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India is the major producer, consumer and exporter of seed spices. The area under seed spice is
about 6 Lakh hectares with a production of about 4 Lakh MT. But only about 10% of the production is
exported annually. During the year 1998 – 99, India exported nearly 42000 MT of seed spices earning nearly
160 crores.
(1) Include Aniseed, Ajowan seed, Dill seed, poppy seed, Mustard seed etc.
(2) Include Tamarind, Asafoetida, Cinnamon, Cassia, Kokam, Saffron etc.
MAJOR SPICES
SEED SPICES
SPICE CONSUMPTION
PEPPER 39.00
CAPSICUMS 16.00
GINGER 5.50
TURMERIC 3.70
CARDAMOM 2.20
CLOVES 1.80
CURRY LEAVES: Murraya koenigii, Rutaceae. Fresh and shade dried leaves are used for
flavouring dishes. It is 20-25 ft tree with leaves imparipinnate, leaflets 9-25, ovate and are
aromatic. The tender leaves-better aroma-high V.O. content (0.5 – 1.5%) yield more V.O. if
distilled under pressure (~2.5%). Leaves contain a crystalline glucoside “koenigin” and
resin. GC-MS – studies – V.O = 47 compounds = β-caryophylline 28.7%, β- gurjunene
21.4%, β- elemene 6.8%, β- Bisabolene 2.8%, γ-cadinene 2.5%, Selinene 8.2%, β-
phellandrene 6%, β- thujene 4.3%, limonene 2%. Yield of oleoresin = 3-6%, the E.O
available commercially but resinifies quickly on explosure to air.
MARJORAM (SWEET): Marjorana hortensis, Laminaceae. Annual herb cultivated in
Europe, N. Africa. Flowering tops are cut and field dried prior to S.D. yield of V.O =
0.5 – 1% containing d-α- terpineol ~ 25%, l-linalool ~ 6%, geraniol ~19%, eugenol ~ 8%, 4-
terpineol ~10%. The dried leaves and floral parts are used as spice. The herb is also dried
artificially using circulating warm air in ventilated rooms. Origanum vulgare = wild
marjoram = grown in medt. Region.
MINTS – Lamiaceae: CORNMINT, SPEARMINT, PEPPERMINT, BERGAMINT.
CORNMINT / JAPANESEMINT / FIELDMINT = Mentha arvensis. The herb yields 0.5 – 1%
V.O. containing 60 –80% l-menthol and hence source of menthol. India produces > 2000
MT oil and 100 MT methanol from >2000 Ha in U.P, Haryana. V.O. dementholized by
freezing (-5° C) to get ~40% menthol crystallized. Dementholized oil contains 20-30%
menthol. The V.O. used in Toothpastes, tobacco products, aerosol sprays etc. The V.O.
also contains 5-15% piperitone.
SPEARMINT: Mentha spicata. Yield of V.O = 0.6% containing 55-60% l-carvone and hence
the aroma of carawayseed. Grown in U.P, Punjab, J&K>100 MT V.O. 1yr. The V.O. contains
~ 56% l-carvone, 20-30% limonene and ~10% cineole. The oil is used in chewing gums,
Iced teas, Beverages, Fruit preparations.
PEPPERMINT: mentha piperita: Yield of V.O = 0.3 – 0.7% containing menthol 40-55%,
menthone 25-30%, menthyl acetate 3-4%, sabinene hydrate 1% V.O used for flavouring
pharmaceuticals, chewing gums, confectionary and ice creams. There are 2 varieties: (1)
Black Mitchen var: Vulgaries cultivated in India and has higher V.O. content than the white
variety var. officinalis which is better in flavour but has low V.O content.
BERGAMINT: Mentha citrata. Yeilds 0.3 – 0.35% V.O which resembles Bergamot like
odour. The V.O contains linalool 50-60%, linalyl acetate 38% (min) = 35-45%; the oil
used in perfumes.
