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description
black pepper is the dried mature berry of piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of southern india. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.the root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.
origin and distribution
pepper is considered originated in the hills of south western ghats of india. It is now grown in indonesia, malaysia, sri lanka, thailand, china, vietnam, cambodia, brazil, mexico, and guatemala apart from the country of origin.pepper requires hot and humid climate and grows between 20 degree north and south latitudes, from sea level to up to 1500 meters above msl. The crop tolerates temperatures between 10 degree and 40 degree c. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper.
uses
pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked.other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc.black pepper is an essential ingredient in indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.
botanical name family name commercial partpiper nigrum l. Piperaceae fruit
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Description
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins. The aroma of the crushed leaves is delicate & fragrant and taste is aromatic and bitter. The size of the leaves is ranging from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape is elliptical and tapering to a point at the base and tip of the leaves.
Origin and Distribution
It is a native of Mediterranean and grow widely in scrub land woods in Europe and California. It widely cultivated in Europe, America and Arabian countries. It is not cultivated as a commercial crop in India.
Uses
Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic properties. The essential oil from the leaves are also used as spice and food flavouring agent and has wider application in traditional medicines of different countries. The major functional properties are anti-microbial, anti-fungal, hypoglycaemic, anti-ulcerogenic etc.
Botanical name Family name Commercial partLaurus nobilis L. Lauraceae Leaf
Name in international languages
Description
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as bird chilly and Tabasco.
Origin and Distribution
Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.
Uses
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce.Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a natural plant colour.As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin c
Botanical name Family name Commercial partCapsicum annum L., Capsicum frutescens L. Solanaceae Green as well as ripe and dried pod (fruit)
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Description
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.Indian cardamom is offered to the international markets in different grades: Alleppey Green Extra Bold (AGEB), Alleppey Green Bold (AGB) and Alleppey Green Superior (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of Gahwa a strong cardamom coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties.
Origin and Distribution
Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 30 degree N latitudes and 75-78 degree longitudes.
Uses
The major use is for the preparation of gahwa a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products.Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.
Botanical name Family name Commercial partElettaria cardamomum Maton Zingiberaceae Fruit (Capsule)
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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.
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 partSyzygium aromaticum Myrtaceae Unopened flower bud
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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.
Origin and Distribution
It is a tropical plant with the centre of origin 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.
Botanical name Family name Commercial partZingiber officinale Roscoe Zingiberaceae The rhizome
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Description
Aniseed is an annual plant with an average height of 30 to 50 cm. The plant is completely covered with fine hairs. Aniseed is ground-grey to greyish brown in colour, 3 to 5mm in length, oval in shape with short stalk attached. Five longitudinal ridges are visible on each pericarp. Vittae (oil ducts) are almost always present embedded in the fruit wall beneath the ridges. It has a characteristic agreeable odour and a pleasant aromatic taste.
Origin and Distribution
It is a native of East Mediterranean Region. It is widely cultivated in Bulgaria, Cyprus, France, Germany, Italy, Mexico, South America, Syria, Turkey, Spain, UK and USSR. In India, it is grown to a small extent as a culinary herb or as a garden plant. The major products are anis oil and oleoresin anis.
Uses
It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. The essential oil is valuable in perfumery. The oil is used for production of anethole and sometimes as sensitizer for bleaching colours in photography. The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant, carminative and expectorant.
Botanical name Family name Commercial partPimpinella anisum Apiaceae Fruit
Indian Names
Description
Juniper is an evergreen shrub sometimes attaining the height of a small tree up to 3 mtrs with erect trunk and spreading branches, covered with a shreddy bark. The trunk diameter is 25-30 cm. Leaves are straight and rigid, oval shape, about 6-13 mm long and with sharp prickly points. It is dioecious plant. The male and female flowers produced in April and May usually born on separate plants, the male flowers in short catkins and female flowers in small cones. The fleshy berry like fruit is sub-globose, bluish black, dark purple when ripe, 10-13 mm in diameter covered with waxy blook. The three scales comprising fruit, occasionally gaping and exposing bony seeds, usually three, elongated, ovoid, and embedded in the pulp.
