Organic Spices: A Simple (But Complete) Guide

India grows over 60 different varieties of spices because of varied agro-climatic conditions and soil types. India produces more than 100 Lakh MT of spices, of which, about 15.78 Lakh MT (15%) is exported to more than 180 countries.

In recent years, organic agriculture has been gaining considerable importance. Many farmers today show interest all over the world in organic farming. Several of them have begun switching to this traditional method of cultivation as a means to produce safe foodstuffs and preserve the environment. The concept of organic farming is not new to India but Indian Farmers traditionally follow the indigenous farming principles and practices for a sustainable farming and preservation of environment which are in tune with present day organic farming concepts.

The quality of the soil plays an important role in the nutritional content of the cultivated spices. In non-organic farming techniques, the main concern is timely yield, and all kinds of chemical fertilizers and pesticides are used to meet that end. Little to no thought is given to the quality of the soil. There have been multiple cases reported of traces of lead from the soil being absorbed by the turmeric plant that remained in the end product of the spice as well. In the case of organic farming, such scenarios can easily be avoided, as a detailed study regarding all aspects of the cultivation process is done right at the beginning.

Spices Board India has prepared a document on production of organic spices during 1998. It features the organic concepts, principles, basic standards, production guidelines, documentation, inspection and certification. The document has been published after approval by the National Standards Committee constituted by the members of IFOAM in India. The Board jointly with Association of Members of IFOAM in India has conducted a training programme on "Inspection and certification Procedures' to the officials of the Board and NGOs during 1998.

Organic Ceylon cinnamon is one of the most popular organic spices. Organic Ceylon Cinnamon comes from the bark of cinnamon trees, which are small evergreens found in Sri Lanka and much of Southeast Asia. The bark is dried and can be ground or used in stick form to add sweetness and warmth to a wide variety of foods. Cinnamon is an important spice for curry, drinks, baked goods, and candy. Ceylon cinnamon also offers some impressive health benefits. 

Potential for diabetes treatment- Cinnamon is considered as an alternative treatment for diabetes mellitus. In one study, Ceylon cinnamon brought insulin levels in diabetic rats close to normal levels. 

Contains cancer-fighting enzymes-Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer.

Helps manage blood pressure- All varieties of cinnamon contain cinnamic acid. It has anti-inflammatory effects. The anti-inflammatory property helps blood flow through the body and puts less strain on the heart.

Aids in Alzheimer’s prevention- Cinnamon appears to improve how the brain responds to insulin. The metabolic effect also makes Ceylon cinnamon useful in neurological conditions, like Alzheimer’s disease, researchers theorize. Studies that show a connection between diabetes and Alzheimer’s support the idea Ceylon cinnamon may help halt Alzheimer’s onset.

Using Organic Spices is much better for health as well as good for the environment and many people are using organic spices and herbs in their diet today.