revised spices and condiments.pdf

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HORTICULTURE

VEGETABLE SCIENCE (Vegetables, Tubers & Spice Crops)

Spices and Condiments

V.A.Parthasarathy and K.Kandiannan Indian Institute of Spices Research (ICAR)

Calicut-673 012 (21.9.2007) CONTENTS

Introduction Export of Spices

Area and Production of Spices Organizations

Black Pepper Cardamom Ginger Turmeric Clove Nutmeg Cinnamon Allspice Curry Leaf Seed Spices

Coriander Fenugreek Fennel Cumin Dill Celery Saffron Vanilla Rosemary Appendix

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Introduction

India is ‘The Land of Spices’ and the glory of Indian spices is known throughout the world.

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

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

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

No. Botanical Name of the Plant Family Common Name of the Spice in English

Name of the Part of the Plant Used as Spice

1 Acorus calamus L Araceae Sweet flag, myrtie flag Calamus, flag root

Rhizome 2 Aframomum angustifolium

(sonn.) Schumann Zingiberaceae Madagascarc cardamom Fruit, seed 3 Aframomum hanburyi

Schumann Zingiberaceae Cameroon cardamom Fruit, seed 4 Aframomum korarima

(Peroira) Engl. Zingiberaceae Korarima cardamom Fruit, seed 5 Aframomum melegueta

(Roscoe) Schumann Zingiberaceae Grain of paradise, Guinea grains

Fruit, seed 6 Allium ascalonicum L Liliaceae

(Alliaceae) Shallot Bulb

7* Allium cepa L Liliaceae

(Alliaceae) Onion Bulb

8 Allium cepa var. aggregatum Liliaceae

(Alliaceae) Potato onion Bulb

9* Allium tuberosum Rottler

ex. Sprengel Liliaceae (Alliaceae)

Indian leek, Chinese chive Bulb, leaf 10* Allium fistulosum L Liliaceae

(Alliaceae) Stony leek, Welsh onion,

Japanese bunching onion Leaf and bulb

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11 Allium porrum L Liliaceae

(Alliaceae) Leek, winter leek Leaf and bulb 12* Allium sativum Liliaceae (Alliaceae) Garlic Bulb 13* Allium schoenoprasum L Liliaceae

(Alliaceae) Chive Leaf

14 Alpinia galanga (L) wild Zingiberaceae Greater galangal longwas,

Siamese ginger Rhizome 15 Alpinia officinarum Hance Zigiberaceae Lesser galangal Rhizome 16 Amomum aromaticum Roxb. Zingiberaceae Bengal cardamom Fruit, seed 17 Amomum kepulaga

Sprague et Burk.

Syn .Amomum campactum Sol. ex. Maton

Zingiberaceae Round cardamom, Chester cardamom, Siamese cardamom, Indonesian cardamom

Fruit, seed

18 Amomum krevanh Pierre

Ex. Gagnepain Zingiberaceae Cambodian cardamom Fruit, seed 19 Amomum subulatum Roxb. Zingiberaceae Greater Indian cardamom,

Large cardamom, Nepalese cardamom

Fruit, seed

20 Amomum tsao-ko Crevost

Et Lemaire Zingiberaceae Tsao-ko cardamom Fruit, seed 21* Anethum graveolens L Apiaceae

(Umbelliferae) Dill Fruit, leaf, top

22 Anethum sowa Kurz Apiaceae (Umbelliferae)

Indian dill Fruit 23 Angelica archangelica L Apiaceae

(Umbelliferae) Garden angelica Fruit, petiole, root 24 Anthriscuscereifolium (l.)

Hoffm Apiaceae

(Umbelliferae) Chervil Leaf

25 Apium graveolens L. var

dulce (Miller) Pers. Apiaceae

(Umbelliferae) Celery, garden celery Fruit, root, leaf 26 Apium graveolens L. var.

rapaceum (Miller) Gaudich

Apiaceae (Umbelliferae)

Celeriac Fruit, root, leaf 27* Armoracia rusticana P.

Gaertn.B. Meyer et Scherb. Brassicaceae

(Cruciferae) Horseradish Root

28* Artemisia dracunculus L Asteraceae

(Compositae) Tarragon, estragon Leaf 29* Averrhoa bilimbi L Averrhoaceae

(Oxalidaceae) Belimbing, bilimbi

cucumber tree Fruit 30* Averrhoa carambola L Averrhoaceae

(Oxalidaceae)

Carambola, caramba Fruit 31* Brassica juncea (L) Czernj.et

Cosson Brassicaceae

(Cruciferae) Indian mustard Seed 32* Brassica nigra (l) Koch Brassicaceae

(Cruciferae) Black mustard Seed 33 Bunium persicum (Boiss)

B.Fedtsch Apiaceae

(Umbelliferae) Black caraway Seed, tuber 34 Capparis spinosa L Capparidaceae Caper, common caper, caper Floral bud

bush

35 Capsicum annum L ¹⁾ Solanaceae Capsicum, chillies, paprika Fruit 36 Capsicum frutescens L ¹⁾ Solanaceae Chiilies, Bird eye chilli Fruit 37 Carum bulbocastanum L Apiaceae

(Umbelliferae)