Origin and Distribution
The plant grows wild in many parts of Europe and Asia and in North America. In India, it is found in Himalayas at an altitude of 1500-4000 mtrs above MSL. It thrives well on warm sunny places especially in mountain slopes.
Uses
The fruits are used as a food flavourant and as a food. In Europe it is used for the preparation of alcoholic beverages. Juniper oil is used in flavouring liquors and cordial. The fruits and volatile oil possess carminative, stimulant and diuretic properties.
Botanical name Family name Commercial partJuniperus communis Cupressaceae Berry
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Description
Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated aril of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.
Origin and Distribution
Nutmeg tree is indigenous to Moluccas. The major nutmeg growing areas are Indonesia and Granada. It also grows on a smaller scale in Sri Lanka, India, China, Malaysia, Zanzibar, Mauritius and Solomon Island.Nutmeg thrives well in places with warm humid climate from sea level up to 600 mtrs MSL. It grows on a variety of soils from sandy to clayey loams and red laterite soils with good drainage. A well-distributed annual rainfall of 250 cm is ideal for the crop.
Uses
Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savoury dishes.It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries.
Botanical name Family name Commercial partMyristica fragrans Myristicaceae Seed
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Description
Rosemary of commerce comprises dried leaves of evergreen shrub of Rosmarinus Officinalis. This is a dense, evergreen, hardy, perennial, aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy leaves. The upper surface of the leaf is dark green whereas it is white on the lower side. The leaves are resinous. Branches are rigid with fissured bark and stem is square, woody and brown. Pale blue small flowers appear in cymose inflorescence. It can be grown either as a field crop or as an indoor plant.
Origin and Distribution
Rosemary is the native of Mediterranean region and is cultivated in Europe and California in US. It is also grown in Algeria, China, Middle East, Morocco, Russia, Romania, Serbia, Tunisia, Turkey, and to a limited extent in India.Temperate climate is suitable for the cultivation of Rosemary. The soil properties influence the yield and the composition of rosemary oil.
Uses
Rosemary has wide range of uses in food processing. Fresh tender tops are used for garnishing and flavouring of cold drinks, pickles, soups etc. Dried and powdered leaves are used as condiment.In medicine rosemary is credited as carminative, anti-depressant, anti-spasmodic, anti-microbial, anti-inflammatory, carcinogen blocker, liver-detoxifier and anti-rheumatic.
Botanical name Family name Commercial partRosmarinus officinalis Lamiaceae Leaf
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Description
Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent stem; short petioled, oblong leaves; about 20 cm long. The inflorescence is a raceme with 20 or more flowers. Flowers are 6 cm long, 2.5 cm wide, either yellowish green or white. Fruit popularly known as beans or pod is a capsule, nearly cylindrical and about 20 cm long.
Origin and Distribution
It is a native of Atlantic Coast from Mexico to Brazil. The important vanilla producing countries are Madagascar, Mexico, Tahiti, Malagasy Republic, Comoro, Reunion, Indonesia, Seychelles and India.Vanilla thrives well from the sea level up to 1000 meter MSL., under hot, moist, tropical climate with adequate well-distributed rainfall. Natural growth is obtained at latitudes, 15 degree North and 20 degree South of the equator. The optimum temperature ranges from 21-32 degree C and rainfall 2000-2500 mm annually. Dry period of about 2 months is needed to restrict vegetative growth and induce flowering. It grows best in light, porous and friable soils with pH. 6-7. Partial shade is essential for successful cultivation.
Uses
Vanilla is used mainly as a flavouring material; a critical intermediary in a host of pharmaceutical products and as a subtle component of perfumes. As a flavouring agent, it is used in the preparation of ice creams, milk, beverages, candies, confectionaries and various bakery items.
Botanical name Family nameVanilla planifolia Andrews Orchidaceae
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Area and Production
The area of vanilla cultivation in the world recorded during 1999 was 37, 525 ha. with production 4403 tonnes. The major vanilla producing countries are Madagascar, Indonesia, Mexico. Comoros and Reunion.
