PEANUT BUTTER

PRODUCT PROFILE OF INDIAN SPICES

India is the largest manufacturer, consumer and exporter of spices. India is known as the home of spices. When the East India Company came to India for trade, it also exported Indian spices abroad. Indian spices are world renowned for their taste, color, texture, and medicinal properties. A total of 109 species of spices have been listed according to the International Standards Organization. Of these, 75 spices are produced in India. Indian spices are in great demand in the world. Indian spices are one of the most exported spices in the world.

STATICS OF SPICES EXPORT

• During 2018-19, a total of 1.10 million tons of spices and spice products valued US$ 2.80 billions have been exported from the country as against 10,28,060 tonnes valued  US$ 2.78 billion in 2017-18, registering an increase of 7 per cent in volume.
• In FY20 (till December 2019), 857,400 tonnes of spices worth US$ 2.25 billion have been.

TOP 10 EXPORTED SPICES FROM INDIA

Chilli

Chili is most used in India. Maybe that is why Indian cuisine is famous all over the world. In India, chillies are used in cooking. Indian food cannot be imagined without chillies. Indians enjoy the taste of chilli and its spicyness very well.

Mint products

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone.

Spice Oils & Oleoresins, Cumin

Cumin is an herb. The seeds of the plant are used to make medicine. People take cumin for digestion problems including diarrhea, colic, bowel spasms, and gas. Cumin is also used to increase urine flow to relieve bloating (as a diuretic); to start menstruation; and to increase sexual desire (as an aphrodisiac).

Turmeric

a bright yellow aromatic powder obtained from the rhizome of a plant of the ginger family, used for flavouring and colouring in Asian cooking and formerly as a fabric dye. the Asian plant from which turmeric is obtained.

Pepper

Peppercorns are actually the fruits of a flowering vine in the Piperaceae family. The green, wide-leafed vines grow long tendrils where cylindrical clusters of the berries ripen. The fruits are small containing a thin skin, very little actual fruit, and a single large seed. The fruits are picked at varying degrees of ripeness depending on the strength and type of pepper desired and then processed accordingly.

Curry powders/paste

It is commonly used to flavor soups, stews, sauces, marinades, meat, and vegetables. As the popularity of curry flavor increases, creative chefs are finding more unconventional uses for the seasoning such as hamburgers, scrambled eggs, and potato salad.

Cardamom seeds

Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine.Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.

Tamarind

Tamarind is used in sweets including jam, syrup, ice cream, and candies; in savory dishes (particularly in Indian cuisine) including sour pickles, sambhar, and chutneys; in sauces including Worcestershire sauce, and a sweet-sour variation on Mexican mole; and in drinks including sodas and Mexican agua frescas.

Asafoetida and Cassia

Cassia and cinnamon both come from the bark of a tree that is a member of the laurel family. To produce cinnamon, the tree's bark is harvested, dried and fermented, then its outer layer is removed. As it dries, the inner bark curls into thin strips, or quills.

Garlic

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes.

INDIAN SPICES NAMES

  1. Cardamom                        2.Pepper

  3.Chilli                                    4.Ginger

  5. Turmeric                           6.Coriander

  7. Cumin                                8.Fennel

  9. Fenugreek                        10.Celery

11. Aniseed                            12.Ajowan

13. Caraway                           14.Dill

15. Cinnamon                        16.Cassia

17. Garlic                                18.Curry leaf

19. Kokam                              20.Mint

21. Mustard                           22.Parsley

23.Pomegranate                   24.Saffron

25.Vanilla                               26.Tejpat

27.Pepper Long                     28.Star Anise

29.Sweet flag.                        30.Horse Radish

31.Greater Galanga              32.Horse Radish

33.Caper                                 34.Clove

35.Asafoetida                        36.Hyssop

37.Juniper berry                   38.Bay Leaf

39.Lovage                               40.Marjoram

41.Nutmeg                             42.Mace

43.Basil                                   44.Poppy seed

45.Allspice                              46.Rosemary

47.Sage                                    48.Savory

49.Thyme                                50.Oregano

51.Tarragon                            52.Tamarind

TOP SPICES EXPORTING COUNTRIES 

1. INDIA
2. CHINA
3. VIETNAM
4. INDONESIA
5. MADGASCAR

TOP SPICES IMPORTING COUNTRIES

1. UNITED STATES
2. GERMENY
3. NATHERLAND
4. UNITED KINGDOM
5. SAUDI ARABIA

GOVERMENT BENIFITS FOR SPICE EXPORT (INDIA)

1. DUTY DRAWBACK

2. MEIS

BASIC REGISTRATION FOR SPICES EXPORT (INDIA)

1. COMPANY REGISTRATION

2. I.E.C (IMPORT EXPORT CODE)

3. G.S.T (GOODS SERVICE TEX)

4. APEDA = R.C.M.C CERTIFICATE

5. SPICES EXPORT PROMOTION COUNCIL REGISTRATION CERTIFICATE = R.P.E.S.S.