Chapter 1

INTRODUCTION
Spices are special kind of natural products that offer not only great food/
culinary value in terms of aroma, taste, colour and so on, but also tremendous
nutritive and therapeutic value because of their chemical composition. There
are more than 100 different spices grown across the world and India is
home to most of them.
The story of Indian Spices dates back to 7000 years into the past. It is a
chequered history of lands, discovered or destroyed, kingdoms built or
brought down, wars won or lost, treaties signed or flouted, favours sought or
offered. Today Indian Spices hold the same spell. Indias exports of spice
extracts have shown spectacular growth attaining over 50 percent of the
global market within a short span. Over the past decade, the Indian Spices
industry has made quality the cutting edge of its global game plan.
As on Dec 05, India is the largest producer of spices like Anise and fennel,
second largest producer of garlic and cardamoms and fourth largest producer
of pepper.
As on Dec 07, the country grows 53 of the 75 known spices inthe world.
Indian spices are the most sought after spices due to its exquisite aroma,
texture and taste. India is not only the largest producer and consumer of
spices but also the second largest exporter of spices to the world. India
commands a formidable position in the world spice trade with 45% share in
terms of volume and 30% in terms of value. The country produces a wide
range of spices which can be broadly divided into five categories such as
Major spices, Seed spices, Tree spices, Herbal spices and Miscellaneous
spices. A decade ago, India was exporting spices mainly in bulk form. The
Initiation of value addition in the spice sector in the last decade has achieved
commendable position in the area of exports. As a result, today more than
60% of the total spices exports are in the form of value added products.
The most important of them are Mint products and Spice oils and oleoresins.
1

Global scenario
The Spices industry has been witnessing phenomenal growth rates both in
the international and the domestic market. The growth in this sector can be
attributed to the increasing trend towards eating ethnic or oriental foods in
the developed countries and the increasing affluence of consumers in Asian,
Latin American and Middle Eastern developing countries. In the developed
countries, the growth in consumption of ethnic and oriental foods has been
spurred by the larger numbers of people travelling abroad and replicating
their favourite new dishes at home, the influence of their growing ethnic
communities as well as a general trend to eat a greater variety of foods.
The shift in the consumption trend towards natural products has also
contributed to the increased global demand for spices. The demand for
spice derivatives like spice oils and oleoresins is also booming because
these products find applications in a number of industries including
pharmaceutical, medicine, beverages, food processing and personal
hygiene products to name a few.
The import market for spices is highly concentrated with the US and EU
accounting for a share of over 60% in worlds spices imports in 2005. The
high industrial sector use reflects the growing popularity of ready-to-use
spice mixtures. Another reason is the increasing consumption of processed
foods and ready to eat dishes, which often rely on spices and herbs to
retain and enhance food flavour.

Chapter 2
TYPES OF SPICES
Various spices are hereby listed below for information and reference
1.

Turmeric

2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.

Ginger
Tamarind
Nutmeg tree
Green chilly
Dry Ginger
Nutmeg
Red chilly
Vanilla
Cinnamon
Fenugreek seeds
Dill seeds
Dehydrated green pepper
Cloves
Cardamom
Garlic
Bishops Weed
Coriander
Kelly seed
Cumin seed
Fennel seed

22.
23.
24.
25.
26.

Saffron
Cassia
Mustard
Kokam
Basil
3

PEPPER
Long pepper, which tastes pungent and sweet at the same time, probably
came to Europe much before the now dominant black pepper. During the
Roman Empire it was priced about three times that of black pepper, as it
was perfect for Roman cookery, especially fond of these two taste
sensations. Its hot and sweet taste goes well with spicy cheese specialties
or wine sauces. In India, the long pepper is mainly used in pickles (achar).
Long pepper is also known and popular in parts of Africa, mostly in the
Islamic regions of North and East Africa. It can be found in the complex
spice mixtures of Morocco. It is also of some importance for the cuisine of
Ethiopia, where long pepper is usually found in the traditional meat stews
together with black pepper, nutmeg, cloves and turmeric. Beriberi, a classical
Ethiopian spice mixture, which resembles Indian masalas, is used to spice
mutton dishes. It is a really hot mixture, the main ingredient of which is long
pepper.
Products developed from pepper broadly fall into four groups: black pepper,
white pepper, green pepper and oil and oleoresin of pepper.
Medicinal uses
Piper Longum differs little in its medicinal values from Piper nigrum as it is
less aromatic and more acrid. It is widely used in Ayurvedic and Unani
systems of medicine particularly for diseases of respiratory tract. The dry
spikes of female types are used in the ayurvedic preparations like Pipalarishta,
Pipplayasava, Panchakola, Pippalayadiluha and Lavanabhaskar churnam. It
is the major constituent of an ayurvedic preparation, Triaktu which is
prescribed routinely for a variety of diseases. The root is used for bronchitis,
stomachache, diseases of spleen and tumours. It improves appetite also.
The infusion of root is prescribed after parturition to induce the expulsion of
placenta. Long pepper contains the alkaloid piperine (about 6%), which is
slightly higher than that in black pepper. Piperine has diverse pharmacological
activities including nerve depressant and antagonistic effect on electro-shock
4

and chemo-shock seizures as well as muscular inco-ordination. Thippali, as

it is popularly known, also contains one per cent essential oil, which exhibits
antibacterial activities.
Cultivation
Long pepper is successfully cultivated in well-drained forest soils rich in
organic matter. Laterite soils with high organic matter content and moisture
holding capacity are also suitable for cultivation. Areas with high rainfall and
high humidity with an elevation of 100-1000 m is ideal. It grows well under
semi-shady conditions (25-50 per cent shade) in irrigated coconut gardens.
Propagation is through suckers or rooted vine cuttings, 15-20 cm long with
three-five cm nodes. March-April is the best time for raising nursery. The
rooted cuttings will be ready for transplanting in two months. With the onset
of monsoon in June, the field is ploughed well and raised beds of convenient
length and breadth are taken. On these beds, pits are dug at 60 x 60 cm
spacing and well-decomposed organic manure at the rate of 100 g/pit is
applied and mixed with soil. Rooted vine cuttings are then transplanted to
these pits. Heavy manuring at the rate of 20TFYM/ha every year is required.
Crop growth and spike production increases by the application of wood ash.
It is reported that un-irrigated crop after the onset of monsoon grows
vigorously and shows much hardiness that the irrigated crop. A study
conducted at Kerala Agricultural University to find out the optimum spacing
and manorial recommendation revealed that plant height, number of
branches, number of leaves and total dry matter increased with high dose of
organic manure and 30:30:60 kg NPK/ha with an optimum spacing of 50 x
50 cm. In soils with low fertility the growth of the plant is very poor. The
pests like mealy bugs and root grubs, attack the plant particularly during
summer, which can be controlled by drenching with systemic insecticides
like nuvacron or dimecron. The vines start flowing six months after planting
and flowers are produced almost throughout the year. The spikes are
harvested when they are full-grown but yet unripe and become blackish green
in colour and then dried in sun for four-five days. If left without picking they
ripe and their pungency is lost to a great extent. The yield of dry spike is 400
kg/ha during first year, increases to 1000 kg/ha in the third year and decreases
5

there after. The green to dry spike ratio is 10:15 by weight. After the third
year, the whole plant is harvested. The stem is cut close to ground and roots
are dug up. Average yield is 500 kg dry roots/ha. Stems and roots are
cleaned, cut into cylindrical pieces of 2.5 - 5 cm length and 0.5 - 2.5 mm
thickness, dried in shade and marketed as piplamool.
Medicinal Properties of Selected spices
Black pepper
Pepper from Piper Nigrum is one of the oldest and worlds most important
spice. Black pepper is the dried fruit of Piper nigrum of Malabar Coast of
South Western India; pepper is also called the King of Spices.
Pepper is used in certain tonic and rubefacient preparations and also used
as flavour ingredient in most major food products including non-alcoholic
beverages, candies, baked foods, meat and meat products, cheese,
condiments and relishes.
The fruits are acrid, bitter, carminative, aphrodisiac, diuretic, digestive and
stimulant. They are useful for arthritis, asthma, fever, cough, dysentery,
dyspepsia and flatulence.
Black Peppers aromatic, slightly musty odour comes from the volatile oil
found largely in the flesh and skin and its pungent bite comes from the
alkaloids and resins found mostly in seeds. The oil goes into perfumes and
flavouring. The scaring substance has served many purposes. They have
been used as carminative, reducing stomach and intestinal gas and have
been found to stimulate the activities of the heart and kidneys. Piperine is
also an effective insecticide against houseflies and is also used for spraying
against different types of pests in garden.
Cube berries, the fruits of a closely related cubeb pepper contain substances
that have been used as antiseptics, carminative and diuretics. Ground into
powder and added to cigarettes, they are smoked in the tropical areas. This
variety is grown into tropics since it gives relief from throat inflammation. Oil
of cubeb is a constituent of some throat Lozenges.
6

