TABLE OF CONTENTS

        1. HOW TO START SPICE BUSINESS 1
Introduction
Licenses and Marketing Strategies
Wholesale Resources and Pricing
Places to Sell and Business Account
Basic Business Requirements
How to Increase Revenue as a Spice Entrepreneur
(i) Expand Product Line
(ii) Internet Marketing
(iii) PR & Thought Leadership
Successful Business Plans for Spices Businesses
(i) Check Out the Competition
(ii) Finding a Non-Competitive Business Mentor
(iii) Acquisitions vs. Startups
(iv) Consider Franchising
List of Subsidy and Schemes
(i) Subsidy for Sending Spices Samples Abroad
(ii) Subsidy for Printing Promotional Literature/Video/ Brochures
(iii) Subsidy for Promotion of Indian Spice Brand Abroad
(iv) Subsidy for Spices Processing in North-Eastern Region
(v) Subsidy for Participating in International Trade Fairs and Meetings
Home Based Spice Business – Manufacturing Process
(i) Market Opportunity
(ii) Different Products
(iii) Registration & License
2. SPICES 11
Introduction
Basic Uses for Spices
List of Major Indian Spices
Uses & Application of Spices
Masala
Spice Blends
Adherence to High Spice Quality Standards
Properties of Spices
Major Compounds in Spices
3. WHOLE SPICES 24
Chilli (Mirch) Powder
Turmeric (Haldi) Powder
Coriander (Dhania) Powder
Cumin (Jeera)
Mustard (Rai)
Fenugreek (Methi)
Sesame (Til)
Cardamom
Peppercorns (Kali Mirchi)
Clove
Fennel (Saunf)
Nutmeg and Mace
4. NUTRITIONAL VALUE OF DIFFERENT SPICES 39
Anise Seed
Allspice
Bay leaf (Laurus Nobilis)
Black Pepper
Capparis Spinosa
Caraway Seed
Cardamom
Cayenne Peppers (Capsicum Annuum var. Annuum)
Cinnamon Spice (Cinnamonum Verum)
Cloves (Sygizium Aromaticum), Ground
Coriander Seeds (Coriander Sativum)
Cumin Seeds (Cuminum Cyminum)
Fennel Seed (Foeniculum Vulgare)
Fenugreeks (Trigonella Foenum-Graecum)
Benefits of Including Spices in Our Diet
Culinary Uses of Spices
5. SPICE QUALITIES AND SPECIFICATIONS 62
Specification of Spice-Exporting Nations
(i) The Indian Standards Institution
(ii) Directorate of Marketing and Inspection, Administering Quality Control and Preshipment Inspection
(iii) Grade Specifications for Sarawak Pepper in Malaysia
(iv) Grading of Nutmeg in Grenada and Indonesia
(v) Specification of Paprika in Hungary and Spain
(vi) Specifications of Other Exporting Nations
Spice Quality
A. Insect Infestation
(i) Harmful Insects
(ii) Fumigation for Insects
(iii) Other Ways of Exterminating Insects
B. Microorganisms
(i) Types of Microbes
(ii) Molds and Aflatoxin
C. Sterilizing or Pasteurizing Methods
(i) Ethylene Oxide Gas Method
(ii) Irradiation
(iii) Steam Sterilization
D. Chemical Properties
(i) Pungency Standards
(ii) Flavor/Aroma
(iii) Color
6. MANUFACTURING PROCESS OF BLEND SPICES 78
Cleaning
Drying
Grading
Roasting
Pulverizing
For Grinding the Spices Following Machines are Used
List of Machinery Required
Process Flow Diagram
7. CRYOGENIC GRINDING TECHNOLOGY 88
Introduction
Market Opportunities
Advantages
Role of Carbon Di-oxide in Spice Processing Industry
Fine Grinding Using Cryogenic Grinding Technology
Fine Powders With a Big Impact
8. FORMULATION OF SPICES (MASALA POWDER) INDIAN KITCHEN SPICES PRODUCT MIX 99
Manufacture of Indian Kitchen Spices Product Mix
Chaat Masala
Chana Masala
Sambar Masala
Pav Bhaji Masala
Garam Masala
Goda Masala
Pani Puri Masala
Kitchen King Masala
Thandai Masala Powder
Meat Masala
Rasam Powder
Kesari Milk Masala
Punjabi Chole Masala
Shahi Biryani Masala
Tea Masala Powder
Jaljeera Masala
Tandoori Masala
Fish Curry Masala
Chicken Masala
Pickle Masala
Curry Masala
9. FOOD SAFETY & QUALITY 146
General Principles of Food Safety
(i) General Principles to be Followed in Administration of Act
