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Spices and Condiments

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VEGETABLE SCIENCE (Vegetables, Tubers & Spice Crops)

Spices and Condiments

V.A.Parthasarathy and K.Kandiannan Indian Institute of Spices Research (ICAR) Calicut-673 012

(21.9.2007)

CONTENTS Introduction Export of Spices Area and Production of Spices Organizations Black Pepper Cardamom Ginger Turmeric Clove Nutmeg Cinnamon Allspice Curry Leaf Seed Spices Coriander Fenugreek Fennel Cumin Dill Celery Saffron Vanilla Rosemary Appendix

Introduction India is ‘The Land of Spices’ and the glory of Indian spices is known throughout the world. Satndard ISO 676: 1995 of the International Organization for Standardization (ISO) defines spices and condiments as “vegetable products or mixtures thereof free from extraneous matter, used for flavouring, seasoning and imparting aroma in foods”. The term “applies equally to the product in the whole form or in the ground form”. It includes 109 spices and the list of such spices given in the Table 1.1. The list of spices differes from country to country. According to American Spices Trade Association (ASTA) list, there are 41 items. Spices Board of India has 52 spices under it’s list.

According to Bureau of Indian Standards, there are 63 items under spices / condiments. Spices have been so valued primarily for their ability to make food taste better and sometimes for a perceived ability to make people feel better and fight disease. Spices are even more important today as around globe there is a clamour for tastier and’spicier’ foods. Spices or their extracts are also used in medicine, pharmaceutical, perfumery, cosmetics and several other industries. Their functional properties as antioxidants, preservatives, anti-microbial, antibiotic and medicinal have been well recoganised and made use of. Spices have also characteristic, often very attractive colours, which are an important part of their appeal to be used as natural colours in the foodstuffs. The concept of flavour in spices comprises a range of olfactory and tastes perceptions. The constituents responsible for these sensations are the volatile / essential oil and resinous compounds, which are a wide range of different natural organic chemicals and which generally have little or no nutritional value. These are also widely used for making ‘herbal’ teas and other medicinal applications.

