What are the various spices grown in India?
India is a great exporter of spices. There has been a steady increase in area and production of spices in India. The annual growth rate in production and area is estimated to be about 5.6% and 5.6% respectively. Indian is known for its signature spices such as
Black Pepper
Black Pepper, “the king of spices” is the most cash earning crop among the many spices that India exports to other countries. Considered as one of the supreme peppers in the world, these berries are grown in the Piper nigrum trees found in the Western Ghats of Kerala. It is popularly used as a source of flavoring in several cooking styles all over the world.
Black Pepper is a tropical plant that grows as a vine and needs the support of the other trees in the ecosystem for its growth. It requires a minimum of 10° and a maximum of 30°C consistent temperature. Adequate and well-distributed rainfall ranging from 200-300 cm also helps promote its growth. It thrives on well-drained loamy soils, overlaying the hill tops of the Western Ghats. It can also be grown on red and laterite soils with careful planning and favorable conditions. It can also grow from almost sea level to an altitude of 1,200m.
India is the second-largest producer of black pepper after Indonesia. Its distribution is highly concentrated in the southern states such as Karnataka, Kerala, and Tamil Nadu. Even though it is produced in almost all districts of Kerala, the largest producer of Black peppers comes from the Kannur, Idukki and Wayanad districts followed by the other states.
Karnataka is a distant second and only contributes around 3% of the total production in India. Tamil Nadu is also responsible for producing a small quantity of peppers. About one-third of the total production of black pepper in India is exported to foreign markets. India exports black pepper to around 80 countries in the world.
Black Pepper has a sharp and pungent aroma while maintaining a spicy and warm flavor. It is coated onto meats, teas, sauces, spice blends, etc to add depth to their taste. Black Pepper contains a variety of nutrients such as flavonoids, Vitamin A, Vitamin C, and carotene which protects against several diseases.
Black Pepper, “the king of spices” is the most cash earning crop among the many spices that India exports to other countries. Considered as one of the supreme peppers in the world, these berries are grown in the Piper nigrum trees found in the Western Ghats of Kerala. It is popularly used as a source of flavoring in several cooking styles all over the world.
Black Pepper is a tropical plant that grows as a vine and needs the support of the other trees in the ecosystem for its growth. It requires a minimum of 10° and a maximum of 30°C consistent temperature. Adequate and well-distributed rainfall ranging from 200-300 cm also helps promote its growth. It thrives on well-drained loamy soils, overlaying the hill tops of the Western Ghats. It can also be grown on red and laterite soils with careful planning and favorable conditions. It can also grow from almost sea level to an altitude of 1,200m.
India is the second-largest producer of black pepper after Indonesia. Its distribution is highly concentrated in the southern states such as Karnataka, Kerala, and Tamil Nadu. Even though it is produced in almost all districts of Kerala, the largest producer of Black peppers comes from the Kannur, Idukki and Wayanad districts followed by the other states.
Karnataka is a distant second and only contributes around 3% of the total production in India. Tamil Nadu is also responsible for producing a small quantity of peppers. About one-third of the total production of black pepper in India is exported to foreign markets. India exports black pepper to around 80 countries in the world.
Black Pepper has a sharp and pungent aroma while maintaining a spicy and warm flavor. It is coated onto meats, teas, sauces, spice blends, etc to add depth to their taste. Black Pepper contains a variety of nutrients such as flavonoids, Vitamin A, Vitamin C, and carotene which protects against several diseases.
Cardamom
Cardamom is known as the “queen of the aromatic spices” and is mainly used for flavouring dishes in various cooking styles and medicine. Green Cardamom is used as a key ingredient in Indian and Middle Eastern cuisines for savory recipes.
It grows optimally in high heat and humid conditions with temperatures ranging from 15°C and 32°C. It also requires a fairly distributed annual rainfall of 150-300 cm. Deep red and laterite soils with plenty of leaf mold and well-drained forest loams are the ideal soils suited for its consistent growth. Tropical rain forests with an altitude of 100-1600 meters above sea level are the best environment for its sustained growth. It is a shade loving plant and is therefore grown under shady trees.