(ii) Hygiene and Health Requirements
(iii) Communicable Diseases and Injuries
(iv) General Food Hygiene Training
(v) Safety during Packaging and Labelling of Foods
Restrictions of Advertisement and Prohibition as to Unfair Trade Practices
10. QUALITY CONTROL 154
Quality Assurance in Raw Material Supply
Quality Assurance and Control in the Processing Plant
(i) Appearance and Presence of Contaminants
(ii) Odour and Flavour
(iii) Moisture Content
(iv) Control of Processing
(i) Washing
(ii) Other Cleaning Methods
(iii) Drying
(iv) Grinding
(v) Packaging and Storage of Finished Products
1. Acidity Measurement
2. Chlorine Measurement
3. Fill-Weight Measurement
4. Glass Container Measurement
5. Weight of Containers
6. Capacity of Containers
7. Headspace
8. Vacuum
9. Dimensions of Containers
10. Faults in Glass
11. Label Measurement and Quality Checks
12. Label Faults may be Divided into Major and Minor Faults
13. Loaf Volume Measurement
14. Moisture Content Measurement
15. Moisture Content Measurement: Spices
16. Solids Content Measurement
17. Packaging Film Measurement
18. pH Measurement
19. Plastic Container Measurement
20. Salt Measurement
21. Sieving Tests (Flours and Spices)
22. Filth Test
23. Sodium Benzoate Measurement
24. Sodium Metabisulphite Measurement
25. Starch Gelatinization Measurement (Modified ‘Falling Number’ Method)
11. PACKAGING AND LABELLING OF SPICES 175
Spoilage Factors
(i) Moisture Content
(ii) Loss of Aroma/Flavour
Discolouration
(i) Insect Infestation
(ii) Microbial Contamination
(iii) Spices Packaging Requirement
Packaging Material Requirement
Packaging Method and Materials for Spices
Types of Packing
(i) Bulk Packaging
(ii) Institutional Packages
(iii) Consumer Packages
(iv) Composite Containers and Plastic Pouches for Whole Spices & Powders
(v) Spices Packed in Pouch-in-Carton
Marking of Masala Packets
Special Conditions for Grant of Certificate of Authorisation
12. BIS SPECIFICATIONS 189
13. TOP 10 SPICE BRANDS OF INDIA 191
Everest
MDH
Catch
Mothers Recipe
Cookme
Priya
Pushp
Ramdev
Nilon’s
14. MARKET OF SPICES 198
The Indian Spices Industry
Adherence to High Spice Quality Standards
India’s Spice Parks
Product Range in Indian Market
15. CASE STUDY FOR EVEREST MASALA 203
History
Product
Brand
Achievements
Market
16. CASE STUDY FOR MDH MASALA 209
History
Products
(i) Ground Single Spices
(ii) Blended Spices
Market
17. GOOD MANUFACTURING PRACTICES IN FOOD INDUSTRY 214
Food Industry Standards
GMP Practices for Food
(i) Design and Facilities
(ii) Premises and Rooms
(iii) Internal Structures & Fittings
(iv) Equipment
(v) Containers for Waste and Inedible Substances
Facilities
(i) Water Supply
(ii) Drainage and Waste Disposal
(iii) Cleaning
(iv) Personnel Hygiene Facilities and Toilets
(v) Temperature Control
(vi) Air Quality and Ventilation
(vii) Lighting
(viii) Power Back up
(ix) Storage
Control of Operation  
(i) Time and Temperature Control
(ii) Control of Other Specific Process Steps
(iii) Specifications
Microbiological Cross Contamination
Physical and Chemical Contamination
Incoming Materials Requirements
Packaging
Water
(i) Water, Ice and Steam in Contact with Food
(ii) Water, Ice and Steam not in Contact with Food
(iii) Water pipes & Storage Tanks
(iv) Management and Supervision
Documentation and Records
Product Recall & Traceability
Storage
Maintenance and Sanitation
(i) Pest Control
(ii) Waste Management
(iii) Personal Hygiene
Quality Control
Transportation
Product Information and Consumer Awareness
Competence & Training
Temporary/Mobile Premises, Vending Machines
18. ANALYSIS OF FOODS SPICES AND CONDIMENTS 233