Black caraway Fruit, Bulb

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38* Crum carvi L Apiaceae

(Umbelliferae Craway, blond caraway Fruit 39 Cinnamomum aromaticum

Nees. Syn. Cinnamomum cassia Nees ex. Blume

Lauraceae Cassia, Chinese cassia Bark 40* Cinnamomum burmanii

(Nees et T. Nees) Blume

Lauraceae Indonesian cassia Bark 41* Cinnamomum loureirii Nees Lauraceae Vietnamese cassia Bark 42 Cinnamomum tamala Nees Lauraceae Tejpat, Indian cassia Bark 43* Cinnamomum zeylanicum

Blume Lauraceae Sri Lankan cinnamon, Indian cinnamon Bark 44* Coriandrum sativum L Apiaceae

(Umbelliferae) Coriander Leaf, Fruit

45* Crocus sativus L Iridaceae Saffron Stigma

46* Cuminum cyminum L Apiaceae

(Umbelliferae) Cumin Fruit

47* Curcuma longa L Zingiberaceae turmeric Rhizome, leaf

48* Cymbopogon citratus (DC.) Stapl.

Poaceae (Gramineae) West Indian lemon grass Leaf 49 Cymbopogon nardus L.

Randle Poaceae (Gramineae) Sri Lankan citronella Leaf 50 Elettaria cardamomum (L)

Maton var.minucula. Burk Zingiberaceae Small cardamom Fruit, seed 51 Elettaria cardamomum (L.)

Maton var. major. Thwaites Zingiberaceae Sri Lankan cardamom Fruit, seed 52.1

52.2 52.3

Ferula assa-foetida L Ferula foetida Regel Ferula narthex Boiss

Asafoetida Rhizome exudate

53 Foeniculum vulgare Miller ssp.capillaceum Miller var. vulgare

Apiaceae

(Umbelliferae) Bitter fennel Leaf, twig, fruit 54 Foeniculum vulgare Miller

ssp.capillaceum Miller var. dulce

Sweet fennel Leaf, twig, fruit

55 Garcinia cambogia (Gaertn.)

Desr. Clusiaceae

(Guttiferae) Garcinia, Camboge Pericarp of the fruit

56 Garcinia indica (Thouars)

choisy Clusiaceae

(Guttiferae) Garcinia , Kokum Pericarp of the fruit

57* Hyssopus officinalis L Lamiaceae

(Labiatae) Hyssop Leaf

58 Illicumverum Hook. f Illiaceae Star anise, chinese anise Fruit 59 Juniperus communis L Cupressaceae Common juniper Fruit

60 Kaempferia galanga L Zingiberaceae Galangal Rhizome

61* Laurus nobilis L Lauraceae Laurel, true laurel, bay leaf, sweet flag Leaf 62* Levisticum officinale Koch Apiaceae

(Umbelliferae)

Garden lovage, lovage Fruit, leaf 63.1

63.2 Lippia graveolens Kunth

Lippia berlandieri Schauer Verbanaceae Mexican oregano Leaf, terminal shoot

64* Mangifera indica L Anacardiaceae Mango Immature fruit

(Rind)

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65* Melissa officinalis L Lamiaceae

(Labiatae) Balm, lemon balm, melissa Leaf, terminal shoot

66* Mentha arvensis L Lamiaceae

(Labiatae) Japanese mint, field mint,

corn mint Leaf, terminal shoot

67 Mentha citrata L Lamiaceae (Labiatae)

Bergamol Leaf, terminal

shoot 68* Mentha x piperita L Lamiaceae

(Labiatae)

Pepper mint Leaf, terminal shoot

69* Mentha spicata L Lamiaceae

(Labiatae) Spear mint, garden mint Leaf, terminal shoot

70 Murraya koenigii (L)

Sprengel Rutaceae Curry leaf Leaf

71 Myristica argentea Warb Myristicaceae Papuan nutmeg

Papuan mace Kernel Aril 72* Myristica fragrans Houtt Myristicaceae Indonesian type nutmeg

Siauw type nutmeg Indonesian type mace Siauw type mace

Kernel Aril 73 Nigella damascena L Ranunculaceae Damas black cumin, love in

a mist Seed

74* Nigella sativa L Ranunculaceae Black cumin seed 75* Ocimum basilicum L Lamiaceae

(Labiatae)

Sweet basil Leaf, terminal shoot

76* Origanum majorana L Lamiaceae

(Labiatae) Sweet marjoram Leaf , floral bud 77* Origanum vulgare L Lamiaceae

(Labiatae) Oregano, origan Leaf, flower 78 Pandanus amaryllifolius

Roxb.

syn. Pandanus latifolius Hassk. Var minor

Pandanaceae Pandan wangi Leaf

79* Papaver somniferum L var nigrum

Papaveraceae Poppy, blue maw, maw seed Seed 80* Petroselinum crispum

(Miller) Nyman ex. A.W Hill syn. Petroselinum sativum Hoffm

Apiaceae

(Umbelliferae) Parsely Leaf, root

81* Pimenta dioica (L.) Merr Myrtaceae Pimento, allspice, Jamaica Pepper

Immature fruit , leaf

82* Pimenta racemosa (Miller)

J. Moore Myrtaceae West Indian bay Fruit, leaf 83* Pimpinella anisum L Apiaceae

(Umbelliferae) Aniseed Fruit

84 Piper guineense Schumann

et Thonn. L Piperaceae West African or Benin

pepper Fruit

85* Piper longum L Piperaceae Long pepper, Indian long pepper

Fruit 86* Piper nigrum L Piperaceae Black pepper, white pepper,

green pepper fruit

87* Punica granatum L Punicaceae Pomegranate Seed (dried with

flesh)

