Spices Board

Invitation of Expression of Interest (EoI) from eligible Organizations for associating with Spices Board to host 14th World Spice Congress (WSC2020)

admin — Fri, 05 Jul 2019 12:01:36 +0000

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Invitation of Expression of Interest (EoI) from eligible Organizations for associating with Spices Board to host 14th World Spice Congress (WSC2020)

Tender Date:

Friday, July 5, 2019

Closing Date:

Saturday, July 20, 2019

Click here to download the PDF file.

Tender excecuted?:

Vacancy Notification 8 for Direct Recruitment(Senior Microbiologist) - Corrigendum

admin — Tue, 17 Nov 2015 07:20:07 +0000

Description:

Vacancy Notification 8 for Direct Recruitment(Senior Microbiologist) - Corrigendum

Language English

Posting date:

Wednesday, November 11, 2015

Click here to download the PDF file.

End Date:

Wednesday, November 25, 2015

E-Spice Bazaar - Walk in test/ interview for Field Coordinators

admin — Tue, 17 Nov 2015 07:18:48 +0000

Description:

E-Spice Bazaar - Walk in test/ interview for Field Coordinators

Language English

Posting date:

Friday, November 13, 2015

Click here to download the PDF file.

End Date:

Tuesday, November 24, 2015

Cardamom (small)

admin — Fri, 13 Nov 2015 05:39:59 +0000

Language English

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.

Origin and Distribution:

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 processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

Botanical name:

Elettaria cardamomum Maton

Family name:

Zingiberaceae

Commercial part:

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

Foreign names:

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

Spice Image:

Chemical & Physical Specifications of Spices:

cp_w_cardamom.gif

Nutritional Values of Spices:

nc_w_cardamomseed.gif

Pepper

admin — Fri, 13 Nov 2015 05:31:39 +0000

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.

Language English

Origin and Distribution:

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.

Botanical name:

Piper nigrum L.

Family name:

Piperaceae

Commercial part:

Fruit

Indian names:

Hindi Kali mirch Bengali Kala morich, golmorich Gujarati Kalamari, kalomirich Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Punjabi Kali mirch Sanskrit Marich ushna, hapusha Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch

Foreign names:

Spanish : Pimienta French : Poivre German : Pfeffer Swedish : Peppar Arabic : Filfil Aswad Dutch : Peper Italian : Pepe Portuguese : Pimenta Russian : Pyerets Japanese : Kosha Chinese : Hu-Chiao

Spice Image:

Nutritional Values of Spices:

nc_w_blackpepper.gif

Chilli

admin — Fri, 13 Nov 2015 05:28:13 +0000

Indian Chilli Varieties

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.

Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

Different Varieties

BIRDS EYE CHILLI(DHANI)

Grown in Mizoram & some areas of Manipur
Blood red in colour,highly pungent
Harvesting season-October to December
Available in Calcutta market
ASTA colour value-41.7
Capsaicine-0.589%

BYADAGI(KADDI)

Grown in Dharwar Karnataka
Red in colour with less pungency or without pungency
Harvesting season-January to May
Annual Production-21,000 tonnes
Available in Hubli-Dharwad markets
ASTA colour value-159.9
Capsaicine-Negligible

ELLACHIPUR SANNAM-S4 TYPE

Grown in Amaravathi District of Maharashtra
Reddish in colour and very hot
Annual Production - 1800 tonnes
Harvesting season-September to December
Available in Bombay,Delhi,Ahemedabad and Nagpur
ASTA colour value - 70.40
Capsaicine-0.2%

GUNTUR SANNAM-S4 TYPE

Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh
Skin thick,hot and red
Harvesting season - December to May
Annual Production - 2,80,000 tonnes
Available in Guntur market
ASTA colour value- 32.11
Capsaicine-0.226%

HINDPUR-S7

Grown in Hindpur in Andhra Pradesh
Red in colour,hot and highly pungent
Harvesting season- December to March
Available in Hindpur
Capsaicine-0.24
ASTA colour value- 33.00

JWALA

Grown in Kheda, Mehsana & in South Gujarat
Highly pungent, light red in colour,short and the seeds are compact
Harvesting season-September to December
Available in Unjha market
Capsaicine-0.4%

KANTHARI-WHITE

Grown in Kerala & some parts of Tamil Nadu
Short and ivory white in colour with high pungency
Mainly grown as a homestead crop
Available in the markets throughout the year
ASTA colour value- 2.96
Capsaicine-0.504%

KASHMIR CHILLI

Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter season
Long,fleshy,deep red in colour
Harvesting season- November to February
Available in major markets of North India
ASTA colour value- 54.10
Capsaicine-0.325%

MADHYA PRADESH G.T.SANNAM

Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh
Red in colour and pungent
Harvesting season-January to March
Annual Production - 7500 tonnes
Available in major markets of Madhya Pradesh.

Language English

Origin and Distribution:

Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.

Uses:

Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’

Botanical name:

Capsicum annum L., Capsicum frutescens L.

Family name:

Solanaceae

Commercial part:

Green as well as ripe and dried pod (fruit)

Indian names:

Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch

Foreign names:

Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao British : Chillies(Hot) Pepper(Sweet)

Spice Image:

Nutritional Values of Spices:

nc_w_chillipepper.gif

Cumin

admin — Fri, 13 Nov 2015 05:25:53 +0000

Language English

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.

Origin and Distribution:

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.

Botanical name:

Cuminum cyminum L.

Family name:

Apiaceae

Commercial part:

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

Foreign names:

Spanish : Comino French : Cumin German : Romischer Kummel Swedish : Spiskummin Arabic : Kammun Dutch : Komijn Italian : Comino Portuguese : Cominho Russian : Kmin Chinese : Machin

Spice Image:

Chemical & Physical Specifications of Spices:

cp_w_cumin_0.gif

Nutritional Values of Spices:

cp_w_cumin.gif

Turmeric

admin — Fri, 13 Nov 2015 05:20:25 +0000

Language English

Turmeric is the boiled, dried, cleaned and polished rhizomes of 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.

Origin and Distribution:

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 extent 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.

Botanical name:

Curcuma longa L.

Family name:

Zingiberaceae

Commercial part:

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

Foreign names:

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

Spice Image:

Chemical & Physical Specifications of Spices:

cp_w_tumeric.gif

Nutritional Values of Spices:

nc_w_turmeric.gif

Ginger

admin — Thu, 12 Nov 2015 17:04:23 +0000

Language English

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.

Origin and Distribution:

It is a tropical plant with the centre of origin 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.

Botanical name:

Zingiber officinale Roscoe

Family name:

Zingiberaceae

Commercial part:

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

Foreign names:

Spanish : Jengibre French : Gingembre German : Ingwer Swedish : Ingefara Arabic : Zanjabil Dutch : Gember Italian : Zenzero Portuguese : Gengibre Russian : Imbir Japanese : Shoga Chinese : Chiang

Spice Image:

Chemical & Physical Specifications of Spices:

cp_w_ginger.gif

Nutritional Values of Spices:

nc_w_ginger.gif

Mace

admin — Wed, 10 Jun 2015 09:50:03 +0000

Language English

Product Image:

Product category:

Nutmeg Products