Table 1.1: List of spices as per ISO 676: 1995

No. Botanical Name of the Plant Family Common Name of the Name of the Part Spice in English of the Plant Used as Spice 1 Acorus calamus L Araceae Sweet flag, myrtie flag Rhizome Calamus, flag root 2 Aframomum angustifolium Zingiberaceae Madagascarc cardamom Fruit, seed (sonn.) Schumann 3 Aframomum hanburyi Zingiberaceae Cameroon cardamom Fruit, seed Schumann 4 Aframomum korarima Zingiberaceae Korarima cardamom Fruit, seed (Peroira) Engl. 5 Aframomum melegueta Zingiberaceae Grain of paradise, Guinea Fruit, seed (Roscoe) Schumann grains 6 Allium ascalonicum L Liliaceae Shallot Bulb (Alliaceae) 7* Allium cepa L Liliaceae Onion Bulb (Alliaceae) 8 Allium cepa var. aggregatum Liliaceae Potato onion Bulb (Alliaceae) 9* Allium tuberosum Rottler Liliaceae Indian leek, Chinese chive Bulb, leaf ex. Sprengel (Alliaceae) 10* Allium fistulosum L Liliaceae Stony leek, Welsh onion, Leaf and bulb (Alliaceae) Japanese bunching onion No. Botanical Name of the Plant Family Common Name of the Name of the Part Spice in English of the Plant Used as Spice 11 Allium porrum L Liliaceae Leek, winter leek Leaf and bulb (Alliaceae) 12* Allium sativum Liliaceae (Alliaceae) Garlic Bulb 13* Allium schoenoprasum L Liliaceae Chive Leaf (Alliaceae) 14 Alpinia galanga (L) wild Zingiberaceae Greater galangal longwas, Rhizome Siamese ginger 15 Alpinia officinarum Hance Zigiberaceae Lesser galangal Rhizome 16 Amomum aromaticum Roxb. Zingiberaceae Bengal cardamom Fruit, seed 17 Amomum kepulaga Zingiberaceae Round cardamom, Chester Fruit, seed Sprague et Burk. cardamom, Siamese Syn .Amomum campactum cardamom, Indonesian Sol. ex. Maton cardamom 18 Amomum krevanh Pierre Zingiberaceae Cambodian cardamom Fruit, seed Ex. Gagnepain 19 Amomum subulatum Roxb. Zingiberaceae Greater Indian cardamom, Fruit, seed Large cardamom, Nepalese cardamom 20 Amomum tsao-ko Crevost Zingiberaceae Tsao-ko cardamom Fruit, seed Et Lemaire 21* Anethum graveolens L Apiaceae Dill Fruit, leaf, top (Umbelliferae) 22 Anethum sowa Kurz Apiaceae Indian dill Fruit (Umbelliferae) 23 Angelica archangelica L Apiaceae Garden angelica Fruit, petiole, root (Umbelliferae) 24 Anthriscuscereifolium (l.) Apiaceae Chervil Leaf Hoffm (Umbelliferae) 25 Apium graveolens L. var Apiaceae Celery, garden celery Fruit, root, leaf dulce (Miller) Pers. (Umbelliferae) 26 Apium graveolens L. var. Apiaceae Celeriac Fruit, root, leaf rapaceum (Miller) Gaudich (Umbelliferae) 27* Armoracia rusticana P. Brassicaceae Horseradish Root Gaertn.B. Meyer et Scherb. (Cruciferae) 28* Artemisia dracunculus L Asteraceae Tarragon, estragon Leaf (Compositae) 29* Averrhoa bilimbi L Averrhoaceae Belimbing, bilimbi Fruit (Oxalidaceae) cucumber tree 30* Averrhoa carambola L Averrhoaceae Carambola, caramba Fruit (Oxalidaceae) 31* Brassica juncea (L) Czernj.et Brassicaceae Indian mustard Seed Cosson (Cruciferae) 32* Brassica nigra (l) Koch Brassicaceae Black mustard Seed (Cruciferae) 33 Bunium persicum (Boiss) Apiaceae Black caraway Seed, tuber B.Fedtsch (Umbelliferae) 34 Capparis spinosa L Capparidaceae Caper, common caper, caper Floral bud bush 35 Capsicum annum L 1) Solanaceae Capsicum, chillies, paprika