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QUALITY PARAMETERS OF SPICES

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DOI: 10.33545/wb.book.236

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Advances
in Agricultural
and Life Sciences
Volume - 10

Chief Editor
Dr. Zhanibek Yessimbekov
Shakarim State University of Semey, Republic of Kazakhstan

Weser Books
Published By: Weser Books

Weser Books, No. 79737

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Chief Editor: Dr. Zhanibek Yessimbekov

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© Weser Books
Publication Year: 2022
Pages: 149
ISBN: 978-3-96492-383-7
Book DOI: https://doi.org/10.33545/wb.book.236
Price: ¼15
 Contents

S. No. Chapters Page No.

1. A Comprehensive Analysis of Recent Advances in
Phytochemistry and Pharmacology of Scoparia dulcis Linn.:
A Plant of Multifaceted Panacea 01-16
(Indira Sarma and Hirendra Nath Sarma)

2. Quality Parameters of Spices 17-28

(Manisha Kachari, Sangita Mahanta, Shantonu Paul and Anjan Krishna
Sarmah)

3. Quantitative Biochemical Comparison between Black Rice

and White Rice Variety 29-41
(Alija Priyadarshini and Amit Kumar Mohapatra)

4. Transformation in Crop Plants: A Review 43-65

(Dr. Sadras Bhavana and P. Sandhya Reddy)

5. Potential of Herbal Remedies in Different Gynaecological

Ailments 67-77
(Smita D. Tarale and Ravikumar B. Shinde)

6. Epidemiology of Rabies 79-92

(Ravi Kumar Soni, Alok Singh, Jigyasa Rana, Nikhil K.C. and Srishti Soni)

7. MALDI-TOF MS Application in Microbial Ecology Studies 93-101

(Alok Singh, Jigyasa Rana, Ravi Kumar Soni, Rohini Gupta, Nikhil K.C. and
Srishti Soni)

8. Microbiological effects of Sub-Lethal Levels of Antibiotics 103-128

(Alok Singh, Jigyasa Rana, Ravi Kumar Soni, Rohini Gupta and Nikhil K.C.)

9. Impact of Copper and Selenium in Reproduction and in vitro

Steroidogenesis of Small Ruminants 129-136
(Ravi Kumar Soni, Shristi Soni, Tarun Kumar Varun, Varinder Raina and
Rohini Gupta)

10. Role of Carbohydrases Enzyme in Food Industry 137-149

(Shailesh Kumar Meena)
 Chapter - 2
Quality Parameters of Spices

Authors
Manisha Kachari
Assistant Professor, College of Horticulture, Assam
Agricultural University, Jorhat, Assam, India
Sangita Mahanta
Assistant Professor, Department of Horticulture, Assam
Agricultural University, Jorhat, Assam, India
Shantonu Paul
Farm Manager, Krishi Vigyan Kendra Assam Agricultural
University, Dibrugarh, Assam, India
Anjan Krishna Sarmah
Assistant Professor, Department of Agronomy, Assam
Agricultural University, Jorhat, Assam, India

Page | 17
Page | 18
 Chapter - 2
Quality Parameters of Spices
Manisha Kachari, Sangita Mahanta, Shantonu Paul and Anjan Krishna Sarmah

Abstract
Quality aspect of spices is an important factor determining the
consumable as well as the export value based on chemical and physical
parameters. Indian spices fetch high value in the international market due to
its superior quality. Spices are high priced commodity and they are
vulnerable to various adulteration. Different international standards are set
and based on which different test are conducted to judge the quality of the
spices. In this chapter an attempt is made to discuss the quality tests, factors
affecting the quality, quality attributes, grading of spices and standards of
different spices.
Keywords: Quality, adulteration, tests, grading, standards
Introduction
India commands an impressively large position in the world spice trade
and account DV³6SLFH%RZORIWKH:RUOG´ (Hnamte et al., 2012). In India,
however, the major spices are pepper, cardamom, ginger, turmeric and
chillies. India consumes RIWKHZRUOG¶VVSLFHSURGXFWLRQDQGEHOLHYHGDV
largest spice consumer country. Among the spices black pepper is the "king
of spices" and most important dollar-earning crop in State economics
(Bhattacharya, 1998). North Eastern region of India, has wide topography,
variation in climate and altitude, rich in flora, and has great potential for the
development of horticulture crops like spices, particularly ginger, chilli,
black pepper, turmeric, tree spices like clove and cinnamon etc. ISO listed
109 spices and out of which 63 spices are grown in India and 20 of which are
being classified as seed spices. In case of seed spices, Cumin occupies the
maximum area which is followed by coriander, fennel, fenugreek, ajwain,
celery, nigella, dill, anise etc. India stands in first position in terms of
production, consumption export of spices. The area under seed spices is
about 1.74 million hectare and production is about 1.45 million tons (Lal,
2018). Indian seed spices have high export demand and fulfill nearly 50

