1. Introduction
1.1 Comparison between Spices, condiments and seasonings
1.2 Spice
1.3 Condiments
1.3.1 Functions of Condiments
1.4 Seasoning
1.4.1 Characteristics of Seasonings
1.5 History of spices, condiments and seasoning
1.6 India’s Major Spice-Producing Regions
1.6.1 Kerala
1.6.2 Karnataka
1.6.3 Tamil Nadu
1.6.4 Andhra Pradesh and Telangana
1.6.5 Northeast India
1.6.6 Gujarat
1.7 Spice-Producing Countries around the World
1.7.1 Indonesia
1.7.2 Vietnam
1.7.3 Sri Lanka
1.7.4 Madagascar
1.7.5 Mexico
1.7.6 Zanzibar, Tanzania
1.7.7 China
2. How to Start a Spices and Condiments Business
2.1 Process to Start a Spice Business
2.1.1 Market Research & Competition Analysis
2.1.2 Choose Your Business Model
2.1.3 Licensing Requirements
2.1.4 Source Raw Material Vendors
2.1.5 Invest in Machinery
2.1.6 Position Your Products
2.1.7 Calculate Profit Margins
2.2 Processing and Packaging
2.3 Opportunities for Starting a Spice Business in India
2.3.1 Abundant Supply of Raw Materials
2.3.2 Expanding Domestic and Global Market Demand
2.3.3 Technological Advancements in Processing and Packaging
2.3.4 Rise of E-commerce and Digital Outreach
2.4 Challenges in the Spice Market: A Global Overview
2.4.1 Evolution of Consumer Preferences
2.4.2 Sustainability and Traceability
2.4.3 Competition and Market Consolidation
2.4.4 Quality Control and Food Safety
2.4.5 Technological Advancements
2.5 Spices Manufacturing Process: How to Produce High Quality Spices
2.5. 1 Cleaning and Inspection
2.5.2 Drying
2.5.3 Roasting
2.5.4 Milling
2.5.5 Mixing and Blending
2.5.6 Packaging
2.6 Types of Packaging Commonly used in the Spice Industry
2.6.1 Can/Jar Packaging
2.6.2 Bottle Packaging
2.6.3 Pouch/Bag Packaging
2.7 What Spices can be exported from India?
3. Diseases of Spice Crops
4. Insect-Pests of Spices and Their Control
5. Spice Processing
5.1 Spice Cleaning
5.1.1 Magnets
5.1.2 Sifters
5.1.3 Air Tables
5.1.4 Destoners
5.1.5 Air Separators
5.1.6 Indent Separators
5.1.7 Spiral Separators
5.2 Spice Reconditioning
5.3 Spice Grinding
5.4 Postprocessing Treatments
5.4.1 Ethylene Oxide
5.4.2 Propylene Oxide
5.4.3 Irradiation
5.4.4 Steam Sterilization
6. Spice Extractives
6.1 Spice Volatile Oils
6.2 Spice Oleoresins
6.3 Use of Spice Extractives
6.4 Replacement of Spices with Oils and Oleoresins
7. Production Process of Indian Kitchen Spices
7.1 Selection of Spices for Processing
7.2 Procurement of Raw Spices
7.3 Cleaning and Grading
7.3.1 Pre-Cleaning
7.3.2 Grading
7.4 Drying (If Needed)
7.5 Roasting (Optional)
7.6 Pulverization / Grinding
7.7 Blending and Mixing
7.8 Sieving and Quality Check
7.9 Packaging
7.10 Storage and Distribution
8. Formulation of Spices (Masala)
8.1 Garam Masala
8.1.1 Health Benefits
8.1.2 Ingredients for 100 kg Garam Masala
8.2 Chaat Masala
8.2.1 Health Benefits
8.2.2 Ingredients for 100 kg Chaat Masala
8.3 Pickle Masala
8.3.1 Health Benefits
8.3.2 Ingredients for 100 kg Pickle Masala
8.4 Chana Masala
8.4.1 Health Benefits
8.4.2 Ingredients for 100 kg Chana Masala
8.5 Sambar Masala
8.5.1 Health Benefits
8.5.2 Ingredients for 100 kg Sambar Masala
8.6 Pav Bhaji Masala
8.6.1 Health Benefits
8.6.2 Ingredients for 100 kg Pav Bhaji Masala
8.7 Biryani Masala
8.8.1 Health Benefits of Biryani Masala
8.8.2 Ingredients for 100 kg Biryani Masala
8.8 Meat Masala
