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Black pepper (Piper nigrum)

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found
in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as
columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with
clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It
has straight upward growing main stem and have lateral shoots from the axils of the leaves
having shorter inter nodes without adventitious roots. In such branches the terminal buds get
modified into an inflorescence (spike) and the auxiliary buds continue further growth.

The root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike,
3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on
fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the
presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in
shape, green in colour, changing to red on ripping.

ORIGIN AND DISTRIBUTION

Pepper is considered originated in the hills of South Western Ghats of India. It is now grown in
Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and
Guatemala apart from the country of origin. Pepper requires hot and humid climate and grows
between 20 degree North and South latitudes, from sea level to up t o 1500 meters above MSL.
The crop tolerates temperatures between 10 degree and 40 degree C. A well -distributed annual
rainfall of 125 to 200 cm is considered ideal for pepper.

USES

Pepper is largely used by meat packers and in canning, pickling, baking, co nsidering for its
preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final
dash at the end of cooking to effectively adjust the flavour. It is an important component of
culinary seasoning of universal use and is an essential ingredient of numerous commercial
foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like
mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper
oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper,
frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine,
the pungent principle in pepper oleoresin helps to enhance bio -availability and therefore used in
pharmaceuticals. The major functional properties of pepper are analgesic, anti -pyretic, anti-
oxidant and anti-microbial.

INDIAN NAME OF SPICES

Hindi Kali mirch Bengali Kala morich, golmorich Gujarati Kalamari, kalomirich Kannada Kare
menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya
Gol maricha Punjabi Kali mirch Sanskrit Marich ushna, hapusha Tamil Milagu Telugu Miriyala
tige Urdu Kali mirch, Siah mirch

FOREIGN NAME OF SPICES

Spanish : Pimienta French : Poivre German : Pfeffer Swedish : Peppar Arabic : Filfil Aswad
Dutch : Peper Italian : Pepe Portuguese : Pimenta Russian : Pyerets Japanese : Kosha Chinese
: Hu-Chiao

CARDAMOM (SMALL)

Cardamom of commerce is the dried ripe fruit (capsules of cardamom pla nt) often referred as the
“Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial,
herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized
viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect
panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side)
and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves
glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of
both the above in physical characteristics.

Indian cardamom is offered to the international markets in different grades: 'Alleppey Green
Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are
names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food
preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of
cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a
strong cardamom - coffee concoction without which no day is complete or no hospitality hearty
for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and
Russians who relish it for its distinct enriching properties.

ORIGIN AND DISTRIBUTION

Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in
South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small
scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Ca mbodia, Honduras, and
Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr
above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes
and 75-78 degree longitudes.

USES

The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is
a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring
material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes
both traditional and modern. In Scandinavian countries it is used in baked goods and
confectionaries. In Europe and North America it is an ingredient in curry powder and in some
sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods,
cordials, and liquors and in perfumery and in Ayurvedic medicines.

INDIAN NAME OF SPICES

Hindi : Chhoti elaichi Bengali : Chhoti elachi Gujarati : Elaychi Kannada : Yelakki Kashmiri :
Aa�lbuduaa�l Malayalam : Elathari Marathi : Velchil Oriya : Alaichi Punjabi : Elaychi Sanskrit :
Ela Tamil : Yelakkai or Elakkai Telugu : Yealak-Kayulu or Elakkayi Urdu : Ilaychi

FOREIGN NAME OF SPICES

Spanish : Cardamomo French : Cardamome German : Kardamom Swedish : Kardemumma
Arabic : Hal Dutch : Kardemom Italian : Cardamomo Portuguese : Cardamomo Russian :
Kardamon Japanese : Karudamon Chinese : Pai-tou-k'ou

CARDAMOM (LARGE)

Large Cardamom is a perennial herb with subterranean rhizomes and 50 -140 aerial leafy shoots.
Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are
glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with
yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shape, capsule with reddish
brown colour. Each capsule is trilocular with many seeds.

ORIGIN AND DISTRIBUTION

Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and
Bhutan. It is grown in cold humid conditions under shade of trees at an altitude between 800-
2000 meters above MSL., with an average precipitation of 3000 -3500 mm spread over about 200
days and with temperature ranging from 6-30 degree C.

USES

It is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations. It is an in gredient
in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It
has applications in flavouring cola, biscuits, liquors.

INDIAN NAME OF SPICES

Hindi : Bara Elaichi Bengali : Bara Elaichi Malayalam : Perelam Punjabi : Bara Elaichi Sanskrit :
Brihadaela Tamil : Periya yalam Telugu : Peddayelaki Urdu : Bara Elaichi

FOREIGN NAME OF SPICES

English : Black Cardamom,Nepal Cardamom French : Cardamome noir German : Nepal
Cardamom Chinese : Xiang Doukou Nepalese : Elaa

Onion

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common
onion, is a vegetable and is the most widely cultivated species of the genus Allium.

