Allspice (Pimento) : Description

ALLSPICE [PIMENTO]
Description
Allspice trees are evergreen medium sized, grow up to a height

of 8 to 10 meters and with a slender upright trunk and smooth
greyish bark. The mail trees produce only few fruits. The male
and female trees are similar in appearance and cannot be
identified till flowering commences.
Origin and Distribution

The tree is indigenous to West Indies (Jamaica) but is also found in Central America.
Attempts to introduce into countries in tropical regions didn’t succeed fully. In India, there
are few trees in Maharashtra, Tamil Nadu, Karnataka and Kerala. The dried berries range
in size (6.5 to 9.5 mm in diameter) and there are 13 to 14 berries per gram. The quality
of pimento is affected by factors like growing area, stage of maturity of berries at harvest
and storage conditions.
Uses
The major use of allspice is in food industry (65 to 70%) in domestic use (5% to 10%),
production of berry oil (20% to 25%), extraction of oleoresin (1% to 2%) and
pharmaceutical and perfume industry. Berry, berry oil, oleoresin, leaf oil are products of
economic use. It is used mostly in Western cooking and less suitable for Eastern cooking.
It has medicinal, anti-microbial, insecticidal, nematicidal, anti-oxidant and deodorant
properties.
Botanical name Family name Commercial part

Pimenta dioica Myrtaceae Fruit & Seed
Indian names
Kannada : Gandamenasu
Malayalam : Sarvasugandhi
Tamil : Sarvasukanthi
Foreign Name of Spices

Arabic : Bahar, Bhar hub wa na’im
Danish : Allehande
Dutch : Jamaica pepper, piment
English : Jamaica pepper, myrtle pepper, pimento, newspice
Estonian : Harilik pimwnsipuu, Vurts
Finnish : Maustepippuri
: Piment. Piment Jamaique, Poivre aromatique, toute-epice, poivre de la
French
Jamaique
: Piment Neugewurz, Allgewurz, Nelkenpeffer, Jamaicapfeffer, Englisches
German
Gewurz
Hungarian : Jamaikai szegfubors, Szegfubors, Pimento, Amomummag
Icelandic : Allrahanda
Italian : Pimento, pepe di Giamaica
Norwegian : Allehande
Polish : Ziele angielskie
Portuguese : Pimenta da Jamaica
Russian : Yamaiskiy pjerets
Spanish : Pimienta de Jamaica, Pimienta gorda
Swedish : Kryddpeppar
Turkish : Yeni bahar
Aniseed
Description
Aniseed is an annual plant with an average height of 30 to 50 cm. The plant
is completely covered with fine hairs. Aniseed is ground-grey to greyish
brown in colour,3 to 5mm in length, oval in shape with short stalk attached.
Five longitudinal ridges are visible on each pericarp. Vittae (oil ducts) are
almost always present embedded in the fruit wall beneath the ridges. It has
a characteristic agreeable odour and a pleasant aromatic taste.

It is a native of East Mediterranean Region. It is widely cultivated in Bulgaria, Cyprus,
France, Germany, Italy, Mexico, South America, Syria, Turkey, Spain, UK and USSR. In
India, it is grown to a small extent as a culinary herb or as a garden plant. The major
products are anis oil and oleoresin anis.
Uses
It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of
anis, commercially called aniseed is widely used for flavouring curries, bread, soups,
baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and
alcoholic beverages. The essential oil is valuable in perfumery. The oil is used for
production of anethole and sometimes as sensitizer for bleaching colours in photography.
The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant,
carminative and expectorant.

Pimpinella anisum Apiaceae Fruit
Indian Names
Hindi Valaiti saunf or aawonf
Bengali Muhuri, Mitha jira
Gujarati Anisi, Sowa
Kannada sompu
Malayalam Shombu
Marathi Somp, Badishop
Oriya Sop
Punjabi Valaiti sounf
Sanskrit Shatapusapa
Tamil Shombu
Telugu Kuppi soptu
Asafoetida
Description
Asafoetida is the dried latex (gum oleoresin) exuded

from the living underground rhizome or tap root of
several species of Ferula (three of which grow in India),
which is a perennial herb (1 to 1.5 mtr. High).
Origin & Distribution
The species are distributed from the Mediterranean region to Central Asia. In India it is
grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is
from Afghanistan and Iran.
There are two main varieties of asafoetida ie. Hing Kabuli Sufaid (Milky white asafoetida)
and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong
disagreeable pungent odour due to the presence of sulphur compounds therein. It is
available in three forms ie. ‘Tears’, ‘Mass’ and ‘Paste’. ‘Tears’, is the purest form of resin,
rounded or flattened, 5 to 30 mm in diameter and a greyish or dull yellow in colour. ‘Mass’
asafoetida is the common commercial form, uniform in mass. ‘Paste’ form contains
extraneous matter.
The white or pale variety is water soluble, whereas the dark or black variety is oil soluble.
Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and
gum and sold as compounded asafoetida mostly in bricket form. It is also available in free
flowing (Powder form) or in tablet forms.
Uses
Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in
medicines because of its antibiotic properties.

Oleogum resin extracted from rhizome and
Ferula asafoetida Apiaceae
thickened root
Indian Names
Hindi : Hing
Bengali : Hing
Gujarati : Hing
Kannada : Hinger
Kashmiri : Yang, Sap
Malayalam : Kayam
Marathi : Hing
Oriya : Hengu
Punjabi : Hing
Sanskrit : Badhika, Agudagandhu
Tamil : Perungayam
Telugu : Inguva, Ingumo
Urdu : Hing
Name in international languages

Persian : Angustha-Gandha
French : Ferule Asafoetida
German : Stinkendes steckenkraut
Arabic : Tyib, Haltheeth
Sindhi : Vaghakkyani,Vagharni
Hindi : Hing
Basil
Description
Basil also known as French Basil or Sweet Basil or Tulsi is an erect glabrous
herb, 30-90 cm high is indigenous to India. The leaves of basil have
numerous oil glands with aromatic volatile oil. The herb bears cluster of
small white lipped flowers in racemes. The freshly picked bright green
leaves turns brownish green when dried and become brittle and curled.
The major types are American Basil, French Basil, Egyptian Basil and
Indian Basil.
Origin & Distribution
It is indigenous to the lower hills of Punjab and Himachal Pradesh and is cultivated
throughout India. It is also cultivated in Southern France, Egypt, Belgium, Hungary, and
other Mediterranean countries and also in USA.
Uses
The dried leaves and tender four sided stems are used as spice for flavouring and for
extraction of essential oil. Apart from flavouring numerous foods, it is used for seasoning
in tomato paste products. The sweet basil oil is widely used in perfumery compounds. It
has application in areas of medicine and also used as an insecticide and bactericide.

Ocimum basilicum L. Lamiaceaee Leaf
Indian Names
Assamese : Tetali or Tatuli
Hindi : Imli, Amli
Bengali : Ambli
Gujarati : Ambli
Kannada : Amli, Huli
Malayalam : Puli
Marathi : Chinch, Chincha
Oriya : Teetuli, Koina or Konya
Punjabi : Imli, Amli
Sanskrit : Amli, Ambdika
Tamil : Puli
Telugu : Chinthappandu or Chinta or Amlika
Urdu : Imli, Amli

Spanish : Alba Laca
French : Basilic
German : Basilienkrant
Swedish : Basilkort
Arabic : Raihan
Dutch : Basilicum
Italian : Basilico
Portuguese : Manjericao
Russian : Basilik
Japanese : Meboki
Chinese : Lo-le
Bay Leaf
Description
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more
rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the
leaf is glabrous and shiny, olive green, and lower surface is dull olive to
brown with a prominent rib and veins. The aroma of the crushed leaves is
delicate & fragrant and taste is aromatic and bitter. The size of the leaves is
ranging from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The
shape is elliptical and tapering to a point at the base and tip of the leaves.
It is a native of Mediterranean and grow widely in scrub land woods in Europe and
California. It widely cultivated in Europe, America and Arabian countries. It is not
cultivated as a commercial crop in India.
Uses
Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in
confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic
properties. The essential oil from the leaves are also used as spice and food flavouring
agent and has wider application in traditional medicines of different countries. The major
functional properties are anti-microbial, anti-fungal, hypoglycaemic, anti-ulcerogenic etc.

Laurus nobilis L. Lauraceae Leaf

Spanish : Laurel
French : Laurier
German : Lorbeer
Swedish : Lager
Arabic : Ghar
Dutch : Laurier
Italian : Alloro
Portuguese : Loureiro
Russian : Laur
Japanese : Gekkeiju
Chinese : Yuch-kuei
Bishop's Weed
Description
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more
rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of
the leaf is glabrous and shiny, olive green, and lower surface is dull
olive to brown with a prominent rib and veins. The aroma of the
crushed leaves is delicate & fragrant and taste is aromatic and bitter.
The size of the leaves is ranging from 2.5 to 7.5 cms in length and 1.6
to 2.5 cms in breadth. The shape is elliptical and tapering to a point at
the base and tip of the leaves.
It is a native of Mediterranean and grow widely in scrub land woods in Europe and
California. It widely cultivated in Europe, America and Arabian countries. It is not
cultivated as a commercial crop in India.
Uses
Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in
confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic
properties. The essential oil from the leaves are also used as spice and food flavouring
agent and has wider application in traditional medicines of different countries. The major
functional properties are anti-microbial, anti-fungal, hypoglycaemic, anti-ulcerogenic etc.

