 India, known as the home of spices.

 Is the world’s largest producer, consumer and exporter of

spices
 70% of all the world's spices come from India.
 The country produces about 75 of the 109 varieties listed by
the International Organization for Standardization (ISO)
 Total spices export from India stood at 1.08 billion kgs, valued
at US$ 3.11 billion in the year 2017-18
 Organic farming for spices is gaining great prominence in the
country due to the increasing demand for safe and non-
contaminated spices
 The key spices produced in the country include garlic, chili,
pepper, coriander, cardamom, cumin, fennel, turmeric and
ginger
 Turmeric (Curcuma longa) is native to Asia and India.
 The important turmeric growing States in India are,
Andhra Pradesh, Tamil Nadu, Orissa, Maharastra, Assam,
Kerala, Karnataka and West Bengal.
 In which Andhra Pradesh occupies 40 per cent of
total turmeric area followed by Orissa and Tamil Nadu
occupying 17 per cent and 13 per cent of
total turmeric area respectively production.
 India is the largest producer, consumer and exporter of
turmeric in the world. Indian turmeric is considered to be
the best in the world market because of its
high curcumin content.
 Turmeric is also cultivated in China, Myanmar, Nigeria and
Bangladesh
 India accounts for about 80 per cent of
world turmeric production and 60 per cent of world
exports
 Turmeric ranks third in the total exports of spices from
India in 2018
 India’s turmeric exports have touched around Rs 1,632
crore in 2018
 North America has emerged as the largest market for the
commodity, according to Trade Promotion Council of India
(TPCI) in 2018
 Depending upon the variety, the crop becomes ready for
harvest in 7-9 months after planting during January-March.
 Early varieties mature in 7-8 months, medium varieties in
8-9 months and late varieties after 9 months
Characteristics of improved turmeric varieties
FRESH HARVESTING BOILING
DRYING IN POLYHOUSES POLISHING
Turmeric Bulb Turmeric Finger
 The activities of turmeric include antibacterial,
antiviral, anti-inflammatory, antitumor,
antioxidant, antiseptic, cardio protective, hepato
protective, nephro protective, radio protective,
and digestive activities.
Phytochemical analysis of turmeric has revealed a
large number of compounds, including
curcumin, volatile oil, and curcuminoids, which
have been found to have potent
pharmacological properties.
 India is the world’s largest producer, consumer and
exporter of chilli.
 Red chillies are grown across India on 792,000 hectares of
land in Andhra Pradesh, Karnataka, Madhya Pradesh and
Maharashtra.
 The crop is planted in August and September, and
harvested in March and April. Of the 1,376,000 million tons
of red chilli produced in India every year, 70% are
consumed domestically, while 30% are exported.
 Dried chilli exports make up 22% of all the spices exported
from India.
 Andhra Pradesh is the largest producer
of Chilli in India and contributes about 26%
to the total area under Chilli, followed by
Maharashtra (15%), Karnataka (11%), Orissa
(11%), Madhya Pradesh (7%) and other states
contributing nearly 22% to the total area
under Chilli.
COUNTRY WISE PRODUCTION STATE WISE PRODUCTION
 ASTA
Capsaicin Scoville Heat
Varieties colour LAND
e Units (SHU)
value

Himachal Pradesh,Jammu &

Kashmiri Chilli 0.33% 45-60 1,000 - 2,000
Kashmir
žGuntur sannam
0.23% 30-45 18000 - 22000 Guntur, Khammam
Chilli

Guntur žTeja Chilli 0.59% 50-75 75,000 – 1,10000 Guntur, Khammam

žByadgi Chilli Negligible 145-175 8000 - 15000 Haveri, Karnataka

Ramnad red mundu

0.17% 25-40 10,000 – 30,000 Ramanathapuram, Tamilnadu
chilli
Arunachal
žBhut Jolokia (The 855,000 –
140-200 Pradesh, Assam, Nagaland and
ghost pepper ) 1,041,427 SHU
Manipur
Unjha, Kheda, Mehsana &
žJwala Chilli 0.40% 30-40 20,000 - 30,000
South Gujarat
Bird eye chilli (
0.59% 40-45 50,000-100,000 Meghalaya, Assam and Kerala
Kanthari )