In India, vanilla cultivation is gaining in Kerala, Karnataka and Tamilnadu since early 1990s. The area under cultivation at present is about 1000 ha, of which about 30% has started giving yield. The present production of processed vanilla is estimated to be around 6-8 tonnes annually in India.
Market
The aggregate global demand for vanilla is estimated at about 4500 mts a year. The countries, USA, France, UK and Germany account for 60% of world imports, the USA absorbing more than 30%, France, UK and Germany around 10%. These 3 countries are also major re-exporters of both vanilla beans and processed vanilla products.
Quality Product
Four major types of vanilla beans are distinguished in the world market.The Bourbon Vanilla (grown in Madagascar, Camoros and Reunion).The Java Vanilla (grown in the island Java in Indonesia).The Bourbon-like Vanilla (grown in the island Bali in Indonesia).Mexican Vanilla (grown mainly in Mexico).They differ in flavour and organoleptic properties as a result of growing conditions, harvesting and curing process. The Bourbon vanilla ranks tops in quality terms with following specifications :Colour : Dark Brown to Black shining Red/Brownish to dark Brawn.Quality: Whole, SplitAspect : Oily, SappleLength : 10cm upto 12 cms: low grade13 cms upto 22 cms: StandardAbove 22 cms : Top grade
Cuts Chopped according to buyer demand.Vanillin Content : 1.8% to 2.4%Moisture Content : 16% to 28%
In India Vanilla is predominantly grown by small and marginal growers in their fields interplanting with other crops. It is grown largely in organic situations though not certified.
Description
Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, one to two flowers with a lilac-purple colour with perianth segments of 3.5 5 cm and style branches of 2.5 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers are arising directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce.
Origin and Distribution
Saffron is a native of Southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey, Iran. In India, it is cultivated in Jammu & Kashmir and in Himachal Pradesh.Saffron thrives best in warm sub-tropical climate. In Spain, it is grown in dry temperate conditions with an annual rainfall below 40 cm. It grows at an elevation of 2000 mtrs MSL. Photoperiod exerts a considerable influence in the flowering of saffron. An optimum period of 11 hours illumination is desirable. Unusually low temperature coupled with high humidity during flowering season affects flowering of the crop. Spring rains boost production of new corms. Slightly acidic to neutral, gravelly, loamy, sandy soils are suitable for saffron cultivation.
Uses
Saffron is used as a culinary seasoning and to colour, cottage cheese, chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines.
Botanical name Family name Commercial partCrocus sativus L. Iridaceae Stigma
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Description
Sage is the dried leaf of Salvia officinalis. It is a hardy sub-shrub. Stems are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic, petiolate, oblong, 7-8 cm long. On drying, leaves turns silvery grey with soft velvety texture. The flowers are blue, purple, or white in simple racemes.
Origin and Distribution
Sage is a native of Mediterranean area. It grows wild in the Dalmatian region of Yugoslavia. It is cultivated in Yugoslavia, Italy, Albania, Turkey, Portugal, Spain, Cyprus, England, Canada and USA. In India, it is sparingly cultivated in Jammu.Sage thrives well in rich clayey and loamy soil. A hot and dry climate is not suitable for its cultivation
Uses
Sage is used in the culinary preparation in the West. The taste is fragrant, spicy, warm, astringent and a little bitter. It is used for flavouring meat and fish dishes and for poultry stuffing. Fresh sage leaves are used in salads and sandwiches.Sage is used as a mild tonic, astringent and carminative. It is diaphoretic and anti-pyretic. Sage oil is used in perfumes as a deodorant. Sage and sage oil exhibit anti-oxidant properties.
Botanical name Family name Commercial partSalvia officinalis Lamiaceae Leaf
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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.
Origin and Distribution
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).
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 partAllium sativum Liliaceae Bulb
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Kokam is a slender evergreen small tree with drooping branches. It is a dioecious tree growing up to 18 mtr high. The fruit is spherical, purple, not grooved having 5-8 seeds compressed in an acid pulp.