Fruit 36 Capsicum frutescens L 1) Solanaceae Chiilies, Bird eye chilli Fruit 37 Carum bulbocastanum L Apiaceae Black caraway Fruit, Bulb (Umbelliferae) No. Botanical Name of the Plant Family Common Name of the Name of the Part Spice in English of the Plant Used as Spice 38* Crum carvi L Apiaceae Craway, blond caraway Fruit (Umbelliferae 39 Cinnamomum aromaticum Lauraceae Cassia, Chinese cassia Bark Nees. Syn. Cinnamomum cassia Nees ex. Blume 40* Cinnamomum burmanii Lauraceae Indonesian cassia Bark (Nees et T. Nees) Blume 41* Cinnamomum loureirii Nees Lauraceae Vietnamese cassia Bark 42 Cinnamomum tamala Nees Lauraceae Tejpat, Indian cassia Bark 43* Cinnamomum zeylanicum Lauraceae Sri Lankan cinnamon, Bark Blume Indian cinnamon 44* Coriandrum sativum L Apiaceae Coriander Leaf, Fruit (Umbelliferae) 45* Crocus sativus L Iridaceae Saffron Stigma 46* Cuminum cyminum L Apiaceae Cumin Fruit (Umbelliferae) 47* Curcuma longa L Zingiberaceae turmeric Rhizome, leaf 48* Cymbopogon citratus (DC.) Poaceae (Gramineae) West Indian lemon grass Leaf Stapl. 49 Cymbopogon nardus L. Poaceae (Gramineae) Sri Lankan citronella Leaf Randle 50 Elettaria cardamomum (L) Zingiberaceae Small cardamom Fruit, seed Maton var.minucula. Burk 51 Elettaria cardamomum (L.) Zingiberaceae Sri Lankan cardamom Fruit, seed Maton var. major. Thwaites 52.1 Ferula assa-foetida L Apiaceae Asafoetida Rhizome exudate 52.2 Ferula foetida Regel (Umbelliferae) 52.3 Ferula narthex Boiss 53 Foeniculum vulgare Miller Apiaceae Bitter fennel Leaf, twig, fruit ssp.capillaceum Miller (Umbelliferae) var. vulgare 54 Foeniculum vulgare Miller Apiaceae Sweet fennel Leaf, twig, fruit ssp.capillaceum Miller (Umbelliferae) var. dulce 55 Garcinia cambogia (Gaertn.) Clusiaceae Garcinia, Camboge Pericarp of the Desr. (Guttiferae) fruit 56 Garcinia indica (Thouars) Clusiaceae Garcinia , Kokum Pericarp of the choisy (Guttiferae) fruit 57* Hyssopus officinalis L Lamiaceae Hyssop Leaf (Labiatae) 58 Illicumverum Hook. f Illiaceae Star anise, chinese anise Fruit 59 Juniperus communis L Cupressaceae Common juniper Fruit 60 Kaempferia galanga L Zingiberaceae Galangal Rhizome 61* Laurus nobilis L Lauraceae Laurel, true laurel, bay leaf, Leaf sweet flag 62* Levisticum officinale Koch Apiaceae Garden lovage, lovage Fruit, leaf (Umbelliferae) 63.1 Lippia graveolens Kunth Verbanaceae Mexican oregano Leaf, terminal 63.2 Lippia berlandieri Schauer shoot 64* Mangifera indica L Anacardiaceae Mango Immature fruit (Rind) No. Botanical Name of the Plant Family Common Name of the Name of the Part Spice in English of the Plant Used as Spice 65* Melissa officinalis L Lamiaceae Balm, lemon balm, melissa Leaf, terminal (Labiatae) shoot 66* Mentha arvensis L Lamiaceae Japanese mint, field mint, Leaf, terminal (Labiatae) corn mint shoot 67 Mentha citrata L Lamiaceae Bergamol Leaf, terminal (Labiatae) shoot 68* Mentha x piperita L Lamiaceae Pepper mint Leaf, terminal (Labiatae) shoot 69* Mentha spicata L Lamiaceae Spear mint, garden mint Leaf, terminal (Labiatae) shoot 70 Murraya koenigii (L) Rutaceae Curry leaf Leaf Sprengel 71 Myristica argentea Warb Myristicaceae Papuan nutmeg Kernel Papuan mace Aril 72* Myristica fragrans