Pepper In Ayurvedic And Siddha

Kat Rasa, Kat Vipakam, Ushna Veriyam, Vata Kapha haram, Pitta haram,
Tikshnam, Ruksham, Lagu, Dipanam in Swasam, Soolam, Krimi hicca. all
contains black pepper in respective proportions.
Pepper In Unani
The black pepper as a culinary spice and condiment is well known throughout
the world. It removes balgham, carminative, aphrodisiac, used in colic. The
Malabar Pepper is the best and as stimulant and carminative, are prescribed
in cholera, dyspepsia, flatulence, diarrhoea and various gastric ailments. A
popular unani medicine called JAWA RISHAI THURUSH is used for
indigestion and good for curing acidity in stomach, consists of pepper, ginger,
embelia, ribes, black salt, rock salt, sodium chloride one palm each, mentha
sativae two palms, powdered and mixed with juice of 10 Lemons. Dose:
to tola twice a day.
Black pepper is useful in dyspepsia and flatulence, in doses of 10 to 15
grains of the powder and in haemorrhoids, in the form of confection.
Black pepper is occasionally employed as antiperiodic in obstinate fever
either alone or with other drugs preferably quinine. With calumba and bismuth
it is used in dyspepsia and with asafoetida and comphore in flatulency. It is
largely used in cholera pills. It is a useful ingredient in tooth powder.
The ILAJ-UL-GURBA; a pill is recommended for Syphilis is made by black
pepper, root of calotropis gigentia and jaggery. Dose is one such pill twice
daily. Eternally it is applied to bowls in the form of paste, also in cases of
relaxed sore throat, piles, alopecia and other skin diseases. Strong friction
with pepper, onions and salt will make the hair grow again upon the bald
patches left by ringworm of scalp.
Powdered black pepper and sesame oil well mixed and heated over a mild
fire form an efficient application over the affected parts in case of paralysis.
In cholera, the following pills were held in high reputation in Bengal; Black
Pepper, asafoetida and opium, each 20 grams; beat them well together and
7

divided into 12 pills; of these one was the dose, repeated every hour or
every two hours, if required.
For diarrhoea pills containing the same ingredients but in different proportions
viz., two, one, grams respectively in each pills.
A compound powder consisting of pepper, ginger, long pepper, caraway
and rock salt in equal parts is a nice digestive, after food in doses of to
one 1 drachmas.
For piles in aged and debilitated persons a confection made of black pepper
powder of one ounce; caraway powder 1 ounces and honey 7 ounces,
is useful in doses from one to two drachmas twice or thrice daily. It proves
useful also in cases of old and weak people suffering from descent of the
rectum.
For, Jaundice, ILAJ-UL-GURBA recommends a preparation made up of
equal parts of black pepper and leaves of cassia, accidentals powdered
well and mixed with some water. It is to be prepared and taken twice daily.
Some recommends a preparation for local application in night blindness; it
is prepared out of black pepper, long pepper and kamila all in equal parts.
An infusion of black pepper (one in 80) forms a useful stimulant gargle in
relaxed sore throat and hoarseness dependent there on and in toothache
also.
Piperine is given with many benefits in ague, gonorrhoea, haemorrhoids
etc. in doses of three to ten grains.
It is also useful for intermittent fever, obstinate intermittent fever and flatulent
dyspepsia.
The black pepper drug is also used in Scorpion-Sting. A mixture of a pinch
of pepper powder and a quarter teaspoon of common salt is an excellent
8

dentifrice. Their daily use prevents dental caries, foul breath, bleeding from
the gums, painful gums and toothaches.
Periyar Foundation in Kerala received in Mar 08 quality certification for export
of organic pepper from a German Organic Certifying Agency. Spices Board
can be contacted for further details.
To ensure regular supply, Indian companies have set up units in Vietnam for
pepper, as the base would help them.
Fenugreek Remedies
The use of Fenugreek in food is well known. In India use of this spice as a
medicine is many centuries old. From generation to generation, the practice
continues. The continuous use is the best proof of the credibility of Fenugreek
for medical applications.
For Dandruff: Fenugreek seeds made into a paste could be applied over
the scalp. Leave it for an hour, then wash and dry. This could cure dandruff.
Application on the head helps the growth of hair and prevents hair fall.
Fenugreek seed flour is used as a poultice to inflamed parts and is applied
on the skin as a cosmetic.
Fenugreek extracts are used in certain perfume bases as well as in soaps,
detergents, creams and lotions with maximum use level of 0.2% reported in
perfumes.
For Acne: A paste of Fenugreek leaves applied over the face over night
before going to bed could help in preventing pimples and black heads.
World exports of pepper is increasing in conjunction with world pepper
consumption.

Exports
1998
2004

Tons
135,700
288,589

Mint
Out of the total spice exports of Rs.3400 crore in 06-07 mint and mint
products were Rs.1100 crore or 30%. Mint finds use in pharmaceutical,
neutracitical, culinary and chemical industries.
As on Oct 07, India controls 90% of international trade in Menthol (mint oil)
with the US, China and Germany being the main export markets. The Spices
Board is to set up a Mint Park in UP to impart thrust to value addition (pudina/
pudinhara).
The board will collaborate with CIMAP and State governments to set up
testing facilities for establishing quality of mint and mint oil at producing
centres.
Plans are afoot to set up spot electronic exchange platforms at the five
centres namely Barabanki, Sambal, Chandausi, Barielly, and Rampur, along
with warehouses in collaboration with MCX, the national commodity exchange
that has introduced futures trading in menthol.
CARDAMOM
Uses of cardamom in Unani
Checks nausea, vomiting, headache, as a refrigerant, liquefies matter,
resolvent, cardiac stimulant, absorbs moisture, expels wind, helps digestion,
hepatic colic (Therapeutic use).
A compound powder in Ayurveda [traditional Indian medicine] is famous and
known as Eladi Choornum. It has been used In India for 1000 years as a
digestive remedy. Eases stomach pain, carminative, aromatic, warming
digestive stimulant and antispasmatic. It has a lasting reputation as an
aphrodisiac.
10

Cardamom is aromatic, stimulating and refreshing. It also enkindles digestive

fire. It refreshes the mind and is a heart stimulant, is slightly astringent, sweet
and little pungent. It relieves gas. Cardamom is a stimulant and it cools the
body in extreme heat and that it aids digestion. Cardamom is used against
urine retention and stomach disorders.
TURMERIC
Turmeric is exceedingly useful in the treatment of obstinate urinary disorders
including diabetes mellitus. Turmeric is beneficial in the treatment of
measeba. Stimulates secretion of bile, anti inflammatory, eases stomach
pain, antioxidant and anti bacterial.
W hen applied to skin and exposed to sunlight, turmeric is strongly
antibacterial. Turmeric improves the action of the liver and is a traditional
remedy for jaundice in both Ayurvedic and Chinese herbal medicine. To
ease liver complaints and ulcers turmeric is used. Turmeric is aromatic, mild
digestive and in Asian countries it is taken to ease liver complaints and
stomach ulcers. In India, the powdered rhizome is commonly administered
as an agent that rids the body of parasitic worms.
A fresh Juice from the rhizome or a paste prepared from turmeric or decoction
is often used as a local application as well as internally in the treatment of
leprosy, snakes bite, vomiting associated with pregnancy and the offlicluis
of liver.
In case of smallpox and chickenpox, turmeric is applied as a powder or as a
paste to facilitate the process of scabbing. Turmeric powder and alum
powder are mixed in a proportion of 1 to 20 and this is blown in to the ear
which is having a chronic discharge or otorrhoea. The Unani practitioners to
expel phlegm or kapha, opening out the blood vessels to improve blood
circulation use it.
The Spices Board has clarified that imports of Cardamom and
Turmeric are not duty free consequent to the exim policy announcement on
31-3-03.
11

Like Chilli, the Spices Board will compulsorily test the export consignment
for Sudan Dye content before releasing for shipment.
As on Jul 09, major buyers of turmeric are:Country
Qty. in tons
UAE
5910
Iran
5335
Bangladesh
4595
Malaysia
4825
Japan
3090
CHILLI
India is the only country rich in many varieties of chilli with different quality
factors.
The estimated world import of chilli as on 05 to 1.5 lakh tons, and India has
immense potential to grow and export different types of chillies.
Chilli exports 04-05 was 1.38 lakh tons (Rs.499 crore)
CHILLI - QUALITY
A major problem being encountered by the exporters is the presence of
aflatoxins, which crops up during the post-harvesting processing mainly due
to poor drying facilities.
CURRY POWDER
Curry Powder is a careful blend of select spices which add pep and flavour
to the curry.
It is produced by mixing and grounding different spices. Key ingredients are
coriander, turmeric, chillies, cumin, pepper, ginger, cinnamon, cassia and
clove, among others. Common salt and starch are also added. A wide range
of products are covered under the category Curry. This includes straight
powder, mixed powder, curry powder, curry mixture, masalas and curry paste.
12

