This document provides information on various spices including cardamom, black pepper, turmeric, ginger, coriander, fennel, fenugreek, dill, cumin, celery, bishop's weed, clove, nutmeg and their botanical details, parts used, chemical constituents, climate and soil requirements, cultivation practices and uses. It discusses the botanical classification, morphological features and production of major spices in India.

2. Spices are those plant,the products of which are made use as food adjuncts and to add
aroma and flavour.
Condiments are also spices, products which are used as a food adjuncts to add taste
only.
Both spices and condiments contain essential oil which provide the flavour and taste.
They are little and nutritive value.
There are about 63 spices grow in India.
Major Spices:- Cardamom, Black Pepper, Ginger, Turmeric.
Seed Spices:- Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Caraway, Celery, An
Bishopweed.
Tree Spices:-clove Nutmeg, Cinnamon, All Spices, Cassia, Tamarind, Bay Leaf, Curry
Leaf.
Herbal Spices:- Rosemary, Thyme, Horse Radish, Parsley,etc.
Other Spices:-vanilla, Saffron, Asafoetida,garlic.
1.Annual:-Coriander, Fennel, Fenugreek.
2.binnial:-Onian , Garlic.
3.perrenial:-gInger, Turmeric, Black Pepper, Clove ,Cardamom.

3. a) Herb- ginger turmeric
b) Shrub-caper juniper
c) Climber-black papper
1. leaves:-cassia , curryleaf,chive
2. Bark- cinnamon
3. unopened flower bud- clove
4. Rhizome- ginger,turmeric, asafoetida(exudate)
5. Seeds- coariander,cumin,fennel,fenugreek.
6. Fruits-cardamom ,chilli, dill,celery, cumin, black papper, all
spice,vanilla,(pod),aniseed,ajowan.
7. Stigma- saffron
8. Buds- onion,garlic,shallot,leek
9. Kernel-nutmeg
10.Root-horse radish
11.Herbal spices- rosemarry, thyme,parsely, horse radish.
1.Monocotyledonous..
2.dicotledonous.
1.Monocotyledonous:___

4. Ex..meadow saffron(colchicum autumnale)
Ex. Onion(allium cepa) , garlic(allium sativum)
Ex, saffron(corocus sativus)
Ex..ginger(ginger officanale),turmeric(curcuma longa), small cardamom(electtaria
cardamom), nepal cardamom(amomum sublatum), bengal cardamom(amomum
aromaticum)
Ex. Vanilla(vanilla planifollia, v.fragrans)
2.Dicotledonous
Ex.all spice ,clove,
Ex. Basil,mint,pappermint,sage
Ex.cassia,cinnamom,tejpat
Ex.black pepper.long pepper
Ex. Fenugreek, kasturi methi
Ex. nutmeg

5. Ex. Kokam
Ex.. Coriander,cumin,
fennel,celery,dill/sowa,ajwan,parsely,asafoetida,aniseed,caraway.
Ex.curry leaf.
Ex. Caper .
Tropical spices:- ginger ,turmeric, black pepper, cinnamon, small cardamon and
clove.
Subtropical spices:- cumin, ,fennel,coriander,,fenugreek,onion,garlic.
Temperate spices:- saffron and asfoetida.
Aromatic spices:- cardamon, cumim ,corianfer, fenufreek, cinamon
Pungent spices:- ginger ,chili, and black pepper.
Phenolic spices:- clove and allspice
Coloured spices:- turmeric saffron paprika.

6. 1. Cardamom 48 Elettaria cardamomu Zingibracea India
2. black pepper 12
8
Piper nigrum Piperaceae Indo burma
3. Turmeric 62 Curcuma longa Zingiberacea
e
South east
asia
4. ginger 22 Ginger officinalis Zingiberacea
e
South east
asia
5. Betel vine 26 Piper betle Piperaceae Southeast a
6. Coriander 22 Coriandrum sativum Umbellifers Italy
7. Fennel 14 Foeniculum vulgare Apiaceae Mediteranea
n-region
8. fenugreek 14 Trigonella foenumgrac Fabaceae Europ
9. dill 18 Anethum graveolens Apiaceae Eurasia
10 Cumin 14 Cuminum cyminum - Mediteranea
n region

