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 Spices are seasonings for food that come from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees. According to the American Spice Trade Association (ASTA), spices are any dried plant product used primarily for seasoning purposes. This definition covers a wide range of plant and plant parts: tropical aromatics, leafy herbs, spice seeds, roots, dehydrated vegetables, and spice blends.These ingredients are found in abundance in Kerala which is a primary resource of spices in the country.
At one time only tropical aromatics like pepper, cinnamon, and cloves were considered a spice. The leaves and seeds of temperate-zone plants like basil and oregano were known as herbs. Today this classification has shifted somewhat, even though still used in some circles. The term spice now generally includes a whole range of elements: spices, condiments, herbs, blends and dehydrated vegetables.
The Spices Board India (Ministry of Commerce, Government of India) is the apex body for the export promotion of Indian Spices. Established in 1987, the Board is the catalyst of these dramatic transitions involving bulk export of spices. The Board has been with the Indian Spice industry every step of the way. The Board plays a far-reaching and influential role as a developmental, regulatory and promotional agency for Indian Spices.The Board has its state branch offices in Kerala as well.
The Cashew Export Promotion Council of India (CEPC) was established by the Government of India in the year 1955, with the active cooperation of the cashew industry with the object of promoting exports of cashew kernels and cashew nut shell liquid from India. By its very set up, the Council provides the necessary institutional frame-work for performing the different functions that serve to intensify and promote exports of cashew kernels and cashew nut shell liquid. The Council has branches in all states including Kerala.
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