Indian curry powder in 05 is finding its way into the worlds most diverse
cuisine, China, which will also re-export part of it to SKorea and Japan. As
on May 05, a large export order from China is under way.
Effective 28-05-05, consignments of chilli/chilli products or other food
products containing chilli products in whatsoever form will be cleared for
export to EU, USA/Canada, Japan, the Middle East countries, Australia and
New Zealand only on the submission of analytical report issued by the Spices
Board.
Another crop that is now being promoted is paprika, a kind of chilli which has
high colour value. The high demand for this crop has prompted the Spices
Board to promote its cultivation in the country. Herbal spices are also being
promoted by the Spices Board in a big way. The world demand for health
food based on herbs is fast growing. The spice industry in the south has
found this as a major opportunity. The product category called neutraceuticals
have now come to be recognised as a potential export revenue earner. The
Spices Board has also identified this product as an area where the industry
can do well.
The world demand for organically produced foods is growing rapidly in
developed countries like Europe, USA, Japan and Australia. The current
estimated share of organic foods in these countries is approximately 1 to
1.5 per cent. Worldwide, food trends are changing with a marked health
orientation. Since organic foods are free from chemical contaminants, the
demand for these products should steadily increase in the new millennium.
According to the ITC, UNCTAD/WTO, more than 130 countries produce
certified organic foods. 100 of them are from Asia and Africa. Internationally,
there is a definite shift towards traditional / ethnic medicines. Since spices
form part of many of these medicines, the demand for organically produced
spices should grow.
Organic cultivation is nothing new to India. The country has always been
practising the traditional ways of using indigenous technologies and inputs
mostly in line with modern organic farming principles. The per capita
13

consumption of fertilizers and pesticides in India is far below that of

developed countries. Which means, it is very easy for Indian farmers to
embrace organic spice farming in its true sense.
Spice Board of India has taken a major initiative in promoting the production
and export of organic spices in a big way. The Indian Initiative Export of
organic spices from India has started in right earnest. The country at present
exports around 50 tonnes of different varieties of organic spices. Exports
will get a significant boost in the coming years as more farmers switch to
organic methods. Spices Board has prepared a document on production
of organic spices. It features the organic concepts, principles, basic
standards, production guidelines, documentation, inspection and certification.
The document has been published after approval by the National Standards
Committee constituted by the members of IFOAM in India. Research
programmes on organic cultivation of important spices have commenced.
The work is carried out at the Spices Boards Indian Cardamom Research
Institute at ldukki District in Kerala. Besides organising demonstrations to
educate and motivate prospective organic spice growers, the Board is
simultaneously involved in training programmes to existing spice growers
on organic principles and practices.
Nutritive Value
The nutritive value of some of important spices is indicated
below for information and reference.
(Per 100 grams)
ITEMS

ASOTOCTIA

CARDAMOM

CHILLY
DRY

CHILLY
GREEN

CORIANDER
SEEDS

Moisture

16.000 gm

20.00 gm

10.00 gm

85.7 gm

11.2 gm

Protein

9.000 gm

10.200 gm

15.9 gm

2.9 gm

14.1 gm

Fat

1.100 gm

2.2 gm

6.2 gm

0.6 gm

16.1 gm

Minerals

7.000 gm

5.4 gm

6.1 gm

1.0 gm

4.4 gm

Fibre

4.100 gm

20.1 gm

30.2 gm

6.8 gm

32.6 gm

42.1 gm

31.6 gm

3.0 gm

21.6 gm

Carbohydrate 67.800 gm

14

Energy

297.00 kcal

229.00 kcal

246.00 kcal 29 kcal

288 kcal

Calcium

690.00 mg

130 mg

160 mg

30 mg

630 mg

Phosphorous

50. 00 mg

160 mg

370 mg

80 mg

393 mg

Iron

39.4 mg

4.6 mg

2.3 mg

4.4 mg

7.100 mg

Calorific Value
Name of the Spice

(per 100 gm of edible portion)

Calorific value (energy) (in Kilo
Calories)

Asafoetida

297

Cardamom

229

Chillies (Dry)

246

Chillies (Green)

29

Cloves (Dry)

286

Cloves (Fresh)

159

Coriander Seeds

288

Cumin Seeds

356

Curry Leaves

108

Fenugreek Seeds

333

Garlic (Dry)

145

Ginger (Fresh)

67

Mace

437

Mint

48

Mustard Seeds

541

Nutmeg Fruit

472

Nutmeg Rind

52

Bishops Weed

363
15

Parsley

87

Pepper

304

Black (Dry)

98

Pepper Green

408

Poppy Seeds

283

Tamarind Pulp

349

16

Chapter 3
SPICE PRODUCTS
Spice products are essentially products derived from the whole spices. They
are in the form of powders; extracts like oil, oleoresin, colour or in preserved
forms like freeze dried, dehydrated frozen, in brine, in sugar syrup, etc.
The most popular spice products are extracts, which are widely used in
food, pharmaceutical and toiletry industries. India enjoys a near monopoly in
the field of spice extracts supply. The main spice products include
1.
2.
3.
4.

spice oils and oleoresins.

natural colour and enriched extracts
curry powder
green pepper products

According to Spices Board, India supplies around 70 percent of the world

demand
Curcumin in turmeric and Carotenoids in chillies are the natural colour
component extracted for use as natural colours. The natural colours or their
blends have wide applications from food sector to pharmaceuticals, dyes
and cosmetics. India is a large producer of turmeric, and Indian Oleoresin
Industry is one of the largest supply source of a wide range of turmeric
extracts in liquid and dry form. The range of products offered by Indian
industry covers a wide spectrum of purity for the colour user, providing
versatility in application.
India produces two varieties of Paprika type chillies. The color value in this
range from 125 ASTA to 175 ASTA. Kaddi variety is grown in Karnataka and
Tomato variety in Andhra Pradesh. In the last few years India has emerged
as a competitive and effective source of Paprika type Oleoresins. Indias
production of this extract is rising and India aims to capture a fair share of
Paprika Oleoresin market in the years to come.
17

Garcinia Indica (Kokam) and Gancinia Cambogia are two spices widely grown
in the slopes and plain of evergreen forests of Western Ghats in South
India. These two spices have distinct medicinal properties for curing obesity.
Hydroxy citric acid is the principal component, which is extracted and enriched
for preparation of pharmaceutical products. Both these varieties of tamarind
have wide applications in pharmaceuticals and therapeautical areas. A range
of branded anti obesity drugs available around the world use Hydroxy Citric
Acid since it is natural and herbal in origin.
Chilli exports constitute 22% of the total vlaue realisations. Chilli exports
registered a growth both in terms of value and volume during April-January
2010-11.
Spice Oils
Spice oils are the volatile components present in most spices and provide
the characteristic aroma of the spices. Spice oil is normally extracted by
steam distillation. Spice oils have the major advantages such as
standardisation, consistency and hygiene. The standard of quality expected
in spice oil will differ depending on its end uses.
Therefore, these oils are custom-made to meet the exact requirement of
the user. Spice oils are mostly used in food, cosmetics, perfumes and
personal hygiene products like toothpastes, mouthwashes and aerosols,
besides in a variety of pharmaceutical formulation. India is a leading exporter
of spice oils to West Europe, USA and Far East.
Mint Oils
India is exporting sizeable quantities of Mint oil. India is now the largest
producer of Mint oil and its derivatives. Because of its cooling effect and
refreshing aroma, Mint oil has wide uses in tooth paste, mouth wash, chewing
gum, candy, hair oil, perfume, cigarettes and cosmetic products. The many
units producing this oil are using the latest know-how to meet customer
requirements.
In the last few years, mint products have emerged as one of the top export
18

earners in the spice basket with India overtaking China as the largest producer.
The production of the commodity cultivated mainly in Uttar Pradesh, Bihar
and Uttaranchal has been rising by 10-15% annually. Of the total production
of 35,000 tons, nearly 30% goes for export. Mint oil flavour is the second
popular one in the global market after citrus flavour.
Mint and mint products constituted the biggest component in the export basket
at over 25%. Although the volume of mint and mint product exports registered
a fall of 10% during the period, smart recovery in unit value ensured that the
total realisations appreciated by 34%,
Oleoresins
Spice oleoresins represent the complete flavour profile of the spice. It
contains the volatile as well as non-volatile constituents of spices. Oleoresins
can be defined as the true essence of the spices and can replace whole/
ground spices without impairing any flavour and aroma characteristic.
Oleoresins are obtained from spices by extraction with a non-aqueous solvent
followed by removal of the solvent by evaporation. Spice oleoresins guarantee
superior quality of flavour and aroma. They are complete and balanced,
consistent and standardised. They ensure storage stability in the final product
and are free from contamination. Custom made blends is also offered to
suit the specific requirement of the buyer. Spice oleoresins are mainly used
in processed meat, fish and vegetables, soups, sauces, chutneys and
dressings, cheeses and other dairy products, baked foods, confectionery,
snacks and beverages. India enjoys the distinction of being the single largest
supplier of spice oleoresins to the world.
Spice oils and oleoresins export was the third biggest component in the
export basket at 13%. While there was nominal growth in volume of spice
oils and oleoresins exports, surge in unit value propelled value realisations
by 21%.
About 60% (6750 tons) of the imported pepper in Apr-Jul 10 comprises
19