7. 14 Nutmeg 24 Myrsticaceae
fragrans
Myrsticacce -
15 Cinnamon 24 Cinnamomum verum Lauraceae Srilanka
16 Allspice 44 Pimenta dioca Myrsticacce West indies
17 Curry 18 Murrya koenigi Rutaceae s. America
18 Vanilla 14 Vanilla planifolia orchidaceae America
19 saffron 18 Crocus satiyus Iridaceae India
20 Asafoetida 18 Ferulla foetida Apiaceae S.America
21 Sweet flag - Acorus calamus Areaceae India
22 Aniseed 14 Pimpinella anisum Apiaceae Mediterane
23 Kokum 24 Garcinia indica Guttiferae India.
11 Celery 22 Apium graveolens - -
12 Bishops weed 14 Aegopodium
podagraria
- -
13 Clove 44 Syzgium aromaticum Myrtaceae
flower
Indonesia

8. s.
N
Name Part used Chemical
content
Propagation Yieldkg/h
1. Cardamom Capsule & seed Cineol Suckers 450
2. black pepper Berry seed Piperine Runner shoot 800
3. Turmeric Rhizome Curcumine Seed rhizome 25-30t/h
4. Ginger Berry,rhizome Zingiberane - 15-25t/h
5. Betel vine
6. Coriander Fruit Linallol Seed 600-1200
7. Fennel Fruit Limone - 9-10q/h
8. Fenugreek Seed Diosgenin - -
9. Dill Fruit Carvone - 8-9q/h
10 Cumin - Cuminol - 7-8Q/H
11 Celery Leaves &seed D-limonine - 330-560q/
12 Bishops weed Fruit Thynole
13 Clove Flower bud Eugenol - 2kg/tree
14 Nutmeg Seed,ariel Terbien -epicotyle grf. 800k/nut.

9. 15 Cinnamon Bark cinamaldehde Seed 200-300
16 Allspice Fruit seed Phenol Stem cut 300-400
17 Curry Leaves koenigine Seed 1000kg/h
18 Vanilla Fruit Vanillin Stem 300-400
19 Saffron Stigma Cicrocrocine
20 Asafoetida Oleoresine Ferumine
21 Sweet flag Rhizome Acorin
22 Aniseed Fruit Anithol
23 Kokum Fruit B-hydroxy acetic
acid

10. 1.Cardamom:- Herbaceous pereinnal , inflorescence is a long panicle.
Flower are bisexual,fragrant ,fruit is trilocular capsule.Honey bee is a pollination agent.
Large cardamom ,nepal cardamom,greater cardamom is the dried fruits of Amomum
subulatum. It is a perennial crops.
It is shade loving plant.(seophyte)
2. black pepper:-
It is a climbing evergreen plant and grow to a height of 10m and more.
Five distinct types of stem potion can be identified in the shoot system of a pepper
vine.the fruit is single seeded berry.
Fruiting branches-plagiotropes.
Top shoot –orthotropes.
Hanging shoot –geotrops
It is a gynomonoecious.
3. Turmeric :-
It is herbaceous pereinnal plant with a thick underground rhizome giving rise to
primary and secondary rhizome called finges.
There are four important species :-
1.Curcuma longa- widley cultivated type.
2.Aromatica- cochin turmeric and kasturi manjal.
3.Angustifolia –strach.
4.Amada – mango ginger ,taste and flavour and row mango.

11. Yellow colour is due to curcumin.
It is antioxidante due to phenalic character of curcumin.
Alleppey – well knows in trade for its colour.
4.Ginger :-
 It is a herbecious perenial .
 Flower –bisexual ,inflorescence- spike,
6.Coriander ;-
 It is smooth and annual herb ,highly cross pollinated crop.
 Most hevely consumed herb plant.
 Flower are umbel,hermaphrpdite, unisexual or polygamous white or red colour.
 Fruits – schizocarp.
7.Fennel :-
 It is a annual herb.and cross pollinated crop.
 Bitternes is due to fenchone .
 Sweetnes is due to anethole.

12. 8.Fenugreek :-
Annual herb ,flower –papilionaceae(white or yellow)
Self pollinated and destogamous .
Common methi – t.foenum graecum.
Kasthuri methi- t.corniculata .
9.Dill sowa)
It is winter annual herb.
Flower – pale yellow.
Sowa is a long day plant.
10.Cumin :-
Annual herb,flower colour- white or pink.
Inflorescence –umbel
Aroma is due to cumminol .
Fruits are rich in thymol .
11.Celery :-
Winter annual herb.
12.Bishops weed;-(ajowan)
13.Clove :-
It is a ever green .
Clove has alternate bearing habit.
Flower – hermaphrodrite.
Fruit – single seeded
Clove is tropical plant.