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88* Rosmarinus officinalis L Lamiaceae

(Labiatae) Rosemary Terminal shoot,

leaf 89* Salvia officinalis L Lamiaceae

(Labiatae) Garden sage Terminal shoot, leaf

90* Satureja hortensis L Lamiaceae

(Labiatae) Summer savory Terminal shoot, leaf

91* Satureja montana L Lamiaceae (Labiatae)

Winter savory Leaf twig 92 Schinus molle L Anacardiaceae American pepper,

Californian pepper tree Fruit wall (rind) 93 Schinus terebenthifolius

Radde Anacardiaceae “Brazilian pepper” Fruit 94* Sesamum indicum L Pedaliaceae Sesame, gingelly Seed 95* Sinapis alba L Brassicaceae

(Cruciferae) White mustard, yellow

mustard Seed

96* Syzygium aromaticum L.

Merr. Et Perry syn. Eugenia caryophyllus Bullock et S.

Harrison

Myrtaceae Clove Flower bud

97* Tamarindus indica L Caesalpiniaceae Tamarind Fruit

98* Thymus serpyllum L Lamiaceae

(Labiatae Mother of thyme, wild

thyme, creeping thyme Terminal shoot, leaf

99* Thymus vulgaris L Lamiaceae (Labiatae

Thyme, common thyme Terminal shoot, leaf

100* Trachyspermum ammi (L)

Sprague Apiaceae

Umbelliferae Ajowan (Bishop’s weed) Fruit 101* Trigonella foenum-graecum

L Fabaceae

(leguminosae) Fenugreek Seed, leaf

102 Vanilla planifolia Andrews syn. Vanilla fragrans (Salisb.) Ames

Orchidaceae Vanilla Fruit (pod)

103 Vanilla tahitensis J . Moore Orchidaceae Vanilla Fruit (pod)

104 Vanilla pompona Schiede Orchidaceae Pompona vanilla Fruit (pod) 105 Xylopia aethiopica (Dunal)

A. Rich Annonaceae Negro pepper, Guinean

pepper Fruit

106 Zanthoxylum, bungei Planch syn. Zanthoxylum bungeanum Maxim

Rutaceae Chinese prickly ash pepper Sechuang pepper Fruit 107 Zanthoxylum acanthopodium

DC Rutaceae Chinese pepper Fruit

108 Zanthoxylum piperitum DC Rutaceae Japanese pepper Fruit

109 Zingiber officinale Roscoe Zingiberaceae Ginger rhizome

Export of Spices

Agricultural commodities contribute around 7 % of total export from India and spices contribute around 3% of the total agricultural commodities exported from India. Spices share around 0.27

% to the total export from India (Table 1.2.). An item wise export of spices and their individual share both in volume and value of spices export is given in Table 1.3.

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

Sl No Commodity 2005-2006 %Share

2006- 2007(Apr-

Dec)

%Share 1 Pepper Long 652.34 0.0014 253.55 0.0006 2 Light Black Pepper 54.13 0.0001 98.5 0.0002 3 Black Pepper Garbled 6,111.66 0.0134 15,266.42 0.0366 4

Black Pepper Ungarbled 278.35 0.0006 280.38 0.0007

5

Dehydrated Green Pepper 1,049.01 0.0023 604.78 0.0015 6 Pepper Pinheads 48.15 0.0001 37.7 0.0001 7 Freez Dried Green Pepper 662.37 0.0015 483.57 0.0012

8 Fr0zen Pepper 396.24 0.0009 18.42 0

9

Othr Pepper Nthr Crshd Nor Grnd

1,421.43 0.0031 1,367.81 0.0033

10

Crushed Or Ground Pepper 4,878.12 0.0107 5,147.33 0.0124 11 Chilly 24,757.60 0.0542 37,892.12 0.0909 12 Chilly Powder 13,398.62 0.0294 11,376.74 0.0273 13

Fruits Of The Genus

Capsicum 0.51 0 20.97 0.0001

14 Chilly Seed 118.74 0.0003 30.96 0.0001 15

Pepper Jamaica (Pimenta/All

Spices) 1.04 0

16

Othr Fruits Of Gens

Capscm/Pmnta 933.89 0.002 748.75 0.0018

17 Vanila Bean 755.95 0.0017 1,148.87 0.0028 18 Vanilla Powder 96.82 0.0002 64.97 0.0002 19

Other Vanilla Excldng Vnla

Bean & Pwdr 121.11 0.0003 289.11 0.0007

20 Cassia 69.21 0.0002 111.5 0.0003

21 Cinnamon Bark 37.7 0.0001 27.66 0.0001 22 Cinnamon Tree Flowers 14.67 0 0.44 0 23

Pthr Cinmamn Not Crshd/Grnd

107.19 0.0002 73.81 0.0002

24

Cinnamon & Its Tree Flwrs Crshd Or Grnd

36.38 0.0001 73.53 0.0002 25 Cloves Extracted 84.91 0.0002 39.53 0.0001 26

Clove, Not Extracted (Other Than Stem)

5.64 0 7.34 0

27 Cloves Stems 3.19 0 2.78 0

28 Other Cloves 105.94 0.0002 65.09 0.0002 29 Nutmeg In Shell 1,206.34 0.0026 640.58 0.0015 30 Nutmeg Not In Shell 1,699.73 0.0037 1,814.48 0.0044

