Mandate Crops

Spices are important group of horticultural crops, providing livelihood to millions of people in the country. The International Organization for Standards (ISO) defines spices and condiments as “vegetable products or mixtures thereof, free from extraneous matters, used for flavouring, seasoning and imparting aroma in foods”. The International Spices Group, besides covering above aspects of spices, includes medicinal qualities of spices under its definition. Certain spices have very attractive colours, which are an important part of their appeal to be used as natural colours in the food stuffs. Thus, the concept of spices is broadening in the modern times, “as plant product used for flavouring and colouring food and as nutraceuticals”. India with its vast geographical area has varied agro-climatic regions which supports the growth of around 63 different spices. However, only around 25 of them have commercial importance. They are black pepper, chillies, ginger, turmeric, garlic, cardamom (both small and large), coriander, cumin, fennel, fenugreek, ajwain, celery, dill seed, nutmeg, clove, cinnamon, tamarind, saffron, vanilla, curry leaf, mint, kokum etc.

The arecanut also called as betel nut is the seed of the areca palm fruit (Areca Catechu L), commercially, the term refers to whole nut, cracked nut or split nuts.

Betel vine (Piper betle L.), a perennial climber from the family Piperaceae, has been cultivated in India since time immemorial for its leaves. Known as ‘Tambula’ in Sanskrit, the betel leaf holds deep cultural, medicinal and economic significance. It is an integral part of traditional rituals, hospitality and social customs, often chewed with arecanut and other flavoring agents as ‘Paan’. As a masticatory, the betel leaves possess aromatic, digestive, stimulant and carminative properties.