Trachyspermum amoni (L.) Sprague Apiaceae Fruit
Indian Name
Hindi : Ajowan
Bengali : Jowan or Joan
Gujarati : Yavan
Kannada : Oma
Kashmiri : Jawind
Malayalam : Omum
Marathi : Onva
Oriya : Juani
Punjabi : Ajamoda, Avanika
Sanskrit : Ajamoda, Avanika
Tamil : Omum
Telugu : Vamu
Urdu : Ajowain

Latin : Trachy Spermum Ammi
Persian : Zinian, Nankhwah
Arabic : Kamme Muluki
Cambodge
Description
Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ is a

medium size evergreen dioecious tree with rounded crown and horizontal
or drooping branches attaining a height of 18 mtrs. Fruit is a berry having
a size of an apple, yellow or red, 6 to 8 grooves, forming blunt lobes with
tough rind, 6 to 8 seeds and succulent arils. Fruit is weighing 50 to 180
gms.
It is a native of Western Ghats of Kerala (India). Its habitat extends from Konkan
southward to Travancore and into the shola forests of Nilgiris. It is fairly common in Sri
Lanka and Malaysia.
Uses
The dried rind is used as a condiment for flavouring curries. In Sri Lanka the dried rind
with salt is used for curing fish. The rind contains hydroxy citric acid and is widely
employed in anti-obesity drugs.

Garcinia cambogia Clusiaceae Pericarp-lobes
Caper
Description
Capers also known as caper berry are immature flower buds of Capparius
spinosa. They are small shrubs, reach 1 meter height, leaf stipules are
transformed into spines, flowers are borne on first year branches, they are
pink with long tassels of purple stamens. The flowers open in the morning
and close by noon.

It is a native of Mediterranean from Canary Islands and Morocco to Crimea and Armenia.
It is cultivated in Armenia, Algeria, Egypt, Morocco, Tunisia, Cyprus, Spain, Italy and Iran.
Dry heat and intense sunlight provide the preferred environment for caper plants. It
survives temperatures of 40 degree C and in an area with 350 mm annual precipitation. It
also survives at temperature up to –8 degree C. It grows well in nutrient poor, sharply
drained gravelly soils. They are salt tolerant and have an extensive root system for deep
penetration.
Producing region
The best quality caper is produced on hilly terrains. The low inner valleys of the Indian
mountain ranges offer immense possibilities of large-scale production of this valued spice.
Uses
The flower buds, semi mature fruits and young shoots with small leaves are pickled for
use as a spice. It gives flavour, aroma and saltiness to Pasta sauces, pizza, fish, meats
and salads.
It is reduces flatulence and anti-rheumatic. It helps to improve liver function and used
against arteriosclerosis, as diuretic, vermifuges and tonics. It has anti-oxidant property.
Caper extracts and pulp are used in cosmetics.

Capparis spinosa Capparaceae Fruit / root
Caraway seed
Description
Caraway of commerce is the fruit of a biennial herb. The plant
has a fleshy root and slender branched stem that attains a
height of 0.5 to 0.6 mtrs, with small white flowers in
compound umbels. The fruit when ripened splits into narrow
elongated carpel, 4 to 6.5mm long, curved, pointed at ends
with 5 longitudinal ridges on the surface. The dried fruit is
brown in colour has pleasant odour is with sharp taste. Seeds
are hard and sharp to touch.

It is a native of North and Central Europe and is extensively cultivated in Holland, Russia,
Poland, Bulgaria, Denmark, Rumania, Syria, Morocco, and to a small extent in England,
and US. It is cultivated as a cold season crop in the hills of Kashmir and Kumaon at an
altitude of above 2750 MSL.
Uses
Caraway is widely used as a spice for culinary purposes and for flavouring bread, biscuits,
cakes and cheese. It is also used for seasoning sausages and as medicine.

Carum carvi Apiaceae Fruit
Indian Names
Hindi : Siya zira or Shia zira
Bengali : Jira or Zira
Kannada : Shime jeerige
Kashmiri : Gunyun
Malayalam : Shima jirakam
Marathi : Vilaiti zirah
Sindhi : Kalu Duru
Punjabi : Zira-siah
Sanskrit : Sushavi
Tamil : Shimai shambu
Telugu : Sima jirakai
Cardamom
Exporters of Cardamom (Small)
Cardamom (small)
Description
Cardamom of commerce is the dried ripe fruit (capsules of

cardamom plant) often referred as the “Queen of Spices”
because of its very pleasant aroma and taste. Cardamom is
a perennial, herbaceous, rhizomatous plant. Based on the
nature of panicles, three varieties are recognized viz.
Malabar with prostrate panicle, Mysore with erect panicle,
and Vazhukka with semi erect panicle. Plants are of medium
size (2 to 3 mtr height) with pubescent leaves (on the
dorsal side) and fruits globose in the case of Malabar,
whereas plant robust (3 to 4 mtr height) with leaves
glabrous on both sides with ovoid capsules in the case of
Mysore. Vazhukka variety is a mix of both the above in
physical characteristics.
Indian cardamom is offered to the international markets in

different grades: 'Alleppey Green Extra Bold' (AGEB),
'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior'
(AGS) are names that register instant appeal worldwide.
Cardamom oil is a precious ingredient in food preparations,
perfumery, health foods medicines and beverages. India, a
traditional exporter of cardamom to the Middle East
countries where it goes mostly into the preparation of
'Gahwa' - a strong cardamom - coffee concoction without
which no day is complete or no hospitality hearty for an
Arab. Indian cardamom enjoys a premium preference in the
Middle East, Japanese and Russians who relish it for its
distinct enriching properties.
Cultivation of cardamom is mostly concentrated in the ever

green forests of Western Ghats in South India. Besides
India, cardamom is grown as a commercial crop in
Guatemala and on small scale in Tanzania, Sri Lanka, El
Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras,
and Papua & New Guinea. The optimum altitudinal range on
growing cardamom is 600 to 1500 mtr above MsL. The
cardamom growing regions of South India lies within 8 - 30
degree N latitudes and 75-78 degree longitudes.
Uses
The major use is for the preparation of ‘gahwa’ – a strong

cardamom coffee concoction which is a symbol for
hospitality among Arabs. Apart from this cardamom is
widely used as a flavouring material in whole and ground
form. In Asia, it can add a lingering sparkle to every kind of
dishes both traditional and modern. In Scandinavian
countries it is used in baked goods and confectionaries. In
Europe and North America it is an ingredient in curry
powder and in some sausages products.
Cardamom oil and oleoresin has applications in flavouring

Elettaria cardamomum Maton Zingiberaceae Fruit (Capsule)
Indian Names
Hindi : Chhoti elaichi
Bengali : Chhoti elachi
Gujarati : Elaychi
Kannada : Yelakki
Kashmiri : Aa’lbuduaa’l
Malayalam : Elathari
Marathi : Velchil
Oriya : Alaichi
Punjabi : Elaychi
Sanskrit : Ela
Tamil : Yelakkai or Elakkai
Telugu : Yealak-Kayulu or Elakkayi
Urdu : Ilaychi

Spanish : Cardamomo
French : Cardamome
German : Kardamom
Swedish : Kardemumma
Arabic : Hal
Dutch : Kardemom
Italian : Cardamomo
Portuguese : Cardamomo
Russian : Kardamon
Japanese : Karudamon
Chinese : Pai-tou-k'ou
Exporters of Cardamom (Large)
Cardamom (large)
Description
Large Cardamom is a perennial herb with subterranean
rhizomes and 50-140 aerial leafy shoots. Each shoot has
height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each
tiller. Leaves are glabrous on both sides with a prominent
mid-rib. Inflorescence is a condensed spike with yellowish
perianth. Each spike has 10-15 fruits. Fruit is round or oval
shape, capsule with reddish brown colour. Each capsule is
trilocular with many seeds.
Large Cardamom is cultivated in the Sub-Himalayan region of

North Eastern India, Nepal and Bhutan. It is grown in cold
humid conditions under shade of trees at an altitude between
800-2000 meters above MSL., with an average precipitation
of 3000-3500 mm spread over about 200 days and with
temperature ranging from 6-30 degree C.
Uses
It is used as a flavourant in dishes like Pulavu, Biriyani and

meat preparations. It is an ingredient in curry powder and
spice masala mixtures and is also used in Ayurvedic and
Unani medicines. It has applications in flavouring cola,
biscuits, liquors.

Amomum subulatum Roxb. Zingiberaceae Fruit (Capsule)
Indian Names
Hindi : Bara Elaichi
Bengali : Bara Elaichi
Malayalam : Perelam
Punjabi : Bara Elaichi
Sanskrit : Brihadaela
Tamil : Periya yalam
Telugu : Peddayelaki
Urdu : Bara Elaichi
Cassia
Description
Cinnamomum Cassia (Chinese Cinnamon) is the dried bark of cassia which

is a small, bushy, ever green tree, 18-20 mtr high and 40-60 cm diameter
with a straight and cylindrical trunk and grey brown bark, 13-15mm thick
when mature.
Chinese Cassia occurs mainly in South China, Vietnam, Laos, and Myanmar. In India only
a few plants are available. It is grown at altitudes up to 300 mtr MSL with a mean daily
temperature of about 23 degree C and an annual rainfall of 1250 mm in about 135 wet
days. It is a light demanding tree, slightly shade tolerant when young, preferring cool and
wet condition.
Uses
Dried Cassia bark is the spice. The essential oil is called cassia cinnamon oil (Oleum
Cinnamon). Apart from its use as spice, it is a well known medicine reinforcing ‘yang’, the
body fire. ‘Gui zhi’ (dried twig of cassia cinnamon) is collected in spring and summer and
dried in the sun or in the shade used in decoctions, has analgesic and anti-pyretic
properties.

Cinnamomum cassia Blume. Lauraceae Bark and leaf
Indian Names
Hindi : Kashash
Bengali : Kashash
Gujarati : Khuskhush
Kannada : Khasksi
Malayalam : Kashakasha
Marathi : Khus khus
Punjabi : Khush khush, Khas
Sanskrit : Khasa, Khakasa
Tamil : Gaehagesha kasakasa
Telugu : Kasakasa, Gasagasla, Gasalu
Urdu : Kashkash sufaid

Spanish : Canela de la China
French : Cannelle de cochinchine
German : Z Limtkassie
Swedish : Kassia
Arabic : Darasini
Dutch : Kassia
Italian : Cassia
Japanese : Bokei
Chinese : Kuei/Kwei
Clove
Description
The clove of commerce is the air-dried unopened flower bud
obtained from evergreen medium sized tree. The tree grows to a
height of 10-12 mtrs and start flowering in about 7 years. It
continues to produce flower buds for 80 or more years. It is a
valuable spice of the orient. Clove clusters are plucked by hand
when the buds are fully developed with a pronounced pink flush
and then dried over several days in the sun. Unopened flower
buds, leaves and stalks yield essential oil.