13. 14.Nutmeg :-
It is evergreen ,conical tree.
Dried kernel seed
Dioecious tree.
Pollination by wind and insect.
15.Cinnamon :-
16.All spice(pimento):-
It is small evergreen tree.
Flower are white.
Fruit is two seeded berry.
Berries are rich source of vit,A.
It is Dioecious tree.
17.Curry leaf:-
Self pollinated crop.
Rich Ca.
18.Vanilla :-
It is a orchid .
Two important species :-
1.v. planifolia
2.v. pompana
19.Saffron :-
Fennel shaped stigma is used as spice.

14. 1.Cardamom :-
Quen of spice.
Cardamom is used to flavouring various preparation of food.
Cardamom research institute – Appangala .
Climate and soil :-luxuriantly in forest loamy soil.
Ph -5.5-6.5
The main annual rainfall,maximum and minimum temperature for cardamom
is 1500mm-5750mm, 10c-35c.
Pit size -45×45×35
Mulching :- is the important practice in cardamom.
Trashing :- consist of removing old and drying shoots of the plant .
Irrigation:- drip or sprinkler
Harvesting and processing :- cardamom plant normally start bearing two
years after planting.
Peak period of harvesting is during oct- nov.

15. 2. Blcak pepper:-
King of spices.a
Pepper research institute-Penniyur
Climate and soil:- Clay loam soil.
Ph-4.5to6.5
Temprature for black pepper is 2000-3000mm , 10C-40C.
Site of selection –well drained level land and hill slopes are suitable for
growing.
System of cultivation – pepper is grow monocrop as well as mixed
crop.pepper is suitable for inter crop in cofee.
Planting –pit of 0.5m cube are dug at a spacing of 2.5×2.5m
Bush pepper –it is a method of cultivating of vine in the form of a bush.
Pungent taste is due to piperine
Important breeding method – clonal selection.
Consumption period of pepper - 6to8 months
3.Turmeric :-
Turmeric can be grown in diverse tropical conditions from see level to 1500m
in the hills.
Temprature range -20-35C
Ph -4.5to7.5
Processing;- curing ,polishing and colouring.

16. 4.Ginger :-
Ginger is the one of the oldest spices with a distinct flavour and pungency.
Excessive use of cardamom cause impotency .
Malabar tupe superior in flavour quality.
It is knows for its anti nausea effects.
Climate and soil:-
Warm humid climate ,tropics from sea level to an altitude of 1500m
Temprature -28 to 35C
The peeled rhizome are wsshed and dried sun uniformly for one week.the dry rhizome
are rubbed together in the order to get rid of the last bit of the skin or dirt .they are called
unbleached ginger.
To get good appearance,peeled rhizome are soaked in 2 percent lime water of 6 hours
and then dried and this know as bleached ginger.
5.Coriander :-
Coriander is derived from Greek words “karis’meaning “bedbug”
Coriander is employed for flavouring liquor particularly gin.
Dried fruits –major ingredient of curry powder.
Good quality oleoresin is extracted from coriander seed.
Climate and soil :-
It is a tropical crops.
Black cotton soil with high retentivity of moisture are best rainfed condition.
Season cultivation;-
It is mostly grow rabi season crop
Sowing -10-15kg/h

17. 6.Fennel :-
Best sowing time –mid sept.-mid oct.
Seed rate -10-12 kg/h
7.Fenugreek :-
Climate and soil:-
Tropics as it well as temperate region.
Ph -6-7
Soil –clay
8.Dill (sowa);-
9.Cumin :-(safaid zeera)
Soil – sandy loam and loam
Seed rate -12-15kg/h
Sowing time –november
Spacing -90×15cm
Npk -70:60;40
10.Celery ;-
It is sensitive to very low day temperature – 5-10C during vegetable growth causing
early bolting.
Manly grow for salad purpose.
Seed rate -375-500g/h
Sowing time – august /september.
Physical disorder-
Pencil strip-exess of phosphorus
Black hurt-calcium deficiency.
Cracked stem-boron deficiency.

