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Chilli is grown throughout the country and is used in almost all dishes.

Chillies are of numerous variety and their degree of pungency varies. Dry and fresh Chillies are used in various dishes. Dry chilly gives a red colour and makes the dish attractive. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Kashmir chillies are known for its colour and pungency. The highly pungent chilly is 'Sannam' and slightly pungent chilly is 'Mundu'. Sannam has international popularity. Chillies are used with or without stalks. To make good quality of chilli powder the stalks should be removed. It is variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending on the type of chilli and the manner in which it is prepared and used. Indian chillies are mainly exported to USA, Sri Lanka, Bangladesh, the middle and the far east. Chillies of India Birds Eye Chilli (Dhani) Grown in Mizoram and some areas of Manipur. Highly pungent. Byadagi (Kaddi) Grown in Dharwar, Karnataka. Less pungency or without pungency. Ellachipur Sannam Grown in Amaravathi district of Maharashtra. Very hot. Guntur Sannam Grown in Guntur, Warangal, Khammam districts of Andhra pradesh. Skin thick and hot.

Hindpur Grown in Hindpur in Andhra Pradesh. Hot and highly pungent.

Jwala Grown in Kheda, Mehsana and in south Gujarat. Highly pungent. Kanthari - White Grown in Kerala and some parts of Tamil Nadu . Short and ivory white in colour with high pungency.

Kashmir Chilli Grown in Himachal Pradesh, Jammu and Kashmir and also in subtropical regions of North India during winter seasons.

Madhya Pradesh. G.T Sannam Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh. Madras Pari Grown in Nellore district of Andhra Pradesh. Nagpur Grown in Nagpur district of Maharashtra. It is pungent.

Nalchetti Grown in Nagpur district of Maharashtra. Extremely pungent. Ramnad Mundu Grown in Ramnad district of Tamil Nadu. Hot. Sangli Sannam Grown in Kolhapur district of Maharshtra. Hot. Sattur Grown in Dindigul, Sattur, Rajapalayam, Sankarankoli and Theni in Tamil Nadu. Pungent with thick skin. Mundu Grown in Anantpur district of Andhra Pradesh. Fairly good pungency. Tadappally - Biglong Grown in Tadappally in Andhra Pradesh. Less pungent, thick skin. Tomato Chilli (Warangal Chappatta) Grown In Warangal, Khammam, East and West Godavari districts of Andhra Pradesh. Less pungent.

In Hindi : Loung

Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia. Clove goes mainly as an ingredient of a variety of food specialties, beverages, medicines, cosmetics, perfumery and toiletries. Either whole or as a powder, Clove finds extensive application in Indian foods. It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in tooth pastes as a fragrant mouth-freshener. Karnataka, Tamil Nadu and Kerala are the main Clove producing states in India.


In Hindi : Kalimirch Pepper, the king of all spices is considered as the oldest and best known in the world. India is one of the largest pepper producer in the world. It is mainly cultivated in Kerala, Karnataka and Tamil Nadu. Pepper corns are very strong in odour and taste, used in canned foods as a flavouring agent. It is commonly used in all dishes as a very popular spice. Indian black pepper is of two types; 'Malabar garbled' and 'Thalessary extra Bold'. Several processed form of green pepper are also available (frozen, dehydrated, freedried and packed in brined). It is exported to many parts of the world. Punnayur, Karimuda, Kottanadan, Kalluvally and Balankotta are the different varieties of pepper cultivated. From October the harvesting season begins and ends in the month of February. Long pepper is found in states like Andhra Pradesh, Uttar Pradesh, West Bengal, 'Anamalai hills' in Tamil Nadu and Chirapunji in Assam. Ginger

Ginger is used since time immemorial. It is a major crop cultivated in India and marketed as fresh and dried spice. It is a small grassy plant grown in all seasons throughout the year. Indian Ginger is famous for its flavour, texture and taste. More than a spice ginger is considered as a taste maker, a drug, an appetizer and a flavourant. Superior quality of ginger is produced from Kerala though it is grown throughout the country. The congenial climate and the fertile soil helps to produce quality ginger. In the world market Indian ginger is popularly known as 'cochin ginger' (NUGC) and 'calicut ginger' (NUGK). Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups . Garbled/ungarbled, bleached/unbleached and powder forms of ginger is also marketed.

India has a predominant position in ginger production and export. The principal buyers are the Middle East, USA, UK and the Netherlands .

Cumin In Hindi:Jeera Cumin is the dried fruit of a small herbaceous plant. Cumin adds flavour to foods, liquors and beverages. The spice is of particular value in the blending of Indian curry powder. It also enlivens pulaous, biryanis and kebabs. Cumin has digestive properties and when boiled in water acts as an excellent refreshener. It is also used in medicines, toiletries and perfumery. Indian cumin grows abundantly in Gujarat, Rajasthan and Utter Pradesh. It is exported in its natural form as well as oil and powdered forms. Exports are mostly to USA, Singapore, Japan, UK and North Africa.