Origin and DistributionThe tree is oriental in origin, found in Southern India, particularly in the tropical rain forest of Western Ghats of Ratnagiri, Konkan, Coorg and Wynadu region. It is also found in the evergreen forests of Assam, Khasi, Jantia hills, West Bengal and Gujarat. The crop prefers warm and moderately humid tropical climate with a total rainfall range of 2500-5000mm grows under a mean annual temperature of 20-30 degree C, 60-80% humidity and up to an altitude of 800 mtrs above MSL.
UsesThe ripened, rind and juice of Kokam fruit are commonly used in cooking. The dried and salted rind is used as a condiment in curries. It is also used as a garnish to give an acid flavour to curries and for preparing attractive, red, pleasant flavoured cooling syrup. Kokam butter used as an edible fat, is nutritive, demulcent and antiseptic. The rind has antioxidant property
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Description
Pomegranate is deciduous shrub or a small tree with a dark grey bark, 5-8 meters high. Leaves are opposite, oblong, 2.5-6 cm long. Flowers at terminals or auxiliary, solitary, large, orange red. Calyx persistent, prolonged above the ovary. Petals 1.2-2.5 cm long, thin and wrinkled. Fruits are large, globose, 5-8 cm across, indehiscent with red pulp. Seeds are angular.
Origin and Distribution
The crop is indigenous to Southern Europe and Mediterranean area. It is distributed in the warmer regions of both the hemispheres. It is widely cultivated in Iran, Afghanistan and Baluchistan. In India it is grown in almost all states but cultivated in large scale in the States of Maharashtra, Karnataka, Andhra Pradesh, Uttar Pradesh, Tamil Nadu, Gujarat, Rajasthan and Himachal Pradesh. It thrives best in places with a hot dry summer, with irrigation. In humid weather the quality of fruit is not good. It grows up to a height of 1600 mtr MSL. It can tolerate alkaline and wet soil.
Uses
The seed dried with pulp is used as a spice in many dishes. The fruit juice is cooling and refrigerant. The fruit rind is useful in chronic dysentery and diarrhoea. The pulp and seeds are stomachic and are also used as laxative. The flower buds are used in bronchitis.
Botanical name Family name Commercial partPunica Granatum Punicaseae Seed
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Description
Cambodge is a tropical fruit commonly known as Malabar Tamarind is a medium size evergreen dioecious tree with rounded crown and horizontal or drooping branches attaining a height of 18 mtrs. Fruit is a berry having a size of an apple, yellow or red, 6 to 8 grooves, forming blunt lobes with tough rind, 6 to 8 seeds and succulent arils. Fruit is weighing 50 to 180 gms.
Origin and Distribution
It is a native of Western Ghats of Kerala (India). Its habitat extends from Konkan southward to Travancore and into the shola forests of Nilgiris. It is fairly common in Sri Lanka and Malaysia.
Uses
The dried rind is used as a condiment for flavouring curries. In Sri Lanka the dried rind with salt is used for curing fish. The rind contains hydroxy citric acid and is widely employed in anti-obesity drugs.
Botanical name Family name Commercial partGarcinia cambogia Clusiaceae Pericarp-lobes
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Description
Pepper long is the dried fruit of Piper longum which is a slender, aromatic plant with creeping jointed stems and perennial woody roots. The leaves are 5-9 cm long, 3-5 cm wide, ovate, cordate with broad rounded lobes at the base. Female spikes are cylindrical, male spikes are larger and slender. Female spikes are 1.3-2.5 cm long, 4.5 mm diameter, fruits ovoid, yellowish orange, minute, drupe and are sunk in the fleshy spike. The spike are red when ripe.
Origin and Distribution
The plant is distributed from Central Himalayas to Assam, Lower hills of Bengal, evergreen forests of Western Ghats, Nicobar Islands, Uttar Pradesh and Nepal. The Indonesian or Malaysian long pepper is from Piper retrofractum.Pepper long is cultivated on a large scale in lime stone soil and in heavy rainfall areas where relative humidity is high.