18. 11.Bishops weed(Ajowan):-
Seed rate-3-4 kg/h
Sowing time _oct/nov
Harvest –may/june.
12.Clove :-
Clove is dried unponed flower bud of the evergreen tree.
Temperature -20-30C
Annual rainfall-150-250cm
No intercultivation ,except removal of the weed is usually done for the clove.
Harvesting -7-8th year after planting.
Clove is also knows as chicken tongue spice.
13.Nutmeg :-
Oleoresin of nutmeg and mace is used almost entierly in the flavouring of processed
food.
Warm humid condition.
Annual rainfall-150cm and more.
Recently “green chip budding” is recommended to produce orthotropics plant through
budding.
Spacing -8×8m
Pit size-60cm cube.
Nutmeg is dry kernel seed.
Mace is dried aril srrounding of the seed.
18-24 months old seedling are used for transplanting in field.
Harvesting –june/aug.

19. 14.Cinnamon :-
Cinnamon is also called as ceylon cinnamon or sweet wood.one of the oldest know
spices is the dried bark.
Cassia is know as “Chinese cinnamon”false cinnamon or bastard cinnamon also one
of the oldest know spice.
15.Allspice (pimento):-
Allspice of commerce is the dried immature fruits of the tree.
Berries are rich vit-a.
Culture show positive response to flowering and fruiting in allspice.
It contain flavour of cinnamon and clove ,nutmeg.
16.Curry leaf;-
Curry leaf plays an important role as a condiment in the culinary preparation .
Dry climate.
Rich of calcium.
Crystalline glucoside”ksenigin”obtained from leaves.
Muragin –obtained from flower.
17.Vanilla :-
Tropical climate
Temperature range-25-32C
Ph range-6.-65
Cumarin –cheapsubstitute for vannilla
Vanilla is developed due to action of enzymes.
Vanilla is extracted by hydro alcoholic extraction .

20. 18.Saffron:-
One of the ancient spices know as to main it has its own royal position among
all the order.
The main principal is cicrocrocin. Responsible for colour
Shahi saffron – the finest,purest and most expensive saffrom trade.
Mogra saffron and lache saffron –inferior grade

21. Two varieties based on fruit size:-
Elettaria cardamomum var.major(wild)
Elettaria cardamomum var.minor(cultiveTED) is divided into three parts-
Maysore type
Malabar type
Vazukha hybrid(maysore malabar)
Mudigere ,pv ,tdk4 ,iisr-survasini,vijetha,avinash,njallani green gold
Majority of the cultivated types are monoecious.75 cultivars.
Karimunda is the most popular of all the established cultivers of pepper among the
growers of kerela.
Hybrids-
Paniyur ,sreekara,shubhakara,panchami,pournami.
Self sterility var.-
Balankota,kalluvalli.
Co-1, Bsr-1 ,Sugna .Suvarna,sudharshna,sugandham,krishna ,Roma,suroma,

22. Rajendra Sonia ,Ranga, Rashmi ,Sobha, Prabha ,Prathibha ,Kanti, Amba ,Pant
Pithab, sona ,sughandham.
a high yielding introduction Rio-de-jeneiro has become very popular among the
growers.
Suprabha ,Suruchi, Suravi, Himagri, IISR Vardha, Rejatha ,Mahima, Athira,
Karthika.
Bishops weed

23. Col , Co-2,3,4, Rajendra Swati , Rcr- 41,20,435,436,684,446, Swati, Sadhana
Sindhu ,Hishar Anand , Hishar Sugandh, Hishar Surabhi , Azad Dhaniya-1
Pant Haritima.
Rf-35,125,101, Pf-35, S-7-9.
Co -1,2, Rajendra Kanti, Hishar Sonali.Suvarna,madhavi,mukta,
Rmt-1,143,303,305.
NRCSS-AD 1
NRCSS-AD 2
Haldwani selection
Rz -19, Gc-1,2, Mc 43, Vijapur-5.
Golden,floridagolden .Fork Hook Emperor, Standred Beared , Wright Grow
Giant , Rr 185-1
Ram sel.1,2.