31 Mace 126.85 0.0003 55.86 0.0001

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32

Cardamoms

Large(Amomum) 1,483.07 0.0032 1,477.55 0.0035 33

Cardamoms Small Alleppey

Green 665.08 0.0015 350.73 0.0008

34

Cardamoms Small Coorg

Green 1,038.63 0.0023 200.94 0.0005

35

Cardamons Small

Blchd,Half-Blchd/Blchble 49.66 0.0001 35.85 0.0001

36

Cardamoms Small Seeds 18.96 0 14.74 0

37

Cardamom Small(Mixed) 0.2 0 59.7 0.0001 38 Cardamom Powder 145.52 0.0003 97.6 0.0002 39

Others(Incl.Large Seeds) 271.58 0.0006 147.77 0.0004 40 Anise of Seed Qlty 244.56 0.0005 266.61 0.0006 41 Other Anise Seeds 146.96 0.0003 110.62 0.0003 42 Badian of Seed Qlty 4.85 0

43 Other Badian Seeds 15.05 0 3.13 0

44 Coriander of Seed Qlty 3,875.98 0.0085 3,429.92 0.0082 45 Other Coriander Seeds 3,221.96 0.0071 3,418.63 0.0082 46

Cumin Black of Seed Qlty 2,304.97 0.0051 3,053.20 0.0073

47

Other Cumin Black Seeds 1,619.86 0.0035 1,029.76 0.0025

48

Cumin,Othr Thn Blck of Seed Qlty

2,475.44 0.0054 6,533.71 0.0157

49

Othr Cumin(Othr Thn Black) Seeds

2,698.67 0.0059 8,215.22 0.0197 50 Caraway of Seed Qlty 24.72 0.0001 25.93 0.0001

51 Other Caraway Seeds 2.29 0 17.33 0

52 Fennel of Seed Qlty 2,001.65 0.0044 1,619.56 0.0039 53 Other Fennel Seeds 624.87 0.0014 1,070.85 0.0026 54 Juniper Berries of Seed Qlty 2.78 0 0.17 0 55 Othr Juniper Seeds 119.57 0.0003 21.72 0.0001 56 Ginger Fresh 928.28 0.002 407.36 0.001 57 Ginger Dried Unbleached 1,507.37 0.0033 1,229.23 0.003 58 Ginger Dried Bleached 543.84 0.0012 267.62 0.0006 59 Ginger Powder 1,179.61 0.0026 1,122.16 0.0027 60 Ginger,Nes Incl Dried 421.5 0.0009 451.11 0.0011 61 Saffron Stigma 63.35 0.0001 137.11 0.0003 62 Saffron Stamen 124.98 0.0003 52.99 0.0001 63 Other Saffron 12.83 0 129.21 0.0003 64 Fresh 6,148.92 0.0135 4,600.87 0.011 65 Dry 4,040.45 0.0089 3,709.08 0.0089 66 Powder 5,689.48 0.0125 4,959.97 0.0119 67 Other Turmeric 652.53 0.0014 580.96 0.0014

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68

Tejpat (Leaves Of Cassia

Lignea) 130.18 0.0003 70.17 0.0002

69 Thymes 45.16 0.0001 121.68 0.0003

70 Bay Leaves 74.89 0.0002 58.02 0.0001 71 Curry 1,225.89 0.0027 2,066.92 0.005 72

Mixtrs Of Two Or Mors

Prodcts Of Diff Hdg 2,684.06 0.0059 2,851.56 0.0068 73 Celery Seed 1,670.28 0.0037 1,307.35 0.0031 74 Fenugreek Seed 2,980.28 0.0065 2,049.29 0.0049 75 Dill Seed 581.84 0.0013 372.95 0.0009 76

Ajwan Seed (Bishop Seed) 482.62 0.0011 296.78 0.0007 77 Cassia T0rea Seed 357.39 0.0008 711.78 0.0017 78 Other Spices N.E.S 1,141.74 0.0025 935.67 0.0022 79 Cassia Powder 657.92 0.0014 730.36 0.0018 80 Cumin Powder 1,141.30 0.0025 1,281.18 0.0031 81 Celery Powder 97.06 0.0002 97.29 0.0002 82 Fenugreek Powder 354.27 0.0008 366.37 0.0009

83 Dill Powder 8.83 0 60.18 0.0001

84 Poppy Powder 12.91 0 10.31 0

85 Mustard Powder 67.54 0.0001 86.11 0.0002 86

Other Powder Of Other

Spices N.E.S. 4,954.71 0.0109 3,476.46 0.0083 87 Cardamom Husk 207.29 0.0005 67.14 0.0002 88 Spices Husk/Spent, N.E.S., 460.24 0.001 372.62 0.0009 89 Other Spices N.E.S. 987.76 0.0022 1,014.45 0.0024 Spices Total 123928.01 0.2717 64,491.44 0.1546 India's Total Export 45,641,788.00 41,668,588.00

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

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

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

Quantity

Value

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

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

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

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

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

In

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

For the export of spices and spice products, the exporting countries have to comply with the specifications laid down by the regulatory agencies in impor

dia produced 38,17,900 tonnes of spices during 2004-05 and exported 3,20,530 tonnes during

ting countries. Before the beralisation, exporters had to comply with the pre-shipment inspection and quality control as li

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

uality control certification by Export Inspection Agency.

rements as per ASTA Cleanliness used to

req e exporting co p pe n.