Page | 19
percent of world demand. In Indian food spices are used extensively for its
unique aroma, flavor and medicinal value. Spices have the largest Indian
market and plays important role in our Indian economy. In global trading,
spices and spice products valued 21,515.4 crores (USD 3033.44 million) that
have been exported from the country in the year 2019-2020 (Anonymous,
2022a).
Quality of spices is assessed by chemical quality like volatile oil,
alkaloids and oleoresin and physical quality includes appearance, texture,
shape, presence or absence of unwanted things and colour etc. In addition for
export quality standards viz pesticide residue, aflatoxin, heavy metals,
sulphur dioxide solvent residue and microbiological quality are also assessed
which are health hazardous. Every country has a special quality requirement
specification for importing spices from other country. American spice trade
Association (ASTA) are the universally adopted manual for assessment of
physical quality of spices. The quality of Indian spices, their captive flavour
and aroma and exquisite nature has impressed discerning consumers all over
the world. More than 120 countries import Indian spices and consumers
prefer them due to their quality.
Spices and herbs are considered high priced commodity. They are much
vulnerable to adulteration. Now a days the two major international standards
are those that were set by the United States and European Union (EU).
Types of test: The various types of test which make up the range of
international standards are as follows:
a) Cleanliness: Determination of the quantity of foreign and
extraneous matter, such as insect contamination, excreta or foreign
bodies. Determination is done by physical methods using
microscopic analysis within the known quantity of product.
b) Ash level: It determines the level of impurities in a product which
can be measured by burning off the organic matter at 550 ºC and
measuring the residue of ash.
c) Acid insoluble ash (AIA) (or sand content): Cleanliness of the
herb or spice is determined with acid insoluble ash. Estimation is
done along with the ash content by boiling the ash in 2N HCl and
burning the residue at 550 ºC to a constant weight.
d) Volatile oil (V/O) determination: It helps to determine whether
the spice or herb is adulterated or not. The spice is boiled under
reflux conditions with water to separates oil from the water. The
volume of oil is proportional to the volume of sample mass.

Page | 20
 e) Moisture content: It is estimation of moisture in the product which
consequently can be related to the weight and hence the price of the
product. Generally, Dean & Stark method is used for determination
of the moisture content. Since even 1% hike in the moisture content
may tremendously increase the price of the product, maximum
moisture content levels are set for all herbs and spices.
f) Water availability: Moisture content is generally related to the
water availability of herbs and spices. 0.6 aw is well accepted value
of water availability below which mold growth is not seen. Since,
the spices and herbs have preservative effect; slightly increased
levels of water availability are acceptable
g) Microbiological measures: There are various methods that can be
used to for getting the count of microbes in the sample.
h) Pesticide level: Since, the daily intake of spices is low; pesticide
levels are not really regulated. The EU has determined there is no
risk and no regulation is planned. Legislation is not stable in USA
and limits may be introduced. The amount of pesticides may be
determined by either gas chromatography (GC) or high-
performance liquid chromatography (HPLC).
i) Mycotoxin levels: Mycotoxins, specifically aflatoxin and
ochratoxin A, are a great concern of the industries these days.
Determination is done using HPLC methodology. According to the
legislation, the aflatoxin content of capsicum species, piper species,
nutmeg, ginger and turmeric within the European Union is at 10ppb
total, while in the USA the limit is currently 20ppb.
Some other tests
a) Piperine levels: The test is specifically done for peppers. In this
test the extraction measurement of the characteristic heat portion of
pepper i.e. the piperine is done. The piperine extract is refluxed and
its absorbency is compared to that of standard in spectrophotometer
at 342-345 nm.
b) (ASTA) Color values: This test is used for the estimation of the
extractable color of the products from capsicum species. This test
indicates the quality of paprika. Extraction of the color is done in
the acetone for a period of 16 hours. The absorbance is recorded
using a spectrophotometer at 460 nm. This method was developed
by ASTA.

