INDIAN FACT OF THE MONTH (February 2007): Indian Cooking Spices

India is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices. Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. In India, spices are important commercial crops from the point of view of both domestic consumption and export. Besides, huge quantities of spices are also being consumed within the country for flavouring foods and are also used in medicine, pharmaceutical, perfumery, cosmetics and several other industries.

Major spices of export are pepper, cumin, cardamom, ginger, turmeric and chillies. Other minor spices include ajowan, aniseed, celery seed, caraway, fennel, fenugreek, coriander, garlic, onion, saffron, vanilla etc. Among the spices exported, pepper has the leading position in terms of both quantity and value realised. The 'Alleppey Green' Cardamom is considered the best grade available in the world.