Ilight berries meant for spice oil and oleoresin industry. India accounts for
32% of the global trade in coriander.
ORGANIC SPICES
In recent years, organic agriculture has been gaining considerable
importance. Many farmers today show interest in organic cultivation. Several
of them have begun switching to this traditional method of cultivation as a
means to produce safe foodstuffs and preserve the environment. The
concept of sustainable farming has caught on in India.
Organic Product Exports
The Spices Board has already initiated action in promoting cultivation of
organic spices. For obtaining certification, it gives financial assistance upto
75 percent of the cost. The certification issue is the biggest hurdle for
producers in developing countries trying to access the EU market. The
European buyer want documentary proof for the organic product.
India, being the major producer of herbs, spices, essential oils and
oleoresins, it could easily penetrates the EU market ($ 2 bln in 2002).
Besides, organic tea and coffee could also be cultivated and exported.
Organic Pepper
A farm produce from tribal settlements in Kerala, with quality certification
from an organic certifying agency in Germany, is to be followed by exports
of ginger and turmeric.
Aromatic Plants
New export areas for biotechnology companies are in export of aromatic
plants.
Exim Banks study has estimated aromatic plants global trade to be in excess
of $ 60 billion.
The Spices Board has come out with package of practices for organic
20

cultivation of ginger, turmeric, pepper and vanilla. The farmers would have
to ensure the minimum requirements for organic agriculture, which must be
fulfilled for certification programmes with regard to conversion, biodiversity,
seeds and planting materials, conversion period, cropping pattern, fertilisation
policy, soil and water conservation, labelling, food processing and handling,
packaging.
To ensure the quality of the organic products, seven accredited and
inspection agencies operate :
Bangalore
APOF - Association for promotion of Organic Farming
SKAL International (India)
IMO Control Pvt. Ltd.
Aluva, Kerala
INDOCERT - Indian Organic Certification Agency
Gurgaon, Haryana
SGS India (P) Ltd.
Germany
Ecocert International
Lacon GmbH
Ten percent of the total demand of 570,000 T for conventional spices could
be shared by organic spices before 2010.
FLAVOURIT
The Spices Board, as part of its efforts to boost export of spices in consumer
parks in the world market under the brand Flavourit, introduced 12 spices
in San Francisco.
The response to Flavourit brand of premium cardamom, pepper and vanilla
worldwide had been encouraging.
21

Chapter 4
Exports Statistics
Indian spices exports have increased by 29% in rupee value terms to
Rs.4165.59 crore ($920.55 million) in April-September of 2011. In dollar
terms, the increase was 32%. The total exports of spices and spice products stood at 2,37,585 tons during the period, a decline of 19% in volumes.
Spice exports have seen risen three-fold in value terms in the last five years.
In quantity terms, the increase would be close to 60% in the period. Exports
of spices and spice products stood at Rs.6,030.74 crore during the AprilFebruary period of 2010-11. They were at around Rs.2100 crore in the
April-February period of 2005-06.
Spices exports were up 16% in value to Rs.4880.56 crore (Rs.4222.56 crore)
during April-December 2010. The increase in the total value realization was
mainly driven by a spurt in the price of spices in the global markets. Meanwhile,
export volumes moved up marginally by 3% to 3,91,560 tons (3,78,950 tons)
during the period. The most significant growth was registered in foreign
exchange realization, which moved up by 21% to $1,070.10 million ($882.33
million).
During April-December 2011, the country shipped out 12,150 tons of ginger
worth Rs.141.08 crore at a unit value of Rs.116.12 a kilogram, as against the
target of 10,000 tons valued at Rs.90 crore, according to the Spices Board.
Exports during the same period last fiscal were 10,100 tons valued at Rs.54.68
crore at a unit value of Rs.54.4 a kilogram.
Export basket of spices and spice products consists of:
Oct-Dec 09
%age of total export earnings
spice oils, oleoresins, including
mint products (mint oil, menthol crystals
and menthol powder)
34
Chilli
23
Cumin
10
Apr - May 09 - Spices exports Qty : 82475 tons
Value
Apr-Jan (11-12) spices exports were US $ 1647.39.
22

: Rs.827 crore.

Spices
09-10
10-11

Q (tons)
502750
148730

Break-up(09-10)
Menthol powder
Chilli
Cumin
Turmeric
Pepper

Value (Rs.lakhs)
556050.00
153384.46

%
34
23
10
7
7

Markets for India

Largest
- SE Asia
Second largest - US
According to the Spices Board during April-September 2011, a total quantity
of 1825 tons of cardamom (small) valued Rs.161 crore was exported against
335 tons valued Rs.39.84 crore in the corresponding period a year ago.
Apr - Jul 10- Spices exports
Q
- 193,857 tons
V
- Rs.2085 crore ( 12% rise)
09 - 10 - 1975 tons (Rs.166 crore). Biggest consumer was Saudi Arabia
accounting for 57% of our exports at 1120 tons.
Chilli Exports - Apr - Oct 10 was Rs.865 crore.
Spice oils and oleoresin was Rs.495 crore.
Pepper exports was 10500 tons at Rs.187 crore.
FY12 spice exports log 43% rise in value
Indian spice exports clocked a 43% rise in value and a 9% increase in volume
to cross $2 billion for 2011-12. Chilli was the principal commodity in the
export basket, accounting for 42% of the quantity of spices shipped.
Spices exports crossed the $2-billion mark in 2011-12, thanks to the phenomenal growth in cardamom exports in value and volume.
23

Chapter 5
MARKETING
The marketing of variety of spices is done through network of Country Agent
/ Country Distributor appointed for various countries.
The respective boards help the exporters in locating a buyer either directly
by participation in Trade Fairs and Exhibitions and other buyer seller meets
organized by different commodity boards and export promotion councils.
As a leading exporter of spices India could get a fair size of the market in
competition to products from china etc.,
The quality control measures adopted by other countries are rigorous both
in the countries in the European sector and the American Sector.
Spicing up the future
The turn of the century has ushered in a new era for the Indian spice export
sector. Products that have hitherto dominated the export basket are losing
their eminence. And the focus is shifting to new crops, products and methods
of cultivation.
Spice exports from the country are largely in the primary form. A few
commodities like pepper, chillies, spice oils and oleoresins have dominated
the export sector, literally for centuries. However, in the last couple of years,
the commodity composition of exports witnessed major changes. Pepper,
which used to contribute nearly 50% of the total spice exports, registered a
sharp fall in exports. A fall in the international price of pepper and the rise of
Vietnam as a cheaper source of pepper were the main reasons for this. In
fact, in the current year, the production estimated of pepper show that for
the first time, the country has lost its status as the leading producer of pepper
in the world to Vietnam.
The increase in demand for ground spices from the US is a clear indication
that the trend is changing. The trend will shift to spices in retail consumer
packs, as we have gained confidence in quality.
24

We have to promote our cuisine abroad, as Chinese and Taiwanese did for
their foods. Govt, is helping the Spices Board in substantial investment to
promote Indian cuisine in traditional and non-traditional markets.
Spices Board has now identified as a set of new crops and products to
revitalise the Indian spice export sector. Vanilla, herbal spices like rosemary,
thyme, parsley, oregano, saffron and paprika are the new crops that the
board has identified as the future stars of the spices firmament. There is
scope for increasing the cultivation of vanilla in many parts in the south.
The demand for vanillin has been estimated at 30,000 tonnes. At present,
only 5% of this is met through natural sources. The supply problems in the
international market have led to a sharp acceleration in the price of vanilla.
The Spices Board is of the view that even if the prices fall, it will still be a
better source of revenue for the growers than many other crops. The board
has identified Tamil Nadu and the north-east as the main areas where herbal
spices can be promoted. Similarly, Tamil Nadu, Karnataka and Andhra
Pradesh have been identified as the areas where paprika, a chilli variety with
high colour value and low pungency, can be promoted. Taking into account
the scope for the export of saffron, new emphasis is being given to increase
production in the existing production centres.
To meet competition from the south-east Asian countries where production
costs are low, a new thrust is being given to organic spices, which command
a premium in the market. For the growers, the focus on these methods of
cultivation is expected to bring in higher revenues. In the value-added
segment, spice oils and oleoresins have emerged as one of the few product
groups to register consistently good export performance. However, other
new products like neutraceuticals have emerged as new potential areas for
export promotion. Several corporates have also joined the bandwagon of
herb-based health supplements. The Spices Board has identified the product
group as one of the thrust areas in the export sector.
But perhaps the most important development in the spice sector today is
the concern for quality. Adoption of hygienic post-harvest technologies is
the need of the hour as far as spice export sector is concerned. At a time
25

