A Review On Indian Spices & Herbs

Abstract

India is the largest spice and spice-related exporter. The country continued its upward trend in the years 2020 and 21 and exported spices worth 4.18 billion US dollars, an increase of 34% from 2019 and 20. Spice exports from India experienced a five-year CAGR of 12%. In 2020 and 2021, India shipped spices and spice products to 180 different countries. China, the United States, Bangladesh, Thailand, the United Arab Emirates, Sri Lanka, Malaysia, the United Kingdom, Indonesia, and Germany were the most popular destinations. In 2020 and beyond, these nine destinations accounted for more than 70% of all export earnings. As of recently, there has been an increasing interest worldwide in developing products that have high pharmacological success and little or no side effects for use in pharmaceuticals and the food industry. A few spices and flavors of culinary beginning were remembered for the “endorsed” monographs, like caraway oil, cardamom seed, cinnamon bark, cloves, coriander seed, dill seed, fennel oil, garlic, ginger root, licorice root, mint oil, onion, paprika, parsley spice and root, peppermint oil, rosemary, sage, thyme, turmeric root, and white mustard seed. Different flavors and spices are depicted to have restorative properties in the traditional Indian medication system of Ayurveda and Siddha, such as being antithrombotic, antiatherosclerosis, hypolipidemic, hypoglycemic, mitigating, antiarthritic etc. It is possible
to draw the conclusion that Indian spices are the subject of numerous international research studies. Spices not only give food flavor and flavor, but they also help keep people healthy and safe from a variety of diseases.