Houtt Myristicaceae Indonesian type nutmeg Kernel Siauw type nutmeg Indonesian type mace Aril Siauw type mace 73 Nigella damascena L Ranunculaceae Damas black cumin, love in Seed a mist 74* Nigella sativa L Ranunculaceae Black cumin seed 75* Ocimum basilicum L Lamiaceae Sweet basil Leaf, terminal (Labiatae) shoot 76* Origanum majorana L Lamiaceae Sweet marjoram Leaf , floral bud (Labiatae) 77* Origanum vulgare L Lamiaceae Oregano, origan Leaf, flower (Labiatae) 78 Pandanus amaryllifolius Pandanaceae Pandan wangi Leaf Roxb. syn. Pandanus latifolius Hassk. Var minor 79* Papaver somniferum L var Papaveraceae Poppy, blue maw, maw seed Seed nigrum 80* Petroselinum crispum Apiaceae Parsely Leaf, root (Miller) Nyman ex. A.W Hill (Umbelliferae) syn. Petroselinum sativum Hoffm 81* Pimenta dioica (L.) Merr Myrtaceae Pimento, allspice, Jamaica Immature fruit , Pepper leaf 82* Pimenta racemosa (Miller) Myrtaceae West Indian bay Fruit, leaf J. Moore 83* Pimpinella anisum L Apiaceae Aniseed Fruit (Umbelliferae) 84 Piper guineense Schumann Piperaceae West African or Benin Fruit et Thonn. L pepper 85* Piper longum L Piperaceae Long pepper, Indian long Fruit pepper 86* Piper nigrum L Piperaceae Black pepper, white pepper, fruit green pepper 87* Punica granatum L Punicaceae Pomegranate Seed (dried with flesh) No. Botanical Name of the Plant Family Common Name of the Name of the Part Spice in English of the Plant Used as Spice 88* Rosmarinus officinalis L Lamiaceae Rosemary Terminal shoot, (Labiatae) leaf 89* Salvia officinalis L Lamiaceae Garden sage Terminal shoot, (Labiatae) leaf 90* Satureja hortensis L Lamiaceae Summer savory Terminal shoot, (Labiatae) leaf 91* Satureja montana L Lamiaceae Winter savory Leaf twig (Labiatae) 92 Schinus molle L Anacardiaceae American pepper, Fruit wall (rind) Californian pepper tree 93 Schinus terebenthifolius Anacardiaceae “Brazilian pepper” Fruit Radde 94* Sesamum indicum L Pedaliaceae Sesame, gingelly Seed 95* Sinapis alba L Brassicaceae White mustard, yellow Seed (Cruciferae) mustard 96* Syzygium aromaticum L. Myrtaceae Clove Flower bud Merr. Et Perry syn. Eugenia caryophyllus Bullock et S. Harrison 97* Tamarindus indica L Caesalpiniaceae Tamarind Fruit 98* Thymus serpyllum L Lamiaceae Mother of thyme, wild Terminal shoot, (Labiatae thyme, creeping thyme leaf 99* Thymus vulgaris L Lamiaceae Thyme, common thyme Terminal shoot, (Labiatae leaf 100* Trachyspermum ammi (L) Apiaceae Ajowan (Bishop’s weed) Fruit Sprague Umbelliferae 101* Trigonella foenum-graecum Fabaceae Fenugreek Seed, leaf L (leguminosae) 102 Vanilla planifolia Andrews Orchidaceae Vanilla Fruit (pod) syn. Vanilla fragrans (Salisb.) Ames 103 Vanilla tahitensis J . Moore Orchidaceae Vanilla Fruit (pod) 104 Vanilla pompona Schiede Orchidaceae Pompona vanilla Fruit (pod) 105 Xylopia aethiopica (Dunal) Annonaceae Negro pepper, Guinean Fruit A. Rich pepper 106 Zanthoxylum, bungei Planch Rutaceae Chinese prickly ash pepper Fruit syn. Zanthoxylum bungeanum Sechuang pepper Maxim 107 Zanthoxylum acanthopodium Rutaceae Chinese pepper Fruit DC 108 Zanthoxylum piperitum DC Rutaceae Japanese pepper Fruit 109 Zingiber officinale Roscoe Zingiberaceae Ginger rhizome

