Spices have been used for thousands of years throughout Asia, Arabia and the Mediterranean region. Once valued as highly as gold, they were much sought after in the west and the quest for  spices influenced the course of history dramatically.Although the days of warring over spices are now over, spices still play a significant role in the economies of many countries.

The story of Indian Spices dates back to 7000 years into the past. It is a chequered history of lands, discovered or destroyed, kingdoms built or brought down, wars won or lost, treaties signed or flouted, favours sought or offered.

Today Indian Spices hold the same spell.

Within the past one decade the international trade in spices has grown by leaps and bounds. An estimated 500,000 tonnes of spices and herbs valued at 1500 million US dollars are now imported globally every year. An impressive 46% of this supply comes from India. India's exports of spice extracts have shown spectacular growth attaining over 50 percent of the global market within a short span.

The history and culture of Indian spices is probably as old as human civilization itself. The Vedas, the Bible and the Quran are all replete with references - direct or indirect - to Indian spices. The earliest literary record in India on spices is the Rig Veda (around  6000 BC), and the other three Vedas - Yajur, Sama and Atharva. Ecofarming is widely practiced and popularised in India with the availability of bio pesticides, bio agents and organic manures. India is capable of supplying a wide range of organically grown spices from white pepper to vanilla and spice products from tamarind paste to vanilla powder/butter. Organic herbs commercially cultivated in India are Basil, Rosemary, Mint, Thyme, Bay Leaf, Oregano & Sage and are used for culinary purposes and medicinal/cosmetic applications. The rich and varied agro-climatic condition/zones in India offers vast scope for commercial production of a variety of herbs from Mint to Parsley to Oregano.

Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. They can be primarily defined as farm products used in various forms viz; fresh, ripe, dried, broken, powdered etc. which contributes aroma, taste, flavour, colour and pungency to food, rather than a lone food seasoning factor. Spices may be either bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. They are well known as appetizers or preservatives and many of them have rich medicinal properties and are used in pharmaceutical, perfumery, cosmetic products, religious rituals etc.

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