Page | 21
c) Capsaicin content: The heat in the capsicum species is
characterized by the pungent component Capsaicin. Capsaicin is
extracted using alcohol. The estimation is done using HPLC with
acetonitrile/ water as the carrier.
d) Scoville heat units: It is the estimation of heat levels that is
capsaicin content in the capsicum species. In this test the capsaicin
is extracted in alcohol and its successively stronger dilutions in
sugar syrup are tasted until the chilli heat is detected.
e) Curcumin content: This test estimates the extractive color of
turmeric. The color is extracted in acetone and the measurement is
done spectrophotometer at 415-425nm. The above stated methods
are utilized to set quality limits for moisture, pungency color values
etc. The sensory values such as pungency and color are often
related to organoleptic evaluations with trained sensory panelists.
f) Sensory Characteristics of Spices: Each spice has specific, unique
chemical compounds that create the sensual qualities which give
colour, flavour, aroma, and even texture to food. Spices usually do
not have a single flavour profile (Anonymous, 2022b).
The following are the Sensory Characteristics of Spices:
i) Bitter: Ajwain, Bay leaf, Clove, Cumin Seed, Fenugreek Seeds,
Horseradish, Juniper, Lavender, Mace, Oregano, Summer Savory,
Sichuan Peppercorns, Turmeric, Tyme have bitter flavour. Humans
are sensitive to it bitterness and not preferred flavour.
ii) Cooling: Spearmint, Dill, Anise, Fennel, Sweet Basil are cooling
spices that give the mouth a refreshed sensation.
iii) Earthy: Achiote, Cumin, Saffron are those which taste closely
resembles sweet soil or rain-soaked moss. Presence of geosmin is
the main reason for the flavor.
iv) Floral: Coriander, lemongrass, Rose petals, Saffron, Sweet Basil,
Thyme, Lavender are floral spices that gives nice flavour
experience of the spring.
v) Fruity: Anise, Fennel, Nigella, Summer Savory, Star Anise,
Tamarind herbs and spices are sweeter and give off a nice fruity
scent.
vi) Herbaceous: Tarragon, Thyme, Dil weed, Lavender, Oregano,
Parsley, Rosemary, Sage, Summer Savoy are herbal in nature and
have herbaceous flavour.

Page | 22
 vii) Hot: Black pepper, Chilli, Horse radish, Mustard, Wasabi, White
Pepper, King chilli characterized by its ability to heat up the mouth
quickly.
viii) Nutty: Spices like Ajwain, Black Cardamom, Coriander Seed,
Cumin seed, Fenugreek seed, Mustard seed, Poppy seed, Sesame
seed that gives something buttery flavour as nuts like cashews,
peanuts and walnuts.
ix) Piney: Bay Leaf, Rosemary, Thyme having pine flavour taste.
x) Pungent: Epazote, Allspice, Garlic, Horsh radish, Marjoram,
Mustard, Onion, Paprika, Spearmint, Star Anise, Dil seeds, Ginger,
Grains of Paradise spices that fall under the pungent classification
are strongly aromatic and flavoured.
xi) Sour: Amchur, Sumac, Tamarind have sour flavour make the
mouth pucker.
xii) Spicy: Spices like Bay Leaf, Cassia, Cinnamon, Cloves, coriander,
cumin, curry leaf, Ginger, Marjoram, Nutmeg thought to be strong
spicy flavour for a short time.
xiii) Sulfury: Asafoetida, Chives, Garlic, Onion flavour profile is hard
to describe. The sulfury flavour profile is arguably, mostly
associated with flavour as sense of taste and smell are interlinked.
xiv) Sweet: Spices like Cinnamon, Chervil, Cloves, Dill Seed, Fennel,
Green Cardamom, Nutmeg, Poppy seed, Sesame seed, Anise,
defined by sugary taste and flavour.
xv) Woody: Spices like Cardamom, Ceylon, Cinnamon, Cloves,
Juniper, lavender, Rosemary, Sichuan, Peppercorns have woody
flavours.
Adulteration in spices
Adulteration of different spices is a major concern in present day
situation. Adulteration of commercially available spices are generally done
with cheaper spices, other parts of the plant or bulked with fillers and dyes.
As spices are high prices commodities, hence for the monetary profit the
adulteration is practiced.
Saffron is considered the most expensive spice. It is adulterated with
safflower petals, marigold, colouring matter, gelatin, moisture (to increase
weight), syrup, salt and starch. Adulteration of dried ground cinnamon is
Made with sugar, nuts, rhizomes and dyes to that the aroma of
cinnamaldehyde is added. Ground chillies and turmeric are the frequently