24. Pevang , Lenzipore , Amulya.
Konkan Sugndha, Konkan Swad, Konkan Shrimati ,Vishwahree, Kerela Shree.
IISR Nithyasree, Navashree, Konklan Tej , Sugandhini ,Yercaud .
Jamaican, Mexican , Honduran.
DWD-1,2
DWA-1(suvasini) ,Senkaampu.
Kesar mongra

25. Black pepper Cardamom Ginger Turmeric Coriander
•Pollu bettle
(longitarsus
Nigripennis)
•Scale insect
(lepidosaphes
Piperis,aspidiot
us destructor)
•Quick wilt or
Foot rot
(phytophthoro
Capsici)
•Pollu disease
(colletriochum
gloeosporioides
)
•Stutnt virus
oThirps
(sciothrips)
oShoot penicle
Capsule/borer
(conogethes
Punctiferalis)
oParasitic
nematode
(meloidogyne
incognita)
oKatte disease
(viral diseases)
oAzhukal or
capsule rot
(phytophthora
meadii)
oDamping rot,
Rhizome rot
(pythium vexa
Shoot borer
(conogethes
Punctiferalis)
Leaf rollar
(udaspes folus)
Rhizome scale
(aspidiella
hortii)
Shoft rot or
rhizome rot
(pythium aphani
dermatum)
Bacterial wilt
(pseudomonas
solanacearum)
nematode
(meloidogyne )
Shoot borer
(conogethes
Punctiferalis)
Rhizome
scale
(aspidiella
hortii)
Rhizome and
root rot
(pythium
graminicolum)
Leaf blotch
(taphrina
maculans)
Nematodes
(meloidogyne
Powdery
mildew
(erysiphe
polygoni)
Grain mould
(helminthospori
um
spp.alternaria
spp.)

26. Fenugreek Clove Nutmeg Cinnmona Curry leaf
Root rot
(Rhizoctonia
solani)
Leaf rot
(cylindrocladim
quinquiseptata
m)
Scale insect
(lepidosaphes
Piperis,aspidiot
us destructor)
Die back
(diplodia
natalensis)
Thread blight
(marasmius
spp.)
Fruit rot
(phytophtora
spp. Diplodia
natalensis)
Pink disease
(corticlum
javanicum)
Seedling
blight
(diplodia spp.)
Leaf spot
(gloeosporium
spp.)
Cinnmona
butterfly
(chilasa clytia)
•Aphid
•Leaf spot
Vanilla
Anthrancnose
(calospora
vanilliae)
Bug
(trioza litseae

27. The global market for spice is estimated to be around US $4.6 trillion.
India is the world largest manufacture of oleo resins.
India share in world trade of spice is around 18%.
Spice oil is obtained by steam distillation method .
India is knows as home of spice.
Largest spice of rajasthan.
Highest production under spice s-AP.
ARIL –commercialy important part of mace.
PISTIL- commercialy important part of saffron.
“spices and herbs in food industry” book written by Lewis (1984).
ISI- now BIS (bureau of indian standerds).
ISO – international orgnization for standardization is situated –Budapest hungary
Ministry of food and agriculture -1951.
CPCRI -1970
All spices development council -1966.
CAL –central agmark laboratory-Nagpur 1967.
APGM –agriculture produce grading and marketing act-1937.
Spices export promotion councill –Cochin(kerela).

28. Cardamom board -14th april 1966.
Spices board -1986
Spice act -1986
NRCS-National research center of spices –peruvanna (calicut) 1986
IISR- Indian institute spice research –Kozhikode, kerela1995.
IPC – International pepper community –Jakarta(Indonesia).

29. TURMEREIC
CHILLI
FENUGREEK
80% AREA
CORIANDER
FENEEL

30. Area under cultivation-1.36 lakh.ha
Production/annum -32000tonnes .
Largest producer –vietum.
Kerela 96% total production.
India 54% total area ,26% production in the world.
2nd most important spice of india after black pepper
Ara under cultivation -100000 ha.
Productivity india -60kg/h
Sikkim is the largest producer of large cardamom.
Kerala leading producer of ginger.
India is the largest grower .
A.P. leading producer
Rajasthan is leads in area and production –Coriander
Iran main exporter –Cumin .
In india mainly cultivated cumin – RJ and Gujrat
Fenugreek is 3rd largest seed spice crop in india after cumin and coriander.
Saffron –in india only cultivated in kashmir

32. CUMIN FENNEL
FENUGREEK
VANILLA

33. SAFFRON TURMERIC
CINNAMON CORIANDER

34. DILL BLACK PEPPER
NUTMEG AND MACE GINGER

35. CARDAMOM