This genus also contains several other species variously referred to as onions and cultivated for
food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum),
and the Canada onion (Allium canadense). The name "wild onion" is applied to a number
of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original
form is not known, although escapes from cultivation have become established in some
regions.[2] The onion is most frequently a biennial or a perennial plant, but is usually treated as
an annual and harvested in its first growing season.

The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant
begins to swell when a certain day-length is reached. In the autumn, the foliage dies down and
the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the
onions are ready for use or storage. The crop is prone to attack by a number of pests and
diseases, particularly the onion fly, theonion eelworm, and various fungi cause rotting. Some
varieties of A. cepa, such as shallots and potato onions, produce multiple bulbs.

Onions are cultivated and used around the world. As a food item, they are usually served
cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to
make pickles or chutneys. They are pungent when chopped and contain certain chemical
substances which irritate the eyes.

Description

The onion plant is unknown in the wild, but has been grown and selectively bred in cultivation for
at least 7,000 years.[citation needed] It is abiennial plant, but is usually grown as an annual. Modern
varieties typically grow to a height of 15 to 45 cm (6 to 18 in). The leaves are yellowish-green and
grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with
one flattened side. They are at their broadest about a quarter of the way up beyond which they
taper towards a blunt tip. The base of each leaf is a flattened, usually white she ath that grows out
of a basal disc. From the underside of the disc, a bundle of fibrous roots extends for a short way
into the soil. As the onion matures, food reserves begin to accumulate in the leaf bases and the
bulb of the onion swells.[14]

In the autumn, the leaves die back and the outer scales of the bulb become dry and brittle, and
this is when the crop is normally harvested. If left in the soil over winter, the growing point in the
middle of the bulb begins to develop in the spring. New leaves appear and a long, stout, hollow
stem expands, topped by a bract protecting a developing inflorescence. The inflorescence takes
the form of a globular umbel of white flowers with parts in sixes. The seeds are glossy black and
triangular in cross section

Cultivation

Onions are best cultivated in fertile soils that are well-drained. Sandy loams are good as they are
low in sulphur, while clayey soils usually have a high sulphur content and produce pungent bulbs.
Onions require a high level of nutrients in the soil. Phosphorus is often present in sufficient

quantities, but may be applied before planting because of its low level of availability in cold
soils. Nitrogen and potash can be applied at regular intervals during the growing season, the last
application of nitrogen being at least four weeks before harvesting. [46]Bulbing onions are day-
length sensitive; their bulbs begin growing only after the number of daylight hours has surpassed
some minimal quantity. Most traditional European onions are referred to as "long-day" onions,
producing bulbs only after 14 hours or more of daylight occurs. Southern European and North
African varieties are often known as "intermediate-day" types, requiring only 12–13 hours of
daylight to stimulate bulb formation. Finally, "short-day" onions, which have been developed in
more recent times, are planted in mild-winter areas in the fall and form bulbs in the early spring,
and require only 11–12 hours of daylight to stimulate bulb formation.[47] Onions are a cool-
weather crop and can be grown in USDA zones 3 to 9.[48] Hot temperatures or other stressful
conditions cause them to "bolt", meaning that a flower stem begins to grow. [49]

Onions may be grown from seed or from sets. Onion seeds are short-lived and fresh seeds
germinate better.[48][50] The seeds are sown thinly in shallow drills, thinning the plants in stages. In
suitable climates, certain cultivars can be sown in late summer and autumn to overwinter in the
ground and produce early crops the following year.[14] Onion sets are produced by sowing seed
thickly in early summer in poor soil and the small bulbs produced are harvested in the autumn.
These bulbs are planted the following spring and grow into mature bulbs later in the
year.[34] Certain cultivars are used for this purpose and these may not have such good storage
characteristics as those grown directly from seed.[14]

Routine care during the growing season involves keeping the rows free of competing weeds,
especially when the plants are young. The plants are shallow-rooted and do not need a great
deal of water when established. Bulbing usually takes place after 12 to 18 weeks. T he bulbs can
be gathered when needed to eat fresh, but if they will be kept in storage, they should be
harvested after the leaves have died back naturally. In dry weather, they can be left on the
surface of the soil for a few days to dry out properly, then they can be placed in nets, roped into
strings, or laid in layers in shallow boxes. They should be stored in a well-ventilated, cool place
such as a shed

Varieties

Common onion group (var. cepa)[edit]

Rossa di Tropea onions for sale in Italy
Most of the diversity within A. cepa occurs within this group, the most economically
important Allium crop. Plants within this group form large single bulbs, and are grown from seed
or seed-grown sets. The majority of cultivars grown for dry bulbs, salad onions, and pickling
onions belong to this group.[13] The range of diversity found among these cultivars includes
variation in photoperiod (length of day that triggers bulbing), storage life, flavour, and skin
colour.[58] Common onions range from the pungent varieties used for dried soups and onion
powder to the mild and hearty sweet onions, such as the Vidalia from Georgia, USA, or Walla
Walla from Washington that can be sliced and eaten raw on a sandwich.

