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.Tears
2.Mass
3.Paste

Another classification names two varieties on the basis of

place of origin, flavor and color:
1.Hing
2.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 Asafoetida
Germa Stinkendes
n: steckenkraut
Arabic: Tyib, Haltheeth
Sindhi: Vaghakkyani,
Vagharni
Hindi: 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.

Name in International
Languages
Spanish: Alba Laca
French: Basilic
German: Basilienkrant
Swedish: Basilkort
Arabic: Raihan
Dutch: Basilicum
Italian: Basilico
Portuguese: Manjericao
Russian: Basilik
Japanese: Meboki
Chinese: Lo- le
 Bay leaves

Hindi Name : Tej Patta

Botanical name : Laurus nobilis L

Family name : Lauraceae

Commercial part : Leaf

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.

Name in International
Languages
Spanish: Laurel
French: Laurier
German: Lorbeer
Swedish: Lager
Arabic: Ghar
Dutch: Laurier
Italian: Alloro
Portuguese: Loureiro
Russian: Laur
Japanese: Gekkeiju
Chinese: 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.

Name in International
Languages
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 part
Fruit (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.

Name in International
Languages
Spanish: Cardamomo
French: Cardamome
German: Kardamom
Swedish: Kardemumma
Arabic: Hal
Dutch: Kardemom
Italian: Cardamomo
Portuguese: Cardamomo
Russian: Kardamon
Japanese: Karudamon
Chinese: 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.
 Name in International
Languages
Spanish: Canela de la China
French: Cannelle de
cochinchine
German: Z Limtkassie
Swedish Kassia
:
Arabic: Darasini
Dutch: Kassia
Italian: Cassia
Japanes Bokei
e:
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.

Name in International
Languages
Spanish: Aipo
French: Celeri
German: Sellerie
Swedish: Selleri
Arabic: Karafs
Dutch: Selderij
Italian: Sedano
Portuguese: Apio
Russian: Syel'derey
Japanese: Serorii
Chinese: 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.
 Name in International
Languages
Spanish: Pimenton
French: Puvre de Guinee
German: Paprika
Arabic: Filfil Ahmar
Dutch: Spaanse Peper
Italian: Peperone
Portugues Pimento
e:
Russian: SStruchkovy
pyeret
Japanese: Togarashi
Chinese: Hesiung Yali
chiao
Hindi: 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

Family name : Apiaceae

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.
 Name in International
Languages
Spanish: Culantro
French: Corriandre
German: Koriander
Swedish: Koriander
Arabic: Kuzhbare
Dutch: Koriander
Portuguese: Coentro
Russian: Koriandr
Japanese: Koendoro
Chinese: Hu- sui

Cumin

Hindi Name : Jeera

Botanical name : Cuminum cyminum L

Family name : Apiaceae

Commercial part : Fruit

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.
 Name in International
Languages
Spanish: Comino
French: Cumin
German: Romischer
Kummel
Swedish: Spiskummin
Arabic: Kammun
Dutch: Komijn
Italian: Comino
Portugues Cominho
e:
Russian: Kmin
Chinese: Machin

Curry leaf
Hindi Name : Curry Patta

Botanical name : Murraya koenigii (L.)

Family name : Sprengel Rutaceae

Commercial part : Leaf

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

Family name : Apiaceae

Commercial part : Fruit

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.

Name in International
Languages
Spanish: Eneldo
French: Aneth
German: Dill
Swedish: Dill
Arabic: Shibith
Dutch: Dille
Italian: Aneto
Portuguese: Endro
Russian: Ukrop
Chinese: Shin- Lo
 Fennel
Hindi Name : Saunf

Botanical name : Foeniculum

vulgare

Family name : Miller Apiaceae

Commercial part : Fruit

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.

Name in International
Languages
Spanish: Hinojo
French: Fenouil
German: Fenchel
Swedish: Fankal
Arabic: Shamar
Dutch: Venkel
Italian: Finocchio
Portuguese: Funcho
Russian: Fyenkhel
Japanese: Uikyo
Chinese: Hui-Hsiang
 Fenugreek

Hindi Name : Methi

Botanical name :Trigonella foenum-

graecum L

Family name : Fabaceae

Commercial part : Fruit

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.

Name in International
Languages
Spanish: Alholva
French: Fenugrec
German: Bockshorklee
Swedish: Bockshornklee
Arabic: Hulba
Dutch: Fenegriek
Italian: Fieno Greco
Portuguese: Alforva
Russian: Pazhitnik
Japanese: Koroha
Chinese: K'u- Tou
 Galanga

Hindi Name : Kulinjan, Punnagchampa

Botanical name : Alpinia galanga

Family name : Zingiberaceae

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.
 Name in International
Languages
Spanish: Ajo
French: Ail
German: Knoblanch
Swedish: Vitlok
Arabic: Thum
Dutch: Knoflook
Italian: Agilio
Portuguese: Alho
Russian: Chesnok
Japanese: Ninniku
Chinese: 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.
 Name in International
Languages
Spanish: Jengibre
French: Gingembre
German: Ingwer
Swedish: Ingefara
Arabic: Gember
Dutch: Knoflook
Italian: Zenzero
Portuguese: Gengibre
Russian: Imbir
Japanese: 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.

Name in International
Languages
Spanish: Mostaza
French: Moutarde
German: Senfsaat
Swedish: Senap
Arabic: Khardal
Dutch: Mosterd
Italian: Senape
Portuguese: Mostarda
Russian: Gorchitsa
Japanese: Shiro Karashi
Chinese: 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

Commercial part : Fruit

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.

Name in international
languages
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.

Name in international
languages
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

Family name : Zingiberaceae

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

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 mustard
Address: W-105, Khuranas, Greater Kailash Part I, New Delhi - 110 048, India
Phone: +(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, India
Phone: +(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, India
Phone: +(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, India
Phone: +(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, India
Phone: +(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, India
Phone: +(91)-(11)-52141031
Website: http://www.indiamart.com/prsfood

Shri Ram Sons Wax Private Limited

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, India
Phone: +(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, India
Phone: +(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, India
Phone: +(91)-(11)-25082898 Fax: +(91)-(11)-25082911
Website: http://www.indiamart.com/kirpaltradedevpvtltd