Spices and Condiments: Status of Genetic Resources and Setting Priorities for Introduction in India

Abstract

India has a good amount of diversity in spices like black pepper, cardamom, ginger, turmeric, cinnamon, tamarind and garcinia. The other important spices relevant to India are coriander, fennel, fenugreek, cumin, nutmeg, clove and vanilla. Introduction of useful germplasm from exotic sources has been one of the major activities of National Bureau of Plant Genetic Resources (NBPGR), New Delhi. More than 1000 accessions of spices and condiments have been introduced from diverse ecological areas of the world. Some accessions with specific traits are namely ginger-extra bold, low fiber, high dry recovery, small rhizomes, round fingers, compact rhizomes, globose smooth, close nodes, firm, long and slender rhizome ; Apium spp-tolerant to high temperatures and long duration type coriander. Major source countries were Australia, Canada, China, Denmark, Egypt, Germany, Israel, Mauritius, Nepal, Russia, UK and USA. These accessions were utilized in various crop improvements and breeding programs. Future emphasis is to introduce specific genotypes with special characters especially like high quality lines and lines resistant to various biotic and abiotic stresses, early maturing erect, long spikes with high alkaloid content, bold seeded and suitable for high density planting.