• A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring, and sometimes as a preservative by killing or preventing the growth of harmful bacteria.
  Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables.
• In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. India produces a wide range of spices.
• At present, production is around 3.2 million tonnes of different spices valued at approximately 4 billion US $, and holds a prominent position in world spice production. Because of the varying climates - from tropical to sub-tropical to temperate-almost all spices grow splendidly in India.
• The fruits are opened by hand and the scarlet aril (mace) surrounding the nut is removed. This is removed by cutting with a small pointed knife the attachment of the mace to the base of the nut (nutmeg).
• Care needs to be taken to avoid damage to the nut, alternatively, the nuts can be shelled by tipping them onto a sloping cement floor from a height of three to four metres.
• The technology of extracting citronella oil can be classified as agro-based and generally as clean technology. Aside from being an port-substitute, the citronella oil or essential oils, in general, has export potential and its production can utilize rural sector participation.
• Essential oils can be isolated by several means, including solvent extraction and pressing. The method used for this is a steam distillation to extract to oil from the seed, followed by a solvent extraction to separate the oil from the water.
• The essential oils can be isolated from Cloves, Caraway and Anise seeds, and using IR spectroscopy to determine the compounds contained in each spice.
• Eugenol can be isolated relatively easily from cloves using the technique of steam distillation.
• Organic solvent compound can be recrystallized using the recrystallization technique.
• SCFE is a highly versatile technology with a varied range of applications : Extraction of Natural Products such as Oil and Oleoresins, Flavours, Fragrances, Colour, Preservatives, Pesticides and Herbal Medicines, De-cholesterolisation of Food, De-Caffeination of Tea/Coffee, De-Nicotisation and Removal of Tar from Tobacco, Cleaning of Precision and Electronic Equipment, Production of Uniform and Ultrafine Particles, Chemical Synthesis, Polymer Processing.
• Garlic’s current principal medicinal uses are to prevent and treat cardiovascular disease by lowering blood pressure and cholesterol, as an antimicrobial, and as a preventive agent for cancer.
• Many fresh herbs in the UK are cultivated for industrial uses as ingredients in food preparations (vinegar, mustards etc.). Salt, vinegar, jaggery, honey, asafoetida and tamarind were used for preserving and lending taste to foods as the accent was always on the preservation of good health through a well adjusted diet.
• Oleoresins are the preferred spice extract used for flavouring purposes. The oleoresins is produced by extraction of the dry spices with an organic solvent / solvent mixture.
• MSG may be the most widely used flavor enhancing ingredient after salt and pepper. MSG helps bring out the best natural flavors in a variety of foods such as meat, poultry, seafood and vegetables. Soups, casseroles, gravies and sauces are examples of dishes that can benefit from the proper use of MSG Market.
• The citrus industry makes a substantial contribution to the Australian economy. The industry contributes further to GDP through value added generated beyond the farm gate in the citrus value chain and elsewhere as growers purchase inputs and the wages and profits are spent. These flow on effects have a major impact on regional economic activity and employment.
• The FAO/ITC/CTA provides detailed information on demand for organic fresh produce in the world’s largest organic markets.
• The primary markets for plant extracts are the flavour and fragrance industries which include soft drinks, food and perfumes. Over the last 50 years, the demand for essential oil products from plants has gradually increased. Demand for flavouring and perfumery materials has risen because of the steep rise in the world population and a desire for greater variety in their food by the people of the industrialised countries.
• The EU is the second largest world market for spices and herbs.
• The industrial sector consumed 55 per cent of the total usage of spices and herbs.
• The retail sector consumed 35 per cent of the total usage of spices and herbs.
  The catering sector consumed 10 per cent of the total usage of spices and herbs.
• Indonesia is the single largest supplier of spices to The Netherlands.
• The leading exporter of spice is China, which supplies mainly red pepper (share 81.4%) and cinnamon (75.3%), accounts for 33.7% of total spice imports. Next leading exporters are India (15.3%, mainly turmeric) and Malaysia (14.5%, mainly pepper).
• Roughly 500 different varieties of spices are produced around the world, of which about 100 are used in Japan.
• The Chinnai turmeric prices are stable over the fortnight, the prices have climbed down by US$ 3o to $ 40/mt in over a month's time, which is due to low domestic and overseas demand, stockiest staying away for most of the period.
• No exact numbers for household spending on spices and herbs exist for the Danish market, but approximately 11.5 percent of total household income is spent on food and food products.
• The Food Industry across the globe  is  turning more and more to spice oils  and oleoresins to create newer varieties    of food. New flavour systems are being   developed to introduce new products   in the market and create competitive advantages. 
• The Indian Spice oils and oleoresins industry is engaged in continuous innovation and upgradation of process and products to meet the new global demand.
• Total EU production of spices amounted to 15,110 tonnes , of which 76 percent consisted of pimento, 7 percent of anise/badian/fennel and17 percent of other spices.
• Spain is a relatively large market for spices & herbs and is a major producer and trader of paprika powder and saffron.
• Germany is the largest EU market for spices and herbs. France was the third leading EU importer of spices and herbs. Because of the traditional popularity of Indian cuisine, the United Kingdom is also the largest EU importer of cumin seed, cardamoms, curry, coriander and turmeric.
• Marjoram and parsley are the herbs with the highest level of consumption, at about 1,500 tonnes per year, but the usage of thyme, bay leaves, basil and oregano is also significant.
• The major industrial users of (spice) mixtures include producers of snacks, soups, sauces, deep-freeze and oven-ready meals and catering products.