Aggregatum group (var. aggregatum)[edit]

This group contains shallots and potato onions, also referred to as multiplier onions. The bulbs
are smaller than those of common onions, and a single plant forms an agg regate cluster of
several bulbs. They are propagated almost exclusively from daughter bulbs, although
reproduction from seed is possible. Shallots are the most important subgroup within this group
and comprise the only cultivars cultivated commercially. They form aggregate clusters of small,
narrowly ovoid to pear-shaped bulbs. Potato onions differ from shallots in forming larger bulbs
with fewer bulbs per cluster, and having a flattened (onion-like) shape. However, intermediate
forms exist.[13]
I'itoi onion is a prolific multiplier onion cultivated in the Baboquivari Peak Wilderness, Arizona
area. This small-bulb type has a shallot-like flavor and is easy to grow and ideal for hot, dry
climates. Bulbs are separated, and planted in the fall 1 in below the surface and 12 in apart.
Bulbs will multiply into clumps and can be harvested throughout the cooler months. Tops die
back in the heat of summer and may return with heavy rains; bulbs can remain in the ground or

be harvested and stored in a cool dry place for planting in the fall. The plants rarely flower;
propagation is by division.[59]
Hybrids with A. cepa parentage[edit]
A number of hybrids are cultivated that have A. cepa parentage, such as the diploid tree onion or
Egyptian onion (A. ×proliferum), Wakegi onion (A. ×wakegi), and the triploidonion
(A. ×cornutum).

A. ×proliferum, tree onion
The tree onion or Egyptian onion produces bulblets in the umbel instead of flowers, and is now
known to be a hybrid of A. cepa × A. fistulosum. It has previously been treated as a variety of A.
cepa, for example A. cepa var. proliferum, A. cepa var. bulbiferum, and A. cepa var. viviparum.[60]
The Wakegi onion is also known to be a hybrid between A. cepa and A. fistulosum, with the A.
cepa parent believed to be from the Aggregatum group of cultivars.[61] It has been grown for
centuries in Japan and China for use as a salad onion.[62]
Under the rules of botanical nomenclature, both the Egyptian onion and Wakegi onion should be
combined into one hybrid species, having the same parent species. Where this is followed , the
Egyptian onion is named A. ×proliferum Eurasian group and the Wakegi onion is
named A. ×proliferum East Asian group.[4]
The triploid onion is a hybrid species with three sets of chromosomes, two sets from A. cepa and
the third set from an unknown parent.[61]Various clones of the triploid onion are grown locally in
different regions, such as 'Ljutika' in Croatia, and 'Pran', 'Poonch', and 'Srinagar' in the India -
Kashmir region. 'Pran' is grown extensively in the northern Indian provinces of Jammu and
Kashmir. There are very small genetic differences between 'Pran' and the Croatian c lone
'Ljutika', implying a monophyletic origin for this species.[63]

Some authors have used the name A. cepa var. viviparum (Metzg.) Alef. for the triploid onion, but
this name has also been applied to the Egyptian onion. The only name unambiguously
connected with the triploid onion is A. ×cornutum.
Spring onions or salad onions may be grown from the Welsh onion (A. fistulosum), as well as
from A. cepa. Young plants of A. fistulosumand A. cepa look very similar, but may be
distinguished by their leaves, which are circular in cross-section in A. fistulosum rather than
flattened on one side
BASMATI RICE

“ Basmati” is long grain aromatic rice grown for many centuries in the specific geographical area, at the Himalayan foot hill s of
Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a
characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor, Basmati rice is unique among
other aromatic long grain rice varieties.

Agro- climatic conditions of the specific geographical area as well as method of harvesting, processing and aging attribute these
characteristic features to Basmati rice. Owning to its unique characteristics the “ scented Pearl” lends a touch of class that can
transform even the most ordinary meal into a gourmet’s delight.

Varietie s:

The main varieties of Basmati rice as notified under the seeds Act, 1966 are Basmati 386 , Basmati 217 , Ranbir Basmati , Karnal
Local/ Taraori Basmati, Basmati 370, Type-3 (Dehradooni Basmati), Pusa Basmati-1, Pusa Basmati 1121, Punjab Basmati-1,
Haryana Basmati- 1, Kasturi and Mahi Sugandha.

Areas of Cultivation:

The areas of Basmati Rice production in India are in the states of J & K, Himanchal Pradesh, Punjab, Haryana, Delhi, uttarakhand
and western Uttar Pradesh.

Ex ports

India is the leading exporter of the Basmati Rice to the global market. T he country has exported 37,02,260.12 MT of Basmati R ice
to the world for the worth of Rs. 27,597.87 crores during the year 2014 -15.

Major Export Destinations (2014-15) : Saudi Arabia, Iran, United Arab Emirates, Iraq and Kuwait.