Search results
Results from the WOW.Com Content Network
The Spices Board of India has started an online campaign, called the Spice Train, to educate Indians about the country's rich spice heritage [2] Spices Board provides information on several spices grown and exported from India [3] [4] The Spice Park of Spices Board India for cardamom and pepper is situated at Puttady. [5]
With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.
However, some 95% of cardamom produced in India is for domestic purposes, [33] [18] and India is itself by far the most important consuming country for cardamoms in the world. [34] India also imports cardamom from Sri Lanka. In 1903–1904, these imports came to 122,076 kg (269,132 lb), valued at Rs. 1,98,710.
Alleppey Green Cardamom is a variety of cardamom that originated from the present day of the Indian state of Kerala. The area of production of this variety of pepper spans across Southern Kerala, Western and Southern Tamil Nadu along the Western Ghats. It finds mention in ancient Hindu texts and is one of the spices traded since antiquity.
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.
Cashews, ghee with cardamom and sugar. [6] Barfi: Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom. [9 ...
They are native to India and Sri Lanka, but cultivated and naturalized elsewhere. [2] One member of the genus, E. cardamomum, is a commercially important spice used as a flavouring agent in many countries. In 2018, several species were removed from Elettaria and placed in a new genus called Sulettaria. These species are recognized as of October ...
Later, the project was upgraded as a Regional station and the base was shifted to Kozhikode in 1975. In 1986, ICAR merged the station with Cardamom Research Centre of CPCRI located at Appangala, Karnataka under the name, National Research Centre for Spices (NRCS). NRCS was further upgraded in 1995 as the Indian Institute of Spices Research. [1] [2]