Neglected and Underutilized Spices of India

The number of plants that humans use as spices and flavoring herbs may number around 300 (272) are described in detail in the Encyclopedia of Herbs and Spices by Ravindran (Encyclopedia of herbs and spices. CABI Publishing, Wallingford, 2017). Out of this, 52 are included in the Indian Spices Act, and only 25–30 are being grown on a commercial basis. There are many more spice crops that are either unknown to growers and users, or are neglected due to various reasons. As a result, the nutraceutical, medicinal, and culinary benefits of these spices are not known to many mainly due to a lack of knowledge about such spices and herbs. They constitute the “Neglected and Underutilized Spices and Herbs of India.” This chapter deals with the following neglected and underutilized spices that are found in India and used very restrictedly, but having much greater commercial potential and medicinal and nutraceutical uses. The spices discussed are ajmud (radhuni) (Trachyspermum roxburghianum), ambrette (muskdana) (Hibiscus moschatus), arugula (tara mira) (Eruca vesicaria), Bengal cardamom (Amomum aromaticum), caper (Capparis spinosa), maroi nakupi (Asian chives) (Allium tuberosum), cubeb (tailed pepper) (Piper cubeba), fragrant pandan (Pandanus amaryllifolius), garden cress (Lepidium sativum), kasuri (kasuri methi) (Trigonella corniculata), kencur (kachur) (Kaempferia galanga), lomba (Elsholtzia blanda), Madras onion (sambar onion) (Allium cepa var. aggregatum), paracress (Spilanthes acmella), spiny coriander (Eryngium foetidum), and wild mustard (jakhiya) (Cleome viscosa). This chapter is based mainly on the author’s own earlier works: Ravindran et al. (2005); Minor and neglected spices and herbs. In: Ochat S, Jain SM (eds) Breeding of neglected and under-utilized crops, spices and herbs. Science Publishers, Enfield, pp 299–373, 2007; Other herbs and spices: mango ginger to wasabi. In: Peter KV (ed) Handbook of herbs and spices. Woodhead Publishing, London, pp 557–582, 2012) and Ravindran (Encyclopedia of herbs and spices. CABI Publishing, Wallingford, 2017). For more details, individual chapters in Ravindran (Encyclopedia of herbs and spices. CABI Publishing, Wallingford, 2017) may be consulted.