Determination of Moisture (Karl Fischer Method)
Principle
Apparatus
Direct Titration Method
Back Titration
Black Pepper
Determination of Bulk Density (Mass /litre)
Procedure
Determination of Light Berries
Reagents
Determination of Piperine Content
Principle
Apparatus and Reagents
Apparatus and Reagents
An Alternative Method for Determination of Piperine Content by GC Method
Reagents
Gas Chromatography
The GC Analysis
Program Conditions
Saffron (Filaments and Powder)
Identification Test
Determination of Extraneous Matter
Apparatus
Procedure
Calculation
Determination of Picrocrocine, Safranal and Crocine
Apparatus
Procedure
Expression of Results
Determination of Total Nitrogen
Microscopic Examination of Spices
Procedure
Detection of Argemone Seeds in Mustard
Procedure
Detection of Mineral Oil in Black Pepper
Procedure
Detection of Papaya seeds in Black Pepper
Principle
Procedure
Detection of Turmeric in Chillies and Coriander
Principle
Reagents
Procedure
Method for Capsaicin Content in Chilli Powder
Capsaicinoids in Capsicums and Their Extractives by Liquid Chromatographic Method (AOAC 995.03)
Principle
Apparatus
Reagents
Extraction
LC Determination
Calculation
a) UV Detection
(b) Fluorescence Detection
Method for Measuring Color Value in Chillies
Apparatus and Reagents
Determination
Calculations
19. FLAVOUR AND CALORIFIC VALUE OF SPICES 251
Important Flavour Compounds in Spices
Important Flavour Compounds in a Few Culinary Herbal Spices
Calorific Value of Spices
Spices in Health-Giving and Anti-Disease Role
20. SAMPLE SPICES PRODUCTION PLANT LAYOUT 258
Need of Plant Layout
Workplace Types
21. SUPPLIERS OF WHOLE SPICES 264
22. PHOTOGRAPHS OF MACHINERY WITH SUPPLIER’S CONTACT DETAILS 268
Destoner Machine
Spice Pulverizer Machines
Sieves
Horizontal centrifugal sieve
Heat Sealing Machine
Compressor
Roaster
Spice Roaster
Rotary Roaster
Electronic Weighing Machine
Hammer Mill
Spices distillation equipments
Automatic Masala Plant
Chilly Cleaning System
Masala Packing Machine
Automatic Powder Packing Machine
Destoner Machine
Spice Roaster
Spices Drying Machine
Spice Pulverizer
Spice Grinding Mill
Grinding Machine
Spice Processing Machine
Chilly Grinding Plant
Micro Pulverizer
Pin Mill Machine
Black Cardamom Dryer Machine
Pepper Drying Machine
23. SPICE GLOSSARY 303
24. SPICE PRODUCING AREAS 306
25. EXPORT OF SPICES 309
Why Spice Export Business in India?
How do I Start a Spice Export Business in India?
Spice Export Business in India
Find a Business Name
Different Ways to Start Spice Export Businesses in India
Selection of Location/Warehouse
Selection of Spices
Chilli
Mint Products
Licenses/Registration for Spice Export Business?
Company/Firm Registration
Fssai Central License
Import Export Code
GST Registration
Spice Board Registration
ISO Certification
Following are the Required Formalities to Start a Spice Export Business
• IEC Registration
Benefits of IEC Registration
Phytosanitary Certificate
Authorized Dealer (Ad) Code
• Income Tax Return Filing
For What Reason do Need to Document Income Tax Returns?
Information Required for E-Filing Income Tax Returns
Income Tax E-filing Process: A Step-By-Step Guide
• Upload Form 16
Documents Needed to Start a Spice Export Business in India
26. SPICE QUALITY TESTING AND ANALYSIS 325
Introduction
Spice Quality Testing
Spices are Marketable Quality
Quality Assurance in the Spice Industry
Importance of Spice Quality Testing and Analysis
Types of Spice Evaluation, Analysis, and Testing Services Available
• Botanical Evaluation
• Microbiological Evaluation
• Organoleptic Analysis
• Chemical Analysis
• Physical Analysis

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