• Indian Spices Catalogue
• Major Types Of Chemical Compounds In Plants & Animals
•  Essential Oils and Culinary Herbs
• Essential Oil
• Typical Flavors
• Herbal Substance List
• 10 most important Spices
• Spice
• A Spice Primer
• A Spice Primer - Part 2
• A Spice Primer, Part 3
• Vision 2050

Spices

• Aloe vera
• Aloe Succotrina
• Rosemarinus officinalis
• Botanical Medicine Monographs and Sundry
• Capsicum
• Cestrum diurnum L
• Chillie
• Coriander
• Cymbopogon citratus

Functions

• Antimicrobial Functions of Spices
• Effect of Gamma Irradiation on Trichromatic Values of Spices
• Tulsi Queen of Herbs
• Antioxidant Activity of Basil
• Bioactivities of the Leaf Essential Oil of Curcuma Longa On Three Species of Stored-Product Beetles

Properties

• Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods
• Studies on digestive properties of spices
• Magical Properties of Herbs & Spices in Your Kitchen
• Medicinal Properties of Herbal Spices
• Physical properties of some spice essential oils and flavourants

Company Profiles

• Company from Kerala
• Company from Bombay
• Company from India
• Company from Maryland
• Company from Mumbai
• Company from Sri Lanka
• Company from Punjab
• Another Company from Mumbai
• Company from Gujarat
• Company from Bangalore
• Company from Tamil Nadu
• Company from Surat
• Company from London

Consultants

• Spice Milling Experts
• Consultant
• Consultant from Kerala
• Consultant from Uzbekistan
• Consultancy Service
• Consultant from Michigan

Spices Development

• A Spice Odyssey
• Formulation for the Tenth Five Year Plan
• Spice Development
• Spices  Export Development
• Export Development of Essential Oils and Spices by Cambodia
• Spices, fungi mycelial development and ochratoxin A production
• Horticulture Development
• Action Plan Under PLTAP for development of KBK Region
• Process Development, Nutrition and Sensory Characteristics of Spiced - smoked and sun - dried dagaa from Lade Victoria

Technology

• The Technique of Distillation
• Spice Oil and Oleoresins - Technology Offer
• SCFE Technology
• Scheme for Technology Upgradation/ Establishment/Modernization of Food Processing Industries
• Spice Technology
• Pasteurization of Spices

Patents

• Process for the preparation of an antioxidant extract of spices
• Production of Artificial Spice Particles
• Portable electric spice mill
• Process for the Production of Spice Extracts
• Process for preparing aged garlic
• Process for Sterilizing Spices

Spices Processing

• ADC Commercialisation Bulletin
• Citronella Oil Industry
• Extraction of Ginger Oleoresin from Ginger-Root Using Supercritical CO2
• Effect of heat processing of spices on the concentrations of their bioactive principles
• Processing of Nutmeg and Mace
• Processing of Pepper
• Postharvest Processing of Spices in Relation to Export Quality
• Study on Irradiation Sterilization of Spices
• Spice Processing
• The Extraction of Essential Spice Oils

Production

• Spice Production in Asia - An Overview
• Boosting Spice Production under Coconut Gardens of Kerala: Maximizing Yield of Turmeric with Balanced Fertilization
• Domestic Production of Spices and Herbs
• Herbs in Argentina
• State / Spice Wise Area and Production of Spices in India

Projects

• Plantation Nursery
• Spices, medicinal plants and yeasts as dietary sources for antioxidants, lipid lowering and hypoglycemic materials
• Ginger and Germ Warfare
• Spices Grinding
• Introduction of Medicinal Herbs and Spices as Crops
• A Value Chain in Major Seed Spices for Domestic and Export Promotion
• Organic Pepper and Other Spices Processing Unit in the State of Kerala
• Spices and food flavour processing Project