8.8.1 Health Benefits
8.8.2 Ingredients for 100 kg Meat Masala
8.9 Jaljeea Masala
8.9.1 Health Benefits
8.9.2 Ingredients for 100 kg Jaljeera Masala
8.10 Tea Masala
8.10.1 Health Benefits of Tea Masala
8.10.2 Ingredients for 100 kg Tea Masala
9. Simple Seasoning Blends
9.1 Soluble Seasonings
9.2 Celery Salt
9.3 Garlic Salt and Onion Salt
9.4 Chili Powder
9.5 Curry Powder
9.6 Pickling Spice
9.7 Poultry Seasoning
9.8 Pumpkin Pie Spice
9.9 Apple Pie Spice
9.10 Oriental Five Spice Blend
10. Meat Seasonings
10.1 Overview of the Industry
10.2 Overview of Formulating
10.2.1 Meat Block
10.2.2 Cure
10.2.3 Curing Accelerator
10.2.4 Brine
10.2.5 Pickup
10.3 Formulations
10.3.1 Restricted Ingredients
10.3.2 Natural Flavouring Regulations
10.3.3 Seasoning Formulas
10.3.4 Fresh Sausage
10.3.5 Cooked Sausage
10.3.6 Rubs
10.3.7 Dry and Semidry Sausages
10.3.8 Brines
11. Snack Seasonings
11.1 Overview of the Industry
11.1.1 All Natural/No MSG
11.1.2 Low Calorie-Snacks
11.1.3 Unique Flavours
11.1.4 Multigrain Chips
11.2 Overview of Formulating
11.2.1 Will the Seasoning be Topically Applied or Applied in an Oil Slurry?
11.2.2 What is the Base Product the Seasoning will be Used on?
11.2.3 Is the Base Product Salted?
11.2.4 What is the Target and Maximum Cost for this Seasoning?
11.3 Formulations
11.3.1 Potato Chips
11.3.2 Extruded Snacks
11.3.3 Tortilla and Corn Chips
11.3.4 Popcorn
11.3.5 Nuts
11.3.6 Rice Cakes
11.3.7 Pork Skins
12. Sauces and Gravies
12.1 Overview of the Industry
12.2 Overview of Formulating
12.3 Formulations
12.3.1 Gravies
12.3.2 Sauces
12.3.3 Tomato Based Sauces
12.3.4 Cream Based Sauces
13. Ethnic Seasonings
13.1 Introduction
13.2 Cajun and Creole
13.3 Italian
13.4 Mexican
13.5 Caribbean
13.6 Indian
13.7 Chinese
13.8 Others
14. Ajowan or Bishop’s Weed
14.1 Description and Distribution
14.2 Composition
14.3 Uses
15. Anardana
15.1 Description and Distribution
15.2 Composition
15.3 Uses
16. Angelica
16.1 Description and Distribution
16.2 Composition
16.2.1 Root
16.2.2 Fruit
16.2.3 Peel Oil
16.2.4 Volatile Oil
16.3 Uses
17. Aniseed
17.1 Description and Distribution
17.2 Composition
17.2.1 Adulteration
17.2.2 Distillation of Oil
17.3 Uses
18. Bay or Laurel Leaves
18.1 Description and Distribution
18.2 Composition
18.2.1 Volatile Oil
18.3 Uses
19. Capsicums or Chillies
(i) Chillies
19.1 Description and Distribution
19.2 Uses and Nutritive Value
19.3 Origin and History
19.4 Nature of Plant
19.5 Pollination
19.6 Production Technology
19.6.1 Soil
19.6.2 Climate
19.6.3 Sowing Time
19.6.4 Seed Rate
19.6.5 Transplanting
19.7 Interculture and Weed Control
19.8 Manures and Fertilizers
19.9 Irrigation
19.10 Harvesting
19.11 Drying of Chillies
19.12 Seed Production
19.13 Genetic Improvement
19.14 Introduction and Selection
19.15 Hybridization
19.16 Hybrid Breeding
19.17 Breeding for Disease and Insect-Pest Resistance
19.17.1 Mutation Breeding
(ii) PAPRIKA (C. annum)
19.18 Importance
19.19 What is a good Paprika?
19.20 Major Types of Paprika
19.21 Area/Production in H.P. Hills in India and World
19.22 Nature of the Crop and its Uses Including Medicinal Properties
19.23 Production Technology
19.24 Planting Season
19.25 Seed Production
19.26 Other Information
19.27 Composition
19.28 Uses
(iii) Bird Chillies and Tabasco Chillies
(C. frutescens Linn.)
