how much indian eats spices


World Spice Production in tons, 2003–2004, data from FAOSTAT
1 600 000
66 000
48 000
45 300
33 000
15 500
Other countries
60 900
1 868 700

and out of this 86%, 76 % is consumed in india only.

and from this 10 % is exported , which is the half of total world consumption.

that much spice, is eaten by indians, in comparison to the world. that is 24 % for the whole world and 76 % for indians alone.
this is about 1 kilo per indian. and rest of the world eats 100 gm. per person.


Despite increasing competition from other spice-producing countries, it is estimated that 45 percent of all spices sold around the world come from India. Much of the black pepper exported to Asia, Europe and the United States is grown by small producers in Kerala like Ramachandran Nallathambi.

History indicates the extreme fascination of the world for the fabled wealth of India, especially its spices. India is the largest producer, consumer and exporter of spices in the world. More than half of the world's listed spices are grown in India, and it accounts for more than half of world trade in this sector, exporting its fabulous spices to more than 150 countries. Besides being the foremost producer and exporter of chilli, Indian ginger, one of the oldest known spices in the world, is very highly regarded in global markets for its characteristic lemon like flavour. Among other Indian spices, turmeric is a multipurpose crop valued for its colouring pigment, spicy flavour and medicinal properties. In fact, major pharmaceutical companies are rushing to buy Indian spices for production of medicines and neutraceuticals. Some major Indian medicinal spices are garcinai that contains hydroxy critic acid, an "appetite suppressant", effective against obesity. Piperine from black pepper is a potent inhibitor of drug metabolism, while chillies, usually known as an irritant spice, have counter irritant properties and are used in skin ointments. They also help prevent rectum/colon cancer. Garlic, onion and fenugreek are well known for their properties to reduce cholesterol and to cure diabetes.
India has been the home of quality spices since time immemorial. It produces more than 2 million tonnes of spices every year. Most of these spices are consumed within the country. Only about 10% of the produce is exported but it accounts for about 50% of the world export of spices. Since spices are high value commodities, they are an important source of valuable foreign exchange for the country.


List of Indian spices
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This article is part of the seriesIndian cuisine
Preparation techniques and cooking items
Handi - Karahi - Tava -Uruli - Other utensils
Regional cuisines
North India
PunjabiUttar PradeshiRajasthaniMughlai -PahadiBhojpuriBenarasiBihariKashmiri
South India
KeralaTamilAndhraKarnatakaHyderabadi - Mangalorean
East India
North-East India
West India
Indian ChineseNepaliHistoryJain (Satvika)Anglo-IndianSindhiChettinadUdupiFast food
Ingredients and types of food
Main dishesSweets and dessertsDrinksSnacksSpicesCondiments
See also:
Indian chefsCookbook: Cuisine of India
Indian spices
This is a list of spices commonly used in Indian cuisine.
Curry is not listed, as it is not actually a spice, but rather it is a term which refers to any Indian dish eaten with rice, or more commonly, any dish with a gravy base.
Indian spices are often heated in a pan with oil to intensify the flavor before adding other ingredients.
Aadrak (Ginger)
Aamchur/Amchoor powder (Mango powder)
Achar (pickle)
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Emblica) Gooseberry
Anardana (Pomegranate seed)
Badi Elaichi (Black Cardamom)
Badam (Almond)
Choti Elaichi (Green Cardamom)
Chakra Phool (Star anise)
Chironji (charoli)
Dalchini (Cassia or cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi (Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Hing (Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jethimadh licorice powder
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or Sanchal Black salt
Kali Mirch (Black peppercorn)
Kalonji Nigella seed
Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira)
Kebab Cheeni Allspice
Kesar Saffron
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Lahsun (Garlic)
Lal Mirchi ( Red chili)
Lal Mirchi powder (Red chili powder)
Lavang (Cloves)
Mausammi (Sweet lime)
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Mustard oil
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Jaiphal Nutmeg
Pudina (Mint)
Kali Mirchi (Black Pepper)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal (Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (leaf of the cassia tree)
Til (Sesame seed)
Tulsi (Holy Basil)
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
This list is incomplete; you can help by expanding it.

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