Page | 23
adulterated spices to which cheap dyes, tapioca starch, cereal flour and lead
chromate. All of these impart health concerns.
Adulterant Adulterated spices
Phenyl pentadienal, benzyl alcohol and Spice essential oils e.g. rose oil,
eugenol. pipperment oil, staranis oil, lime oil
Cheap dyes, tapioca starch, cereal flour and
Turmeric and ground chilli
lead chromate.
Stems and other parts of the clove plant. Clove
Safflower petals, marigold, coloring matter,
Saffron
gelatin, moisture, syrup, salt, starch.
Nuts, sugar, rhizomes, and dyes, aromatized
Dried ground cinnamon
with cinnamaldehyde.

Factors affecting the quality of food products

From production to the final produce till it reaches to the consumer
hands the farmers faces many unfavourable situation that affect the quality
of spices:
1) Infestation of insects, pests and micro-organisms that affects the
quality of the spices.
2) During processing of the produce the poisonous substances or
impurities which get into products from materials.
3) Unhygienic handling introduced micro-organisms and dirt into the
produce.
4) Improper storage practice results poor quality of spices.
Major quality attributes of spices
1) Physical attributes: Referred to sensations or sensory qualities. It
includes colour, size, shape and physical defects, kinaesthetic
factors like, finger feel and mouth feel, and flavour factors or
sensations of odour and taste.
2) Hidden attributes: Which cannot be seen, felt nor can be measured
by any other standard chemical or microbiological procedures.
Hidden characteristic like nutritive value is a positive attribute and
other unwanted attributes if present make food unsafe for human
consumption are negative attributes.
Grading in spices
For assessing the quality of a product, grading is done and for the
purpose of grading, various physical or chemical parameters are laid down

Page | 24
depending upon the commodity. There are various certifying and grading
agencies of spices, pulses and other general commodities. Bureau of Indian
Standards (BIS) standardized processed food mainly Agricultural Products.
The foods covered by BIS include the products of cereals, pulses, bakery
products, cocoa, tea, dairy products, snacks, fruits and vegetables, infant
foods, sugar and by-products and food additives. Agricultural Produce
Grading and Marking Act (1937) comprises of the rules for grading and
marking of various products covering spices, cereals, pulses and a few
miscellaneous items. The grading varies with the commodity selected and
the specifications for quality check parameters will be based on the grades.
In the market, buyers offer price on the basis of visual examination of whole
lot considering the quality factors like size colour, moisture content,
refraction and admixture with other varieties. Therefore, grading should be
done considering all the grading quality factors to get remunerative price by
the farmers and to win the confidence of the consumers.
Mode of grading of spices by Agmark act 1937
Product Grades Characteristics
Special General Besides the general characteristics, the color,
Chillies
Fair size, tolerance limits of refractions and moisture
Cardamom Bold Superior Light On size and weight
Special Grade 1
Pepper Based on extraneous matter and light berries
Grade 2
Ginger
Single grade General characteristics.
powder
Saffron Special Standard On extraneous matter stalks leaves and colour.
Source: (Anonymous, 2002)
Quality standards for major spices
The quality standards as laid down under the Prevention of Food
Adulteration Act 1954 are:
Black pepper whole
1) The extraneous and other foreign matter should not be more than
3.0% by weight.
2) The weight of light berries and pinheads should be 10% and 4.0%
respectively.
3) The insect damaged matter should be < 5% by weight.
4) Free from colouring matter.

