Top Spice Producing Countries
(in metric tonnes) Rank Country 2010 2011 1  India 1,474,900 1,525,000 2  Bangladesh 128,517 139,775 3  Turkey 107,000 113,783 4  China 90,000 95,890 5  Pakistan 53,647 53,620 6  Iran 18,028 21,307 7    Nepal 20,360 20,905 8  Colombia 16,998 19,378 9  Ethiopia 27,122 17,905 10  Sri Lanka 8,293 8,437 — World 1,995,523 2,063,472 Source: UN Food & Agriculture Organization [22]

Standardization

The International Organization for Standardization addresses spices and condiments, along with related food additives, as part of the International Classification for Standards 67.220 series.[23]

Research

The Indian Institute of Spices Research in Kozhikode, Kerala, is devoted exclusively to researching all aspects of spice crops: black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia, vanilla, etc.

See also

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Notes

  1. ^ Scully, Terence (1995). The art of cookery in the Middle Ages. Ipswich: Boydell Press. pp. 84–86. ISBN 0-85115-611-8. 
  2. ^ Thomas, Frédéric; Daoust, Simon P.; Raymond, Michel (2012). "Can we understand modern humans without considering pathogens?". Evolutionary Applications 5 (4): 368–379. doi:10.1111/j.1752-4571.2011.00231.x. ISSN 1752-4571. 
  3. ^ "Garlic: A natural antibiotic". ACM Modern Drug Discovery April 2002 Vol. 5, No. 4, p 12. 2002-04-01. Retrieved 2010-08-23. 
  4. ^ a b A Busy Cook's Guide to Spices by Linda Murdock (p.14)[full citation needed]
  5. ^ Buccellati et Buccellati (1983)[full citation needed]
  6. ^ Burkill (1966)[full citation needed]
  7. ^ Comme le précise l'historien français Jacques Heers, « contrairement à ce que disent nos livres, qui insistent tellement sur les condiments, [les] soieries valaient bien plus que les épices elles-mêmes : pour le même poids, la soie coûtait au moins dix fois plus que le poivre » dans Jacques Heers, Perrin, 2008, p. 62.
  8. ^ Linda Civitello (2007). Cuisine and culture: a history of food and people. John Wiley and Sons. ISBN 0-471-74172-8. 
  9. ^ Adamson, Melitta Weiss (2004). Food in Medieval Times. Westport, Conn: Greenwood Press. p. 65. ISBN 0-313-32147-7. 
  10. ^ Encyclopedia of Jewish Food, page 453, Gil Marks, John Wiley & Sons, 2010. ISBN 9780470391303
  11. ^ "The Dark Truth Behind Powdered Spices: Garlic". Regency Spices for China Business Limited. 
  12. ^ A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.
  13. ^ Spice Capades
  14. ^ Nutmeg, in particular, suffers from grinding and the flavor will degrade noticeably in a matter of days.
  15. ^ Light aids oxidation processes.
  16. ^ Other types of coffee grinders, such as a burr mill, can grind spices just as well as coffee beans.
  17. ^ Spice Capades This contrasts to herbs which are usually added late in preparation.
  18. ^ Van Dorena, Jane M.; Daria Kleinmeiera; Thomas S. Hammacka; Ann Westerman (June 2013). "Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009". Food Microbiology (Elsevier) 34 (2): 239–251. doi:10.1016/j.fm.2012.10.002. Retrieved August 28, 2013. "In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007–2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057–0.076)" 
  19. ^ Gardiner Harris (August 27, 2013). "Salmonella in Spices Prompts Changes in Farming". The New York Times. Retrieved August 28, 2013. 
  20. ^ USDA National Nutrient Database: Nutrient data for 02028, Spices, paprika, Retrieved Aug. 26, 2012
  21. ^ Ninfali, Paolino; Mea, Gloria; Giorgini, Samantha; Rocchi, Marco; Bacchiocca, Mara (2007). "Antioxidant capacity of vegetables, spices and dressings relevant to nutrition". British Journal of Nutrition 93 (02): 257–66. doi:10.1079/BJN20041327. ISSN 0007-1145. PMID 15788119. 
  22. ^ "Production of Spice by countries". UN Food & Agriculture Organization. 2011. Retrieved 2013-12-20. 
  23. ^ International Organization for Standardization

Sources

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All data is from Wikipedia.

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