when the quality aspect of exports is becoming an important consideration

in importing countries, the main task of the export sector is to create a
perception that the country is the main source of quality spices in the world
market. The foundation for this job has already been laid in the main
production and processing centres in the south.
Today, Indian spices hold the same spell.
Within the past one decade, the international trade in spices has grown by
leaps and bounds. An estimated 5,00,000 tonnes of spices and herbs valued
at $1,500 million are now imported globally every year. An impressive 46%
of this supply comes from India. Indias exports of spice extracts have shown
spectacular growth, attaining over 50% of the global market within a short
span.
Over the past decade, the Indian spices industry has made quality the cutting
edge of its global game plan.
From traditional commodity exports. Indian spices have evolved into a stateof-the-art industry. Absorbing technology, broad basing its products range,
developing value added products, identifying niche markets, forging strategic
alliances clinching global collaborations and joint ventures.
Spice exports are subject to payment of export cess at 0.5 percent advalorem (except with respect to 100 percent Export Oriented Units and
units in Special Economic Zones) under the Spices Board cess act 1986
and Agri Produce Cess at 0.5 percent of the tariff value fixed from time
to time.
Certain exports are subject to compulsory pre-shipment inspection viz.
pepper exported to USA.
Traceability - EU
Traceability is an important aspect of EUs general food law. This is in force
from 1st Jan 05. Traceability is about being able to identify the origin of food
and feed ingredients and food sources, particularly when products are found
26

to be faulty. The traceability requirements entails that any European business

in the food chain, whether farmers, food processor, transporter, importer,
distributor or retailer, should be able to identify the immediate supplier of the
product (one step back) and the immediate buyer (one step forward). Only
retailers selling food to end consumers are exempted.
If this tracing system works properly, the EU believes it will be able to facilitate
the quick withdrawal of foods found to be faulty and to provide consumers
with targeted and accurate information on the food products they consume.
Indian Spices are quite the flavour in the mergers and acquisitions market.
The idea behind entering a tie-up with a foreign partner, says Melam, a Keralabased spice firm, is to carry its brand name overseas and market its produce
abroad.
The price of spices, condiments, spice oils and oleoresins in foreign markets
is often 10-20 times those prevailing in India. The quality controls are far
more stringent. It is a very costly venture and only those with very deep
pockets would be able to establish and survive.
But the rewards are equally alluring. Export of value-added products such
as curry powder, mint products, spice oils and oleoresins accounted for
less than 40% of th countrys spice export earnings. And even these would
have been exported in bulk, to be re-packed in small packs for the international
consumer.
Direct packing, marketing and sales would make a huge difference with
realisations likely to go up by 10 to 20 times, trade sources said.
Of the Rs.6,209 crore realised from spices export between April and
November 2011, over 60% was from bulk exports with very low value addition.

27

Chapter 6
Packaging of Spices
Packaging Requirements
In order to maintain the quality of the spices during handling, transportation, storage and
distribution, the packaging material to be used is to be selected with care, keeping in mind
the functional as well as the marketing requirements. The packaging requirements for spices,
in general, are listed below.

To protect the product from spillage and spoilage.

To provide protection against atmospheric factors such as light, heat, humidity and
oxygen. The selected packaging materials should have high water vapour and oxygen
barriers.
The packaging material should have a high barrier property to prevent aroma/flavor
losses and ingress of external odour.
The volatile oil present in the spice product has a tendency to react with the inner/
contact layer of the packaging material, at times leading to a greasy and messy
package with smudging of the printed matter. The packaging material should therefore
be grease and oil resistant and compatible with the product.
Besides the above functional requirements, the packaging material should have good
machinability, printability and it should be easily available and disposable.

Spoilage Factors
In order to select a suitable packaging material type of package for spices, it is essential to
know the factors which affect the quality of spices.
Moisture Content
Spices, specifically spices in powder form, are hygroscopic in nature and pick-up moisture
from the atmosphere resulting in sogginess and caking/lumping of the powder. Pick-up
moisture also results in loss of free-flowing nature of the spice powder.
Loss of Aroma/Flavour
Spices contain volatile oils, which impart the characteristic aroma/flavour to the product. Loss
in the volatile oil content or oxidation of some aromatic compounds result in aroma and flavor
loss.
Discolouration
Some of the spices like green cardamom, red chillies, turmeric, and saffron contain natural
pigments. Light can affect the pigments resulting in loss or fading of colour and deterioration.
Insect Infestation
Spices are prone to spoilage due to insect infestation, which can be further accelerated due
to high humidity, heat and oxygen.

28

Microbial Contamination
In high humidity condition of 65% and above, moisture absorption occurs. Beyond a certain
level of moisture content, spoilage due to microbial growth sets in.
Forms of Spices
In India spices are distributed and traded in a number of forms such as:
Whole spices (cardamom, black pepper, clove, turmeric, ginger, cinnamon, cassia)
Seed spices (celery, fennel, cumin, fenugreek)
Powdered or ground spices ( turmeric, chillies, ginger)
Spices mixes (curry powders and masalas)
Paste (curry paste, vindaloo paste, ginger-garlic paste)
Concentrates (tamrind concentrate)
Oils and oleoresins
Whole spices are generally traded in bulk quantities and the processor grinds them and
blends them for the finished spice product. Some quantity of the ground and blended spices
are packed in consumer packs of capacities ranging from 100 grams to 1kilogram. The
protection required by whole spices is from moisture ingress/pick-up and insect infestation.
The loss in flavour during storage in whole spices is negligible as the volatile oils are well
protected within the cells of the plants material. Powdered species are also traded in bulk
quantities and only a small portion is packed in value added consumer packs. In powdered
spices, the deterioration is very rapid and much more care is required in selecting a suitable
package.
Conventionally spices were exported in bulk packages,however with efforts of Spices Board
and the Government of India, exports in branded and value added consumer packages is
gradually on the increase.
Packaging Materials/Systems for Spices
Bulk Packaging
The traditional method is to use gunny/jute bags for packaging of whole spices, with capacities
ranging from 10kg to 70kg. The jute bags may be provided with a loose liner bag of
polyethylene or may be without a liner. At times double gunny bags are also used, especially
for whole black pepper. The double gunny bag is provided with a inner polyethylene liner. The
quality of the jute fabric used with respect to the grammage and the weave (ends/picks)
varies from one trader to the other. There is no standardization on the type and quality of the
fabric used. A variety of jute fabrics such as Hessian, light weight DW, A-twill, heavy Cee etc,
are used.
Recently, some of the spice traders/packers use alternate bulk packaging media such as
woven plastic bags which may be laminated or provided with a loose liner bag and multiwall
paper sacks with a plastic liner bag. The plastic based alternate packaging materials are
used to overcome the contamination problems associated with jute. Moreover, the plastic
bags/liners are help in retaining the quality of the spices packed inside for a longer time.
29

The latest trend is to use jumbo bags (Flexible intermediate Bulk Containers) (FIBCs) for
export of spices. These bags have a capacity of up to 1 ton and offer various advantages
such as:
Bags are flexible, collapsible and durable
Can be used for packaging of granules, powder, flakes and any free flowing material
Product wastage/spillage and tampering can be avoided
Since the handling is mechanized, less labour is required
Saving in time for loading and unloading
Bags are light in weight and, therefore, freight costs are reduced
Creates eco-friendly, pollution free working atmosphere
The jumbo bags are sometimes made from cloth but mainly from plastic fabric, which can be
laminated or provided with an inner plastic liner bag. The bags are provided with filling and
discharge spouts and slings for hanging during loading/unloading operations. For designing
a jumbo bag, factors such as capacity, product protection requirement, bulk density of the
product, filling and discharge facilities available at the users end, are to be considered.
Institutional Packages
The spice traders also use institutional packs of capacities ranging from 2kg to 10kg.The
variety of packages used include laminated flexible pouches and plastic woven sacks which
replace traditional material like tinplate containers and jute bags.
Consumer Packages
The options available to the traders/exporters of spices in the selection of a consumer pack
for domestic and export market are quite wide. However, the selection/choice of the packaging
material/system depends upon a number of factors, which are broadly listed below:
Shelf-life period i.e. the degree of protection required by the product against moisture
pick-up, aroma retention, discolouration etc. (this is more critical in case of powdered
spices)
Climatic conditions during storage, transportation and distribution
Consumer preferences
Printability and aesthetic appeal
The package types generally used as consumer packs are:

Glass bottles of various sizes and shapes with labels and provided with metal or plastic
caps. The plastic caps have added inbuilt features of tamper evidence, dispensing,
grinding etc.
Printed tinplate container with/without dispensing systems
Composite containers with dispensers
Plastics containers with plugs and caps with dispensing and tamper evidence features
Printed flexible pouches-pillow pouch, gusseted pouch, stand-up pouch.
Line cartons

30

The printed flexible pouches have recently become very popular due to their easy availability,
excellent printability, light weight, machinability and cost effectiveness. Also, depending upon
the functional and marketing requirements, the laminate/film can be tailor made to serve a
specific need.
The printed flexible pouches are generally laminates of various compositions. Some of the
commonly used laminates are:
Polyester/metallised polyester/LDPE
BOPP/LDPE
BOPP/metallised polyester/LDPE
Polyester/Al foil/LDPE

