Boosting Value Addition in Spices to Achieve $10-Billion Export Target by 2030
- March 8, 2025
- Posted by: OptimizeIAS Team
- Category: DPN Topics
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Boosting Value Addition in Spices to Achieve $10-Billion Export Target by 2030
Sub: Eco
Sec: Agri
Why in News
- India, despite being the largest producer and exporter of spices, holds a meagre 0.7% share in the global seasoning market, which is valued at $14 billion in 2024. The World Spice Organisation (WSO) has emphasized the need to enhance value addition in spices to achieve the Spices Board of India’s ambitious export target of $10 billion by 2030.
Details:
- India exports 1.5 million tonnes of spices annually, valued at $4.5 billion, accounting for 25% of the global spice market worth $20 billion.
- China holds 12% of the global seasoning market, while the U.S. holds 11%.
- Only 48% of India’s spice exports comprise value-added products, while the rest are exported as raw whole spices.
- To achieve the $10 billion export target by 2030, the share of value-added spices in total exports must increase to 70%.
- Developing nutraceutical and pharmaceutical applications for spices can open new markets and diversify usage beyond culinary applications.
- While India remains the top spice producer, countries like Vietnam, Indonesia, Brazil, and China are becoming major players in the global spice trade.
- African nations have also entered spice production in recent years, intensifying competition.
- Domestically, new regions such as North-Eastern India, Odisha, and Jharkhand are emerging as significant spice producers.
Spice Board of India:
- Established: 1987 under the Spices Board Act, 1986.
- Regulatory and export promotion body for Indian spices.
- Operates under the Ministry of Commerce and Industry, Government of India.
- Headquarters: Kochi, Kerala.
- Key Responsibilities:
- Promotion of spice exports.
- Quality control and certification of spices.
- Conducting research and development in spice cultivation.
- Training and capacity building of farmers.
- Implementation of schemes to support spice farmers and exporters.
- Notable Initiatives:
- Spice Parks: Infrastructure support for processing and value addition.
- e-Spice Bazaar: A digital platform connecting spice farmers with buyers.
- The board operates state-of-the-art testing laboratories in several cities including Mumbai, Chennai, Delhi, Tuticorin, Kandla, and Guntur, ensuring mandatory quality checks for exported spices.
World Spice Organisation (WSO):
- Established in 2011
- WSO is a technical partner of the All-India Spices Exporters Forum (AISEF).
- Works as a global industry body focusing on sustainability, food safety, and value addition in the spice sector.
- Key Objectives:
- Promoting sustainable spice farming.
- Advocating for food safety and quality standards in spice production.
- Facilitating farmer education on pesticide management and organic farming.
- Collaborating with international regulatory bodies on spice trade standards.
All 52 spices under the Spices Board of India:
| Spice | Description |
| Black Pepper | Known as the “King of Spices,” native to the Western Ghats, used for flavouring and as a preservative. |
| Cardamom | The “Queen of Spices,” available in green and black varieties, majorly grown in Kerala, Karnataka, and Tamil Nadu. |
| Turmeric | Used for its colour, flavour, and medicinal properties, produced mainly in Andhra Pradesh, Tamil Nadu, and Maharashtra. |
| Cumin | Essential in Indian, Middle Eastern, and Mexican cuisines, leading producers are Rajasthan and Gujarat. |
| Coriander | Both seeds and leaves (cilantro) are used, cultivated across India. |
| Mustard Seeds | Used for tempering and oil extraction, majorly produced in Rajasthan, UP, WB, and MP. |
| Saffron | One of the costliest spices, grown in Kashmir (Pampore region). |
| Fenugreek | Valued for nutrition, used in pickles and curries, has a slightly bitter taste. |
| Clove | Aromatic spice used in cooking and traditional medicine, produced in Kerala and Tamil Nadu. |
| Cinnamon & Cassia | Used in cooking, baking, and medicine, known for their strong aroma. |
| Nutmeg & Mace | Grown in Kerala, nutmeg is the seed, and mace is the covering used in flavouring. |
| Tamarind | Adds a sour taste to dishes, commonly used in South Indian cuisine. |
| Asafoetida (Hing) | A resinous gum used as a substitute for onion and garlic, widely used in vegetarian cooking. |
| Chilli Pepper | India is one of the largest producers, with varieties ranging from mild to extremely hot. |
| Ajwain (Carom Seeds) | Strong aromatic spice used in Indian and Ayurvedic medicine. |
| Star Anise | Used in spice blends and medicines, mainly cultivated in Arunachal Pradesh. |
| Bay Leaf (Tejpatta) | Used in Indian cooking and Ayurvedic remedies, grown in Northeast India. |
| Dill Seeds | Used for their aromatic and medicinal properties, commonly used in pickles. |
| Fennel Seeds | Used in culinary and medicinal applications, promotes digestion. |
| Poppy Seeds | Used in curries and desserts, also a source of edible oil. |
| Celery Seeds | Used as a spice and for medicinal purposes. |
| Basil (Tulsi) | Sacred herb in India, used in Ayurveda and for herbal teas. |
| Curry Leaves | Adds a unique flavor to South Indian cuisine. |
| Garlic | Used in cooking and traditional medicine for its antimicrobial properties. |
| Ginger | Used fresh and dried, has medicinal and culinary applications. |
| Mint (Pudina) | Used fresh or dried, widely used in chutneys and herbal drinks. |
| Oregano | Used in seasoning, commonly found in Italian and Mediterranean cuisines. |
| Parsley | Used as a garnish and for flavoring. |
| Peppermint | Used in confectionery and herbal medicines. |
| Rosemary | Used for flavoring and medicinal purposes. |
| Thyme | Used in Mediterranean and European cuisines. |
| Vanilla | Grown in Kerala, used in desserts and flavoring. |
| Allspice | Has flavors of cinnamon, cloves, and nutmeg combined. |
| Aniseed | Used for flavoring and digestive benefits. |
| Greater Galangal | Used in Southeast Asian and Indian cuisines. |
| Lesser Galangal | Medicinal and culinary uses. |
| Long Pepper (Pippali) | Used in Ayurveda and traditional medicines. |
| Mango Ginger | Resembles ginger but has a mango-like aroma. |
| Marjoram | Used in flavoring and herbal medicine. |
| Perilla | Used in Northeast Indian cuisine. |
| Parsley | Used in garnishing and flavoring. |
| Sweet Flag (Vacha) | Used in Ayurvedic medicine. |
| Tarragon | Used in European cuisine. |
| Tree Sorrel | Used for medicinal purposes. |
| West Indian Cherry | Used for its medicinal properties. |
| Kokum | Used in Konkani and Goan cuisine, adds a sour flavor. |
| Stone Flower (Dagad Phool) | Used in spice blends like garam masala. |
| Black Cumin (Kalonji) | Used in bread, pickles, and spice blends. |
| Betel Leaf (Paan) | Used in chewing and Ayurveda. |
| Pandan Leaf | Used in flavoring South Asian dishes. |
| Savory (Satureja) | Used in Mediterranean cuisine. |
| Winged Prickly Ash (Teppal) | Used in Goan and Konkani cuisine. |