Export of Spices Agricultural commodities contribute around 7 % of total export from India and spices contribute around 3% of the total agricultural commodities exported from India. Spices share around 0.27 % to the total export from India (Table 1.2.). An item wise export of spices and their individual share both in volume and value of spices export is given in Table 1.3.

Table 1.2: Spices export from India and their share to total export in India (Value Rs in Lakhs)

2006- Sl No Commodity 2005-2006 %Share 2007(Apr- %Share Dec) 1 Pepper Long 652.34 0.0014 253.55 0.0006 2 Light Black Pepper 54.13 0.0001 98.5 0.0002 3 Black Pepper Garbled 6,111.66 0.0134 15,266.42 0.0366 Black Pepper Ungarbled 278.35 0.0006 280.38 0.0007 4 Dehydrated Green Pepper 1,049.01 0.0023 604.78 0.0015 5 6 Pepper Pinheads 48.15 0.0001 37.7 0.0001 7 Freez Dried Green Pepper 662.37 0.0015 483.57 0.0012 8 Fr0zen Pepper 396.24 0.0009 18.42 0 Othr Pepper Nthr Crshd Nor 1,421.43 0.0031 1,367.81 0.0033 9 Grnd Crushed Or Ground Pepper 4,878.12 0.0107 5,147.33 0.0124 10 11 Chilly 24,757.60 0.0542 37,892.12 0.0909 12 Chilly Powder 13,398.62 0.0294 11,376.74 0.0273 Fruits Of The Genus 0.51 0 20.97 0.0001 13 Capsicum 14 Chilly Seed 118.74 0.0003 30.96 0.0001 Pepper Jamaica (Pimenta/All 1.04 0 15 Spices) Othr Fruits Of Gens 933.89 0.002 748.75 0.0018 16 Capscm/Pmnta 17 Vanila Bean 755.95 0.0017 1,148.87 0.0028 18 Vanilla Powder 96.82 0.0002 64.97 0.0002 Other Vanilla Excldng Vnla 121.11 0.0003 289.11 0.0007 19 Bean & Pwdr 20 Cassia 69.21 0.0002 111.5 0.0003 21 Cinnamon Bark 37.7 0.0001 27.66 0.0001 22 Cinnamon Tree Flowers 14.67 0 0.44 0 Pthr Cinmamn Not 107.19 0.0002 73.81 0.0002 23 Crshd/Grnd Cinnamon & Its Tree Flwrs 36.38 0.0001 73.53 0.0002 24 Crshd Or Grnd 25 Cloves Extracted 84.91 0.0002 39.53 0.0001 Clove, Not Extracted (Other 5.64 0 7.34 0 26 Than Stem) 27 Cloves Stems 3.19 0 2.78 0 28 Other Cloves 105.94 0.0002 65.09 0.0002 29 Nutmeg In Shell 1,206.34 0.0026 640.58 0.0015 30 Nutmeg Not In Shell 1,699.73 0.0037 1,814.48 0.0044 31 Mace 126.85 0.0003 55.86 0.0001 Cardamoms 1,483.07 0.0032 1,477.55 0.0035 32 Large(Amomum) Cardamoms Small Alleppey 665.08 0.0015 350.73 0.0008 33 Green Cardamoms Small Coorg 1,038.63 0.0023 200.94 0.0005 34 Green Cardamons Small 49.66 0.0001 35.85 0.0001 Blchd,Half-Blchd/Blchble 35 Cardamoms Small Seeds 18.96 0 14.74 0 36 Cardamom Small(Mixed) 0.2 0 59.7 0.0001 37 38 Cardamom Powder 145.52 0.0003 97.6 0.0002 Others(Incl.Large Seeds) 271.58 0.0006 147.77 0.0004 39 40 Anise of Seed Qlty 244.56 0.0005 266.61 0.0006 41 Other Anise Seeds 146.96 0.0003 110.62 0.0003 42 Badian of Seed Qlty 4.85 0 43 Other Badian Seeds 15.05 0 3.13 0 44 Coriander of Seed Qlty 3,875.98 0.0085 3,429.92 0.0082 45 Other Coriander Seeds 3,221.96 0.0071 3,418.63 0.0082 Cumin Black of Seed Qlty 2,304.97 0.0051 3,053.20 0.0073 46 Other Cumin Black Seeds 1,619.86 0.0035 1,029.76 0.0025 47 Cumin,Othr Thn Blck of 2,475.44 0.0054 6,533.71 0.0157 48 Seed Qlty Othr Cumin(Othr Thn Black) 2,698.67 0.0059 8,215.22 0.0197 49 Seeds 50 Caraway of Seed Qlty 24.72 0.0001 25.93 0.0001 51 Other Caraway Seeds 2.29 0 17.33 0 52 Fennel of Seed Qlty 2,001.65 0.0044 1,619.56 0.0039 53 Other Fennel Seeds 624.87 0.0014 1,070.85 0.0026 54 Juniper Berries of Seed Qlty 2.78 0 0.17 0 55 Othr Juniper Seeds 119.57 0.0003 21.72 0.0001 56 Ginger Fresh 928.28 0.002 407.36 0.001 57 Ginger Dried Unbleached 1,507.37 0.0033 1,229.23 0.003 58 Ginger Dried Bleached 543.84 0.0012 267.62 0.0006 59 Ginger Powder 1,179.61 0.0026 1,122.16 0.0027 60 Ginger,Nes Incl Dried 421.5 0.0009 451.11 0.0011 61 Saffron Stigma 63.35 0.0001 137.11 0.0003 62 Saffron Stamen 124.98 0.0003 52.99 0.0001 63 Other Saffron 12.83 0 129.21 0.0003 64 Fresh 6,148.92 0.0135 4,600.87 0.011 65 Dry 4,040.45 0.0089 3,709.08 0.0089 66 Powder 5,689.48 0.0125 4,959.97 0.0119 67 Other Turmeric 652.53 0.0014 580.96 0.0014 Tejpat (Leaves Of Cassia 130.18 0.0003 70.17 0.0002 68 Lignea) 69 Thymes 45.16 0.0001 121.68 0.0003 70 Bay Leaves 74.89 0.0002 58.02 0.0001 71 Curry 1,225.89 0.0027 2,066.92 0.005 Mixtrs Of Two Or Mors 2,684.06 0.0059 2,851.56 0.0068 72 Prodcts Of Diff Hdg 73 Celery Seed 1,670.28 0.0037 1,307.35 0.0031 74 Fenugreek Seed 2,980.28 0.0065 2,049.29 0.0049 75 Dill Seed 581.84 0.0013 372.95 0.0009 Ajwan Seed (Bishop Seed) 482.62 0.0011 296.78 0.0007 76 77 Cassia T0rea Seed 357.39 0.0008 711.78 0.0017 78 Other Spices N.E.S 1,141.74 0.0025 935.67 0.0022 79 Cassia Powder 657.92 0.0014 730.36 0.0018 80 Cumin Powder 1,141.30 0.0025 1,281.18 0.0031 81 Celery Powder 97.06 0.0002 97.29 0.0002 82 Fenugreek Powder 354.27 0.0008 366.37 0.0009 83 Dill Powder 8.83 0 60.18 0.0001 84 Poppy Powder 12.91 0 10.31 0 85 Mustard Powder 67.54 0.0001 86.11 0.0002 Other Powder Of Other 4,954.71 0.0109 3,476.46 0.0083 86 Spices N.E.S. 87 Cardamom Husk 207.29 0.0005 67.14 0.0002 88 Spices Husk/Spent, N.E.S., 460.24 0.001 372.62 0.0009 89 Other Spices N.E.S. 987.76 0.0022 1,014.45 0.0024 Spices Total 123928.01 0.2717 64,491.44 0.1546 India's Total Export 45,641,788.00 41,668,588.00

