This type of turmeric has the highest curcumin percentage . It is mostly grown in Andhra Pradesh and Kerala and later adopted by many other states in India . This type of turmeric gives 6% to 7% ofcurcumin in Kerala soil and 6% to 6.5% in Andhra soil. It is mostly used in medical and health care due to its high curcumin percentage

This Indian ground turmeric contains high levels of Curcumin (bright yellow chemical produced by Turmeric) the resinous coloring agent of turmeric. The te xture is 'oily' due to the higher curcumin content. Due to its high curcumin , this type of turmeric is mainly used for medical and health care products

India produces nearly whole world's turmeric crop and consume 80% of it Salem turmeric is 35%. The fresh spice is much preferred to the Product in salem, namakkal, darmapuri, vilupuram Perambalur kallakurichi district. Salem Turmeric is one of the famous varieties of turmeric in Tamil Nadu . It has the curcumin percentage more than Erode which has upto 3.9%. The moisture content of Salem will be less than 7%.

Wonder hot chilli mostly used for its colour and pungency and it is one of the hottest chilli among other chilli grown in Andhra pradesh.They are large in shape , thick skinned and popular for its exotic flavour.

S12 chilli iss mainly cultivated in the states of Madhya pradesh and Maharastra.Bright red pods which comes with stem cut.It is specifically grown on fertiles lands of India widely and has a nice aromatic flavour with medium penguent taste.

The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Mostly grown in Madhya Pradesh, Rajasthan and Gujarat, the coriander plant yields both the fresh herb and spice seed, which are used primarily for culinary purposes. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.The spices (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy, preserves and liquors

Duggirala Turmeric is one of the oldest and famous turmeric in India . Duggirala , Kodur type , Tekurp et , Mydukuru , Sugantham , Alleppey, Kasturi and Kesar are commercially popular in Andhra Pradesh .Duggirala type is grown in Krishna and Guntur districts, it has larger rhizomes of good quality.

The variety has done very well in Northern parts and also in Central parts of India. It was developed by mass selection technique from a local collection obtained from Dindigul (TN) in 1990. The leaves are wider than other varieties. The variety is mostly suitable for export.Bulb diameter: 5cm to 6cmSize Index: 27 29cm2Cloves diameter: 1.2cm to 1.4cmNo. of cloves: 15 to 16 TSS: 38.42%Dry matter: 39-43%Color: Creamy WhiteRegion: Rajasthan, Uttar Pradesh, Gujarat, Haryana, Madhya Pradesh, Chhattisgarh, Punjab.

The variety was notified by Govt. of India in 1989. The variety was developed by mass selection from a local collection obtained from Biharsharif area in Bihar. The bulbs are compact, silvery white with creamy flesh. The cloves are bigger in size.Bulb Diameter: 3.5 to 4.5cmNo. of cloves: 20 25Size Index: 12-15cm2Color: White TTS: 41%Dry Matter: 42.78%Region: Maharashtra and Madhya Pradesh

This is the real cinnamon most people are referring to. Its scientific name even means true cinnamon in latin. Ceylon cinnamon is native to the island of Sri Lankapreviously known as Ceylonwhere the worlds majority of Cinnamomum verum is still grown today. Ceylon cinnamon has a delicately floral and citrusy aroma. It pairs especially well with poached fruits, homemade jams, teas, and coffee. The flaky bark is commonly used for making tea on its own. Color: Light to medium brownTaste: Mild subtle taste with hints of sweetnessLook: Real Cinnamon sticks curl from one side only and roll up like a newspaper.Feel: soft and easy to breakGrown: Sri Lanka & IndiaCourmarin content: LowLayers: Thin layers of cinnamon bark rolled into multiple layers

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

S 4/S 334 Sannam chilli (It is also known as guntur sannam)is the king of red chilli variants found in India and is mainly produced in the regions of Andhra pradesh and Madhya pradesh.However the best of sannam is mostly produced in guntur regions od Andhra pradesh.Popularly called as sannam S4 or 334 this is hot , medium sized and bright red colur chilli highly demand in becuse of its mouth watering aroma This chilli is widely used in Indian, Chinese , European, Mexican and Japenese cusines.