India produces about 90% of the world’s total production of cardamom. Kerala, Karnataka, and Tamil Nadu account for 53, 42, and 5 percent of the total production of Cardamom in India. In Kerala, the crop is largely grown in Idukki, Palakkad, Kozhikode, and Kannur. Madurai is the leading producer of Cardamom in Tamil Nadu and Kodagu, Chikmagalur, Hassan, etc are the leading producers in Karnataka. About half of the production of India is exported to around 60 countries in the world. India was relegated to the second position in total production and export of cardamom by Guatemala who accelerated the production from the mid-1980s. India needs to promote and boost its own production to overtake Guatemala shortly.
Green cardamom has an aromatic and piney aroma while comprising a spicy and minty flavor. It is added onto items such as pastries, puddings, poultry dishes, and beverages like tea and coffee to add depth to its flavor and to make the most of its medicinal properties. Cardamom contains various nutrients that help indigestion. It is mixed with other spices to gain relief from stomach issues such as nausea and vomiting.
Cardamom is known as the “queen of the aromatic spices” and is mainly used for flavouring dishes in various cooking styles and medicine. Green Cardamom is used as a key ingredient in Indian and Middle Eastern cuisines for savory recipes.
It grows optimally in high heat and humid conditions with temperatures ranging from 15°C and 32°C. It also requires a fairly distributed annual rainfall of 150-300 cm. Deep red and laterite soils with plenty of leaf mold and well-drained forest loams are the ideal soils suited for its consistent growth. Tropical rain forests with an altitude of 100-1600 meters above sea level are the best environment for its sustained growth. It is a shade loving plant and is therefore grown under shady trees.
India produces about 90% of the world’s total production of cardamom. Kerala, Karnataka, and Tamil Nadu account for 53, 42, and 5 percent of the total production of Cardamom in India. In Kerala, the crop is largely grown in Idukki, Palakkad, Kozhikode, and Kannur. Madurai is the leading producer of Cardamom in Tamil Nadu and Kodagu, Chikmagalur, Hassan, etc are the leading producers in Karnataka. About half of the production of India is exported to around 60 countries in the world. India was relegated to the second position in total production and export of cardamom by Guatemala who accelerated the production from the mid-1980s. India needs to promote and boost its own production to overtake Guatemala shortly.
Chillies
Chill powder is a red coloured blend of powdered spices such as cumin, garlic powder, cayenne, oregano, and paprika. Chilli powder is mild-moderately spicy depending on how much cayenne is blended onto it. Chillies are one of the most important spices produced in India.
The growth of chillies requires temperature ranging from 10° to 30°C and annual moderate rainfall of at least 60 cm to 125 cm. Extremely scarce or an abundance of rainfall is harmful to the crop. It can be cultivated on a variety of soils including black cotton soil and different varieties of loamy soils. It can be grown up to elevated plains of 1,700 meters.
Andhra Pradesh and Telangana are the biggest producers of chilli with districts such as East and West Godavari, Khammam, Guntur, Warangal, and Prakasam playing a major part in the production of chilli. Maharashtra and Orissa come a distant second in the production of chilli throughout the country. Other states such as West Bengal, Karnataka, Tamil Nadu, Gujarat, Rajasthan, Uttar Pradesh, and Madhya Pradesh also contribute to the total production of chilli in the country. The widespread use of chilli in Indian households means that only 5 to 7 percent are exported to countries such as the USA, Russia, and Sri Lanka while most of it is consumed within the country itself.
Chilli powder is used in various styles of cooking in different cuisines around the world. It is added to sauces, curries, meat preparations, soups, etc. Chill powder fights inflammation, promotes digestive health, cognitive functioning, nasal congestion, and aids in weight loss.
Chill powder is a red coloured blend of powdered spices such as cumin, garlic powder, cayenne, oregano, and paprika. Chilli powder is mild-moderately spicy depending on how much cayenne is blended onto it. Chillies are one of the most important spices produced in India.
The growth of chillies requires temperature ranging from 10° to 30°C and annual moderate rainfall of at least 60 cm to 125 cm. Extremely scarce or an abundance of rainfall is harmful to the crop. It can be cultivated on a variety of soils including black cotton soil and different varieties of loamy soils. It can be grown up to elevated plains of 1,700 meters.