Polyester and BPOP based laminates are generally more popular for spice packaging due
to certain advantageous characteristics of each of these two films.
Polyester used for lamination is generally 10 or 12m thick. The film is highly transparent with
excellent clarity, gloss and printability thus enhancing the sales appeal. The film has very low
moisture and gas permeability and therefore, ensures prolonged shelf life of the contents
with aroma, flavour and taste retention. The very high mechanical strength (tear, puncture,
burst and flex) minimizes damage to the contents during handling and transportation. The film
has good machinability as well as printability. The latest printing technologies help in improving
sales promotions. The film is free from additives and therefore, does not impart any odour or
taint to the sensitive spice product that is packed.
BOPP films may be heat sealable or non heat sealable. The film has high yields, is stable
under climatic changes and has excellent moisture barrier. The film is smooth, glossy, crystal
clear and has high mechanical strength and non-contamination property for food contact
applications.
The sealant layer of LD-HD or LDPE can be replaced by LLDPE or cast PP, Co. Extruded
films can also be used. PVDC, EVOH and EVAL based flexible materials also need to be
studies as they are now in the market and these materials have high barrier properties.
A very important aspect to be considered in the selection of flexible laminate, besides the
factors mentioned earlier, is the compatibility of the contact layer of the packaging substrate
with that of the product packed inside. This needs to be viewed critically for spice powders of
turmeric, chilli, ginger, pepper as well as spices mixes containing these spices. The volatile
oils present in these spices can react with the contact layer and cause stickiness and can
also affect the printing. De-lamination of the substrates may also occur. For these products, it
is best to avoid the use of LDPE (low density polyethylene) as the heat sealant or the food
contact layer. The better option for sealant or contact layer could be co-extruded film of LDHDPE (with HDPE in contact with the product) or cast polyproplylene. Alternatively, ionomer
(surlyn) or EZZ (primacor) can also be considered as the sealant layers.
31

The types of pouches from flexible plastic based materials could be variable:
Centre sea formation
Three sides seal formation
Four sides seal formation
Strip pack formation
The vital link in the performance of the pouch is the seal integrity. The performance of the
heat seal layer is very important. Even if the film structure has been designed with
exceptional properties, with excellence in interlayer lamination, if the sealing of the pouch
fails, the product may get contaminated and in some cases become unfit for consumption.
Among the semi-rigid packages, plastics containers, especially of stretch blown PET of
different shapes are reported to be suitable for a shelf-life of about 180 days for masala
mixes. PET containers have the advantage of being clear, light in weight and have the
desired barrier properties.
Conclusion
Spices are distributed in whole, ground and paste form in consumer as well as in bulk
packs. Most traditional materials used earlier like paper, tinplate containers and jute bags
are being replace by plastics materials for packaging of these products. Plastics are
preferred due to their properties such as light weight, easy availability, compatibility,
hygienic nature machine-ability, printability, heat salability and selective barrier properties.
Most of the spices are hygroscopic in nature and highly sensitive to moisture. The entry of
moisture will facilitate fungus growth as well as destroy the aromatic qualities of the
oleoresins and other key ingredients of the spices, thus rendering them useless. Hence
the ideal packaging for spices must have an excellent barrier against moisture, water
vapour, excessive heat, light and oxygen. Excessive heat and light may also discolour
certain spices, especially when they are in the ground form. The retail packings must
also be attractive.
For retail packings, paper and paper board cartons and one side laminated duplex board
cartons are often used. Plastic or wax coating on the outer surface of cartons results the
entry of moisture and imparts more strength to the package. Flexible packaging materials
are also used for certain spices such as garlic powder and the contents are vacuum
packed with the right mixture of nitrogen and carbon dioxide. Green and red peppers are
also packed in metal can or glass bottles for export. The contents are kept in 2% to 10%
brind depending on the final use.
For bulk packing of spices, wooden crates, aluminum containers and PVC jerry cans are
commonly used. For some spices such as green cardamom, the wooden chests and
lined with tin foil or polyethylene to increase the shelf life as well as to retain its natural
odour and qualities.

32

Chapter 7
SPICE BOARD
Spice Board with HQ in Kochi, has the offices as detailed below.
Also given in Annexure are forms for Spices Logo and Spice House
Certificate.

Spices Board Offices

Website : www.indianspices.com
H.O.: Sugandha Bhavan, N.H. Bypass,
P.B. No. 2277, PALARIVATTOM P.O.
KOCHI - 682 025
Tel
: (0484) 33 3610, 331429
Tlx
: 0885 - 5088/5089
Email 1 : spiceboard@vsnl.com
Email : mail@indianspices.com
Website : www.indianspices.com

6th Bylane, Rajgarh Road,

Guwhati - 781 003,
Assam
Tel
: 0361 54 2617
A - 111, Defence Colony
New Delhi - 110 024
Tel
: (011) 461 1510
(011) 462 3597
Fax : (011) 462 1359
Email : sbrodel@giasd101.vsnl.net.in

Unit 1, Plot 9 & 10, Banking Complex,

Bldg II, Near Commodity Exchange,
Sector 19A, Vashi, Mumbai - 400 703
Tel
: (022)765 3093
Fax : (022)765 116
Email : resbbom@bomz.net.in

25, 1st Floor, East Abhirama Puram

Mylapore, Chennai - 600 004
Tel
: 044 4991418
Tlx
: 044 4997474
Email : sbrochn@vsnl.com

P.B. No.85, Diesal Power House Road

Gangtok - 737 101
Tel
: 03592 22230
Tlx
: 26213 ELAM IN.

195A, Park Street

Kolkata - 700 017
Tel
: 033 2804340
Fax : 033 2479736
Email : sbrocal@gias101.vsnl.net.in

P.B. No.12, Laxmipuram Extn.

Saklespur - 573 134 Karnataka
Tel
: 08173 44007

22/1, Rest House Road

Bangalore - 560 001
Telefax : 080 5320354
Email : sbro@vsnl.com

18/G, Bryant Nagar,

II Street, Tuticorin - 628 008 TN

Spices boards Flavourite brand premium Indian spices was launched in

Oct 05 in US.
33

Since the average farm-gate price in India is 10% of the retail price,
Spices Board is urging exporters to do value addition and branding to earn
more out of exports.
To achieve exports of $10 billion in 2017, Spices Board is finalising the
setting up of Spices Parks as below:
Cardamon, Pepper Parks
Kerala
Chilli Park
Andhra Pradesh
Mint Park
Uttar Pradesh
Sweet Spices Park
Rajasthan
Garlic, Coriander Leaf Park
Madhya Pradesh
Organic Spices Park
Meghalaya, Assam
Turmeric Park
Tamil Nadu
To make the chilli farmers aware of the seriousness of aflatoxin problem in
chillis, the Spices Board, in Mar 08, launched a campaign.
Alleppey finger turmeric, Cochin ginger, Sikkim cardamom, Guntur Sanam
Chilli, Erode turmeric, Ramanadu Mundu chilli, Lakadong turmeric, Kanpur
coriander etc feature in the Boards GI registration list.
The Board is in the final stages of obtaining GI registration for Byadgi
Chilli. Board has already taken GI registration for Malabar pepper, Alleppey
green cardamom and Coorg green cardamom.
Spices Boards implementation programmes in 11th Plan period are:n
Adoption of hi-tech in spices processing and technology process
upgradation in existing units
n
Setting up of quality testing and certification laboratories
n
Packaging development and bar coding.
Under the National Horticulture programme, the Board encourages farmers to plant new hybrid varieties of pepper as also to replant by replacing
the old and senial pepper plants.
Certificate of Registration as export of spices issued by Spices Board
shall be treated as RCMC (Registration cum Membership Certificate).
34

Spice Parks
The Board is planning to spend Rs.200 crore to set up, as on Oct 10,
parks specific to spices available in the region.
The chhindwara Spice Park in MP was the first to start operations in 2010
with focus on garlic and chillies. The dehydration and extraction units in
Chhindwara is proving to be beneficial to onion and garlic growers, who
can now wait for higher prices. The dehydrated commodities can be
stored for a long time.
These parks will have common facilities such as cleaning, grading, sorting,
steam, sterlisation, warehouses and banks.
World spice organization launched in Kochi
The World Spice Organisation (WSO), a common platform for all
stakeholders in the spice sector, the farmers, processors, researchers,
and end users, came into existence at Kochi on 10th May 2011. The need
to educate farmers and the industry on healthy and responsible practices,
and sustaining development in the sector brought about the organization.
To enable the spice industry is dealing with issues relating to food safety
and sustainability the WSO planned to work with its members in
undertaking social responsibility programmes so that they can benefit as a
whole and enable them to meet the challenges that they faced. As a
commitment to Corporate Social Responsibility, the WSO planned to
launch several private-public-participation projects.
Spices Board workshop to focus on increasing exports and improving
quality
Export figures for April-August 2011 indicate that there has been a hike in
export value of spices by 26%, while quantity-wise there was a decline of
23%. While 32% of the quantum and 40% of the value targeted for export
has been achieved, the question as to why there is a fall in quantity remains.