Countries like UK, Germany etherland v for

spic Spice Associ (ESA) c i nion

has come out with the "quality minima for herbs and spices". This serves as a guideline

spe ember count in Europe is yet to finalise the

cle pecification for spices and spice pr

In a e cleanliness spe ation, the i r for

par like pesticide re , aflatox r robial

contamination. Individual member countries in Euro esidue

Levels (MR

res d spice prod USA and Under

the r pesticide es have n iative to

fix the MRLs for spices at the Codex level. European xin as

5 ppb, for Aflatoxin B1 and l0 ppb for Aflatoxin tota and

others have fixed limits for aflatoxin varying from 1 ppb to 20 ppb.

Importing countries are cautious on the microbial co port.

Alm e importing countries have fixed the absent in 25g.

Specifications have been prescribed laid out by m bial

par uch as Total Plate C (TPC), E. limits for

the above parameters vary ntry.

The cleanliness specification, the limits for

con prescribed by the port o board website

onl p://www.indianspice l/s14 . q

The most popular specification for spices and herbs the world over is the "ASTA Cleanliness Specifications for Spices, Seeds and Herbs". The unified ASTA, USFDA Cleanliness Specifications for Spices, Seeds and Herbs was made effective from 1-1-1990. Major producing countries have built up their facilities to meet the requi

Specification. The importing countries where they do not have specifications for spices, uest th untries to sup ly spices as r the ASTA Specificatio

and N s ha e laid down cleanliness specification es. European ation ompris ng of the members of the European U cifications for m ries an Union. European Union

anliness s oducts.

ddition to th cific mpo ting countries insist on the specification

ameters sidues in, t ace metal contamination and mic

pean Union have fixed Maximum R

Ls) for pesticide residues. European Union has not prescribed the limits for pesticide s.

idues in spices an RLs fo

ucts. Japan has prescribed the MRLs in spice Codex, M residu ot been prescribed. India has taken the init

Union has prescribed limits for aflato l. Member countries in European Union

ntamination in spices at the time of im

ost all th limits for Salmonella as

ajor importing countries for the micro ameters s ount coli, Yeast, Mould, Coliforms, etc. The

from country to cou sticide residues, aflatoxin and microbial pe

taminants major im ing c untries are given in spices

ine (htt s.com/htm 90qua htm).

Are oduction of Spice

The im d condim e illies,

Black Pepper, Cardamom, Turmeric, Ginger, Coriander, Fennel, Fenugreek, Cumin, and Garlic.

a and Pr

portant spices an

s

ents under comm rcial or large scale cultivation are Ch

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The total area under spices is over 2.6 m.ha with a production of 3.8 m tones and our domestic consum n is around 80 % of th oduction (T e

Table 1.5: State Wise Area and Production and Important Spices Grown in India (2004-05) Area (‘000 Producti

(‘000 tonne

ptio e pr abl 1.5).

Important Spices Grown

State ha) on

s)

Andaman & Nicobar 1.87 3.1 Black pepper, Chilli, Ginger, Clove, Nutmeg, Cinnamon

Andhra Pradesh 354.6 1217.1 Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic, Tamarind

Arunachal Pradesh 6.7 37.3 Chilli, Ginger, Turmeric

Assam 26.0 17.6 Chilli, Turmeric

Bihar 10.9 10.9 Chilli, Ginger, Turmeric, Coriander, Mustard Seed, Garlic

Chhattisgarh 12.4 8.7 Chilli, Ginger, Turmeric, Mustard Seed, Garlic 260.4 279.4 Chilli, Ginger, Turmeric, Coriander, Cumin,

k, Ajwan Seed, Dill Seed, rlic

m riander, Garlic

ffron

rn inger,

inger, , Nutmeg, h

h Mustard Seed, Tejpat

ic n 10.8 Chilli, Ginger, Turmeric, Mustard Seed d 209.4 266.5 Chilli, Ginger, Turmeric, Coriander, Mustard

Seed, Garlic

13.7 70.3 Chilli, Ginger, Turmeric, Garlic

Mustard 4.0 22.2 Chilli, Celery, Garlic

han 574.2 492.8 Chilli, Ginger, Turmeric, Coriander, Cumin, Fennel, Fenugreek, Ajwan Seed, Dill Seed, k

i, Ginger, tard Seed, Garlic, , Vanilla

eric eric, Coriander, Fennel, Fenugreek, Garlic

Uttaranchal 1.1 .5 Chilli, Ginger, Turmeric, Coriander, Fenugreek, West Bengal 76.8 10 .4 Large Cardamom, Chilli, Ginger, Turmeric Gujarat

Fennel, Fenugree Mustard Seed, Ga

Hi achal Pradesh 2.9 14.9 Chilli, Ginger, Turmeric, Co Jammu & Kashmir 4.3 8.3 Chilli, Ginger, Turmeric, Garlic, Sa

, G Ka ataka 151.4 214.4 Black pepper, Cardamom, Chilli

Turmeric, Coriander, Mustard Seed, Garlic, Tamarind, Clove, Nutmeg, Cinnamon, Sweet Flag, Vanilla

Kerala 326.4 178.9 Black pepper, Cardamom, Chilli, G e Turmeric, Garlic, Tamarind, Clov Cinnamon, Vanilla

Ma arastra 105.6 83.8 Chilli, Ginger, Turmeric, Garlic Me alaya 19.7 73.6 Chilli, Ginger, Turmeric,