Andhra Pradesh and Telangana are the biggest producers of chilli with districts such as East and West Godavari, Khammam, Guntur, Warangal, and Prakasam playing a major part in the production of chilli. Maharashtra and Orissa come a distant second in the production of chilli throughout the country. Other states such as West Bengal, Karnataka, Tamil Nadu, Gujarat, Rajasthan, Uttar Pradesh, and Madhya Pradesh also contribute to the total production of chilli in the country. The widespread use of chilli in Indian households means that only 5 to 7 percent are exported to countries such as the USA, Russia, and Sri Lanka while most of it is consumed within the country itself.
Chilli powder is used in various styles of cooking in different cuisines around the world. It is added to sauces, curries, meat preparations, soups, etc. Chill powder fights inflammation, promotes digestive health, cognitive functioning, nasal congestion, and aids in weight loss.
Ginger
Ginger is one of the most ancient spices known to man. It is grown from Zingiber officinale trees found in the Western Ghats of Kerala. Ginger is one of the most vital spices used throughout the world in various cultures around the world. ginger is derived from a rhizome and grows underground bearing both roots and shoots. It is available mainly as fresh and dried.
India is the largest producer of ginger in the world producing about 80 percent of the total production. It is mainly grown in tropical and sub-tropical climates and requires consistent temperatures ranging from 10° to 25 °C temperature. They also require 125-250 cm annual rainfall for optimal growth. Well-drained sandy, clayey or red laterites, and loams are the most ideal soils for its cultivation. It can also grow above sea level to an altitude of 1,300 m.
Kerala, Meghalaya, Sikkim, Orissa, Mizoram, and West Bengal are the main producing states and account for nearly 84 percent of the total production of the country. Kerala is the largest producer. About 80 percent of our exports go to the West Asian countries. India is a major exporter of ginger in the international market and accounts for about half of the world’s total trade. 80 percent of the ginger exported from India goes to West Asian countries. 80 to 90 percent of the total production of ginger produced in the country is consumed within the country as it is a staple throughout Indian cuisine.
Ginger has an aromatic and fresh aroma while comprising of a pungent and zingy flavor. Dried ginger is used as a key ingredient in the culinary world for the crafting and preparation of various dishes. It is used in both sweet and savory items such as curries, sauces, biscuits, bread, and meat dishes. It is also mixed into beverages such as beer, ale, wine, and tea to add its unique flavor and make the most of its medicinal benefits. Ginger is host to several compounds which is found to be important in combating several diseases. Ginger has also been used for centuries to treat digestion as it contains phenolic compounds which are known to help relieve gastrointestinally (GI) irritation, stimulate saliva and bile production, and suppress gastric contractions.
Ginger is one of the most ancient spices known to man. It is grown from Zingiber officinale trees found in the Western Ghats of Kerala. Ginger is one of the most vital spices used throughout the world in various cultures around the world. ginger is derived from a rhizome and grows underground bearing both roots and shoots. It is available mainly as fresh and dried.
India is the largest producer of ginger in the world producing about 80 percent of the total production. It is mainly grown in tropical and sub-tropical climates and requires consistent temperatures ranging from 10° to 25 °C temperature. They also require 125-250 cm annual rainfall for optimal growth. Well-drained sandy, clayey or red laterites, and loams are the most ideal soils for its cultivation. It can also grow above sea level to an altitude of 1,300 m.
Kerala, Meghalaya, Sikkim, Orissa, Mizoram, and West Bengal are the main producing states and account for nearly 84 percent of the total production of the country. Kerala is the largest producer. About 80 percent of our exports go to the West Asian countries. India is a major exporter of ginger in the international market and accounts for about half of the world’s total trade. 80 percent of the ginger exported from India goes to West Asian countries. 80 to 90 percent of the total production of ginger produced in the country is consumed within the country as it is a staple throughout Indian cuisine.
Ginger has an aromatic and fresh aroma while comprising of a pungent and zingy flavor. Dried ginger is used as a key ingredient in the culinary world for the crafting and preparation of various dishes. It is used in both sweet and savory items such as curries, sauces, biscuits, bread, and meat dishes. It is also mixed into beverages such as beer, ale, wine, and tea to add its unique flavor and make the most of its medicinal benefits. Ginger is host to several compounds which is found to be important in combating several diseases. Ginger has also been used for centuries to treat digestion as it contains phenolic compounds which are known to help relieve gastrointestinally (GI) irritation, stimulate saliva and bile production, and suppress gastric contractions.