Uses

• Garlic
• Spices for Health
• An Updated Review of the Potential Uses of Plants Grown for Extracts including Essential Oils and Factors Affecting Their Yield and Composition
• Spice up your meal
• Medicinal Properties of Herbal Spices
• Medicinal Uses of Herbs and Spices
• Materia Medica and Clinical Therapeutics
• The Essential Role of Spices
• Spices and Uses
• Vanilla in Ice Cream

Products

• Aloe Vera Gel
• Carotenoids
• Benzoin Resin
• Finished Product Lines
• Extracts
• Tegusol
• Eucalyptus oil
• Asclepias Cornuti
• Menthol Mint
• Neem and Other Botanical Insecticides
• Parsley
• Oleoresins
• Thymus and Origanum
• Sacred basil

Suppliers

• Spice Products
• Industrial users of Spices, Capsicum, Essential Oils & Oleoresins in U.K
• Spices Selling Leads
• Spices Manufacturers & Suppliers
• Spice oils Suppliers
• Spices & Derivatives Suppliers
• Spices Exporters

Buyers Data

• IFT Nutraceutical and Functional Food Buyer's Guide
• Essential Oils Buyers, Importers & Traders
• Agro product and spice importers
• Buyers Profiles
• Buyer from Kansas
• Buyer from USA
• Buyer from Canada
• Buyer from California
• Buyer from Ontario
• Buyer from Illinois
• Another Buyer from Illinois
• Lemon Oil Buyers
• Another Buyer from Ontario
• Buyer from New Jersey
• Another Buyer from New Jersey
• Buyer from New York
• Spice Importers

Toxicity

• Committe on Toxicity of Chemical in food, consumer products and the environment
• Fumigant Toxicity of Essential Oils from Some Common Spices against pulse Beetle, Calloso-bruchus Chinensis
• Monitoring of Cadmium and Micronutrients in Spices Commonly Consumed in Turkey
• Toxicity and Repellent Activity of Three Spice Materials On Tribolium Castaneum Adults
• Turpentine - Review of Toxicological Literature

Regulatory Issues and Research Centers

• Opinion of the Scientific Committee on Food on Capsaicin
• Regulation of Biological Diversity
• Spice Oleoresins
• Regional Research Laboratory
• Research Center in Chennai
• Research Center in Kerala

Pest Control and Management

• Standard Management Rule
• The Agriculture Summit
• Wild Chilli Pepper: A Potential Forest Resource for Sustainable Management in Northeastern Mexico
• Field Evaluation of Extracts of Five Nigerian Spices for Control of Post-Flowering Insect Pests of Cowpea
• Recalls of Spices Due to Bacterial Contamination Monitored by the U.S. Food and Drug Administration
• Biological control of insect pests
• Evaluation of the potential of some local spices as stored grain protectants against the maize weevil Sitophilus zeamais Mots

Market

• Market - Europe 2014
• A Survey of the Netherlands and Other Major Markets in the European Union
• Market Overview
• Market and Competition Considerations
• Enhancing the performance  of the citrus growing industry
• Frozen Culinary Herbs
• Essential Oils Industry
• Food Ingredients for Industrial Use
• Herb/Spice Industry
• Food ingredients for industrial use
• The Market News
• Natural Ingredients for Pharmaceuticals
• The United States Market for Organic Food and Beverages
• Export Product Diversification in the US Market
• Natural Plant Extracts
• Product Profile: Spices & Culinary  Herbs
• Spices and Herbs
• Market Analysis
• Recent Trends in Spice Imports
• Market Brief
• Village and Small Industries
• The Herb and Spice Industry
• The Market for herbs and Essential Oils

Reports

• The hottest chilli variety in India
• Proposal for a Directive of the European Parliament and of the council amending Directive 95/2/EC on food additives other than colours and sweeteners
• Canada' Agri Food
• Article for Cosmetics and Toiletries
• Annual Report
• McCain Foods and Heinz to acquire Anchor Food Products
• Technology Exports Development Organisation
• A Global Strategic Business Report 2008
• Items in top 100 imports of USA from India in which India is competitive

Guidelines

• Guidance for Industry
• Code of Hygienic Practice for Spices and Dried Aromatic Plants
• Guide to Herbs & Spices
• Guide for the Microbiological Quality of Spices
• ASTA Safety Guidelines for Spices Sold in the United States