and peppery. Turmeric is most often used in curries, but is also used in chutneys, rice and vegetable dishes. Turmeric powder should be kept in an airtight container and stored in a cool dry place. It is not advisable to make fresh turmeric powder or paste as it is extremely hard to grind.

India today is the largest exporter of turmeric to countries like the Middle East, the UK, USA and Japan.

Some of the well-accepted varieties are 'Alleppey Finger' and 'Erode turmeric' (from Tamil Nadu), 'Rajapore' and 'Sangli turmeric' (from Maharashtra) and 'Nizamabad Bulb' (from Andhra Pradesh).

Vanilla

Hindi Name : Vanilla

Botanical name : Vanilla planifolia

Family name : Orchidaceae

Spanish vainilla is a diminutive of vaina "sheath, vagina, pod", motivated by the sheath-like shape of the fruit. Originated in Southeast México and Guatemala. Today, the most important exporters of vanilla are Madagascar and Réunion (formerly called Bourbon) and Indonesia.

Over 50 species described, only three are important species

as sources of natural vanillin, namely, Vanilla planifollia Andrews, Vanilla pompona Shiede and Vanilla tahitensis J.W. Moore. Of these, Vanilla planifolia is the most preferred and commercially cultivated.

Vanilla pods are the fruit of the vanilla planifolia and are the only orchid to produce an edible substance. Vanilla pods are long, thin and filled with beans that are virtually flavorless in their unripe state. The pods must be cured for several months until vanillin crystals are emitted. The fragrance from the vanillin permeates the inside of the pod that eventually turns dark brown. The beans are then scraped from the inside of the pod and are ready for use. The complicated processing of vanilla (because fresh vanilla pods do not have any taste) and the need of manual pollination makes vanilla one of the most expensive spices.

Native of México, vanilla was used to flavor famous chocolate drink. Together with chocolate, vanilla slowly became so popular in Europe that today, Western cooks use it for a variety of sweet dishes, cookies, cakes, drinks, sweet sauces and vanilla ice. Synthetic vanillin, made from wood wastes, is much cheaper in price, but lacks the subtle flavor of true vanilla. Pure vanilla extract is prepared by steeping cured vanilla beans in alcohol.

The major vanilla producing countries are: Madagascar, Indonesia, Mexico. Comoros and Reunion states.

Two related vanilla species (V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies and V. tahitiensis from Tahiti), are sometimes used as adulterations. Both species are considered inferior to V. planifolia and indeed their aromas differ markedly from standard vanilla flavor people are used to.

The three most common type of beans are the Bourbon-Madagascar (thin and sweet), the Mexican (thick and rich) and the Tahitian (the thickest, but least flavorful). Among

these the Mexican vanilla products contain coumarin, a blood- thinning drug with possible toxic effects. Vanilla beans are often used in ice cream and sauces. Vanilla extract is commonly used in baking, especially in sweets, as it heightens the intensity of chocolate and other flavors.

Vanilla extracts can be stored in an airtight container indefinitely if kept in a cool, dark place. Vanilla beans should be tightly wrapped in plastic wrap, in an airtight jar and refrigerated. They will keep well for about 6 months.

In India, vanilla cultivation is popular in Kerala, Karnataka and Tamilnadu since early 1990s. The area under cultivation at present is about 1000 ha, of which about 30% has started giving yield. The present production of processed vanilla is estimated to be around 6-8 tonnes annually in India. The countries, USA, France, UK and Germany account for 60% of world imports.

In India Vanilla is predominantly grown by small and marginal growers in their fields inter planting with other crops. It is grown largely in organic situations though not certified.

Cinnamon

In Hindi : Dalchini

Cinnamon is the dried bark of an evergreen busy tree. There is a particular season for pealing of the bark. It is considered superior compared to cassia though they belong to the same class.

Cinnamon is used in a wide variety of foods, beverages, pharmaceuticals, liquors, cosmetics, perfumery and toiletries.

A major ingredient of garam masala, Cinnamon is used whole in Savoury rice dishes. Khadi, a popular yogurt drink in Gujarat and other northern states, has Cinnamon or cassia as one of its ingredients. Cinnamon oil is an international favourite in beverages and perfumery, while Cinnamon oleoresin is a popular flavour for processed foods.

Cinnamon in grown in various parts of southern India and a remarkable quantity is produced from Kerala.

