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Production of Indian Kitchen Spices


Production of Indian Kitchen Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Masala Powder, Manufacturing and Processing of India’s Treasured Export


Spices are the aromatic parts of tropical plants traditionally used to flavour food, or the dried seeds or fruit of temperate plants used in the same way. Spices are the buds, bark, roots, berries and aromatic seeds that are harvested for use in flavouring cooking.

Some typically dried spices are used in their fresh form in the countries that produce them. Many of the world’s highly prized spices—such as cardamom, cinnamon, cloves, ginger, and pepper—are fragrant or pungent plant products cultivated in tropical and subtropical regions.

India, known as the home of spices, boasts a long history of trading with the ancient civilisations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times. India is the world's largest producer, consumer and exporter of spices; the country produces about 75 of the 109 varieties listed by the International Organization for Standardization (ISO) and accounts for half of the global trading in spices.

Indian Spices – An Overview

•India is the world's largest producer, consumer and exporter of spices

•India accounts for half of the global trading in spices

•India produces ~75 of the 109 varieties of spices listed by ISO

•Organic spice farming is gaining prominence in India

•Export of Indian spices are expected to touch US$3 billion by 2016-17


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