38.3 Chilli, Ginger, Turmeric, Garl

Mizoram 7.4

Ma ipur 15.0

Ma hya Pradesh Nagaland

Orissa 145.8 194.4 Chilli, Ginger, Turmeric, Coriander, Seed, Garlic

Punjab Rajast

Mustard

eric Sik im 31.8 40.1 Large Cardamom, Ginger, Turm Tamil Nadu 140.0 263.0 Black pepper, Cardamom, Chill

Turmeric, Coriander, Mus Tamarind, Clove

Tripura 4.5 9.4 Chilli, Ginger, Turm

Uttar Pradesh 51.7 134.0 Chilli, Ginger, Turm 6

Garlic 5

Source: Directorate of Economics and Statistics, New Delhi and State Departments & Arecanut and Spices Database, Directorate of Arecanut and Spices Development, Calicut & Spices Board, Cochin

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Organizations Research

• Indian Institute of Spices Research(ICAR), Calicut, Kerala

• National Research Center for Seed Spices(ICAR), Ajmer, Rajasthan

• National Research Center for Onion and Garlic(ICAR), Pune, Maharashtra

• Indian Institute of Horticultural Research(ICAR), Bangalore, Karnataka

• National Research Center for Medicinal and Aromatic Plants(ICAR), Anand, Gujarat

• Central Institute of Medicinal and Aromatic Plants(CSIR), Lucknow, Uttar Pradesh

• Central Food Technological Research Institute(CSIR), Mysore, Karnataka

• All India Coordinated Research Project on Spices(ICAR), Calicut, Kerala

• Indian Cardamom Research In My dumpara, Kerala

•

orate of Arec and M ent, Cali

d, Coch

d Pr d Produ t Authority, New Delhi

National Agricultur l Cooperative Federation of India Ltd. , New Delhi

• India Pepper & Spice Trade Association [IPSTA], Cochin, Kerala All India Spices Exporters Forum [AISEF], Cochin, Kerala

ducer, consumer and stitute(Spices Board),

R)(ICAR), Appangala, Karnataka la

Cardamom Research Center (IIS

• State Agricultural Universities

• CSIR Labs Development

• Direct anut, Spices edicinal Plants Developm cut Export

• Spices Boar

• Agricultural an

•

in, Kerala

ocessed Foo cts Export Developmen a

•

• Directorate of Marketing and Inspection, Faridabad, Haryana

BLACK PEPPER Intorudction

Black pepper (Piper nigrum) (Family: Piperaceae) is a perennial climbing vine grown for its berries extensively used as spice and in medicine. India is a leading pro

exporter of black pepper in the world. During 2005-06, 17, 563 tonnes of black pepper worth Rs. 150. 95 crore were exported to various countries accounting for 5.74 % of export earnings among spices. Black pepper is cultivated to a large extent in Kerala and Karnataka and to a limited extent in Tamil Nadu and other states. The crop is grown in about 2, 57, 020 hectares in India with a production of 79,640 tonnes annually. Kerala (94.1%) account for a major portion of production of black pepper in the country and Karnataka contributes around 3.6 %.

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Co I R, Ca Com

The com

Table om osition of black r

Mois Total

Nitro volatile ether extra

Vola tract

Nonv tract

Alco

4.1 % 2.6 4.2 .2%

1.5 4.4-12.0%

St h yd lys Crude

C e pi

Pi rine m ical as Acid ins h (sand)

2 8 2.

1.

3.

0.03-0.55%

urtesy: IS licut position

position of black pepper is given in Table 2. 1

2.1: C p peppe

ture nitrogen gen in non ct

tile ether ex olatile ether ex hol extract

8.7-1 1.55- 0%

2.70- 2%

0.3-4 3.9-1 %

arc (by acid h

fibre ro is) rud perine

pe (spectro etr ly) Total h oluble as

8.0-49.0%

.7-18%

8-9.0%

7-7.4%

6-5.7%

Uses

Its value as an essential preservative of eats and other perishable foods was

centu is, therefore el use m t p in i pic ing

conf ry and prepara f vera n f th i val p per i b y to

correct the seasoning of dishes. Just before the end of cooling, a final dash of pepper can be used

effectively to adjust the flavour. It is an im any

rmulae of seasonings for poultry dr

asonings. Oil is a valuab eats, soups, table sauces

d certain beverages and

Piperine is used to impart a pungent taste to brandy. It is also being tried as an insecticide.

Oleore or flavourin uces, ages, ys, et commercial scale, since the use of standardized oleoresin results in production of processed foods of uniform quality and

flavour Aryan dere a l re or v d orders of

anatom ystem and pres it as fecti e fo psia i delirium

tremors, haemorrhoids, etc. T yptia d it for embalm e A s it as an aphrodisiac. The Dutch and French housewives use it as an insect nt an iller.

