| 1.Mustard |
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| 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. |
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| Origin and Distribution 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. | |
| Botanical name | Family name | Commercial part |
| 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 |
| Name in international languages
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| 2.Cinnamon |
| Description | |
| The "True Cinnamon" or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.
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| Origin and Distribution | |
| Cinnamomum verum is mostly cultivated in Sri Lanka, Malagasy Republic and Seychelles. It has originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20-30 degree C and rainfall between 1250 to 2500 mm. It thrives well as a forest tree at 300-350 meter above MsL. | |
| Uses | |
| The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. 'Quills' are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. 'Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough unpeelable barks scraped off from the thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics |
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| Botanical name | Family name | Commercial part |
| Cinnamomum verum | Lauraceae | Bark, leaf |
| Indian Names | |
| Hindi | : Dalchini, Darchini |
| Bengali | : Dalchini |
| Gujarati | : Dalchini |
| Kannada | : Lavangapattai |
| Malayalam | : Karuvapatta |
| Marathi | : Dalchini |
| Oriya | : Dalchini |
| Punjabi | : Dalchini |
| Sanskrit | : Darushila |
| Tamil | : Karuvapattai, Sannalavangapattai |
| Urdu | : Dalchini |
3.Garlic
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| 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). |
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| 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. | |
| Botanical name | Family name | Commercial part |
| 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 |
| 4.Ginger |
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| 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. Origin and Distribution 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. |
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| Botanical name | Family name | Commercial part |
| 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 |
| Name in international languages
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| Name in international languages
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| 4.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. |
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| Origin and Distribution | |
| 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. | |
| Botanical name | Family name | Commercial part |
| 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 |
| 5.Cumin |
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| 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. |
| Origin and Distribution 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. | |
| Botanical name | Family name | Commercial part |
| 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 |
| Name in international languages
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| 6.Tamarind |
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| 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. Origin and Distribution 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. |
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| Botanical name | Family name | Commercial part |
| Tamarindus indica L. | Cesalpiniaceae | Pods |
| 7.Turmeric |
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| 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. |
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| 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. | |
| Botanical name | Family name | Commercial part |
| 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 |
| Name in international languages
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