The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar,
Madagascar, Malaysia, Sri Lanka and India. The tree prefers well drained rich soil with
sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35
degree C) with heavy sun light, good and well-distributed rainfall (above 150 cm) and
high humidity (above 70%) are preferred.
Uses
The use of clove in whole or ground form is mainly for culinary purposes and as a
flavouring agent in food industry. Its flavour blends well with both sweet and savory
dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In
Indonesia, the lion share of production is consumed in production of ‘kretek’ cigarettes.
The antiseptic and antibiotic properties of clove oil are used in medicine especially in
dentistry, oral and pharyngeal treatments. It has wider applications in preparations of
toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in
sugar assimilations.

Syzygium aromaticum Myrtaceae Unopened flower bud
Indian Names
Hindi : Lung
Bengali : Lawang
Gujarati : Lavang
Kannada : Lavanga
Malayalam : Grambu
Marathi : Luvang
Oriya : Labang
Punjabi : Laung
Sanskrit : Lavanga
Tamil : Kirambu, Lavangam
Telugu : Lavangalu
Urdu : Laung
Coriander
Description
Coriander is an important spice crop having a prime position in

flavouring food. The plant is a thin stemmed, small, bushy herb,
25 to 50 cm in height with many branches and umbels. Leaves
are alternate, compound. The whole plant has a pleasant aroma.
Inflorescence is a compound umbel comprises 5 smaller umbels.
Fruit is globular, 3 to 4 mm diameter, when pressed break into
two locules each having one seed. Fruit has delicate fragrance;
seeds are pale white to light brown in colour.
There are two distinct morphological types, one erect and tall
with a comparatively stronger main shoot and the other bushy
with a relatively weaker main shoot and longer spreading
branches.
It is a native of Mediterranean and commercially produced in

India, Morocco, Russia, East European countries, France, Central
America, Mexico, and USA. Coriander is a tropical crop and can
be successfully cultivated as a rabi season crop in an area free
from severe frost during February when the crop flowers and
sets its seeds.
Uses
The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds)
are widely used as condiments with or without roasting in the preparation of curry
powders, sausages and seasonings. It is an important ingredient in the manufacture of
food flavourings, in bakery products, meat products, soda & syrups, puddings, candy
preserves and liquors.
In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In

household medicines, it is used against seasonal fever, stomach disorders, and nausea.
Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat
products.

Coriandrum sativam L. Apiaceae Leaf and seed
Indian Names
Hindi : Dhania or Dhanya
Bengali : Dhana, Dhania
Gujarati : Kothmiri, Libdhaba
Kannada : Kothambri, Kothamiri bija
Kashmiri : Deaniwal, Kothambalari
Malayalam : Kothumpalari bija
Marathi : Dhana
Oriya : Dhania
Punjabi : Dhania
Sanskrit : Dhanyaka
Tamil : Kothamalli
Telugu : Dhaniyalu

Spanish : Culantro
French : Corriandre
German : Koriander
Swedish : Koriander
Arabic : Kuzhbare
Dutch : Koriander
Portuguese : Coentro
Russian : Koriandr
Japanese : Koendoro
Chinese : Hu-sui
Cumin
Description
Cumin is the dried, white fruit with greyish brown colour of a

small slender annual herb. The surface of the fruit has 5
primary ridges, alternatively has 4 less distinct secondary
ridges bearing numerous short hairs. The plant is 15 to 50 cm
high. The aromatic seed like fruit is elongated, ovoid, 3 to 6
mm long, slightly bitter and has a warm flavour. The flowers
are white or rose coloured in small umbels.
Cumin is indigenous to Northern Egypt, Syria, the Mediterranean region, Iran and India. It
is also cultivated in Mexico, China, Sicily and Malta. Cumin is a tropical plant and is
cultivated as a rabi crop in areas where atmospheric humidity during February-March is
low.
Uses
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an
ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in
native dishes of Central and South America. In medicine, it is used as a stimulant,
carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for
flavouring liqueurs and cordials.

Cuminum cyminum L. Apiaceae Fruit
Indian Names
Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera
Bengali : Safaid jira or Zeera
Gujarati : Jiru or Jeeru
Kannada : Jeeriege
Kashmiri : Zyur
Malayalam : Jeerakam
Marathi : Jeregire
Oriya : Jira, Jeera
Sindhi : Zero
Sanskrit : Jiraka, Jira,
Tamil : Ziragum or Jeeragam
Telugu : Jidakara, Jikaka

Spanish : Comino
French : Cumin
German : Romischer Kummel
Swedish : Spiskummin
Arabic : Kammun
Dutch : Komijn
Italian : Comino
Portuguese : Cominho
Russian : Kmin
Chinese : Machin
Curry Leaf
Description
The leaves of curry leaf tree is a spice. The tree is an aromatic deciduous
one, five meter in height, 15-40 cm in diameter. It is cultivated mainly in
homesteads but to a certain extent on a plantation scale.
Curry leaf is found almost throughout India up to an altitude of 1500

mtrs. It is much cultivated for its aromatic leaves.
Uses
The leaf is used in South India as a natural flavouring agent in various

curries. Volatile oil is used as a fixative for soap perfume. The leaves,
bark and root of the plant are used in the indigenous medicine as a tonic,
stimulant, carminative and stomachic.

Murraya koenigii (L.) Sprengel Rutaceae Leaf
Indian Names
Assamese : Narsinghs, Bisharhari
Hindi : Kathnim, Mitha neem, Curry or kurry patta, Gandhela, Bareanga
Bengali : Barsanga, Kariphulli
Gujarati : Goranimb, Kadhilimbdo
Kannada : Karibevu
Malayalam : Karriveppilei
Marathi : Karhinimb, Poospala, Gandla, Jhirang
Oriya : Barsan, Basango, Bhuraunga
Punjabi : Curry patta
Sanskrit : Krishna nimba
Tamil : Karivempu, Karuveppilei
Telugu : Karepaku
Dill
Description
Dill is a herbaceous annual with pinnately divided leaves. The

ripe, light brown seeds emit an aromatic odour. The leaves have
pleasant aromatic odour and warm taste. Both seeds and leaves
are valued as spice.
European Dill (Anetheum graveolens) is indigenous to Europe and

is cultivated in England, Germany, Romania, Turkey, USA and
Russia. The Indian dill (Anetheum sowa), a native of Northern
India is bolder than the European dill. It is cultivated as a cold
weather crop in many parts of India.
Uses
Dill seed is used both whole and ground as a condiment in soups, salads, processed
meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The
essential oil is used in the manufacture of soaps. Both seeds and oil are used in
indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic
carminative.

Anethum graveoluns L. Apiaceae Fruit
Indian Names
Hindi : Sowa
Bengali : Sowa
Gujarati : Surva
Kannada : Sabasige
Kashmiri : Sor
Malayalam : Sathakuppa
Marathi : Surva, Shepu
Punjabi : Sowa
Sanskrit : Satapushpi
Tamil : Sathakuppi Sompa
Telugu : Sabasiege
Urdu : Sowa

Spanish : Eneldo
French : Aneth
German : Dill
Swedish : Dill
Arabic : Shibith
Dutch : Dille
Italian : Aneto
Portuguese : Endro
Russian : Ukrop
Chinese : Shin-Lo
Fennel
Description
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high.

The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long,
straight or slightly curved, greenish yellow, deeply furrowed, 5
ridged and having agreeable aroma.
It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a

cold weather crop. It comes up well in fairly mild climate. The dry and cold weather
favours high seed production. Prolonged cloudy weather at the time of flowering is
conducive to diseases and pests.
Uses
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an
essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have
fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are
also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors.
The fruits are aromatic, stimulant and carminative.

Foeniculum vulgare Miller Apiaceae Fruit
Indian Name
Hindi : Saunf, sonp
Bengali : Pan, Muhiri, Mauri
Gujarati : Variari
Kannada : Badi-sopu
Malayalam : Perum jeerakam
Marathi : Badishep
Punjabi : Saunf
Sanskrit : Madhurika
Tamil : Shombei
Telugu : Sopu, Pedda-jilakara

Spanish : Hinojo
French : Fenouil
German : Fenchel
Swedish : Fankal
Arabic : Shamar
Dutch : Venkel
Italian : Finocchio
Portuguese : Funcho
Russian : Fyenkhel
Japanese : Uikyo
Chinese : Hui-Hsiang
Fenugreek
Description
Fenugreek seed is the ripe fruit of an annual herb. This robust herb
has light green leaves, is 30-60 cm tall and produces slender,
beaked pods, 10-15 cm long, each pod contains 10-20 small hard
yellowish brown seeds, which are smooth and oblong, about 3mm
long, each grooved across one corner, giving them a hooked
appearance.
Fenugreek is a native of South Eastern Europe and West Asia, now cultivated in India,
Argentina, Egypt and Mediterranean countries (Southern France, Morocco and Lebanon).
In India it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh,
Maharashtra and Punjab.
It is a cold season crop and is fairly tolerant to frost and very low temperature. It is best
suited to tracts of moderate to low rainfall and is sown in all types of soil but perform
better in loam and clayey loam with proper drainage. It can also be grown on black cotton
soils.
Uses
Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender
pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food.
Powder of dried leaves is also used for garnishing and flavouring variety of food.
Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the
principle constituent of curry powder.
The seeds are used in colic flatulence, dysentery, diarrhoea, dyspepsia, chronic cough and
enlargement of liver and spleen, rickets, gout and diabetes. It is also used as a
carminative, tonic, and aphrodisiac. Fenugreek oil is used in the manufacture of hair
tonics.
Trigonella foenum-graecum L. Fabaceae Fruit
Indian Names
Hindi : Methe
Bengali : Methe
Gujarati : Methe
Kannada : Menthya
Malayalam : Ventayan, Uluva
Marathi : Methe
Oriya : Methe
Punjabi : Methe
Sanskrit : Methe
Tamil : Vendayam or Venthiyam
Telugu : Mentulu or Menthulu
Urdu : Methe