Page | 25
Black pepper (Powder)
1) Black berry powder should be free from and inert or any other
foreign matter and colouring matter.
2) Moisture: 12.5% by weight.
3) Total Ash: 8% by weight.
4) Ash insoluble in dilute HCl: 1.3% by weight.
5) Crude Fibre: 18.0% by weight.
Cardamom (Whole)
1) The extraneous matter in dried ripe fruit should not be more than
5.0% by weight.
2) Volatile oil in the cardamom seeds-3.0%.
3) The amount of insect damaged-< 5% by weight.
4) Free from added colouring matter.
Cardamom (Small) Seeds
1) Extraneous matter in the seeds should not be more than 2.0% by
weight.
2) Volatile oil in the seeds-3.0%.
3) The amount of insect damaged matter-< 5% by weight.
4) Free from added colouring matter.
Chillies (Whole)
1) Extraneous matter should not be more than 5.0% by weight.
2) Free from extraneous colouring matter and other harmful
substances.
3) The amount of insect damaged matter -< 5% by weight.
Chilli powder
1) The chilli powder shall be free from insect infestation, mould
growth, dirt, extraneous matter, added colouring matter and
flavouring matter.
2) Edible oil in the chilli powder-2% by weight.
3) Moisture: 12% or less by weight.
4) Total Ash: 8% or less by weight.
5) Ash insoluble in dilute HCl: 1.3% or less by weight.
6) Non-volatile oil extract: not < 12% by weight.

Page | 26
Ginger (Whole)
1) Extraneous matter should not be more than 2% by weight.
2) Volatile oil not < 4%.
3) If ginger is limed, content shall not exceed 4% by weight on dry
basis.
4) Insect damaged matter should be <5%.
5) Free from colouring matter.
Ginger powder
1) Moisture: 12% by weight.
2) Total ash: 8% by weight.
3) Ash insoluble in dilute HCl: 1% by weight.
4) Water soluble ash: not < 1.7% by weight.
5) Cold water-soluble extract: not < 10% by weight.
6) Calcium: not > 4% by weight.
7) Alcohol soluble extract: not < 4.5% by weight.
8) Free from added colouring matter.
Quality for Indian spices industry
1) The high stringent quality spices are more in demand by the spice
importing countries. Use of solar dryers and proper storage method
improves the quality of spices and prevents contamination.
2) Strong plastic bags or sealed metal containers should be used to
prevent any post-harvest deterioration from beetles and other
insects.
3) The Spices Board is taking comprehensive steps to ensure export of
only quality spices. The Spices Board facilitates the exporter by
supporting with modern equipments for testing the quality of spices.
Spice board also provide house certificates to the cleaning, grading
and modern warehouses packaging units and consumer packet is
recognized by the logo of spice board.
4) Besides the regulation for production, processing, the quality
parameter of spices should be standardized. Increased consumption
of more medicinal and health benefited spices will strengthen the
market and future spice industry.

Page | 27
 References
1. Anonymous. Indian Food Industry, 2002, March-April, 19(2).
2. Anonymous. The Indian Express February 16, 2022a. Website:
https://www.newindianexpress.com/business/2020/aug/19/spices-
exports-from-india-goes-over-rs-21000-crore-in-2019-20-records-
growth-of-10-per-cent-2185662.html
3. Anonymous. Sensory characteristics of spices, 2022b. Website:
https://www.spicesinc.com/p-3743-flavor-characteristics-of-spices.aspx
4. Bhattacharya HK. Spices: "Present Scene and prospects. Yojana, 1998,
16-20.
5. Hnamte V, Chatterjee R, Chattopadhyay PK, Pariari A. Spices scenario
in the North Eastern States of India with special reference to production
and marketing. Journal of Crop and Weed. 2012;8(2):109-112.
6. Lal G. Scenario, Importance and Prospects of Seed Spices: A Review.
Current investigations in agriculture and current research, 2018, 2(4).

Page | 28

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