(Source : Department of Commerce, Export Import Data Bank, Export :: Commodity-wise 8 digit level) http://commerce.nic.in/eidb/ecom8.asp?hs=09 (Accessed on 13-09-2007)

Table 1.3: Item-wise share of Export of Spices from India

Source: Spices Board, Cochin. http://www.indianspices.com/html/mjr_spc_exp.html (Accessed on 13-09-2007)

Quantity

Value

Fig 1.1: India's share in world trade of spices – 2006

Table 1.4a: Item-wise export of spices from India

Source : Spices Board, Cochin (http://www.indianspices.com/html/s0420sts.htm) accessed on 13-09-2007

Table 1.4b: Item-wise import of spices into India

Source : Spices Board, Cochin (http://www.indianspices.com/html/s0420sts.htm) accessed on 13-09-2007

India produced 38,17,900 tonnes of spices during 2004-05 and exported 3,20,530 tonnes during 2005-06. It indicated that strong domestic market is exists and we consume more than 90 % of our production only < 10 % is exported. India also imports considerable amount of spices (Table 1.4b). Traditionally we export freesh or dried produces but in recent times value added products are in great demand. The produce subjected to value addition chain. During which it is made into powders, oils, oleoresins etc., they are in great demand in culinary preparations and pharmaceuticals etc.

For the export of spices and spice products, the exporting countries have to comply with the specifications laid down by the regulatory agencies in importing countries. Before the liberalisation, exporters had to comply with the pre-shipment inspection and quality control as per the AGMARK Grade Specification prescribed by the Directorate of Marketing and Inspection (DMI). Export Inspection Agency, under the Export Inspection Council of India, also has the mandate for pre-shipment inspection and quality control certification. With the liberalization pre-shipment inspection and quality control was withdrawn and the exporters are free to export the spices and spice products as per the specifications prescribed by the importing countries. As per the Memorandum of Understanding (MOU) signed between Ministry of Commerce and Industry, Govt. of India and the United States Food and Drug Administration (USFDA), export of Black Pepper to USA can be made with the pre-shipment inspection and quality control certification by Export Inspection Agency.

The most popular specification for spices and herbs the world over is the "ASTA Cleanliness Specifications for Spices, Seeds and Herbs". The unified ASTA, USFDA Cleanliness Specifications for Spices, Seeds and Herbs was made effective from 1-1-1990. Major producing countries have built up their facilities to meet the requirements as per ASTA Cleanliness Specification. The importing countries where they do not have specifications for spices, used to request th e exporting countries to supply spices as per the ASTA Specification.

Countries like UK, Germany and N etherlands have laid down cleanliness specification for spices. European Spice Association (ESA) comprising of the members of the European Union has come out with the "quality minima for herbs and spices". This serves as a guideline specifications for member countries in European Union. European Union is yet to finalise the cleanliness s pecification for spices and spice products.

In addition to th e cleanliness specification, the impo rting countries insist on the specification for parameters like pesticide residues , aflatoxin, t race metal contamination and microbial contamination. Individual member countries in European Union have fixed Maximum Residue Levels (MRLs) for pesticide residues. European Union has not prescribed the limits for pesticide residues in spices and spice products. USA and Japan has prescribed the MRLs in spices. Under the Codex, MRLs for pesticide residu es have not been prescribed. India has taken the initiative to fix the MRLs for spices at the Codex level. European Union has prescribed limits for aflatoxin as 5 ppb, for Aflatoxin B1 and l0 ppb for Aflatoxin total. Member countries in European Union and others have fixed limits for aflatoxin varying from 1 ppb to 20 ppb.