Spanish : Alholva
French : Fenugrec
German : Bockshorklee
Swedish : Bockshornklee
Arabic : Hulba
Dutch : Fenegriek
Italian : Fieno Greco
Portuguese : Alforva
Russian : Pazhitnik
Japanese : Koroha
Chinese : K'u - Tou
Garlic
Description
Garlic is a hardy, bulbous, rooted, perennial plant with narrow

flat leaves and bears small white flowers and bulbils. The
compound bulb consists of 6 to 34 bulblets called ‘cloves’ which
are surrounded by a common, thin, white or pinkish papery
sheet. Garlic has a strong flavour and taste.
Garlic is a native of West Asia and Mediterranean area. China,

Korea, India, USA, Spain, Argentina and Egypt are the major
garlic growing countries.
Garlic prefers cool weather and grow in a well-drained,

moderately clay loam at higher elevation (900 to 1200 mtrs).
Uses
Garlic is used for flavouring various dishes practically all over the world. In United States
almost half of the produce is dehydrated for use in mayonnaise products, salad dressings
and in several meat preparations. Raw garlic is used in the preparation of garlic powder,
garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread,
garlicked bacon etc. Spray dried garlic products, liquid garlic preparations are other
products. In India and other Asian and Middle East Countries, garlic is used in pickles,
curry powders, curried vegetables, meat preparations etc. Oil of garlic is used as a
flavouring agent in soups, canned foods, sauces etc.
The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine,
it is used for various ailments of stomach, skin diseases. It has wider applications in
indigenous medicines and is also considered as highly nutritive.

Allium sativum Liliaceae Bulb
Indian Name
Assamese : Naharu
Hindi : Lasun, Lessan, Lahsun
Bengali : Rashun
Gujarati : Lasan
Kannada : Bellulli
Kashmiri : Ruhan
Malayalam : Vellulli
Marathi : Lusson
Oriya : Rasuna
Punjabi : Lassan, Lasun
Sanskrit : Lashuna
Tamil : Ullipundu, Vellaippundu
Telugu : Velluri
Urdu : Lassun, Leshun

Spanish : Ajo
French : Ail
German : Knoblanch
Swedish : Vitlok
Arabic : Thum
Dutch : Knoflook
Italian : Agilio
Portuguese : Alho
Russian : Chesnok
Japanese : Ninniku
Chinese : Suan
Ginger
Description
Ginger of commerce is the dried underground stem of the

herbaceous tropical plant grown as an annual. The whole plant is
refreshingly aromatic and the underground rhizome, raw or
processed, is valued as spice. Ginger is a slender perennial herb,
30-50 cm tall with palmately branched rhizome bearing leafy
shoots. The leafy shoot is a pseudostem formed by leaf sheath and
bears 8 to 12 distichous leaves. The inflorescence is a spike
springs directly from the rhizome.
It is a tropical plant with the centre of distribution in India and

Malaysia. Now it is widely cultivated in India, Jamaica, Sierra
Leone, Nigeria, Malaysia, Southern China and Japan.
Ginger requires warm and humid climate and thrives well from sea
level to an altitude of 1500 mtrs above MSL. A well distributed
rainfall (150 to 300cm) during growing season and dry spells
during land preparation and harvesting are required for the crop.
Though grows on a wide range of soils, lateritic loams are
preferred for higher yields.
Uses
Fresh ginger, dry ginger powder, oleoresin and oil are used in food
processing. It is indispensable in the manufacture of ginger bread,
confectionary, ginger ale, curry powders, certain curried meats,
table sauces, in pickling and in the manufacture of certain cordials,
ginger cocktail, carbonate drinks, liquors etc.
In medicine, it is used as carminative and stimulant. It has wider

applications in indigenous medicines. The ginger oil is used as food
flavourant in soft drinks.

Zingiber officinale Roscoe Zingiberaceae The rhizome
Indian Names
Hindi : Adrak
Bengali : Ada
Gujarati : Adu
Kannada : Shunti, Ardraka
Malayalam : Inchi
Marathi : Ale
Oriya : Ada
Punjabi : Adrak
Sanskrit : Ardraka
Tamil : Inji
Telugu : Allamu, Sonthi
Urdu : Adrak, Adhrak

Spanish : Jengibre
French : Gingembre
German : Ingwer
Swedish : Ingefara
Arabic : Zanjabil
Dutch : Gember
Italian : Zenzero
Portuguese : Gengibre
Russian : Imbir
Japanese : Shoga
Chinese : Chiang
Greater Galanga
Description
Greater Galanga is the dried rhizome of a plant Alpenia galanga. This is a

perennial, robust, tillering, rhizomatous herb. The plant is 1.8 to 2.1 mtrs
high and bears perennial rhizome (2.5 to 10 cm thick), which are deep
orange to brown in colour, aromatic, pungent and bitter. The pseudostem
formed by the rolled leaf sheaths is erect, the inflorescence is terminal,
many flowered. The fruits are about 13 mm long, constricted in the middle
and contain 3 to 6 seeds.
Greater Galanga is a native to Indonesia and is currently cultivated in all

South East Asian countries, India, Bangladesh, China and Surinam.
The plant requires sunny or moderately shady locations with fertile moist
soil preferably sandy or clayey, rich in organic matter with good drainage.
In tropics the plant occurs up to an altitude of 1200 mtrs.
Uses
The rhizomes have many applications in traditional medicines such as for

skin diseases, indigestion, colic, dysentery, enlarged spleen, respiratory
diseases, mouth and stomach cancer. Rhizomes show anti-bacterial, anti-
fungal, anti-protozoal, and expectorant activities.
Young rhizome is a spice used to flavour various dishes in Malaysia,
Thailand, Indonesia and China.

Alpinia galanga Zingiberaceae The rhizome or underground stem
Horse Radish
Description
Horse Raddish is a hardy herb having large leaves, perennial and

is grown for its pungent root, which contain oil with strong
pungent odour and hot, biting taste. The plant attains a height of
0.6 to 0.9 mtr when in flower. Propagation is by planting pieces of
side roots. The roots develop entirely underground and grow to a
meter in length. The top of the plant consists of a rosette of large
paddle-shape leaf and a flower stalk. It rarely produces seeds.
White flowers with a sweet honey scent are produced on terminal
panicles in late spring. There are two types of horse raddish one
is ‘common type’ with broad crinkled leaves and roots of high
quality and the other is ‘bohemian type’ with narrow leaves and
poor quality roots. The taproot is tuberous and cylindrical (30 cm
long and 18 mm in diameter).
Horse Raddish is a native of the marshy districts of Eastern

Europe, Southern Russia and Eastern Ukraine but has become
naturalized in North America and New Zealand. In India it is
found growing to a small extent in gardens in North India and hill
stations of South India.
Uses
Horse Raddish is used as an appetizing spice. The high Vitamin

‘C’ content present in it is credited with digestive and anti-
scorbutic properties. Leaves are used in salads and
sandwiches. Grated roots when mixed with vinegar and salt is
an appetizing spice and a pungent condiment to enhance the
flavour of boiled or roasted beef. Other products in use are
horse raddish cream, sauce, or relish. Horse raddish is
available in dehydrated form also.
Horse Raddish is a stimulant, diaphoretic, diuretic, and

digestive. It is used in the treatment for general debility,
arthritis, gout, respirative infections, urinary infections and
fevers.

Armoracia rusticane Brassicaceae Rhizome
Hyssop
Description
Hyssop is an aromatic perennial herb, 30-60 cm high, grown at higher
elevations (above 1500 mtrs.). The branches are erect or defuse, leaves
are sessile, linear-oblong, flowers are bluish purple in auxiliary tufts
arranged unilaterally on terminal branches. The leaves and flower tops
constitutes the spice.
It is a native to Southern Europe and temperate zones of Asia. It is

cultivated in Europe especially in Southern France. In India it is found in
the Himalayas and is cultivated in Kashmir. The plant thrives in light rich
soil in hill stations. It is also grown as a pot herb.
Uses
Hyssop is used as a condiment and also as medicine. The leaves and flowering tops are
used in flavouring of salads and soups. It is also used in the preparation of liquors and
perfumes.
Hyssop is considered as a stimulant, carminative and expectorant and is used in colds,

coughs, and congestion and lung complaints. It is effective in pulmonary, digestive,
uterine, and urinary troubles. Leaves are stimulating stomachic, carminative and colic.
Hyssop oil is used as flavouring agent in bitters and tonics and in perfumery. The essential
oil of hyssop has antimicrobial properties.

Hyssopus officinalis Lamiaceae Leaf
Juniper Berry
Description
Juniper is an evergreen shrub sometimes attaining the height of a
small tree up to 3 mtrs with erect trunk and spreading branches,
covered with a shreddy bark. The trunk diameter is 25-30 cm. Leaves
are straight and rigid, oval shape, about 6-13 mm long and with sharp
prickly points. It is dioecious plant. The mail and female flowers
produced in April and May usually born on separate plants, the male
flowers in short catkins and female flowers in small cones. The fleshy
berry like fruit is sub-globose, bluish black, dark purple when ripe, 10-
13 mm in diameter covered with waxy blook. The three scales
comprising fruit, occasionally gaping and exposing bony seeds, usually
three, elongated, ovoid, and embedded in the pulp.

The plant grows wild in many parts of Europe and Asia and in North America. In India, it
is found in Himalayas at an altitude of 1500-4000 mtrs above MSL. It thrives well on
warm sunny places especially in mountain slopes.
Uses
The fruits are used as a food flavourant and as a food. In Europe it is used for the
preparation of alcoholic beverages. Juniper oil is used in flavouring liquors and cordial.
The fruits and volatile oil possess carminative, stimulant and diuretic properties.