EO: Mints bloom in N. India but shy in S. India – so test distillation is necessary before
harvesting. Crop-cut-allowd to wilt in field ~ 4-6 Hrs – leaves shouldn’t ferment, steam
or hydro distilled ~ 100Kg V.O /Ha = ~ 2 Hr/Bch. EO shouldn’t contain H2O/moisture =
oxidizes / resinifies – stored well.
For dehydration - mints are harvested in bloom, in sunny weather, cut 2-3 cm above
ground, allowed to dry partially in field - drying is completed by circulating warm air o
avoid over heating and too slow drying – correct brittleness – leaves fragmented
mechanically or through wire sieves.
CINNAMON 8-10
CLOVE 9-10
CORIANDER 25-30
CUMIN 30-40
GINGER 50-60
NUTMEG 40-60
PEPPER 90-95
WORLDWIDE PRODUCTION OF ESSENTIAL OILS
& OLEORESINS
SPICE PRODUCTION (%)
CAPSICUMS 37.00
PEPPER 25.00
SPICE SEEDS 9.20
CASSIA & CINNAMON 8.70
NUTMEG & MACE 7.50
TURMERIC 5.80
PIMENTO (ALL SPICE) 2.00
GINGER 1.70
CARDAMOM 1.20
CLOVES 0.90
MAIN SPICES USED IN THE CULINARY
FIELD
SPICE PRODUCTION (%)
PAPRIKA 25.40
CORIANDER 15.80
TURMERIC 12.60
PEPPER 11.90
CHILLI 10.90
PARSLEY 3.50
CUMIN 2.90
NUTMEG 2.60
SPICE: ESSENTIAL OILS AND THIR CONSTITUENTS
SPICE ESSNTIAL OIL Min – OLEORESIN YIELD (%) Major Components of Ess. Oils
Max (%)
ANISE 1.0 – 4.0 20 – 25% Anethole (80-90%) Cis-anethole 3%,
Anisaldehyde 1%
CARAWAY 3.0 – 6.0 18 – 20% Carvone 55%, Limonene 44%
CARDAMOM 4.0 – 10.0 10.00 1,8 Cineole 20-40%, αTA 28-34%,
Limonene 2-14%
CASSIA 1.0 – 3.8 3.3 – 4.0 Cinnamaldehyde 80-95%,
Cinnamylacetate
CELERY 1.5 – 2.5 9.0 – 11.0 Limonene 68%, β-Selinene 8%,
Butylidenephthalide 8%
CINNAMON 1.6 – 3.5 11.0 – 12.0 Cinnamaldehyde 50-80%, Eugenol 10%,
Saffole 0-11%
CLOVE 14 – 21 < 15 Eugenol 80-90% Caryophyllene 9%,
Eugenolacetate
CORIANDER 0.1 – 1.0 10 – 12 Linalool 65% geradylacetate 2-6%, γ
terpinene 10%
CUMIN 2.5 – 5.0 11 – 13 Cuminaldehyde 33%, Δ-terpinene 30%,
Cinnamyl alcohol 2.8%
TURMERIC 2.0 – 7.2 7.9 10.4 Dehydrotuemerone 60%, zingiberene
25% Bisabolene 6%
DILL SEED 2.5 – 4.0 15 – 16 d-carvone 40-60%, α-phellandrene 20%,
limonene 30%
FENNEL 4.0 – 6.0 12 – 20 Trans-anethole 48%, fenchone 14%,
limonene 10%
GARLIC 0.1 – 0.25 1–2 Allyl disulfide, thiosulfonate, allyl
trisulfide
GINGER 0.3 – 3.50 3.5 – 10.3 (-) zingiberene 30%, β-Bisabolene 10-
15%, S phyll 15-20%
MACE 8.0 – 13.0 22 – 32 Sabinene 15-50%, α-pinene 10-20%, β-