Uses
It is used as a spice and also in pickles and preserves. The fruits and roots are used as medicine for respiratory disease and as counter irritant and analgesic for muscular pains and inflammation. It has carminative, haematinic and anti-helminhic properties.
Botanical name Family name Commercial partPiper longum Piperaceae Fruit
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Soya bean Meal is a protein rich product, which remains after soyabeans have been processed for the extraction of oil. Soyabean Meal is mainly used as cattle feed around the world. It is also found in some canned dog food as well in protein supplements. Top Soyabean Meal is producing nations include, United States, China, Argentina, Brazil and India. India exports soyabean Meal to other Asian nations as well some African ones.
INTRODUCTION TO SOYABEAN MEAL
The soya meal is extracted from the soya bean, regarded as an important crop throughout the world. Soya meal is regarded as the best vegetable protein food source and accounts for over 65% of the worlds protein requirements. Much of the soya feed is used as animal feed and rest is used for varied human consumption purposes like in banking and meat substitutes. A solvent extraction method is used in the production of the soya meal where the beans are first crushed and subsequently, the soya oil and soya meal are extracted. It is a highly preferred food source as it is easily digestible, protein rich and also due to its energy giving nature. Soya bean is the preferred oilseed after groundnuts of which india is the largest producer. It is produced by solvent extraction method where the oil is extracted and then defatted. Soya meals can be used to prepare sweet or savory baby food. Soya bean meals are high in B-complex vitamins, have a proven ability to lower. Cholesterol and are anti-carcinogenic. Soy contains essential amino acids, proteins and other nutrients and is classified as a food and drug. The Soya plan or Glycine maz was cultivated as early as 3000 BC in China and was regarded as one of the five sacred crops in China. It was brought to Europe but the Climate and the soils were found to be unsuitable for production of the soya crop. Later, it was brought to the USA, where it became popular and was cultivated on a vast scale.
PREFERED OILSEED
Soya bean is the preferred oilseed after groundnuts of which india is the largest producer. Around 3-5 million tons of soya meal is produced in india annually. Soya Bean production requires right weather and temperatures. The animal feed sector accounts for the highest demand of a whopping 98% pests, diseases and epidemics affecting the cattle and poultry have an unfavorable effect on the price of soya. The prices of maize, jowar and bajra are the other determinats of the price of the soya meal products.
INTERNATIONAL TRADE SCENARIO
The most popular vegetarian protein source in the world, the annual worldwide soya meal production is around 132 million tons. The major producers of the soya meals in the world are United States, China, Brazil and India. 45-48 million tons is the per year annual trade in India and most of the soya beans are used for production of soya meal in India. It is exported on a large scale. Crop is harvested in the months of August and September, whereas in South America it may be harvested in the month of January and February. India is one of the major exporters of soya beans. Over two thirds of the soya meal is exported to various parts of the world. Soya meal accounts for a sizeable chunk of over 84% of total oilseed meal exports from the country in Asia, South Korea, Thailand, Philippines and japan a major importer of soya. India, does not import any soya meals as domestic requirements are easily met. The major trading centers for soya in India include Indore and Ujjain in Madhya Pradesh, Nagpur in Maharashtra and Kota in Rajasthan. Soya is a heavily traded commodity and the Chicago (CBOT) is known as the largest soya futures market in the world.
ORIGIN- CHICKPEAS
Around 80 to 90 percent of the worlds chickpea supply comes from India, while most acreage in the U.S. is in California, eastern Washington, Idaho and Montana. Chickpeas take their name from their shape, which resembles the beak of baby chick. The Chickpea was originally cultivated in the lands bordering Mesopotamia and eastern Mediterranean and has been grown in India, the Middle East, and parts of Africa for many years. Chickpeas are estimated to be a least 7, 500 years old.