This type of variety is introduced by Govt. of India in 1991 and is adoption all over India. It was developed by mass selection from a local collection obtained from Delhi (Azadpur) market. The bulbs are compact, silvery white skin with creamy flesh.Diameter: 4cm to 4.5cmNo. of Cloves: 25 30Size Index of Bulb: 12 15cmDiameter of Clove: 0.8cm to 1cmColor: WhiteTSS (Total Soluble Solids): 38%Dry Matter: 39.5%Region: All India

The variety was notified by Govt. of India in the year 1996. It was developed by mass selection from a local collection obtained from Karnal area in Haryana. The variety is recommended for Northern India.Bulb Diameter: 3.5cm to 4cmSize Index of Bulb: 11 12cmNo. of Cloves: 35 40Diameter: 0.75cm 14cmClove Size: 1.75cm to 2.5cmTSS: 38-40%Dry Matter: 40-41%Color: WhiteRegion: Northern India mostly in Rajasthan

The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Mostly grown in Madhya Pradesh, Rajasthan and Gujarat, the coriander plant yields both the fresh herb and spice seed, which are used primarily for culinary purposes. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.The spices (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy, preserves and liquors

The kashmiri chilli is round , smaller and less pungent, but lends a very bright red colour to the food , They are bred for their high colour retention since they are redden anything capable of absorbing colour .The kashmiri chilli powder is mostly used to enhance dish colour.

Mundu chilies are found in Tamilnadu and Ananthapur in Andhra pradesh.They are roundish fruit with moderately pungent with yellowish red colour , Mundu is popularly called as Gundu Molzuka meaning fat chilli in tamilnadu .This chilli is widely preffered to add spiciness and mouth watering flavour to chutneys, sambar and tadka in soutern India.

Produced in the fertile soils of southern India, Teja or S17 is considerd as one of thehottest chillies India and widely demanded chilli in the global market.It is known for its fiery hot peppery flavour and rich aroma and used in the preparation of red chilli powder, stir- fry, soups, stews and varitey of cusines

Devanur Deluxe (DD) is one of the guntur chilli varitey and its hybrid type of traditional byagdi chilli variety .It has high market prferance for powder , long sized and high colur value of ASTA.

Populary known as Indem-5 and Endo -5 chilli this is one of the most famous red chillies in India that gets exported in largr qunatities across the global market Andhra pradesh , Maharastra and karnatka are the major producers of Indo 5 in India.it is longer in size , has thicker skin and comparitvelylow heat value.

It was developed by mass selection technique from a local collection obtained from Jaunpur, Uttar Pradesh in 1988. The bulb is compact with attractive creamy and white in color, creamy flesh.Bulb diameter: 4cm to 5cmSize Index: 14 16cm2Cloves diameter: 0.75cm to 1cmNo. of cloves: 18 23Clove Size: 1.8cm 2.0 cm2Color: WhiteTSS: 42%Dry matter: 44.5%Region: North and Central India

India produces nearly whole world's turmeric crop and consume 80% of it Salem turmeric is 35%. The fresh spice is much preferred to the Product in salem, namakkal, darmapuri, vilupuram Perambalur kallakurichi district. Salem Turmeric is one of the famous varieties of turmeric in Tamil Nadu . It has the curcumin percentage more than Erode which has upto 3.9%. The moisture content of Salem will be less than 7%.

It is one of the most demanding red chilli in both Indian and International markets.As the name suggets , this chili is produced in byadgi region of harvest district of karnataka.These are wrinkled long anddark red coloured chillies widely acclaimed for theor ability to retain their nutritional values for alonger period of time.Not ony it does enhance the flavour of the food but also instills health enriching vitamins and minerals like magnesiun, potasium vitamins A, B, C, and E in it.

Another varitey of red chilli found region of Guntur in Andhra pradesh is 273 wrinkle chilli which is renowed globally and exported to countries like Asia , Canada and Europe.This bright red chilli contains less seeds and is known its pungency.mouth watering aroma.

Sangli district in Maharashtra State is well known for Turmeric (Rajapuri type) Production . This type of turmeric is bright yellow in color. It is exported to foreign countries includingMiddle East , Iran , Iraq , Saudi Arabia , Great Britain , America as well as to European Countries . Sangli Turmeric succeeded as a good foreign exchange earner for India.

Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is also known as Chinese cinnamon. However, there are several subspecies now widely grown across Eastern and Southern Asia. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. This type is most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety.Color: Reddish brown to dark brownTaste: Strong to pepperyLook: Cinnamon Cassia bark is thicker because its outer layer is stripped off. For that reason, Cassia sticks curl inward from both sides toward the center as they dry.Feel: Rough & unevenGrown: China, Vietnam, IndonesiaCourmarin content: HighLayers: Thick layers

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

With controlled drying, the original greenish color of the seed can be retained. These brown color seeds are called the Badami grade. The finer quality is called green and it is traded at a premium to all other grades. However, the Badami grade has the highest market share, constituting 50% of the total produce. The approximate price difference between these two largest grades is Rs 200 per quintal and this difference has been narrowing in the last few years due to higher prices.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

This is also one of the guntur dry red chilli which has both hot aroma.This is predominantly grown in guntur of Andhra pradesh in India.widely known as 341 chilli , this is one of the popular varities used by both masala and red chilli powder making companies due to dark red colour and semi hot flavour

This chilli has become very famous in domestic and as well as international markets.the reason of the popularity of this varitey of chilli is the identical looks , skin and hottness .since the looks and other features are alomosy identical.

This ground Turmeric is produced in Erode, Tamil Nadu . The prominent areas of cultivation of Erode Turmeric in Erode District are Kodumudi, Sivagiri , Havani , Gobiche ttipalayam , Anthiyur , Chennamp atti , Sathyamangalam and Thalavady

India produces nearly whole world's turmeric crop and consume 80% of it Salem turmeric is 35%. The fresh spice is much preferred to the Product in salem, namakkal, darmapuri, vilupuram Perambalur kallakurichi district. Salem Turmeric is one of the famous varieties of turmeric in Tamil Nadu . It has the curcumin percentage more than Erode which has upto 3.9%. The moisture content of Salem will be less than 7%.

This ground Turmeric is produced in Erode, Tamil Nadu . The prominent areas of cultivation of Erode Turmeric in Erode District are Kodumudi, Sivagiri , Havani , Gobiche ttipalayam , Anthiyur , Chennamp atti , Sathyamangalam and Thalavady

It is one of the famous varieties of turmeric which is grown in Nizamab ad, Telangana . This type of turmeric is mostly famous in Bulb /Ghatt a. It has the curcumin percentage from 4 to 4.5% .

The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Mostly grown in Madhya Pradesh, Rajasthan and Gujarat, the coriander plant yields both the fresh herb and spice seed, which are used primarily for culinary purposes. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.The spices (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy, preserves and liquors

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

This variety was developed in 1992 by selection from an exotic collection obtained from Hongkong market. The variety is long day type and as such is suitable for cultivation in mid and high hill of Northern states. Bulbs are of bigger size with creamy white color with pinkish tinge. This type of variety is suitable for export.Bulb diameter: 5cm to 6.5cmSize Index: 16-72cm2Clove Diameter: 1.5cm to 1.8cmTSS: 36.61%Dry Matter: 40.32%No. of cloves: 10 16Region: Uttarakhand, Hills of Himachal Pradesh, Jammu & Kashmir, Northern eastern states like Sikkim

The NHRDF has developed another variety of Garlic named Yamuna Safed 5 which is suitable for the regions Rajastha, Haryana, Gujarat, Andhra Pradesh, Maharashtra, Uttar Pradesh and Delhi. The bulbs are white in color and the big in size.Bulb Diameter: 4.5cm to 5cmNo. of Cloves: 22 to 30TSS: 42%Dry Matter: 44%Color: WhiteThere are other varieties of garlic like Yamuna Safed Yamuna Safed 8, Rajalli Gadde.

This variety has been recommended for cultivation in the states of Gujarat, Haryana, Rajasthan and Delhi. Bhima Omkar produces medium size compact white bulbs. These type of garlics are flat in shape.No. of cloves 15 to 20Bulb Diameter: 5cm to 6cmClove Diameter: 1.5cm to 2cmColor: WhiteTSS: 36.41%Region: Rajastha, Gujarat, Haryana, Delhi

This type of turmeric has the highest curcumin percentage . It is mostly grown in Andhra Pradesh and Kerala and later adopted by many other states in India . This type of turmeric gives 6% to 7% ofcurcumin in Kerala soil and 6% to 6.5% in Andhra soil. It is mostly used in medical and health care due to its high curcumin percentage