35

Chapter 8
AMERICAN SPICE ASSOCIATION SPECIFICATIONS
CLEANTERIN SPECIFICATION FOR HERBS AND SPICES
For purpose of specifications extraneous Matter in defined as everything
foreign to the product itself and includes but is not restricted to stones, dist,
mite, string, stems, sticks, mantonix foreign seeds, extract manure and
animals contain bacteria.
The level of continuation must fall below those shown on the following table
SPICE

WHOTE
INSTUCTION
BY COINT

All spice
Anise
Swat Basil
Craway
Cardamom
Cassia
Cumin man
Celery Seed
Chillies
Cloves
Coriander
Cumin Seed
Dill Seed
Fumed Seed
Ginger
Lausel Leaves
Mare
Marjoram
Nutmeg (broken)
Nutmeg (Whole)

2
4
2
4
4
2
2
4
4
4
4
4
4
2
4
2
4
3
4
4

EXCTRA
MANUMATI
ON BY
Mg/Lb

5
3
1
3
3
1
1
3
1
5
3
3
3
2
3
1
3
1
5
0
36

EXCTRA
OTHER
MOLD BY
Mg/Lb

EXTRANCE
FOREIGN
MATTER BY %
& Wt

5
5
2
10
1
1
2
3
8
8
10
5
2
2
3
10
1
10
1
0

1
1
1
1
1
5
1
1
3
1
1
1
1
1
3
2
2
1
4
5

0.50
1
0.50
0.50
0.50
0.50
0.50
0.50
0.50
1.00
0.50
0.50
0.50
0.50
1.00
0.50
0.50
1.00
0.50
0.00

Nutmeg
3
Chain Powder
5
Pepper Black
7
Pepper White
3.5
Rose Mary
8
Saffron (Whole)
8
Saffron (Ground) 8
Tarragon
12
Turmeric
8

0.5
0.5
1.5
0.3
1
1
1.5
15
2

12
6
12
12
10
12
10
8
2

6.5
0
2
1.5
1
0
0
0.5
2.5

0.50
0.50
0.50
0.50
0.50
1
0.50
0.50
0.50

Whole Ground

10

10

1.5

0.50

37

Chapter 9
EUROPEAN SPICE ASSOCIATION SPECIFICATIONS OF
QUALITY MINIMA FOR HERBS AND SPICES
Extraneous Matter
Herbs 2 %
Spices 1 %
Sampling
(For routine sampling) Square root of units/lots to a maximum of
10 samples. (For arbitration purposes) Square root of all containers. e.g.
1 lot of pepper may = 400 bags, therefore
square root = 20 samples.
Foreign Matter
maximum 2%
Packaging
Should be agreed between buyer and seller. If made of jute and sisal, they
should conform to the standards set by CAOBISCO Ref C502-51 -sj of 2002-95 (see AnnexII). However, these materials are not favoured by the
industry, as they are a source of product contamination, with loose fibres
from the sacking entering the product.
Treatments
Use of any EC approved fumigants in accordance with manufacturers
instructions, to be indicated on accompanying documents. (Irradiation should
bot be used unless agreed between buyer and seller.
Microbiology
Salmonella absent in (at least) 25 g.
Yeast & Moulds 105/g target, 106/g absolute maximum
E Coli. 102/g target, 103/g absolute maximum
Other requirements to be agreed between buyer and seller.
Shall be free from off odour or taste.
38

Infestation
Should be free in practical terms from live and / or dead insects, insect
fragments and rodent contamination visible to the naked eye (corrected in
necessary for abnormal vision).
Aflatoxins
Should be grown, harvested, handled and stored in such a manner as to
prevent the occurrence of aflatoxins or minimise the risk of occurrence. If
found, levels should comply with existing national and / or EU legislation.
Packaging
Should be agreed between buyer and seller. If made of jute and sisal, they
should conform to the standards set by CAOBISCO Ref C502-51 -sj of 2002-95 (see AnnexII). However, these materials are not favoured by the
industry, as they are a source of product contamination, with loose fibres
from the sacking entering the product.
Treatments
Use of any EC approved fumigants in accordance with manufacturers
instructions, to be indicated on accompanying documents. (Irradiation should
bot be used unless agreed between buyer and seller.
Microbiology
Salmonella absent in (at least) 25 g.
Yeast & Moulds 105/g target, 106/g absolute maximum
E Coli. 102/g target, 103/g absolute maximum
Other requirements to be agreed between buyer and seller.

Shall be free from off odour or taste.

39

ESA QUALITY MINIMA

PRODUCT

ASH % W/W
MAX

Ani Seed

AIA %
W/W MAX

H20 % W/W
MAX

VIO %
W/W MIN

2.5

12

Basil

16

3.5

12

0.5

Bay

Cardamom

Cassia

2.5

12

14

Culery Seed

12

11

1.5

Chilly

10

1.6

11

Cinnaman

14

0.4

Cloves

0.5

12

1.4

Coriander

1.5

12

0.3
1.5

Cumin

14

13

Dill Tops

15

Dill Seed

10

2.5

12

Fennel Seed

12

1.5

Dutch Caraway

1.5

13

2.5

Femu Greek

12

Garlic Powder

0.5

Ginger

12

1.5

Mace

0.5

10

10

12

Black Pepper

White Pepper

Poppy Seed

Rose Mary Leaves

Tarragon

Turmeric

Marjoram

40

Chapter 10
QUALITY CONTROL
Quality Specifications
The consumers of spices the world over are becoming more and more
quality conscious. The importing countries are stipulating more stringent
quality requirements year after year. The Board has launched various
programmes for educating farmers, traders and exporters for improving
quality of Indian spices to meet the requirements of the consumers.
The Spices Board had set up the Quality Evaluation & Upgradation Laboratory
in 1990.
The Laboratory has been awarded the Certificate of Registration by the
British Standards Institution (BSI) for the Quality Management System
adopted by the laboratory as per the requirement of ISO 9002:1994. Well
equipped with instruments like GC-FTIR, HPTLC, HPLC, GC, UV-Vis,
Spectrophotometer, atomic absorption spectrophotometer etc. to undertake
the analysis of spices and spice products to meet international standards,
this laboratory offers analytical services to the exporters for the analysis of
spices and spice products for physical, chemical and microbial contaminants.
The Quality Evaluation Laboratory adopted ISO 14001 Environmental
Management System for its activities in the laboratory. The system has been
established to minimize the release of chemical, microbiological or other
wastes to the environment. The laboratory is committed in the process of
continuous improvement to prevent pollution wherever practical and cost
effective. The system established in the laboratory has been certified by
British Standards Institution, U.K. (Certificate No. EMS 52774).
The Spices Board has evolved two major concepts for quality improvement.
One is the introduction of the Indian Spices Logo, the other The Spice House
Certificate
41

Training programme for quality improvement

To improve the quality of spices at the farmers, traders and exporters level,
the Board organises a series of quality upgradation programmes. To educate
the farmers, traders and exporters on the production of quality spices, Board
conducts a series of training programmes at various levels. The training
programmes are conducted by the Board jointly with Export Inspection
Agency, Directorate of Marketing & Inspection, Agricultural Universities and
Department of Horticulture/ Agriculture in spice growing states.
Spices Board also sponsors Indian technical personnel for training abroad
to improve understanding of regulations, testing methods etc.
SL.NO

ANALYSIS

MIN QTY
RQDFER
ANALYSIS
(GM)

NO. OF DAYS
REQD.

Agmark Specification

500

ASTA Specification

500 x 10 No.s

Acid Insoluble

250

Aflatoxin

250

Alcohol Soluble Extract

250

Bacillus Leveus

100

Bulksensity liter weight

1000

Calcuim Cao

250

Chromate Test Camalitative

100

10

Clostridium perfingens

100

11

Cold Water Soluble Extract

100

12

Common Salt

100

42

SPICES LOGO
The global food market is flush with all kinds of branded spices in consumer
packs. All of them bombard the consumer with claims and counter-claims
for visibility and attention. But then, the packs seldom reveal the source of
origin of the product; nor do they offer a clue as to the quality associated
with it. The result is that the consumer is totally confused. The Indian Spices
Logo is a major effort to overcome this impasse. The international consumer
is by and large aware of the intrinsic qualities and acquired superiority of
Indian spices.
The logo - a fresh green leaf inside an elliptical ring (denoting freshness,
growth and excellence) is prominently displayed on all packs cleared and
approved by the Spices Board India, so that you can easily spot the pack
that spells Indianness and quality. The Board awards the logo selectively to
exporters who have certified processing and quality control capability and
maintain a high level of hygiene and sanitation at all stages.
Quality parameters
The developed importing countries have set stringent quality standard in
MRL ( maximum residue level ). This is applicable only to foods whose daily
average intake is much more than spices. Therefore, seperate MRLs need
to be set for spices. This has been taken up by AISEF (All India Spice
Exportes Federation) thro CODEX.
As on May 05, EU authorities are keen to impose strict checks on all spices
for any dye that could be harmful if consumed by humans. EU authorities
are asking all member-states to follow the British lead and ensure that all
categories of spices sold in European supermarkets are subjected to checks
for banned dyes such as Sudan 1.
The British authorities have proposed that all imports of spices from global
suppliers be subject to checks for presence of banned dyes. Items including
chilli powder, paprika, cayenne pepper and turmeric, may now face rigorous
new tests after recent revelations that they contain illegal dyes linked to
cancer.
43

