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Wednesday, December 3, 2014

Spices and condiments are added to foods in small amounts but they make important contribution to the sensory qualities due to presence of volatile and fixed oils. A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. The flavor of a spice is derived in part from compounds (volatile oils) that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. A condiment is a spice, sauce or other food preparation that is added to foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time. Condiments are sometimes added prior to serving, for example a sandwich made with ketchup or mustard. Some condiments are used during cooking to add flavor or texture to the food; barbecue sauce, teriyaki sauce, soy sauce, marmite are examples. Usually spices are an ingredient used to season a dish in the meal during its preparation and condiments are for using at the table to enhance the dish as each individual's tastes prefer. Spices differ from herbs in that the herbs are typically the green leafy parts of the plant being used, while spices are the dried seed, bark or other plant part. Spices have been refined further such as ground, crushed or heated to release flavors these seasonings are more portable offer some longer storage. Condiments are seasoning preparations utilizing the very herbs and spice a blend that creates the final dish seasoning readymade in quantity for easy consumption.


India is the major producer, consumer and exporter of spices in the world. India grows over 60 different varieties of spices because of varied agro-climatic conditions and soil types. India produces about 60 Lakh MT of spices, of which, about 6.9 Lakh MT (11%) is exported to more than 150 countries. he household consumption demand projections for important spices in the country for the years 2005, 2010 and 2015 show that the domestic demand for spices would increase further in the coming years. The total value of the exports was worth Rs.4, 339 crore ($721 million). This is an increase from the total quantity of 2, 46,060 tonnes valued at Rs.3, 892.72 crore ($682.79 million) during the April-July period 2013. The latent demand outlook is for condiments, sauces, dressings, and seasonings across the states, union territories and cities of India. Latent demand (in millions of U.S. dollars), or potential industry earnings (P.I.E.) estimates are given across over 5,000 cities in India. Condiments Sauces Market Asia Pacific Industry Analysis, Size, Share, Growth, Trends, and Forecast, 2014 - 2020. According to the report, the Asia pacific condiments sauces market is valued at USD 6137.01 million in 2014 and is anticipated to reach USD 8629.7 million in 2020, expanding at a CAGR of 5.85% from 2014 to 2020.


Handbook on Spices and Condiments (Cultivation, Processing and Extraction) describes the detailed information on the subject. The major contents of this book are value added spice products, post-harvest management,  high production technology in spices, diseases of spice crops, insect-pests of spices and their control, spice processing, spice extractives, simple seasoning blends, tarragon, saffron,  marjoram, ginger etc.          

In order to get “Handbook on Spices and Condiments (Cultivation, Processing and Extraction)” please visit


Source: NPCS Team

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