Importing countries are cautious on the microbial contamination in spices at the time of import. Almost all th e importing countries have fixed the limits for Salmonella as absent in 25g. Specifications have been prescribed laid out by major importing countries for the microbial parameters s uch as Total Plate Count (TPC), E. coli, Yeast, Mould, Coliforms, etc. The limits for the above parameters vary from country to country. The cleanliness specification, the limits for pesticide residues, aflatoxin and microbial contaminants prescribed by the major im porting countries are given in spices board website online (http://www.indianspices.com/htm l/s1490qua .htm).

Area and Pr oduction of Spices The important spices and condiments under commercial or large scale cultivation are Chillies, Black Pepper, Cardamom, Turmeric, Ginger, Coriander, Fennel, Fenugreek, Cumin, and Garlic. The total area under spices is over 2.6 m.ha with a production of 3.8 m tones and our domestic consumptio n is around 80 % of the pr oduction (Tabl e 1.5). Table 1.5: State Wise Area and Production and Important Spices Grown in India (2004-05) State Area (‘000ha) Production Important Spices Grown (‘000 tonnes) Andaman & Nicobar 1.87 3.1 Black pepper, Chilli, Ginger, Clove, Nutmeg, Cinnamon Andhra Pradesh 354.6 1217.1 Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic, Tamarind Arunachal Pradesh 6.7 37.3 Chilli, Ginger, Turmeric Assam 26.0 17.6 Chilli, Turmeric Bihar 10.9 10.9 Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic Chhattisgarh 12.4 8.7 Chilli, Ginger, Turmeric, Mustard Seed, Garlic Gujarat 260.4 279.4 Chilli, Ginger, Turmeric, Coriander, Cumin, Fennel, Fenugreek, Ajwan Seed, Dill Seed, Mustard Seed, Garlic Him achal Pradesh 2.9 14.9 Chilli, Ginger, Turmeric, Coriander, Garlic Jammu & Kashmir 4.3 8.3 Chilli, Ginger, Turmeric, Garlic, Saffron Karn ataka 151.4 214.4 Black pepper, Cardamom, Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic, Tamarind, Clove, Nutmeg, Cinnamon, Sweet Flag, Vanilla Kerala 326.4 178.9 Black pepper, Cardamom, Chilli, Ginger, Turmeric, Garlic, Tamarind, Clove, Nutmeg, Cinnamon, Vanilla Mah arastra 105.6 83.8 Chilli, Ginger, Turmeric, Garlic Meh alaya 19.7 73.6 Chilli, Ginger, Turmeric, Mustard Seed, Tejpat Mizoram 7.4 38.3 Chilli, Ginger, Turmeric, Garlic Man ipur 15.0 10.8 Chilli, Ginger, Turmeric, Mustard Seed Mad hya Pradesh 209.4 266.5 Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic Nagaland 13.7 70.3 Chilli, Ginger, Turmeric, Garlic Orissa 145.8 194.4 Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic Punjab 4.0 22.2 Chilli, Celery, Garlic Rajasthan 574.2 492.8 Chilli, Ginger, Turmeric, Coriander, Cumin, Fennel, Fenugreek, Ajwan Seed, Dill Seed, Mustard Sikk im 31.8 40.1 Large Cardamom, Ginger, Turmeric Tamil Nadu 140.0 263.0 Black pepper, Cardamom, Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic, Tamarind, Clove, Vanilla Tripura 4.5 9.4 Chilli, Ginger, Turmeric Uttar Pradesh 51.7 134.0 Chilli, Ginger, Turmeric, Coriander, Fennel, Fenugreek, Garlic Uttaranchal 1.1 6.5 Chilli, Ginger, Turmeric, Coriander, Fenugreek, Garlic West Bengal 76.8 105 .4 Large Cardamom, Chilli, Ginger, Turmeric Source: Directorate of Economics and Statistics, New Delhi and State Departments & Arecanut and Spices Database, Directorate of Arecanut and Spices Development, Calicut & Spices Board, Cochin