Juniperus communis Cupressaceae Berry
Kokam
Description
Kokkam is a slender evergreen small tree with drooping branches. It is a

dioecious tree growing up to 18 mtr high. The fruit is spherical, purple, not
grooved having 5-8 seeds compressed in an acid pulp.
The tree is oriental in origin, found in Southern India, particularly in the

tropical rain forest of Western Ghats of Ratnagiri, Konkan, Coorg and
Wynadu region. It is also found in the evergreen forests of Assam, Khasi,
Jantia hills, West Bengal and Gujarat. The crop prefers warm and
moderately humid tropical climate with a total rainfall range of 2500-
5000mm grows under a mean annual temperature of 20-30 degree C, 60-
80% humidity and up to an altitude of 800 mtrs above MSL.
Uses
The ripened, rind and juice of Kokkam fruit are commonly used in cooking.
The dried and salted rind is used as a condiment in curries. It is also used
as a garnish to give an acid flavour to curries and for preparing attractive,
red, pleasant flavoured cooling syrup. Kokkam butter used as an edible fat,
is nutritive, demulcent and antiseptic. The rind has antioxidant property

Garcinia indica Clusiaceae Peel of fruit(cured)
Indian Names
Hindi : Kokam
Bengali : Kokam
Gujarati : Kokan
Kannada : Murgala
Malayalam : Punampulli
Marathi : Amsol, Katambi, Kokam, Ratamba
Punjabi : Kokam
Tamil : Murgal
Lovage
Description
Lovage is a hardy perennial with a height of 90 cm, flowers in summer,

dying down in autumn. It bears clusters of yellow flowers with a sharp
smell. The roots are dug out in second or third year of planting and cut into
slices in 13 mm thick and carefully dried.

It is a native of Europe and is now cultivated in USA. In India it is grown in Nilgiris, Tamil
Nadu. It grows well in well-drained soil. The seeds are sown in late summer and
transplanted in the following spring.
Uses
The roots, seeds and leaves are used for flavouring foods. Flowering tops yield volatile oil.
The leaves and stems are blanched and eaten as salads. In medicine it is used as a liver
tonic and is used against bladder inflammation.

levisticum officinale Apiaceae leaf
Marjoram
Description
Marjoram is a perennial aromatic herb. Its dried leaves and flower
tops constitutes the spice. The sweet marjoram is characterized by a
strong spicy pleasant odour. The flavour is fragrant, slightly sharp
bitterish and camphoraceous. The plant is 30-60 cm high and
develops a large number of leafy stalks with small leaves. Leaves
are light, greyish green reaching around 21 mm in length and 11
mm breadth. The flowers are small, white or pinkish or red.

Marjoram is a native of Southern Europe. Now it is grown widely in Europe, USA, China,
Russia, Morocco, North Africa and India. Marjoram grows in any well-drained, fertile
garden loam and cultivated as an annual.
Uses
Marjoram is used in seasonings, sausages and salamis. Since the spice has a delicate
perfume which can be lost easily while cooking, it is best when added shortly before the
end of cooking. The aromatic seeds are used in confectionary.
Sweet marjoram is considered carminative, expectorant and tonic. Leaves and seeds are
astringent. It is used in the preparation of homeopathic mother tincture. Marjoram oil is
used as an external application on sprains, bruises, stiff and paralytic lymph and tooth
ache.

Marjorana hortensiss lamiaceae leaf & Flower top
Indian Names
Hindi : Marwa
Bengali : Murru, Deccan, Muruva
Kannada : Maruga, Kumaon bantulsi
Malayalam : Maruva
Punjabi : Marwa
Sanskrit : Maru, Sinshi, Murwo
Tamil : Maruvu
Urdu : Marva khusha
Mint
Description
Japanese Mint (Mentha Arvensis) is a perennial herb with
creeping root stalk and an erect stem, 1-2 quadrangulate
branched with short dense hair. Leaves are 2.5 – 5cm long,
oblong-ovate. Flowers are in auxiliary whorls, none at the
top. Plant rises to a height of 0.4-0.8 mtr. Branching freely,
flowers appearing in May-June and again in September-
November under cultivation. Pepper Mint (Mentha piperita),
Bergamot Mint (Mentha citrata) and Spear Mint (Mentha
Spicata) are also commercially cultivated though on a
lesser scale. These species are morphologically variant to
that of Japanese Mint.
These aromatic perennial herbs are distributed mostly in the Northern hemisphere. In
India, it is largely confined to North India in the States of Uttar Pradesh, Punjab and
Haryana.
Temperate to tropical climate is suited for plant growth. Sunny weather with moderate
rain is conducive to its luxuriant growth. A deep soil, rich in humus which can retain
moisture, is suitable for mint cultivation.
Uses
Mint is used for flavouring meat, fish, sauces, soups, stews, vinegar, tea, tobacco and
cordials. The mint oil is used for the production of natural menthol, dementhalised oil is
for flavouring mouth washes, tooth paste and pharmaceutical preparations.
In medicine, it is used against stomach disorders, rheumatism, in ointments for

headaches, in cough drops, inhalations etc. The oil and dried plants are antiseptic,
carminative, refrigerant, stimulant and diuretic.

Mentha piperita Lamiaceae Leaf
Indian Names
Hindi : Pudina
Bengali : Pudina
Gujarati : Pudina
Kashmiri : Pudyanu
Malayalam : Puthina
Marathi : Pudina
Punjabi : Pudina
Tamil : Pudina
Telugu : Pudina
Urdu : Pudina
Mustard
Description
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as

fodder, of which, 3 species are known for its condiment value. They are pale
yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea)
and black mustard (Brassica nigra). The leaves of the plant are alternate,
long, bristly branched, petiolate, hairy on both sides. Flowers are small,
yellow with 4petals, cruciform. Seeds are 1.5-3mm.
The yellow/white mustard is indigenous to Southern Europe, whereas brown mustard is

from China introduced to Northern India. The black mustard is endemic in the Southern
Mediterranean region. The white mustard is widely cultivated in Australia, China, Chili,
Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA.
Mustard prefers loamy or clayey loam soil. It is grown as rabbi crop in North India. It is
raised during rainy season from July to November in South India.
Uses
The major processed products are mustard powder used in the manufacture of
mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole
mustard is used as a flavouring agent in Indian cooking, whereas ground mustard
provides flavour and consistency in Bengali fish curries.
Mustard flour has preservative and antioxidant properties in addition to providing flavour
and colour.

Brassica juncea (L.) Czern. & Coss. Brassicaceae Seed
Indian Names
Hindi : Rai, Banarasi rai, Kalee sarson
Gujarati : Rai
Kannada : Sasave
Kashmiri : Aasur, Sorisa
Malayalam : Kaduku
Punjabi : Rai, Banarasi rai, Kalee sarson
Sanskrit : Asuri, Bimbata
Tamil : Kadugo
Telugu : Avalu
Urdu : Rai, Banarasi rai, Kalee sarson

Spanish : Mostaza
French : Moutarde
German : Senfsaat
Swedish : Senap
Arabic : Khardal
Dutch : Mosterd
Italian : Senape
Portuguese : Mostarda
Russian : Gorchitsa
Japanese : Shiro Karashi
Chinese : Chieh
Nutmeg & Mace

Description
Nutmeg & Mace are two distinctly different spices produced from a
fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried
reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of
the fruit. The trees are normally unisexual, bearing either male or
female flowers. The male flowers are born in clusters, whereas
female flowers are often solitary. Fruit is a fleshy drupe, spherical in
shape, pale yellow in colour with a longitudinal groove in the centre.
When the fruit mature it burst open along the groove exposing the
bright attractive mace, covering the hard black, shiny shell of the
seed called nutmeg.
Nutmeg tree is indigenous to Moluccas. The major nutmeg growing areas are Indonesia
and Granada. It also grows on a smaller scale in Sri Lanka, India, China, Malaysia,
Zanzibar, Mauritius and Solomon Island.
Nutmeg thrives well in places with warm humid climate from sea level up to 600 mtrs
MSL. It grows on a variety of soils from sandy to clayey loams and red laterite soils with
good drainage. A well-distributed annual rainfall of 250 cm is ideal for the crop.
Uses
Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the
ground form is mainly used in the food processing industry especially as a standard
seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat
products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and
vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into
jellies. Mace is used in savory dishes.
It is used as a drug in Eastern countries because of its stimulant, carminative, astringent

and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in
cosmetics and toiletries.

Myristica fragrans Myristicaceae Seed
Indian Names
Hindi : Jaiphal
Bengali : Jaiphal
Gujarati : Jaiphal
Kannada : Jayikai
Kashmiri : Zaaphal
Malayalam : Jathikka
Marathi : Jaiphal
Oriya : Jaiphala
Punjabi : Jaiphal
Sanskrit : Jatiphala
Tamil : Jathikai
Telugu : Jajikai
Urdu : Jaiphal
Oregano
Description
Oregano is a perennial herb with creeping roots, 30-90 cm high,

branched woody stems and opposite, petiolate and hairy leaves (1.5
cm long). The flowers are pale purple and the flowering period
extends from late June to August. Each flower produces four small
structures. The foliage is dotted with small glands containing the
volatile oil, which gives the plant aroma and colour.
Oregano is endemic to Mediterranean region but is cultivated in Mexico, Italy, Turkey,

Dominican Republic and Greece. In India it is found in temperate Himalayas from Kashmir
to Sikkim. It is a hardy plant and can be grown in all warm garden soils. Temperate to
sub-tropical climate is preferred by the plant and it grows in light, well-drained soil in a
sunny position.
Uses
Oregano is used in meat, sausages, salads, dressings, stews and soups. In food industry,
oregano oil and oleoresin is used in food and beverages. Oregano oil is used in alcoholic
beverages and in baked goods. It is a most common spice for pizza.
The oregano oil possesses carminative, stomachic, diuretic, diaphoretic properties. It is

used in whooping cough and bronchitis. It is also used as an external application for
healing wounds. It has antioxidant and anti-microbial properties.
Origanum vulgare Lamiaceae Leaf & Flowering top
Indian Names
Hindi : Sathra, Mirzanjosh
Malayalam : Kattumaruva
Punjabi : Mirzanjosha
Urdu : Mirzanjosha
Parsley
Description
Parsley is the dried aromatic leaf of a biennial herb with dense
foliage and white flowers. The bright green leaves are finally divided
and curled. There are two main types of horticultural parsleys. The
one cultivated for leaves, which is found in India and the other
grows for its turnip like roots. The flowering stalk reaches up to a
height of 100 cm in the second year. Flowers are yellow or yellowish
green in compound umbels. Fruits 2-3 mm long, crescent shape,
conspicuously rigid and consisting of two mericarps. Leaves and
seeds are used as spice. The aroma of the herb is characteristic,
fragrant and spicy due to volatile oil present.