Area and production

Betwee d 2002, worl ctio ppe nigr eas atically from

189,000 tons to 341,000 tons, with an a rowt of 12 ann e ase in production is m stly attributable to Vietnam ergence as a ma

from the other producing countries also increased substantially during this period, with increased

production com Brazi a, Ind , Ma Sri L and C Tab 2.2 &

2.3).

m known for

ries. It , larg y d by ea ackers and cann ng, kling, bak ectione tion o be ges. O e o e princ pal ues of ep s its a ilit

portant constituent of whole pickling spice and m

ground spice fo essings, sausages, hamburger and Frankfurter

le adjunct in flavouring of sausages, canned m se

an liquors. It is used in perfumery and in medicine.

sin is used f g of sa sasus chutne c., on

. The ancient s consi d it as powerfu medy f arious is

ical s cribed an ef ve cur r dyspe , malar a,

he Eg ns use ing. Th sians u ed

-repelle d moth k n 1997 an d produ n of pe r (piper um) incr ed dram

nuual g h rate % per um. Th incre

o ’s em jor pepper producer but output

ing from l, Indi onesia laysia, anka hina ( le

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Table 2.2 ry-w a o

COUNTRY 3 2004

Count ise Are f pepper

2000 2001 2002 200

IPC Countries 432,206 461,748 472,544 492,130 493,317 Brazil 30,000 39,000 45,000 50,000 45,000 India 214,910 218,670 222,460 213,160 231,880 Indonesia 145,830 159,884 160,606 184,000 171,000 Malaysia 11,500 13,400 13,100 13,000 13,000 Sri Lanka 29,966 30,794 31,378 31,970 32,437 Non-IPC

Countries 54,075 61,198 67,590 74,300 75,800 Vietnam 30,000 e) 36,106 42,000 48,800 50,000 China, P.R. 15,500 e) 15,700 15,700 15,700 16,000 e) Madagascar 4,000 e) 4,000 e) 4,000 e) 4,000 e) 4,000 e) Thailand 2,575 2,892 2,890 e) 2,800 e) 2,800 e) Others 2,000 e) 2,500 e) 3,000 e) 3,000 e) 3,000 e) T O T A L 486,281 522,946 540,134 566,430 569,117

e) estimate

per

UN 2000 200 20 2

Source: International Pepper Community, Jakarta

Table 2.3 Country-wise total production of pep

CO TRY 1 02 003 2004

IPC Countri 200,176 215,841 227,600 228,660 194,820 es Brazil 30,000 43,000 45,000 50,000 ,000 45 India 58,000 79,000 80,000 65,000 2,000 6 Indonesia 77,500 59,000 66,000 80,000 5 ,000 5 Malaysia 24,000 27,000 24,000 21,000 20,000 Sri Lanka 10,676 7,841 12,600 12,660 12,820 Non-IPC

Countries 73,635 92,395 113,460 133,500 151,659 Vietnam 45,000 56,000 75,000 85,000 100,000 e)

China, PR. 18,600 21,700 23,000 33,000 35,000 e)

Thailand 6,535 8,820 9,960 9,500 9,500 e)

Madagascar 1,500 3,375 2,500 2,500 2,500 e)

Others 2,000 2,500 3,000 3,500 4,659 e)

T O T A L 273,811 308,236 341,060 362,160 346,479

e) estimate

Source: International Pepper Community, Jakarta

The pepper production in India for the past ten years is given in Table 2.4 and cultivation is mainly confined to the Southern States of Kerala, Karnataka and Tamil Nadu.

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Table 2.4: Area, Production and Consumption of Pepper in India

Year Area (ha) Production (Tons) Consumption (Tons)

1994 190,990 50,000 20,000

1995 193,270 55,000 25,000

1996 198,110 65,000 30,000

1997 179,590 60,000 25,000

1998 181,550 65,000 27,000

1999 238,320 75,000 30,000

2000 214,910 58,000 35,000

2001 218,670 79,000 50,624

2002 222,460 80,000 52,000

2003 213,160 65,000 58,000

2004 220,620 62,000 60,000

Mean 206,513.64 64,909.09 37,511.27

Table 2.5 State-wise Area, Production and yield of Black pepper in India

(Area:’000 ha, production:’000 tonnes, Yield:kg/ha)

1992-93 2001-02 2004-05

State

Area Prodn. Yield Area Prodn. Yield Area Prodn.

Karnataka 2.98 0.75 252 12.10 20.76 1716 13.07 2.84 Kerala 183.48 49.67 271 203.96 58.24 286 237.67 74.98

Tamilnadu 2.81 0.28 100 4.11 0.91 221 4.12 0.91

Andamans 0.11 0.05 455 0.45 0.09 200 0.66 0.12

All India 189.49 50.76 268 220.62 80.00 363 257.02 79.64 Source: Directorate of Economics and Statistics, New Delhi

Botany

Piper nigrum L. belongs to the family piperaceae, which is pan-tropical in distribution, concentrated mainly in South and Central America and South Asia. Over 1000 species were reported from the genus Piper of which about 110 are of Indian origin. In India, the southwestern and northeastern regions were recognized as two independent centres of distribution for Piper.A few of the economically important species of Piper along with black pepper are P. betle L.(betelvine), P. longum L.(Indian long pepper), P. retrofactum Vahl.(Java long pepper), P. mullesua Ham. and P. cubeba Lf. (cubebs or tailed pepper) used in indigenous medicine.

Piper nigrum is a perennial glabrous woody climber growing up to a height of 15 m or more.

The height of the vine depends on the height of the support; it climbs, under cultivation as a monocrop. The height is restricted to 4-6 m giving a columnar appearance. They are trailed on either living or nonliving standards.