20. Caraway
20.1 Description and Distribution
20.2 Composition
20.2.1 Adulteration
20.2.2 Volatile Oil
20.3 Uses
21. Cardamom
21.1 Cardamom (Aframomum Species)
21.1.1 Madagascar and Cameroon Cardamoms
21.1.2 Korarima
21.1.3 Grains of Paradise or Guinea Grains
21.2 Composition
21.3 Uses
22. Greater Cardamom
(i) Bengal Cardamom
22.1 Description and Distribution
22.2 Uses
(ii) Round Cardamom
22.3 Description and Distribution
22.4 Uses
(iiI) Cambodian Cardamom
(iv) Greater Indian Cardamom (Large Cardamom) or Nepal
Cardamom
22.5 Description and Distribution
22.6 Production Technology
22.7 Breeding
22.8 Seed Production
22.8.1 Post-Harvest Management
22.9 Composition
22.9.1 Volatile Oil
22.10 Uses
23. Lesser Cardamom or True Cardamom
23.1 Description and Distribution
23.1.1 Harvesting and Drying/Curing
23.1.2 Drying in a Heated Chamber—Kiln Drying
23.1.3 Bleaching of Cardamom
23.1.4 Varieties/Types of Cardamoms
23.2 Composition
23.3 Uses
24. Celery Seed
24.1 Description and Distribution
24.1.1 Plant Characters
24.1.2 Varieties
24.2 Crop Production
24.2.1 Climate and Soil
24.2.2 Nursery Management
24.2.3 Manures and Fertilizers
24.2.4 Irrigation
24.2.5 Inter-Culture
24.2.6 Harvesting
24.2.7 Post-Harvest Handling
24.3 Diseases and Insect-Pests
24.3.1 Diseases
24.3.2 Insect-Pests
24.3.3 Seed Production
24.4 Breeding
24.5 Composition
24.5.1 Volatile Oil
24.5.2 Celery Chaff Oil
24.5.3 Oleoresin of Celery Seed
24.5.4 Celery Leaf Oil/Herb Oil
24.6 Uses
25. Cinnamon
25.1 Description and Distribution
25.1.1 Preparation and Curing of Bark
25.2 Composition
25.3 Uses
26. Clove
26.1 Description and Distribution
26.1.1 Preparation of Cloves
26.1.2 Extraneous Matter
26.2 Composition
26.2.1 Clove Bud Oil
26.2.2 Clove Stem Oil
26.2.3 Clove Leaf Oil
26.3 Adulteration
26.4 Uses
27. Coriander
27.1 Description and Distribution
27.1.1 Nature of Plant
27.2 Varieties
27.2.1 According to Colour
27.2.2 According to Seed Type
27.2.3 Improved Varieties
27.2.4 Other Varieties
27.3 Climate
27.4 Production Technology
27.4.1 Soil
27.4.2 Sowing Time
27.4.3 Seed Rate and Method of Sowing
27.4.4 Manure and Fertilizers
27.4.5 Irrigation
27.4.6 Interculture
27.4.7 Harvesting
27.4.8 Yield
27.4.9 Insect-Pests and Diseases
27.5 Composition
27.5.1 Volatile Oil
27.5.2 Fatty Oil
27.5.3 Coriander Herb Oil
27.6 Adulteration
27.7 Uses
28. Cumin Seed
28.1 Description and Distribution
28.2 Composition
28.2.1 Volatile Oil
28.2.2 Adulteration of Volatile Oil
28.2.3 Fixed Oil
28.3 Uses
29. Curry Leaf
29.1 Description and Distribution
29.2 Composition
29.2.1 Volatile Oil
29.3 Uses
30. Fenugreek
30.1 Importance
30.2 Description and Distribution
30.3 Uses
30.3.1 Nature of Plant
30.4 Varieties
30.4.1 Non-Scented or Deshi
30.4.2 Scented
30.4.3 Improved Varieties
30.4.4 Pusa Early Bunching
30.4.5 Kasuri Selection
30.4.6 Other Varieties
30.5 Production Technology
30.5.1 Soil
30.5.2 Climate
30.5.3 Manure and Fertilizers
30.5.4 Sowing