This Indian ground turmeric contains high levels of Curcumin (bright yellow chemical produced by Turmeric) the resinous coloring agent of turmeric. The te xture is 'oily' due to the higher curcumin content. Due to its high curcumin , this type of turmeric is mainly used for medical and health care products

India produces nearly whole world's turmeric crop and consume 80% of it Salem turmeric is 35%. The fresh spice is much preferred to the Product in salem, namakkal, darmapuri, vilupuram Perambalur kallakurichi district. Salem Turmeric is one of the famous varieties of turmeric in Tamil Nadu . It has the curcumin percentage more than Erode which has upto 3.9%. The moisture content of Salem will be less than 7%.

Wonder hot chilli mostly used for its colour and pungency and it is one of the hottest chilli among other chilli grown in Andhra pradesh.They are large in shape , thick skinned and popular for its exotic flavour.

S12 chilli iss mainly cultivated in the states of Madhya pradesh and Maharastra.Bright red pods which comes with stem cut.It is specifically grown on fertiles lands of India widely and has a nice aromatic flavour with medium penguent taste.

The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Mostly grown in Madhya Pradesh, Rajasthan and Gujarat, the coriander plant yields both the fresh herb and spice seed, which are used primarily for culinary purposes. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.The spices (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy, preserves and liquors

Duggirala Turmeric is one of the oldest and famous turmeric in India . Duggirala , Kodur type , Tekurp et , Mydukuru , Sugantham , Alleppey, Kasturi and Kesar are commercially popular in Andhra Pradesh .Duggirala type is grown in Krishna and Guntur districts, it has larger rhizomes of good quality.

The variety has done very well in Northern parts and also in Central parts of India. It was developed by mass selection technique from a local collection obtained from Dindigul (TN) in 1990. The leaves are wider than other varieties. The variety is mostly suitable for export.Bulb diameter: 5cm to 6cmSize Index: 27 29cm2Cloves diameter: 1.2cm to 1.4cmNo. of cloves: 15 to 16 TSS: 38.42%Dry matter: 39-43%Color: Creamy WhiteRegion: Rajasthan, Uttar Pradesh, Gujarat, Haryana, Madhya Pradesh, Chhattisgarh, Punjab.

The variety was notified by Govt. of India in 1989. The variety was developed by mass selection from a local collection obtained from Biharsharif area in Bihar. The bulbs are compact, silvery white with creamy flesh. The cloves are bigger in size.Bulb Diameter: 3.5 to 4.5cmNo. of cloves: 20 25Size Index: 12-15cm2Color: White TTS: 41%Dry Matter: 42.78%Region: Maharashtra and Madhya Pradesh

This is the real cinnamon most people are referring to. Its scientific name even means true cinnamon in latin. Ceylon cinnamon is native to the island of Sri Lankapreviously known as Ceylonwhere the worlds majority of Cinnamomum verum is still grown today. Ceylon cinnamon has a delicately floral and citrusy aroma. It pairs especially well with poached fruits, homemade jams, teas, and coffee. The flaky bark is commonly used for making tea on its own. Color: Light to medium brownTaste: Mild subtle taste with hints of sweetnessLook: Real Cinnamon sticks curl from one side only and roll up like a newspaper.Feel: soft and easy to breakGrown: Sri Lanka & IndiaCourmarin content: LowLayers: Thin layers of cinnamon bark rolled into multiple layers

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

S 4/S 334 Sannam chilli (It is also known as guntur sannam)is the king of red chilli variants found in India and is mainly produced in the regions of Andhra pradesh and Madhya pradesh.However the best of sannam is mostly produced in guntur regions od Andhra pradesh.Popularly called as sannam S4 or 334 this is hot , medium sized and bright red colur chilli highly demand in becuse of its mouth watering aroma This chilli is widely used in Indian, Chinese , European, Mexican and Japenese cusines.