TYPES OF CHICK PEAS
It comes in two Major Verities such as:-Desi Chick Peas These are Split peas and are relatively smaller in Size. It is dark in Colour, have small seeds in size and is Rough Coat. Desi Chick Peas are most called as KALA CHANA. They are cultivated majorily in India, Mexico, Ethiopia, and Iran. Desi Chick Peas contains High Fiber so it is recommended for people suffering from Diabetes.Kabuli Chick Peas These chick peas are Light and Whitish Cream in colour with Larger Seeds in comparision with Desi Chick Peas. They have comparatively a Smoother coat. They are introduced in India during 18th Century and very majorly grown in South Europe, Chile and Northern America. They are excellent for mixing with other ingredients or spices, and make for healthful addition to a variety of dishes.
PRODUCTION OF CHICK PEAS IN INDIA
Chick Peas are grown in Drier area of INDIA major Chick peas from India comes From:-. Madhya Pradesh. Uttar Pradesh. Rajasthan. Maharastra. Andhra Pradesh
Major produce comes from Madhya Pradesh which has a share of near 40% in the Indian production which in Quantity comes a around 6.5 Million tons. Uttar Pradesh and Rajasthan Contributes near 15%- 16% each. Productivity of Chick Peas is near 735 Per Hectare which will be increased in the time come due to a very heavy demand and good modern Cultivation practices.
SPECIFICATIONMOISTUE BELOW 12 %ADMIXTURE BELOW 0.20 %DISCOLOURED BELOW 0.50 %BROKEN, SPLIT, WARM BITTEN, ABORTED, IMMATURESTAINED GREEN/ BROWN DAMAGED 3.50 %WEEVILED AS PER CONDITION 0.10 %
VARIOUS COUNTS OF CHICK PEAS
Different Qualities of Chickpeas are generally categorized on basis of its size or the number of counts per ounces. The higher the number of Counts per Ounce the smaller is the size of the Chick Peas. The Various qualities that can be supplied on the basis of its size are as follows:-. 75/80 Counts (Near 8 mm). 58/60 Counts (Near 9 mm). 44/46 Counts (Near 11 mm). 42/44 Counts (Near 12 mm). 40/42 Counts (Near 14 mm)
We offer high quality Yellow Maize grain that is harvested. Dried and transported with utmost hygiene and craze. Extensively consumed as a staple food after rice and wheat. Is is also used to make different foods items like corn oil, baby corns, popcorns and others. Stringently procured under the quality norms, this yellow maize is also used as animal food. Hygienically packed. It is offered at economical prices. It is a kind of grain of yellowish colour; it is usually used as food stuff for human being, as well as bird and animal.
These Yellow corns are used for various food industries and other industries. Majority used for human consumption and for animal feed. These corns are widely demanded by our clients from across the world.
PRODUCING STATES
Bihar is one of biggest producer of YELLOW MAIZE (MAKKA) from INDIA.
SPECIFICATIONS
VITAL AGRI COMMODITY
Maize is commodity known as corn in some countries and the largest crop.it is the third largest crop in the world. These are grown under hygienic conditions in Indian fields. We offer only Indian Yellow Maize, which is free from any bacteria and fungal diseases. Corn is one of the most extensively cultivated cereal crops on Earth. More maize is produced, than any other grain, and almost every country on Earth cultivates maize commercially for a variety of uses.
These Indian Yellow Maize are used for various food industries and either industries. Marjory used for human consumption and for animal feed. These corns are widely demanded by our clients from across the world.
NUTRITOUS COMMODITY MAIZE
We offer a very nutritious variety of yellow maize which is sourced from trusted and quality centric vendors from the Origin. The Main producing states of this variety of yellow maize has a major content of starch and finds usage as a feed for livestock, silage, forage and grain. In addition to various cooking purposes, yellow maize is further used for making cornbread, other breads and biscuits and is also valued for its easy digestibility.
We furnish superior quality Maize Grains that is used an animal feed. Available in different quantities, the Yellow Maize offered by us is widely recommended by our global customers.Besided this, we provide customized packing and these Indian Maize can be obtained at affordable prices. We are considered as the renowned Maize suppliers and Maize Exporters from India.
