B.P. Sharma Adhikari1, R. Adhikari2, P.P.Adhikari3 and S.A. Khan4
Retired Scientist, Nepal Agricultural Research Council, Nepal
2Senior Spices Development Officer, Vegetable, Spices and Potato Development Center, Khumaltar
3Chief, Cardamom Development Center, DoA, Fikkal,Ilam
4Coordinator, Ginger Research Program, NARC, Kapurkot, Salyan
*Corresponding author: bpsharma068@gmail.com
Abstract
Natural products of plant origin, used primarily for flavouring, seasoning or adding Pungency and flavor to foods and beverages are known as spice. Almost all countries produce one or more spices and herbs. Of the 109 spices listed by the ISO, India grows 52 spices and 27 spices in Nepal either-in-situ or in cultivated conditions. Of the 67 spices producing countries Nepal stands 19th position in overall spices production with the monitory value of NRs 4423 million (USD 40.2 million). Nepal is by far the world's 4th largest ginger producer with the value of NRs 3905 million and 241 million respectively. Among the exported spices from Nepal Cinnamon is the third important tree spice contributing export value of NRs 128.65 million. Spices contribute about 7.7% of the total national AGDP and 2.3% of national GDP. Two varieties of ginger and turmeric each, 1 variety of onion, 1 variety of chilly released so far. Eight cultivars of large cardamom and several varieties of onion and chilies officially registered and are under cultivation to meet the farmers demand. Despite of having diversified climate and ample scope of spices production, Nepal imports worth of NRs. 12032 million annually. In addition to large cardamom and ginger, Nepal must prioritize the highly feasible spice crops for their commercial production as of onion, garlic, coriander, turmeric, chili (Akabare), fenugreek, cinnamon, saffron and xanthoxylem (Timbur) to substitute the import. This paper highlights on the brief description of plant, prospects and challenges of spices in Nepalese context.
Keywords: cardamom, chilies, garlic, ginger, spices,turmeric