30.5.5 Irrigation
30.5.6 Interculture
30.5.7 Crop Improvement
30.5.8 Harvesting
30.6 Yield
30.6.1 Common Methi
30.6.2 Kasuri Methi
30.6.3 Seed Production
30.6.4 Isolation
30.6.5 Inspection
30.6.6 Harvesting and Threshing
30.6.7 Diseases
30.7 Fixed Oil
30.7.1 Volatile Oil
30.8 Effect of Roasting and Cooking on Nutritive Value
30.9 Uses
31. Garlic
31.1 Two Garlic Crops a year
31.2 Varieties
31.3 Breeding
31.4 Seed Production
31.4.1 Field Standards
31.4.2 Seed Standards
31.5 Garlic Powder
31.6 Uses
32. Ginger
32.1 Description and Distribution
32.2 Breeding
32.3 Production Technology
32.4 Post-Harvest Management
32.5 Seed Production Technology
32.6 Post-Harvest Handling of Seed Crop
32.7 Composition
32.7.1 Volatile Oil
32.7.2 Ginger Oleoresin
32.8 Uses
32.9 Use of Ginger Oil
33. Nutmeg
33.1 Description and Distribution
33.2 Composition
33.2.1 Quality Grades
33.2.2 Nutmeg Butter
33.2.3 Leaves
33.2.4 Bark
33.2.5 Fruit Rind
33.3 Adulteration
33.4 Uses
34. Onion
34.1 Description and Distribution
34.2 Breeding
34.3 Post-Harvest Handling
34.4 Quality Traits of Onion for Dehydrated
34.5 Dehydrated Onion Products
34.5.1 Onion Powder
34.5.2 Onion Salt
34.6 Composition
34.6.1 Composition of Onion Powder
34.7 Uses
35. Pepper Long
35.1 Description and Distribution
35.2 Composition
35.3 Uses
36. Sage
36.1 Description and Distribution
36.2 Composition
36.2.1 Volatile Oil
36.3 Uses
37. Spearmint
37.1 Description and Distribution
37.2 Composition
37.2.1 Volatile Oil
37.3 Uses
38. Thyme
38.1 Description and Distribution
38.2 Composition
38.2.1 Volatile Oil
38.3 Uses
39. Turmeric
39.1 Description and Distribution
39.2 World Trade of Turmeric
39.3 Production Technology
39.3.1 Climate
39.3.2 Soil
39.3.3 Planting Material
39.3.4 Varieties
39.3.5 Land Preparation
39.3.6 Time and Method of Planting
39.3.7 Application of Manures and Fertilizers
39.3.8 Mulching
39.3.9 Interculture
39.3.10 Irrigation
39.3.11 Crop Rotation and Inter-Cropping
39.3.12 Harvesting and Yield
39.3.13 Curing
39.3.14 Colouring Turmeric
39.3.15 Storage of Rhizomes
39.4 Insect-Pest and Diseases
39.4.1 Insects
39.5 Diseases
39.5.1 Leaf Spot
39.5.2 Leaf-Blotch
39.5.3 Control Measures
39.5.4 Rhizome-Rot
39.6 Breeding
39.7 Commercial Quality of Turmeric
39.8 Per-Capita Consumption
39.9 Composition
39.9.1 Volatile Oil
39.9.2 Oleoresin
39.10 Uses
40. Vanilla
40.1 Description and Distribution
40.1.1 Harvesting and Curing
40.1.2 Quality Attributes of Vanilla
40.2 Composition
40.2.1 Adulteration/Substitution
40.2.2 Vanilla Extracts/Essences
40.2.3 Vanilla Sugar
40.3 Uses
40.3.1 As Food Flavourant & in Perfumery
41. Plant Layouts
42. Photographs of Plant and Machinery with Supplier’s Contact Details
• Destoner Machine
• Spice Pulverizer Machine
• Sieves
• Horizontal Centrifugal Sieve
• Heat Sealing Machine
• Compressor
• Roaster
• Heat Sealing Machine
• Spice Roaster
• Rotary Roaster
• Hammer Mill
• Spices Distillation Equipments