Sudan and para red variety are particularly blamed for adulterated dyes
that add more colour to the products, widely sold in supermarket chains.
The European authorities have identified two more varieties of textile dyes
which are linked to cancer, and it is alleged that they are used illegally in
food and spices. The authorities are trying to identify the scale of the problem
and it is agreed that only independent tests in the EU countries can finally
contain the suspected health challenge.
The export consignments certified by laboratories qualified by Spices Board
are found to be wanting when it comes to stringent norms of the European
Union, particularly in spices like chillies. India is a leading producer of chillies,
accounting for 25% of the global output. So the consignments are subjected
to quality tests again at foreign ports. The Spices Board has already taken
up the matter with the EU authorities and is trying to get the laboratories in
India approved by EU. China, Brazil and Turkey have got such approval
from EU for their laboratories. Once this is through, then only a random
sampling will be done on export consignments.
US Safety Regulations
As part of its food safety laws, the US has started prescribing zero tolerance
levels for food contaminants like aflatoxins and pesticide residues. The
stringent norms have led to the rejection of a few consignments of chilli and
chilli products from the country. Consequently, consignments are being
detained because even a minute variation can cause problems. Some
supplies have been rejected as they did not conform to the strict norms of
Europe and the US, the principle markets for value-added chilli exports.
Spices Board joins hands with CII, USFDA for training centre
The Spices Board has decided to partner with CII and USFDA to set up a
collaborative training centre for food safety and supply chain management.
This is to clear apprehension and concern on quality of spices and spices
products exported from India. The training centre assumes importance in
the context of most of the countries especially the US and EU bringing in
stringent legislations regarding the standards of spices imported to respective
countries. This will give producing countries like India, an edge over the
other competitors on the export front.
44

APPENDIX
Application for the Award of Spices Board Logo

To
The Director (Marketing) Spices Board, Cochin,
Sir,
Please carry out an inspection of our processing unit for the award of Spices
Board Logo under the Spices Board (Quality Marking) Regulations, 1992.
We furnish below the information regarding the facilities available in our unit
for the processing of spices and spice products:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

Name and Address of processing unit

Name and Address of the owner
Items of spices dealt with or exported (A separate statement
showing details may be attached in support of the above.)
Whether manufacturer, exporter or merchant exporter
(Annual production capacity)
Certificate of registration No. with Spices Board.
Brand Name(s) Trade Mark(s) registered with Spices Board, with
Regn. No.
Is the godown your own or hired
Furnish the details of facilities available at factory (space,
machinery, lighting, storage and sanitation).
Is the premises approved by Directorate of Marketing and
Inspection or Export Inspection Agency.
Number of technologists with their names qualifications and
experience
Do you possess a quality control laboratory in your own premises?
If not available mention the name of the laboratory where the
quality testing of the products will be performed.
45

We hereby declare that we comply with the provisions of the Spices Board
(Quality Marking) Regulations, 1992 and that the details furnished above are
true to the best of our knowledge and belief and nothing has been concealed
therein. We also agree to allow the authorised officer to enter and inspect
the processing units and laboratory approved for award of logo and sample
the consignments for export at all reasonable times (8 a.m. to 5 p.m.) on all
working days without any notice.

Yours faithfully
Place: Date:
Signature : Name : Designation : (with seal)

FORM-IV
(See Rule 15 A)
APPLICATION FOR GRANT OF SPICE HOUSE CERTIFICATE
1.

(a) Name of the applicant

(in block letters) :
(b) Exporter Registration No. & Date :
(c) Status (individual/firm/company/society/ Association/Govt.
undertaking) :

2.

(a) Address in full

(Address of Principal Office and branches if any, should be given)
with Phone, Telex, Fax etc. :

3.

Particulars of Facilities :
(a) Whether the premises owned or rented or leased (attach proof)
(b) Address in full of the premises

4.

Details of available facilities

(Please read the schedule attached before giving the details) :
46

(a) Cleaning (Equipment details)

(i) Washing :
(ii) Removal of extraneous matters :
(iii) Equipments for removal of stone or dust :
(iv) Magnetic separator or other separator :
(v) Other systems or equipments :
(b) Processing (Equipment details) :
(i) Crushing
(ii) Pulverising
(iii) Drying
(iii) Separators
(iii) Other systems or equipments
Other technology, Process or equipments for
(i) Spice Oils and leoresins manufacture
(ii) Curry Powder or encapsulation paste manufacture
(iii) Other value added products
Foreign collaboration if any in process, products or equipments(c) Grading
(i) Sieving
(ii) Weighing
(iii) Counting
(iv) Other system or facilities
(d) Warehousing
(i) Address and location of the warehouse
(ii) Covered Area
(iii) Specification of the building
(iv) Type of construction
(Specify by a Mark)
Floor Wall
Cemented
RCC
Others
47

(e) Packaging
(i) Capacity of packaging with machinery details
(ii) Packaging material used (HDPE/LDPE/Glass/Jute/any other)
(iii) Units of package
(iv) Automatic or manual
(f) Other facilities
(i) Washing facilities for hands or feet
(ii) Toilet facilities for ladies and gents
(iii) Washing facilities with soap etc.
(iv) Headgears for workers
(v) Facilities for disposal of waste material
(vi) Any other facilities
(g) Other relevant information

DECLARATION
I/We, declare that the information given above are true to best of my/our
knowledge and belief. I/We have carefully read the provisions of the Spices
Board Rules, 1986, and shall abide by them.

Place:
Date: SIGNATURE WITH SEAL
SCHEDULE OF FACILITIES TO BE MAINTAINED BY AN EXPORTER
OF SPICES FOR GRANT OF SPICE HOUSE CERTIFICATE
Processing Unit
Cleaning: Shall have facilities for washing, removal of extraneous matters,
stone, dust manual or automatic
Processing: Facilities for processing spices, spice mix, spice powders,
oils, oleoresins or any other value added item.
48

Drying: Shall have facilities for drying spices. The drying yards shall have
cemented floors without crevices, provided with skirting all around and nets
for preventing entry of birds.
Details of other processing technology and equipments. : A laboratory
capable of analysing raw materials and the finished products.
Grading: Shall have facilities for grading spices using sieves mechanically
or manually operated or for grading the spices by sorting machines or by
manual means.
Warehousing: Shall have store houses/storage area separate for raw
materials and finished products. Storage premises shall have cemented
floors without crevices provided with ceiling and doors to prevent entry of
rodents and birds shall be provided with wooden pallets/wiremesh and kept
clean to avoid entry of rodents, insects, spiders etc.
Packaging: Shall have facilities for packaging spices (manual or automatic)
Other Facilities: The unit shall be provided with washing facilities for hands
and feet at the entrance of the unit, toilets facilities separate for ladies and
gents, washing facilities with soap, head gears for workers. The surroundings
of the unit shall be maintained free of weeds and dumped waste materials
have facilities for disposal of waste material.

49

Spice Board Publications

Spices Board Act & Rules

30/-

Directory of Importers of Spices Board

150/-

Agmark Grade Specifications for spices

50/-

Official Analytical methods of Spices Board

1000/-

5th World Spice Congress Proceecdings 2000

300/-

National Standards of Organic Spices - Malayalam

50/-

Guidelines for production of Organic Spices

100/-

Gourmet Cooking

20/-

From the Indian Kitchen

35/-

Great Recipes

15/-

Flavourfully yours Indian Spices English & Hindi

125/-each
10/- US$

Vanilla status paper

75/-

Vanilla the princess of spices

100/( Prices inclusive of postal charges )

COMPUTER DISKETTES
Rs.
Compendium of Indian Spices

1000/-

Catalogue of Indian Spices

500/-

Destination Spice World

250/-

Flavourfully Yours Indian Spices

125/-

Proceedings of 5th World Spice Congress

300/-

Spice Bazar (Importers Directory)

VIth World Spices Congress

250/250/50

SPICES
Chapter

CONTENTS

Page

1.

INTRODUCTION

2.

TYPES OF SPICES

3.

SPICES PRODUCTS

17

4.

EXPORT STATISTICS

22

5.

MARKETING

24

6.

PACKAGING OF SPICES

28

7.

SPICES BOARD

33

8.

AMERICAN SPECIFICATIONS

36

9.

EUROPEAN SPECIFICATIONS

38

10

QUALITY CONTROL

41

11.

APPENDIX

45

912

Students and Exporters must please note that they should check with the
authorities regarding the functioning of any of the various schemes
enumerated in the following chapters. This is because additions, deletions
and amendments to such promotional schemes are quite common.The
general procedure for exports which are common for all export categories
such as documentation, marketing, finance, etc have not been covered
here, as they are given in greater detail in the main course materials.