The pepper vine has two types of branches, the orthotropic climbing branches and the plagiotropic fruiting branches. The growth of orthotropic branches is vegetative and has monopodial growth habit. After climbing a support, they become woody with thick bark, which forms the central axis of the column. The nodes are swollen and each node has a cordate or ovate leaf. At each node, there may be 8-15 short adventitious clinging roots, which adhere

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firmly to the support while climbing. At the axil of each leaf there is an axillary bud, which can

grow into short black pepper bushes.

ine has 10-20 main adventitious roots, 2-3 m long from the base of the stem

above the base which is round, acute or cordate; leaf size varies with cultivars and may e 3-20 cm or more long and 3- 15 cm or more broad. Inflorescence is a filiform, pendant,

es are monoecious xhibiting great variability in the composition of male, female and hermaphrodite flowers in the lding cultivars have as much as 70-100 per cent bisexual flowers indicating that

with short filaments.

he globose ovary is one celled, sessile with a single orthotropous ovule; stigmas 3-5, fleshy, later turn black. They may be receptive up to ten days with

re at the e time, exhibiting synchrony of male and female phases. Though there is protogyny in many the ajor mechanism effecting pollination. The presence of dew or water drops on the spike may further enhance dispersal of pollen grains. Cross-pollination may also occur to a limited extent aided by either insects or wind.

develop into plagiotropic branches, which produce flowers and fruits. Both types of shoots branch but only orthotropic shoots produce further climbing shoots with roots at every node, which are used for propagation of pepper vines. The sympodially growing fruiting branches when rooted and planted

A mature pepper v

and there is an extensive mat of surface feeding roots; about 80-90% of the feeding roots are in the upper 40 cm of soil.

Leaves are simple, alternate and often unequal sided. Leaves are coriaceous, dark green and shiny above, pale and gland dotted below, cordate to ovate in orthotropic shoots and ovate to ovate-elliptic on plagiotropic shoots; lamina is entire with 5-7 vines arising from the leaf base or slightly

b

spike borne opposite to the leaves on fruiting branches. The spikes are terminal in development but pushed aside by the new shoot developing from the axillary bird, so as to make it appear opposite to the leaf. The spikes are 2- 17 cm or more long bearing 5-100 or more minute flowers borne in the axi1s of ovate, fleshy and cupular bracts; cultivated typ

e

spike; high yie

higher percentage of bisexual flowers results in greater productivity.

Under intense shade conditions a few of the varieties with bisexual flower produce more of female and less of hermaphrodite flowers and sometimes the anthers fail to emerge out of the bracts or emerge late. The sessile flowers have no perianth. Male flower is represented by two naked two-celled anthers, one on either side of the ovary, 1-2 mm in size

T

papillose, white when receptive,

peak receptivity from third to fifth day. The pollen grains are small and usually in small aggregates.

Self-pollination is predominant in most of the cultivars and there is no active pollen transfer mechanism. In bisexual types, the presence of anthers on either side of the gynoecium ensures effective self-pollination, especially in types where both male and female flowers matu

sam

cultivars, in most of them the female phase coincides with the male phase at least at some stage, so that the female flowers are exposed to the pollen from the same spike. Geitenogamy is m

The fruit, though known as berry is a sessile globose drupe with a pulpy pericarp. The green unripe fruit turns red upon ripening and turns black after drying. The size and number of drupes per spike varies with different cu1tivars. The seed has a minute embryo with little endosperm and copious perisperm.

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Climate and soil

Black pepper is a plant of humid tropics requiring adequate rainfall and humidity. The hot and humid climate of sub mountainous tracts of Western Ghats is ideal for its cultivation. It grows successfully between 20° North and South latitude, and from sea level up to 1500 m above mean sea level. The crop tolerates temperatures between 10 and 40° C. A well-distributed annual rainfall of 125-200 cm is considered ideal for black pepper. Black pepper can be grown in a wide range of soils with a pH of 4.5 to 6.5, though in its natural habitat it thrives well in red laterite soils.

The black pepper growing areas in the West Coast of India include 1) coastal areas where black pepper is grown in homesteads 2) midlands and where black pepper is extensively cultivated on a plantation scale and 3) hills at an elevation of 800-1500 m above mean sea level, where the crop is mostly grown on shade trees in coffee, cardamom and tea plantations

Propagation

Black pepper vines develop three types of aerial shoots, namely 1) primary stem with long ternodes, with adventitious roots which cling to the standards 2) runner shoots which originate

eldom used since they develop a bushy abit. However, rooted lateral branches are useful for raising bush pepper.

roduction of Rooted Cuttings

high yielding and healthy vines are kept coiled on the shoots from coming in contact with soil

and rikin he vine during February-March, and

after trimm ither in nursery beds or in

pol ene shade has to be provided and the polythene bags

gs become ready for planting during May-June.

2. Rapid m technique developed at Sri Lanka has

been modi ick and easy multiplication of black pepper vines in

from the base of the vine and have long internodes which strike roots at each node and 3) fruit bearing lateral branches. Cuttings are raised mainly from runner shoots, though terminal shoots can also be used. Cuttings from lateral branches are s

h P

1. Traditi

woo en peonal method: Runner shoots from

d gs fixed at the base of the vine to prevent

st g roots. The runner shoots are separated from t

ing the leaves, cuttings of 2-3 nodes each are planted e yth bags filled with fertile soil. Adequate

are to be irrigated frequently. The cuttin

ultiplication method: An efficient propagation

fied for adoption in India for qu .

Courtesy : IISR, Calicut

this met width and convenient length is made. The trench

filled wi , sand and farmyard manure in 1:1:1 ratio. S