Parsley is a native of Sardinia and is widely cultivated in the Mediterranean region and the
USA. It also grows in Mexico, Dominican Republic, Canada, West Germany, Haiti, France,
Hungary, Belgium, Italy, Spain and Yugoslavia. Parsley is a cold weather crop, growing
best in rich, moist soil. In India it grows better at higher altitudes.
Uses
Parsley is commonly used for garnishing and seasoning of foods. They are eaten fresh
incorporated in salad and used as an ingredient in soups, stews and sauces. It is also
used as a seasoning in meat and poultry. The roots are used as a vegetable in soups. The
dried leaves and roots are used as condiments.
The herb is possessing diuretic, carminative, anti-pyretic properties. The juice of the fresh
leaves is used as an insecticide. Parsley herb oil and parsley seed oil are obtained from
steam distillation.

Petroselinum crispum Apiaceae Seed
Indian Names
Hindi :Ajmood
Kannada :Achu-Mooda
Malayalam :Seema malli
Pepper
Description
Black Pepper is the dried mature berry of Piper nigrum, a
climbing, perennial shrub mostly found in hot, moist region
of Southern India. Under cultivation pepper vines are trailed
over support as columns, 5-6 mtr tall, 1-2 meter diameter.
The climbing woody stems have swollen nods with clinging
roots at each node, which helps in anchoring the vine to the
support trees (standards). It has straight upward growing
main stem and have lateral shoots from the axils of the
leaves having shorter inter nodes without adventitious roots.
In such branches the terminal buds get modified into an
inflorescence (spike) and the auxiliary buds continue further
growth.
The root system confined to 75-100 cm radius and depth.

The inflorescence is a pendent spike, 3-15 cm long with 50-
150 flowers. Flowers are minute, white pale yellow, arranged
spirally on fleshy pedantries. The specie is naturally self-
pollinated and pollen dispersal is aided by the presence of
water droplets. Fruit is a single seeded drupe often called
berry. It is spherical in shape, green in colour, changing to
red on ripping.
Pepper is considered originated in the hills of South Western Ghats of India. It is now
grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil,
Mexico, and Guatemala apart from the country of origin.
Pepper requires hot and humid climate and grows between 20 degree North and South
latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates
temperatures between 10 degree and 40 degree C. A well-distributed annual rainfall of
125 to 200 cm is considered ideal for pepper.
Uses
Pepper is largely used by meat packers and in canning, pickling, baking, considering for its
preservative value. It has the ability to correct the seasoning of dishes, therefore used as
a final dash at the end of cooking to effectively adjust the flavour. It is an important
component of culinary seasoning of universal use and is an essential ingredient of
numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White
pepper is used in products like mayonnaise where, black specks of black pepper is not
liked.
Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper
in brine, dehydrated green pepper, frozen pepper etc.
Black pepper is an essential ingredient in Indian system of medicine. Piperine, the

pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used
in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic,
anti-oxidant and anti-microbial.

Piper nigrum L. Piperaceae Fruit
Indian Names
Hindi Kali mirch
Bengali Kala morich, golmorich
Gujarati Kalamari, kalomirich
Kannada Kare menasu
Kashmiri Marutis
Malayalam Kurumalaku, nallamulaku
Marathi Mira, kali mirch
Oriya Gol maricha
Punjabi Kali mirch
Sanskrit Marich ushana, hapusha
Tamil Milagu
Telugu Miriyala tige
Urdu Kali mirch, Siah mirch

Spanish : Pimienta
French : Poivre
German : Pfeffer
Swedish : Peppar
Arabic : Filfil Aswad
Dutch : Peper
Italian : Pepe
Portuguese : Pimenta
Russian : Pyerets
Japanese : Kosha
Chinese : Hu-Chiao
POMEGRANATE
Description
Pomegranate is deciduous shrub or a small tree with a dark grey

bark, 5-8 meters high. Leaves are opposite, oblong, 2.5-6 cm
long. Flowers at terminals or auxiliary, solitary, large, orange red.
Calyx persistent, prolonged above the ovary. Petals 1.2-2.5 cm
long, thin and wrinkled. Fruits are large, globose, 5-8 cm across,
indehiscent with red pulp. Seeds are angular.

The crop is indigenous to Southern Europe and Mediterranean area. It is distributed in the
warmer regions of both the hemispheres. It is widely cultivated in Iran, Afghanistan and
Baluchistan. In India it is grown in almost all states but cultivated in large scale in the
States of Maharashtra, Karnataka, Andhra Pradesh, Uttar Pradesh, Tamil Nadu, Gujarat,
Rajasthan and Himachal Pradesh. It thrives best in places with a hot dry summer, with
irrigation. In humid weather the quality of fruit is not good. It grows up to a height of
1600 mtr MSL. It can tolerate alkaline and wet soil.
Uses
The seed dried with pulp is used as a spice in many dishes. The
fruit juice is cooling and refrigerant. The fruit rind is useful in
chronic dysentery and diarrhoea. The pulp and seeds are stomachic
and are also used as laxative. The flower buds are used in
bronchitis.

Punica Granatum Punicaseae Seed
Indian Names
Hindi : Anardana
Bengali : Dalimb
Gujarati : Dalamb, Dadam
Kannada : Dalimbari
Kashmiri : Daan
Malayalam : Mathalanarakam
Marathi : Dalimb
Oriya : Dalima
Punjabi : Anardana
Sanskrit : Dadima
Tamil : Mathalam pazham
Telugu : Danimma pandu
Urdu : Anardana
Assamese : Dalim
POMEGRANATE
Description
Pomegranate is deciduous shrub or a small tree with a dark grey

bark, 5-8 meters high. Leaves are opposite, oblong, 2.5-6 cm
long. Flowers at terminals or auxiliary, solitary, large, orange red.
Calyx persistent, prolonged above the ovary. Petals 1.2-2.5 cm
long, thin and wrinkled. Fruits are large, globose, 5-8 cm across,
indehiscent with red pulp. Seeds are angular.

warmer regions of both the hemispheres. It is widely cultivated in Iran, Afghanistan and
Baluchistan. In India it is grown in almost all states but cultivated in large scale in the
States of Maharashtra, Karnataka, Andhra Pradesh, Uttar Pradesh, Tamil Nadu, Gujarat,
Rajasthan and Himachal Pradesh. It thrives best in places with a hot dry summer, with
irrigation. In humid weather the quality of fruit is not good. It grows up to a height of
1600 mtr MSL. It can tolerate alkaline and wet soil.
Uses
The seed dried with pulp is used as a spice in many dishes. The
fruit juice is cooling and refrigerant. The fruit rind is useful in
chronic dysentery and diarrhoea. The pulp and seeds are stomachic
and are also used as laxative. The flower buds are used in
bronchitis.

Punica Granatum Punicaseae Seed
Indian Names
Hindi : Anardana
Bengali : Dalimb
Gujarati : Dalamb, Dadam
Kannada : Dalimbari
Kashmiri : Daan
Malayalam : Mathalanarakam
Marathi : Dalimb
Oriya : Dalima
Punjabi : Anardana
Sanskrit : Dadima
Tamil : Mathalam pazham
Telugu : Danimma pandu
Urdu : Anardana
Assamese : Dalim
Rosemary
Description
Rosemary of commerce comprises dried leaves of evergreen shrub of
Rosmarinus Officinalis. This is a dense, evergreen, hardy, perennial,
aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy
leaves. The upper surface of the leaf is dark green whereas it is
white on the lower side. The leaves are resinous. Branches are rigid
with fissured bark and stem is square, woody and brown. Pale blue
small flowers appear in cymose inflorescence. It can be grown either
as a field crop or as an indoor plant.
Rosemary is the native of Mediterranean region and is cultivated in Europe and California
in US. It is also grown in Algeria, China, Middle East, Morocco, Russia, Romania, Serbia,
Tunisia, Turkey, and to a limited extend in India.
Temperate climate is suitable for the cultivation of Rosemary. The soil properties influence
the yield and the composition of rosemary oil.
Uses
Rosemary has wide range of uses in food processing. Fresh tender
tops are used for garnishing and flavouring of cold drinks, pickles,
soups etc. Dried and powdered leaves are used as condiment.
Being a strong herb its use need to be perfected as a culinary art.
Rosemary oil obtained by steam distillation of leaves, flower tops
and twigs is pale yellow in colour with characteristic odour,
possesses anti-oxidant properties.
In medicine rosemary is credited as carminative, anti-depressant,

anti-spasmodic, anti-microbial, anti-inflammatory, carcinogen
blocker, liver-detoxifier and anti-rheumatic.