pinene 8-12%
NUTMEG` 2.6 – 12.0 18 – 37 α-pinene 27%, β-pinene 21%, sabinene
15-50%
PEPPER 1.5 – 5.0 5 –15 α-pinene 9%, sabinene 19% β-
caryophyllene 14%, carvone 17%
SAFFRON 0.5 – 1.0 5.0 β-Safranal 10%
STARANISE 8.0 – 9.0 25 – 28 Copaene 85%, limonene, 1,8 cineole,
Anisaldehyde 4.5%
Indian Dill Seed 2.5 – 4.2 15 – 16.50 Limonene 42.6%, carvone 22%, Dillapiole
16%
AUTHENTICITY AND ADULTERATION
MACE OIL 0.860 – 0.892 1.472 – 1.479 + 21°42' to Soluble in 3 vols of Acid No upto 1.5 - 6.2
+ 41°30' 90% EtoH Ester No. 2.8 - to 12.8
CINNAMON BARK 1.020 – 1.030 1.568 – 1.535 - 1°1' to - 2°10' Soluble in 1-2.5 vols of Aldehydes 51.8 – 56%
OIL 70% EtoH Eugenol 14-18%
Aldehydes upto 4%
CINNAM-ON 1.037 – 1.055 1.529 – 1.535 - 1°36' to + 0°40' Soluble in 1.5 vols of Phenol 77.3 –90.5%
LEAF OIL 70% EtoH
CASSIA OIL 1.055 – 1.070 1.600 – 1.606 - 1°0' to + 6°0' Soluble in 1-2 vols of Aldehydes 75-90%
80% EtoH
CLOVE BUD OIL 1.043 – 1.068 1.529 – 1.537 Upto - 1°35' Soluble in 1-2 vols of Eugenol 78-95%
70% EtoH
CLOVE LEAF OIL 1.032 – 1.067 1.533 – 1.539 - 0°50' to - 1°53' 0.9 vols of 70% EtoH Eugenol 78-93%
CLOVE STEM OIL 1.040 – 1.067 1.531 – 1.538 Upto – 1°30' 1-2 vols of 70% EtoH Eugenol 83-95%
STAR ANISE OIL 0.98 – 0.99 1.553 – 1.557 - 2°C to - 0°36' Soluble in 1.5-3.0 vols Congealing point +14°
of 90% EtoH to 18°
POST - HARVEST TECHNOLOGY OF SPICES
WHOLE SPICES
Cleaning & Drying
Blending
Standardized
Oleoresins/Extracts
Dry Dispersion Plated / Dry Soluble Spices
COMPOUNDED ASAFOETIDA
ENCAPSULATED SPICE FLAVOURS
ENRICHED SPICE OLEORESINS
FRESH GINGR PRODUCTS
GARLIC POWDER AND MUSTARD POWDER
KOKUM CONCENTRATE AND POWDER
MUSTARD POWDER
SPICE ESSENTIAL OILS AND OLEORESINS
TAMARIND CONCENTRATE AND POWDER
2. SPICES AND SEASONINGS – DR. Tainer & A.T. G`RENIS VCH 1993.
4. HAND BOOK OF SPICES, SEASONINGS, & FLAVOURINGS – Susheela Raghavan. Uhl. Technomic, 2000.
7. ENCYCLOPEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION. VOL.3 ACADEMIC PRE
1993.
11. SPICES, HERBS & EDIBLE FUNGI. Ed. G. Charlambous, Elsevier, 1994.
13. I.S.I HAND BOOK OF FOOD ANALYSIS-VOL VII. SPICES AND CONDIMENTS 1982.
14. SPICES AND CONDIMENTS – J.S. PURTHI. National Book Trust 1976.
1. E.O.A SPECIFICATIONS, ESSENTIAL OIL ASSOCIATION OF USA 1965.
7. FENAROLI’S HAND BOOK OF FLAVOUR INGREDIENTS VOL.1. CRC PRESS. OH10 1975.