Some of the Major Exporters of Spices in Delhi are :-

Green Earth Products

http://www.greenearthproducts.net/

Exporters of Indian spices including asafoetida, bishops weed, large and small cardamom, celery, red chilli, ginger, mint, black sesame seed, ground nut kernels, hulled sesame seed, safflower seeds, psyllium husk, guar gum, onion powder and yellow mustardAddress: W-105, Khuranas, Greater Kailash Part I, New Delhi - 110 048, IndiaPhone: +(91)-(11)-29239095/9810153563 Fax: +(91)-(11)-41635095 Website: http://www.greenearthproducts.net/indian-spices.html

Shine International Exporting and supplying Indian spices, cooking spices and all varieties of rice. Also supply natural herbs and henna.Address: Shop No. 25, First Floor Baake Bihari Market, Lahori Gate, New Delhi - 110 006, IndiaPhone: +(91)-(11)-23918015 Fax: +(91)-(11)-23921551 Website: http://www.indiamart.com/shineinternational

National Masala Mills Manufacturers and exporters of indian spices like turmeric, coriander, chili, mint, cumin seeds, meat masala, curry powder, garam masala, kasoori methi, ginger powder, chicken masala, chana masala, sindhi biryani masala and pure kashmiri saffron.Address: D-1523, Dsidc Narela, New Delhi - 110 040, IndiaPhone: +(91)-(11)-7781151 Fax: +(91)-(11)-7781628 Website: http://www.kanwalspices.com/indian-spices.html

A. K. Enterprises Exporter of cooking spices like red chillies, jeera seeds, cumin seeds, coriander, cinnamon, garlic, dry ginger, cloves, nutmeg, turmeric, black pepper, tamarind, saffron, cardamom. Also supply variety of basmati, non basmati rice, pulses and groceries.Address: E-2/10, Sector-7, Rohini, New Delhi - 110 085, IndiaPhone: +(91)-(11)-27933201 Fax: +(91)-(11)-30945863 Website: http://www.indiamart.com/a-k-enterprises

Surajbala Exports Private Limited, Delhi Engaged in exporting of black pepper oleoresin, cardamom oleoresin, celery oleoresin, capsicum oleoresin, clove oleoresin, coriander oleoresin, cumin oleoresin, garlic oleoresin, ginger oleoresin, turmeric oleoresin, mustard oleoresin, licorice oleoresin.Address: C-476, Narela Industrial Park, Dsidc, Narela, New Delhi - 110 040, IndiaPhone: +(91)-(11)-7782725 Fax: +(91)-(11)-7782724 Website: http://www.ayurveda-herbal.com

Sterling Groceries Pvt Ltd Supplying Indian spices, Indian food spices, cooking spices, blended spices, ground spices, whole spices like mustard seeds, cardamom, bay leaves, cumin powder, black pepper, turmeric powder, red chilli, mustard powder, dry ginger powder and garam masala.Address: C-29, Patparganj Industrial Area, New Delhi - 110 092, IndiaPhone: +(91)-(11)-52141031 Website: http://www.indiamart.com/prsfood

Shri Ram Sons Wax Private Limited

http://www.indiamart.com/ramwax

http://www.indiamart.com/prsfood

http://www.indiamart.com/prsfood

http://www.ayurveda-herbal.com/

http://www.ayurveda-herbal.com/

http://www.indiamart.com/a-k-enterprises

http://www.indiamart.com/a-k-enterprises

http://www.kanwalspices.com/indian-spices.html

http://www.kanwalspices.com/

http://www.indiamart.com/shineinternational

http://www.indiamart.com/shineinternational

http://www.greenearthproducts.net/indian-spices.html

Suppliers of various types of spices and their derivatives such as star aniseed, cassia, dry ginger, mace, black pepper, long pepper, cardamom, clove etc.Address: 181, Tilak Bazar, New Delhi - 110 006, IndiaPhone: +(91)-(11)-23999312/23942451/9811076830 Fax: +(91)-(11)-23927312 Website: http://www.indiamart.com/ramwax

Royal Agro Wholesale exporter and supplier of all kinds of traditional Indian spices.Address: 1510, S. P. Mukerjee Marg, New Delhi - 110 006, IndiaPhone: +(91)-9310025406 Fax: +(91)-(11)-27696384/51530507 Website: http://www.indiamart.com/royalagro

Kirpal Trade Development Engaged in exporting and supplying of indian cooking spices, crystal salt, food spices, whole spices, organic spices, herb spices, himalayan spices, ground spices including jeera, dhania, kali mirch, methi, mirchi and laung.Address: E-512, Palam Extension, Sector-7, Dwarka-I, New Delhi - 110 045, IndiaPhone: +(91)-(11)-25082898 Fax: +(91)-(11)-25082911 Website: http://www.indiamart.com/kirpaltradedevpvtltd

http://www.indiamart.com/kirpaltradedevpvtltd

http://www.indiamart.com/kirpaltradedevpvtltd

http://www.indiamart.com/royalagro

http://www.indiamart.com/royalagro

http://www.indiamart.com/ramwax

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