Rosmarinus officinalis Lamiaceae Leaf
Saffron
Description
Saffron, the most expensive spice in the world is derived

from the dry stigmata of the plant Crocus Sativus. The plant
is a bulbous, perennial with globular corms, 15-20 cm high.
It has 6 to 10 leaves present at anthesis, one to two flowers
with a lilac-purple colour with perianth segments of 3.5 – 5
cm and style branches of 2.5 – 3.2 cm. The yellow style is
deeply divided into three branches and the stigmata are
bright red. Flowers are arising directly from the corms.
Flowers have tri-lobed stigma, which along with the style
tops yield the saffron of commerce.
Saffron is a native of Southern Europe and cultivated in Mediterranean countries,

particularly in Spain, Austria, France, Greece, England, Turkey, Iran. In India, it is
cultivated in Jammu & Kashmir and in Himachal Pradesh.
Saffron thrives best in warm sub-tropical climate. In Spain, it is grown in dry temperate
conditions with an annual rainfall below 40 cm. It grows at an elevation of 2000 mtrs MSL.
Photoperiod exerts a considerable influence in the flowering of saffron. An optimum period
of 11 hours illumination is desirable. Unusually low temperature coupled with high
humidity during flowering season affects flowering of the crop. Spring rains boost
production of new corms. Slightly acidic to neutral, gravelly, loamy, sandy soils are
suitable for saffron cultivation.
Uses
Saffron is used as a culinary seasoning and to colour, cottage cheese, chicken and meat,
rise, mayonnaise, liquors and cordials. It is also used in speciality breads, cakes,
confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In
Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range
of uses in Chinese and Tibetan medicines.
Crocus sativus L. Iridaceae Stigma
Indian Names
Hindi : Zaffran
Bengali : Jafran
Gujarati : Keshar
Kannada : Kumnkuma kesari
Kashmiri : Kong
Malayalam : Kunkumapoove
Marathi : Keshar, Kesara
Punjabi : Kesar, Zafran
Sanskrit : Keshara, Kunkuma, Aruna, Asra, Asrika
Tamil : Kungumapoo
Urdu : Zafran, Jafranekar

Spanish : Azafran
French : Safran
German : Safran
Swedish : Saffran
Arabic : Zafran
Dutch : Saffraan
Italian : Zafferano
Portuguese : Acofrao
Russian : Shafran
Japanese : Safuran
Chinese : Fan Hung-Hua
Sage
Description
Sage is the dried leaf of Salvia officinalis. It is a hardy sub-shrub. Stems

are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic,
petiolate, oblong, 7-8 cm long. On drying, leaves turns silvery grey with
soft velvety texture. The flowers are blue, purple, or white in simple
racemes.

Sage is a native of Mediterranean area. It grows wild in the Dalmatian region of
Yugoslavia. It is cultivated in Yugoslavia, Italy, Albania, Turkey, Portugal, Spain, Cyprus,
England, Canada and USA. In India, it is sparingly cultivated in Jammu.
Sage thrives well in rich clayey and loamy soil. A hot and dry climate is not suitable for its
cultivation
Uses
Sage is used in the culinary preparation in the West. The
taste is fragrant, spicy, warm, astringent and a little bitter. It
is used for flavouring meat and fish dishes and for poultry
stuffing. Fresh sage leaves are used in salads and
sandwiches.
Sage is used as a mild tonic, astringent and carminative. It

is diaphoretic and anti-pyretic. Sage oil is used in perfumes
as a deodorant. Sage and sage oil exhibit anti-oxidant
properties.

Salvia officinalis Lamiaceae Leaf
Indian Names
Hindi : Salvia, Sefakus
Malayalam : Salvi tulasi
Savory
Description
Savory is a highly aromatic, hardy annual or perennial herb. Two
important species of the genus are Satureja hortensis (summer
savory) and Satureja montana (winter savory), the former is
aromatic annual grown as a garden herb, while the latter constitutes
savory of commerce. Savory is an erect pubescent annual herb, 5-
35 cm in height with pinkish branches. Leaves are oblong, linear
with deep-pitted glands on both sides. Flowers are in small auxiliary
cymes. The dried leaves are of brown green colour, up to 10mm
length with strong warm odour and with sharp camphoraceous
taste.
warmer regions of both the hemispheres. It grows in Southern France, Germany, Spain,
England, Canada and USA. In India, it is found in Kashmir.
Savory grows in light soil and on rocky hillsides. The species are cold sensitive. Temperate
climate and full sun are preferred
Uses
Savory is used in flavouring soups and sauces, egg, salad dishes, canned meat and
poultry dressings. An infusion of leaves treats gastric upsets, indigestion and loss of
appetite. Savory has aromatic and carminative properties.

Satureja Hortensis Lamiaceae Stem, Leaf & Flowering top
Star Anise
Description
Star anise is the dried, star shaped fruit of Illicium verum. It is
an evergreen tree attaining a height of 8-15 meters and a
diameter of 25 cm. The leaves are entire, 10-15 cm long, 2.5 –
5 cm broad, elliptic, flowers are solitary, white to red in colour.
Fruits are star shaped, reddish brown consisting of 6-8 carpels
arranged in a whorl. Each carpel is 10 mm long, boat shaped,
hard and wrinkled containing a seed. Seeds are brown,
compressed, ovoid, smooth, shiny and brittle.

Star Anise is indigenous to South Eastern China. Commercial production is limited to
China and Vietnam. In India, it is produced to a small a extent in Arunachal Pradesh.
The crop requires specific agro climatic conditions available only in the traditional growing
areas, which has prevented repeated attempts of other countries to grow star anise.
However it prefers woodlands, sunny edges, and dappled shade. The plant grows well in
humus rich, mildly acidic to neutral soils, which are light to medium and having good
drainage. It tolerates temperatures down to –10 degree C.
Uses
Star anise is one of the signature flavours of Chinese savory cooking. The five-spice
powder mix common in China contains star anise. It is used to flavour vegetables, meat,
and to marinate meat. It is used as a condiment for flavouring curries, confectionaries,
spirits, and for pickling. It is also used in perfumery. The essential oil of star anise is used
to flavour soft drinks, bakery products and liquors.
The fruit is anti-bacterial, carminative, diuretic and stomachic. It is considered useful in

flatulence and spasmodic.

Illicium verum Illiciaceae Dried Fruit
Indian Names
Hindi : Anasphal
Malayalam : Takkolam
Marathi : Badian
Tamil : Anashuppu
Telugu : Anaspuvu
Sweet Flag
Description
Sweet Flag is a perennial herb, semi aquatic, marshy plant
with a creeping and much branched, aromatic rhizome. The
rhizome is cylindrical about 19-25 mm in diameter and 10
cm long. It is light brown outside, white and spongy inside.
The leaves are thick, erect and sword shape, when bruised
emits strong scent. Sweet flag produces small yellow
flowers on a spike. Plants rarely flower or set seed.
Sweet flag is a native to most Northern latitude countries around the world, widely
dispersed around the USA. It is found wild or cultivated in India and Sri Lanka up to 1800
meters.
Sweet flag thrives best in marshy and moist places under variable climates. The plant is
grown in clayey loams and light alluvial soils of the riverbanks.
Uses
Sweet flag is mainly used in medicine. The oil is used to cure gastritis. In the form of
infusion it is carminative and possesses emetic and anti-spasmodic properties. It is used
in perfumery industry. It also has insecticidal properties. The water-ethanolic extract of
sweet flag exhibit anti-oxidant property.

Acorus Calamus Araceae Rhizome
Indain Names
Assamese : Themeprir
Hindi : Bach, Gorabach
Bengali : Bach
Gujarati : Gandhilovaj, Godavaj, Vekhand
Kannada : Baje,Bajegda
Kashmiri : Vabi
Malayalam : Vayampe
Marathi : Vekhand, Bariboj, Wach
Urdu : Bacha
Punjabi : Bacha
Sanskrit : Bhadra, Bulami
Tamil : Vashambu
Telugu : Vadaja, Vasa
Tamarind
Description
The ripe fruit of tamarind tree is used as a condiment. It is a

moderate size to large, evergreen tree, up to 24 mtr in high and
7 mtr in girth. Bark is brown or dark gray, longitudinally and
horizontally fissured. Leaves are paripinnate up to 15 cm long,
leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small,
yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm
broad, 1 cm thick, more or less constricted between seeds,
slightly curved, brownish coloured. Seeds are 3-12 oblong
compressed, 1.5 cm, dark brown shining. Endocarp is light
brownish, sweetish or acidic, edible pulp, traversed by branched
ligneous strands. The outer cover of the pod is fragile and easily
separable.
Tamarind is originated in Madagascar and is now extensively

cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka,
Thailand, several African, Central American and South American
countries. In India, it is chiefly grown in Madhya Pradesh, Andhra
Pradesh, Tamil Nadu and Karnataka.
The tree is not exacting as regards to soil but thrives best in

deep alluvium. The tree prefers warm climate but sensitive to
frost. Tamarind is suited to semi-tropical region with low rainfall.
It can come up even in saline, alkali and gravelly soils, and soils
prone to erosion.
Uses
Tamarind pulp is used in numerous culinary preparations. It is

also a raw material for the preparation of wine like beverages.
The tamarind kernel powder is found to be extensively used for
its sizing properties, in textile, confectionary, cosmetics and
pharmaceutical industries. The testa is used in dyeing and
tanning industry. The tender leaves and flowers are used as
vegetables.
In medicine, it is used as appetizing, laxative, healing and anti-

helmintic. It is also used against fluorosis.

Tamarindus indica L. Cesalpiniaceae Pods
Tarragon
Description
It is a perennial herb. The dried leaves and flowering tops are
known for its flavour. It grows to a height of 2 ft. The aroma is
warm. Two varieties available in the international market are
French Tarragon and Russian Tarragon.

Tarragon is cultivated in Southern Europe (France, Spain), temperate zones of USA,
Afghanistan, West Asia, and Russia. In India, it is grown in Jammu, Kashmir and Himachal
Pradesh.
Soil with a pH of 6.2 is found to be preferred for better yield of herb material and
essential oil.
Uses
It is used for flavouring vinegar, pickles, prepared mustard and to a limited extend in
soups, salads, meat dishes, salad dressings and liqueur. The aromatic leaves are
stomachic, stimulant. It is also used in perfumes.

Artemisia dracunculus Arteraceae Leaf
Tejpat
Description
Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a

small to moderately sized ever green tree. The leaves of this tree
is the spice having clove like taste and a faintly pepper like odour.
The tree has height up to 7.5 mtr with zigzag branching, trunk up
to 95 cm girth, bark rough, dark grey to reddish brown in colour.
Cinnamomoum tamala is mostly occurring in the tropical and sub-tropical Himalayas

extending to North East Indian up to an altitude of 2000 meters MSL. It also grows in
Nepal, Bangladesh and Myanmar. The leaves are harvested when the tree attains an age
of 10 years which continue for a century. Mature leaves are collected during October to
March.
Uses
The leaf is mainly used for flavouring food. It is widely used in pharmaceutical
preparations because of its hypoglycemic, stimulant and carminative properties. It is also
used in Indian system of traditional medicines.