This type of variety is introduced by Govt. of India in 1991 and is adoption all over India. It was developed by mass selection from a local collection obtained from Delhi (Azadpur) market. The bulbs are compact, silvery white skin with creamy flesh.Diameter: 4cm to 4.5cmNo. of Cloves: 25 30Size Index of Bulb: 12 15cmDiameter of Clove: 0.8cm to 1cmColor: WhiteTSS (Total Soluble Solids): 38%Dry Matter: 39.5%Region: All India

The variety was notified by Govt. of India in the year 1996. It was developed by mass selection from a local collection obtained from Karnal area in Haryana. The variety is recommended for Northern India.Bulb Diameter: 3.5cm to 4cmSize Index of Bulb: 11 12cmNo. of Cloves: 35 40Diameter: 0.75cm 14cmClove Size: 1.75cm to 2.5cmTSS: 38-40%Dry Matter: 40-41%Color: WhiteRegion: Northern India mostly in Rajasthan

The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Mostly grown in Madhya Pradesh, Rajasthan and Gujarat, the coriander plant yields both the fresh herb and spice seed, which are used primarily for culinary purposes. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.The spices (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy, preserves and liquors

The kashmiri chilli is round , smaller and less pungent, but lends a very bright red colour to the food , They are bred for their high colour retention since they are redden anything capable of absorbing colour .The kashmiri chilli powder is mostly used to enhance dish colour.

Mundu chilies are found in Tamilnadu and Ananthapur in Andhra pradesh.They are roundish fruit with moderately pungent with yellowish red colour , Mundu is popularly called as Gundu Molzuka meaning fat chilli in tamilnadu .This chilli is widely preffered to add spiciness and mouth watering flavour to chutneys, sambar and tadka in soutern India.

Produced in the fertile soils of southern India, Teja or S17 is considerd as one of thehottest chillies India and widely demanded chilli in the global market.It is known for its fiery hot peppery flavour and rich aroma and used in the preparation of red chilli powder, stir- fry, soups, stews and varitey of cusines

Devanur Deluxe (DD) is one of the guntur chilli varitey and its hybrid type of traditional byagdi chilli variety .It has high market prferance for powder , long sized and high colur value of ASTA.

Populary known as Indem-5 and Endo -5 chilli this is one of the most famous red chillies in India that gets exported in largr qunatities across the global market Andhra pradesh , Maharastra and karnatka are the major producers of Indo 5 in India.it is longer in size , has thicker skin and comparitvelylow heat value.

It was developed by mass selection technique from a local collection obtained from Jaunpur, Uttar Pradesh in 1988. The bulb is compact with attractive creamy and white in color, creamy flesh.Bulb diameter: 4cm to 5cmSize Index: 14 16cm2Cloves diameter: 0.75cm to 1cmNo. of cloves: 18 23Clove Size: 1.8cm 2.0 cm2Color: WhiteTSS: 42%Dry matter: 44.5%Region: North and Central India

India produces nearly whole world's turmeric crop and consume 80% of it Salem turmeric is 35%. The fresh spice is much preferred to the Product in salem, namakkal, darmapuri, vilupuram Perambalur kallakurichi district. Salem Turmeric is one of the famous varieties of turmeric in Tamil Nadu . It has the curcumin percentage more than Erode which has upto 3.9%. The moisture content of Salem will be less than 7%.

It is one of the most demanding red chilli in both Indian and International markets.As the name suggets , this chili is produced in byadgi region of harvest district of karnataka.These are wrinkled long anddark red coloured chillies widely acclaimed for theor ability to retain their nutritional values for alonger period of time.Not ony it does enhance the flavour of the food but also instills health enriching vitamins and minerals like magnesiun, potasium vitamins A, B, C, and E in it.

Another varitey of red chilli found region of Guntur in Andhra pradesh is 273 wrinkle chilli which is renowed globally and exported to countries like Asia , Canada and Europe.This bright red chilli contains less seeds and is known its pungency.mouth watering aroma.

Sangli district in Maharashtra State is well known for Turmeric (Rajapuri type) Production . This type of turmeric is bright yellow in color. It is exported to foreign countries includingMiddle East , Iran , Iraq , Saudi Arabia , Great Britain , America as well as to European Countries . Sangli Turmeric succeeded as a good foreign exchange earner for India.

Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is also known as Chinese cinnamon. However, there are several subspecies now widely grown across Eastern and Southern Asia. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. This type is most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety.Color: Reddish brown to dark brownTaste: Strong to pepperyLook: Cinnamon Cassia bark is thicker because its outer layer is stripped off. For that reason, Cassia sticks curl inward from both sides toward the center as they dry.Feel: Rough & unevenGrown: China, Vietnam, IndonesiaCourmarin content: HighLayers: Thick layers

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

With controlled drying, the original greenish color of the seed can be retained. These brown color seeds are called the Badami grade. The finer quality is called green and it is traded at a premium to all other grades. However, the Badami grade has the highest market share, constituting 50% of the total produce. The approximate price difference between these two largest grades is Rs 200 per quintal and this difference has been narrowing in the last few years due to higher prices.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

This is also one of the guntur dry red chilli which has both hot aroma.This is predominantly grown in guntur of Andhra pradesh in India.widely known as 341 chilli , this is one of the popular varities used by both masala and red chilli powder making companies due to dark red colour and semi hot flavour

This chilli has become very famous in domestic and as well as international markets.the reason of the popularity of this varitey of chilli is the identical looks , skin and hottness .since the looks and other features are alomosy identical.

This ground Turmeric is produced in Erode, Tamil Nadu . The prominent areas of cultivation of Erode Turmeric in Erode District are Kodumudi, Sivagiri , Havani , Gobiche ttipalayam , Anthiyur , Chennamp atti , Sathyamangalam and Thalavady

India produces nearly whole world's turmeric crop and consume 80% of it Salem turmeric is 35%. The fresh spice is much preferred to the Product in salem, namakkal, darmapuri, vilupuram Perambalur kallakurichi district. Salem Turmeric is one of the famous varieties of turmeric in Tamil Nadu . It has the curcumin percentage more than Erode which has upto 3.9%. The moisture content of Salem will be less than 7%.

This ground Turmeric is produced in Erode, Tamil Nadu . The prominent areas of cultivation of Erode Turmeric in Erode District are Kodumudi, Sivagiri , Havani , Gobiche ttipalayam , Anthiyur , Chennamp atti , Sathyamangalam and Thalavady

It is one of the famous varieties of turmeric which is grown in Nizamab ad, Telangana . This type of turmeric is mostly famous in Bulb /Ghatt a. It has the curcumin percentage from 4 to 4.5% .

The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Mostly grown in Madhya Pradesh, Rajasthan and Gujarat, the coriander plant yields both the fresh herb and spice seed, which are used primarily for culinary purposes. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.The spices (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy, preserves and liquors

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

Green cardamom (Elaichi) is one of the best types of Cardamom. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the luxury spices. Following states are the major producers of Green cardamom in India: 1. Kerala 70% 2. Karnataka 20% 3. Tamil Nadu 10% Idukki district in Kerala is the major cardamom-producing area and places such as Udumbanchola taluka, Peermede taluka and Devikulam taluka are important centres in Idukki district. Cardamom is traded as a bulk and graded produce. Cardamom is graded by using sieve and fetches different prices based on their size, colour and freshness, command varied prices. The 7-mm and above grade with fancy green colour commands a premium over other grades.

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are availableTaste ProfileBlack cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chilies.

This variety was developed in 1992 by selection from an exotic collection obtained from Hongkong market. The variety is long day type and as such is suitable for cultivation in mid and high hill of Northern states. Bulbs are of bigger size with creamy white color with pinkish tinge. This type of variety is suitable for export.Bulb diameter: 5cm to 6.5cmSize Index: 16-72cm2Clove Diameter: 1.5cm to 1.8cmTSS: 36.61%Dry Matter: 40.32%No. of cloves: 10 16Region: Uttarakhand, Hills of Himachal Pradesh, Jammu & Kashmir, Northern eastern states like Sikkim

The NHRDF has developed another variety of Garlic named Yamuna Safed 5 which is suitable for the regions Rajastha, Haryana, Gujarat, Andhra Pradesh, Maharashtra, Uttar Pradesh and Delhi. The bulbs are white in color and the big in size.Bulb Diameter: 4.5cm to 5cmNo. of Cloves: 22 to 30TSS: 42%Dry Matter: 44%Color: WhiteThere are other varieties of garlic like Yamuna Safed Yamuna Safed 8, Rajalli Gadde.

This variety has been recommended for cultivation in the states of Gujarat, Haryana, Rajasthan and Delhi. Bhima Omkar produces medium size compact white bulbs. These type of garlics are flat in shape.No. of cloves 15 to 20Bulb Diameter: 5cm to 6cmClove Diameter: 1.5cm to 2cmColor: WhiteTSS: 36.41%Region: Rajastha, Gujarat, Haryana, Delhi