Spices

The total spices export in FY21 was US$ 4.0 billion and for the month of March 2021 it was US$ 448.77 million. During FY19, India’s chilli export stood at 468,500 tonnes, cumin export at 180,300 tonnes, turmeric export at 133,600 tonnes and cardamom large export at 860 tonnes.
- In FY20, spices worth US$ 3.62 billion were exported.
- Top importers of Indian spices in FY21 were US, UAE, UK, Hong Kong, Australia, and Canada.
- The total spices export was US$ 1.68 billion in April 2021 to August 2021 and for August 2021 it was US$ 312.57 million.
Chili Pepper
Chili peppers come from the plants of the genus Capsicum and are commonly used in food dishes for that extra spice and heat kick. The dried and powdered form of chili peppers is called what you typically refer to as ‘chili powder’.
Cardamom
This spice is also known as the “Queen of Spices” in India, its country of origin. Cardamom has a strong, pungent flavor that has subtle hints of lemon and mint. Interestingly, it is a very versatile spice so it can be used to intensify both sweet and savory flavors. There are two types of cardamom that are typically used in Indian cooking, as well as all over the world: Green and Black.
Clove
This is another fairly common Indian spice that was first found being traded at a port in Sri Lanka somewhere during 900-1100 CE. However, it is native to the Molucca Islands which is now a part of Indonesia. Cloves contain a very distinctive kind of a sweet smell with an equally sweet-spicy flavor.
Cassia Bark
This spice is also known as “Chinese Cinnamon” and is often confused with the other ‘true’ cinnamon; however, it is actually a member of the pea family. It has an extremely pungent flavor that is less delicate when compared to that of the true cinnamon. Although cassia bark looks almost the same as cinnamon, it is actually very different and is used more often in savory dishes, especially in China.
Black Pepper
This has to be one of the most commonly found and consumed spices all over the world. A pinch of it is added to almost every recipe you could possibly imagine. Black pepper has originated from India, particularly from the Malabar region and the Western Ghats. It comes from the berries of the pepper plant and you would typically also find white and green colored peppercorns. The difference in color primarily results from the varying developmental stages.
Celery Seed
Celery seed is usually ground up into salt, and can then be added to many dishes for a concentrated taste of celery.
Coriander Seed
Coriander produces natural citrus flavors when ground up. It is especially common with chicken-based dishes.
Crushed Red Pepper
Crushed red pepper has a distinctively fruity, yet spicy flavor, and is commonly used as a condiment on pizzas and salads.
Cumin
Cumin is one of the most mainstream spices and is native to Europe, Asia and Africa; however, it has become a very essential ingredient all over the world. It is popular for its nutty and earthy flavor that consists of a subtle spice kick and some hints of lemon.
Curry Powder
Needless to say, curry powder is a primary ingredient in curry dishes, but it can also be used to flavor many stews, marinades, and meats.
Nutmeg
Nutmeg comes from a tropical evergreen tree that is native to Moluccas Island in Indonesia, where it is also cultivated in abundance, as well as in West Indies. It is often used together with cinnamon due to the similar pungent fragrance and a subtle sweet taste. Although nutmeg is popularly used in baking and cold beverages, it is also an excellent addition to hearty dishes like mutton and lamb recipes, vegetable stews, etc.
Mustard Seeds
These spice seeds come in a variety of colors like black, brown, and yellow, and are often used interchangeably in most cuisines. Mustard seeds consist of a nutty and smoky flavor that is best released when they are cooked in oil or when they are crushed.
Garlic
Garlic is probably the most popular and common spice seasoning that is used in almost every cuisine found in the whole world. Its popularity largely stems from its ability to add an incredible depth of flavor along with potency to any dish or meal.
Turmeric
Turmeric is yet another incredibly famous Indian spice with a mix of bitter, spicy flavor. It is also known by other names like Indian Saffron and Yellow Ginger. Turmeric is generally easily identifiable due to its bright color combination of yellow and orange.
Spices, spice seeds, and herbs are employed as adjuncts to impart flavor and aroma or piquancy to foods. In the small quantities used to prepare culinary dishes, they have little nutritional value, but they stimulate the appetite, add zest to food, and enhance flavours.