Cinnamomum tamala Lauraceae Bark & Leaf
Indian Names
Hindi : Tejpat
Bengali : Tejpat
Gujarati : Tamalapatra
Malayalam : Tamalapatram
Marathi : Darchini
Punjabi : Tejpat
Sanskrit : Tamalaka (Tejpatra)
Tamil : Talishappattiri
Telugu : Talisapatri
Urdu : Tejpat
Thyme
Description
Thyme is a hardy perennial shrub, 20-40 cm high, the dried leaves are
curled, brownish green colour, 6.7 mm long, marketed in whole or
ground form. The flavour is aromatic, warm and pungent. Flowers are
light violet, two lipid, 5mm long, with hairy glandular calyx. The major
types of thyme available in the international market are French Thyme,
Spanish Thyme and American Thyme.
Thyme is a native to Southern Europe from Spain to Italy. Apart from Europe it is grown in
Australia, North Asia, North Africa, Canada and USA. In India, it is cultivated in the
Western temperate Himalayas and Nilgiris.
Thyme prefers a mild climate, a mallow upland soil and grows best in the hills.
Uses
Thyme is used to season, tomato soups, fish and meat dishes, liver
and pork sausages, headcheese, cottage and cream cheese.
Thyme oil is used in treatment of bronchitis. It has anti-spasmodic

and carminative properties. It possesses anti-oxidant and anti-
microbial properties.

Thymus vulgaris Lamiaceae Leaf
Indian Names
Hindi : Banajwain
Malayalam : Thottathulasi
Punjabi : Marizha, Masho, Rangsbur
Urdu : Hasha
Turmeric
Description
Turmeric is the boiled, dried, cleaned and polished rhizomes

Curcuma longa. The plant is a herbaceous perennial, 60-90
cm high, with a short stem and tufted leaf. There are 7 to 12
leaves, the leaf sheaths forms the pseudo stem. The lamina
is green above and pale green below and has a length of 30-
40 cm and width 8-12 cm. Inflorescence is a central spike of
10-15 cm length. 1-4 flowers are born in axil of the bract
opening one at a time. About 30 flowers are produced in a
spike. Seeds are produced in capsules and there will be one
to numerous sunken capsules in an inflorescence.
It is a native of India. Apart from India, it is cultivated in

Pakistan, Malaysia, Myanmar, Vietnam, Thailand, Philippines,
Japan, Korea, China, Sri Lanka, Nepal, East & West Africa,
South Pacific Islands, Malagasy, Caribbean Islands and
Central America. In India, it is cultivated in the States of
Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, Karnataka
and Kerala.
Turmeric is a tropical crop cultivated from sea level to 1200

meter MSL. It grows in light black, black clayey loams and
red soils in irrigated and rainfed conditions. The crop cannot
stand water logging or alkalinity.
Uses
Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry

powder. Turmeric oleoresin is used in brine pickles and to some extend in mayonnaise and
relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour
curcumin extracted from turmeric is used as a colourant.
Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal
oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an
antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties.

Curcuma longa L. Zingiberaceae Rhizome or underground stem
Indian Names
Hindi : Haldi
Bengali : Halud, Pitras
Gujarati : Haldhar, Haldi
Kannada : Arishia
Konkani : Halad
Malayalam : Manjal
Marathi : Halede, Halad
Oriya : Haldil
Punjabi : Haldar, Haldhar, Haldi
Sanskrit : Haladi, Harita
Tamil : Manjal
Telugu : Pasupu
Urdu : Haladi

Spanish : Curcuma
French : Curcuma
German : Kurkuma Gelbwurzel
Swedish : Gurkmeja
Arabic : Kurkum
Dutch : Geelwortel
Italian : Curcuma
Portuguese : Acafrao-da-India
Russian : Zholty Imbir
Japanese : Ukon
Chinese : Yu.Chin
Vanilla
List of major growers and companies
Description
Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent
stem; short petioled, oblong leaves; about 20 cm long. The inflorescence is a raceme with
20 or more flowers. Flowers are 6 cm long, 2.5 cm wide, either yellowish green or white.
Fruit popularly known as ‘beans’ or ‘pod’ is a capsule, nearly cylindrical and about 20 cm
long.
It is a native of Atlantic Coast from Mexico

to Brazil. The important vanilla producing
countries are Madagascar, Mexico, Tahiti,
Malagasy Republic, Comoro, Reunion,
Indonesia, Seychelles and India.
Vanilla thrives well from the sea level up to

1000 meter MSL., under hot, moist,
tropical climate with adequate well-
distributed rainfall. Natural growth is
obtained at latitudes, 15 degree North and
20 degree South of the equator. The
optimum temperature ranges from 21-32
degree C and rainfall 2000-2500 mm
annually. Dry period of about 2 months is
needed to restrict vegetative growth and
induce flowering. It grows best in light,
porous and friable soils with pH. 6-7.
Partial shade is essential for successful
cultivation.
Uses
Vanilla is used mainly as a flavouring material; a critical intermediary in a host of

pharmaceutical products and as a subtle component of perfumes. As a flavouring agent, it
is used in the preparation of ice creams, milk, beverages, candies, confectionaries and
various bakery items.
Botanical name Family name

Vanilla planifolia Andrews (V.fragrans salisb.) Orchidaceae

Spanish : Vainilla
French : Vanille
German : Vanille
Swedish : Vanilj
Arabic : Wanilla
Dutch : Vanille
Italian : Vaniglia
Portuguese : Baunilia
Russian : Vanil
Japanese : Banira
Chinese : Hsiang - Tsao
Area and Production

The area of vanilla cultivation in the world recorded during 1999 was 37,525 ha. with
production 4403 tonnes. The major vanilla producing countries are Madagascar, Indonesia,
Mexico. Comoros and Reunion.
In India, vanilla cultivation is gaining in Kerala, Karnataka and Tamilnadu since early
1990s. The area under cultivation at present is about 1000 ha, of which about 30% has
started giving yield. The present production of processed vanilla is estimated to be around
6-8 tonnes annually in India.
Market
The aggregate global demand for vanilla is estimated at about 4500 mts a year. The
countries, USA, France, UK and Germany account for 60% of world imports, the USA
absorbing more than 30%, France, UK and Germany around 10%. These 3 countries are
also major re-exporters of both vanilla beans and processed vanilla products.
World Import of Vanilla

Year Quantity in tonnes Value US $'000
1991 1895 98,805
1992 2116 109,644
1993 2234 106,762
1994 2643 129,969
1995 3547 136,429
1996 3496 89,997
1997 4650 84,313
1998 4560 79,332
1999 4243 70,247
Source : ITC/UN Statistics
Quality Product
Four major types of vanilla beans are distinguished in the world market.
» The Bourbon Vanilla (grown in Madagascar, Camoros and Reunion).
» The Java Vanilla (grown in the island Java in Indonesia).
» The Bourbon-like Vanilla (grown in the island Bali in Indonesia).
» Mexican Vanilla (grown mainly in Mexico).
They differ in flavour and organoleptic properties as a result of growing conditions,
harvesting and curing process. The Bourbon vanilla ranks tops in quality terms with
following specifications :
Colour : Dark Brown to Black shining Red/Brownish to dark Brawn.
Quality: Whole, Split
Aspect : Oily, Sapple
Length : 10cm upto 12 cms: low grade
13 cms upto 22 cms: Standard
Above 22 cms : Top grade
...............Cuts - Chopped according to buyer demand.

Vanillin Content : 1.8% to 2.4%
Moisture Content : 16% to 28%
Average Import price of Vanilla during 1992 to 1999-
Price per KG in US$
Year Price
1992 52
1993 49
1994 49
1995 38
1996 26
1997 18
1998 17
1999 17
Source : ITC/UN Statistics
In India Vanilla is predominantly grown by small and marginal growers in their fields
interplanting with other crops. It is grown largely in organic situations though not
certified.
List of major growers and companies
For more details: mail@indianspices.com

Allspice (Pimento) : Description

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ALLSPICE [PIMENTO]

Allspice trees are evergreen medium sized, grow up to a height

Origin and Distribution

Botanical name Family name Commercial part

Foreign Name of Spices

Origin and Distribution

Botanical name Family name Commercial part

Asafoetida is the dried latex (gum oleoresin) exuded

Botanical name Family name Commercial part

Name in international languages

Botanical name Family name Commercial part

Name in international languages

Botanical name Family name Commercial part

Name in international languages

Botanical name Family name Commercial part

Name in international languages

Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ is a

Origin and Distribution

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Origin and Distribution

Botanical name Family name Commercial part

Origin and Distribution

Botanical name Family name Commercial part

Exporters of Cardamom (Small)

Cardamom of commerce is the dried ripe fruit (capsules of

Indian cardamom is offered to the international markets in

Origin and Distribution

Cultivation of cardamom is mostly concentrated in the ever

The major use is for the preparation of ‘gahwa’ – a strong

Cardamom oil and oleoresin has applications in flavouring

Name in international languages

Exporters of Cardamom (Large)

Origin and Distribution

Large Cardamom is cultivated in the Sub-Himalayan region of

It is used as a flavourant in dishes like Pulavu, Biriyani and

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Cinnamomum Cassia (Chinese Cinnamon) is the dried bark of cassia which

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Name in international languages

Origin and Distribution

Botanical name Family name Commercial part

Coriander is an important spice crop having a prime position in

Origin and Distribution

It is a native of Mediterranean and commercially produced in

In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In

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Name in international languages

Cumin is the dried, white fruit with greyish brown colour of a

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Name in international languages

Curry leaf is found almost throughout India up to an altitude of 1500

The leaf is used in South India as a natural flavouring agent in various

Botanical name Family name Commercial part

Dill is a herbaceous annual with pinnately divided leaves. The

Origin and Distribution

European Dill (Anetheum graveolens) is indigenous to Europe and

Botanical name Family name Commercial part

Name in international languages

It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high.

It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a

Botanical name Family name Commercial part

Name in international languages