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The Union Ministry of Commerce and Industry has authorized the SPICED scheme (Sustainability in Spice Sector through Progressive, Innovative, and Collaborative Interventions for Export Development), which will run until 2025-26.

Overview

This initiative aims to expand the cultivation area and enhance the productivity of both small and large cardamom. It will also focus on improving the quality of spices for export through advancements in post-harvest processes and promoting value-added spice exports.

Key Objectives:

• Increase cardamom production and boost export potential.
• Improve post-harvest quality to meet export standards and ensure compliance with safety and quality regulations.

India holds the position of the largest producer, consumer, and exporter of spices globally.

Cardamom

Cardamom is sourced from the seeds of the Elettaria cardamomum plant (commonly known as green or true cardamom) and is a member of the ginger family. It is known for its unique, robust flavor that combines both spicy and sweet notes. There are two primary varieties: Small Cardamom and Large Cardamom.

Small Cardamom:

• Origin: Native to the evergreen forests of South India's Western Ghats.
• Major Producers: Primarily grown in Kerala, Karnataka, and Tamil Nadu.
• Growing Conditions: Thrives in loamy soil with thick shade, requires temperatures between 10°C and 35°C, and needs 1500 to 4000 mm of annual rainfall.

Large Cardamom:

• Distribution: Mainly cultivated in the Sub-Himalayan regions of Northeast India, Nepal, and Bhutan.
• Major Producers: Key production areas include Sikkim, Arunachal Pradesh, and the Darjeeling district of West Bengal.
• Growing Conditions: Prefers high altitudes (600 to 2000 meters), with average rainfall of 3000-3500 mm, and temperatures ranging from 6°C to 30°C. Well-drained, loamy soils rich in organic matter are ideal.

About the Spices Board of India

Established in 1987 under the Ministry of Commerce and Industry, the Spices Board of India serves as the apex organization for the promotion and export of a diverse array of spices, including black pepper, both small and large cardamom, ginger, turmeric, cinnamon, cumin, and fenugreek. The Board was formed by merging the Cardamom Board (1968) and the Spices Export Promotion Council (1960). Its headquarters is located in Kochi, Kerala.