TAASIR :- S M HASSAN 06 MAY
By: Dr. Mohammed Iqtedar Husain Farooqi
Scientist/Deputy Director (Retd), National Botanical Research Institute, Lucknow, India. Mobile: 9839901066; Email: mihfarooqi@gmail.com
The subject under review in the present article includes plants and their components that fall under the category of spices and condiments. They are obtained from different parts of plants, such as seeds, fruits, flowers, bark, roots, and leaves. These spices have an ancient history. While their primary use is to make food flavorful, their medicinal properties make them highly useful inclusions in Unani and Ayurvedic medicine. Many spices are also used for beauty and skin-cleansing treatments, commonly referred to as herbal cosmetics.
India is called the “Land of Spices” and the “Spice Bowl” because of the vast variety of spices found here, establishing a global trade network that has thrived for centuries. In the financial year 2024–2025, India exported 1.8 million tonnes of spices worth 40,000 crore, accounting for about 60% of the world’s exports. The top exports are red chillies, coriander, fennel, fenugreek, black pepper, cardamom, ginger, garlic, and curry powder. A large portion of these exports are sent to the USA, UAE, Bangladesh, Thailand, China, Malaysia, UK, Saudi Arabia, Indonesia, and Germany. In India, these spices are mostly grown in Madhya Pradesh, Gujarat, Andhra Pradesh, Rajasthan, Telangana, and Karnataka.
During distant past, before and after the advent of Islam, Indian spice trade was dominated by Arab traders, who acted as the principal intermediaries in this lucrative market for nearly a thousand years (roughly from the 7th to the 15th centuries). Indian spices, especially black pepper, ginger, cinnamon, cloves, and cardamom reached Alexandia through a complex routes of sea and desert and then to Europe by Sea.
Arab dhows (traditional wooden ships) sailed from major western and southern Indian ports like Calicut, Cochin, and those in Gujarat, carrying Indian spices across the Arabian Sea. These goods were brought to key Arab ports such as Aden (Yemen), Muscat (Oman), and various harbors along the Persian Gulf. From Aden, the spices were shipped up the Red Sea to Jeddah, then carried by camel caravans into Egypt and onward to the port of Alexandria, which served as a massive international market for Asian products. There, the Indian spices were purchased by Venetian and other Italian merchants, who distributed them across Europe at an enormous profit. This multi-layered system made spices extraordinarily expensive in Europe—especially black pepper, which was so highly valued it became known as “Black Gold.”
It is recorded that around the 7th century, some Arab Muslim traders wished to settle in the Malabar region of Kerala. The ruler of that time, Raja Cheraman Perumal, gave them a warm welcome and provided them with all the facilities to settle there. The Raja was highly impressed by the lifestyle and customs of these Arabs, through whom he learned about the religion of Islam. Eventually, the Arab traders settled permanently in Coastal Kerala and intermarried with local families. The community that emerged from this cultural bonds was called “Mappila” (or Mupila). This is an honorific word in the local language meaning “honored guest” Today, they constitute a large population in Kerala. Known for being brave and honest, the Mappilas represent an educated, developed Muslim community and serve as a beautiful example of the blend between Arab and Malayali (Indian) civilizations. Mopila along with other communities also played an important role in the Indian freedom struggle, making great sacrifices.
According to local traditions in Kerala, during the life of the Prophet Muhammad (peace be upon him) between 624–629 AD, Hazrat Malik Ibn Dinar, a companion associated with the propagation of Islam, arrived on the Malabar coast. During this period, with the permission of Raja Perumal, a mosque was built called the Cheraman Juma Masjid. It still exists today and is widely recognized as the first mosque built in India.
Composite culture pf Kerala is seen today as Malayali identity. Hindus, Muslims and Christian, stand as finest examples of secular harmony and brotherhood in India. All communities actively participate in each other’s festivals. Onam is celebrated by all Malayalis regardless of faith. High literacy with scientific temper, progressive thought and humanism is finest part of Kerala Culture. Diversity with peaceful living make Kerala as a model of pluralistic Society
As stated above, for centuries, the spice trade in India was monopolized by Arab traders, though the Turks briefly held a small share.
However, the situation changed dramatically when European nations discovered a direct sea route to India around the southern cape of Africa in 1498. Gradually, through their naval dominance, the Portuguese, Dutch, and English forced Arab traders out of the market fully by the late 17th century, which ultimately made Indian Black Pepper and other spices much cheaper in Europe, their great wish.
It is very important to note the significance that several spices are mentioned in Quranic verses: and the sayings of the Prophet.
Maulana Syed Sulaiman Nadvi (1884–1953), reported that “we Indians feel great pride in the fact that three Indian words find places in several verses of of the Quran”, (Arab-o-Hind ke Taalluqat, (The Relations Between Arabia and India).. These are as follows:.:
- Zanjabeel (زَنجَبِيل) – Ginger. Quranic Reference: Surah Al-Insan (76:17) – “And they will be given to drink a cup [of wine] whose mixture is of Zanjabeel (ginger)…” Derived from the Sanskrit word शृङ्गवेरṛṅgaveram)
- Kafur (كَافُور) – Camphor. Quranic Reference: Surah Al-Insan (76:5) – “Indeed, the righteous will drink from a cup [of wine] whose mixture is of Kafur (camphor)…”Derived from the Sanskrit word कर्पूर (Karpūra
- .Misk (مِسْك) – Musk. Quranic Reference: Surah Al-Mutaffifin (83:26) – “Its seal is musk..” Derived from Sanskrit word मुश्क (Muṣka)..
Many spices arealso mentioned in Prophetic Traditions, mostly in Tibb-an-Nabawi (Prophetic Medicine). A well-known Hadith states: “There is a cure for every disease except death in Kalonji (Black Seed).” Narrated by Hazrat Abu Hurairah (Sahih Bukhari, Sahih Muslim)
Botanical Names and Multilingual Classification
Indian spices are grown from the Himalayas in the north to the Kerala region in the south, and from Kashmir in the west to Assam in the east. Below is a comprehensive list detailing their botanical names and regional terminology:
Anise (Saunf) Botanical Name: Pimpinella anisum Linn.
Asafoetida (Hing) Botanical Name: Ferula assafoetida Linn.
Bishop’s weed (Ajwain) Botanical Name: Trachyspermum ammi (L.)
Black Cumin (Kala Zirah) Botanical Name: Bunium persicum (Boiss.) Fedts.
Black Cumin (Kalonji) Botanical Name: Nigella sativa Linn
Black Pepper (Kalimirch) Botanical Name: Piper nigrum Linn. (Syn: Piper aromaticum Lam.
Caraway (Zira Vilaiti) Botanical Name: Carum carvi Linn.
Cardamom (Chhoti Ilaichi) Botanical Name: Elettaria cardamomum (L.) Maton
Celery (Ajmod) Botanical Name: Apium graveolens Linn.
Cinnamon (Dalchini Botanical Name: Cinnamomum verum Presl.
Clove (Laung) Botanical Name: Syzygium aromaticum (Linn.) Merrill & Perry
Coriander (Dhania) Botanical Name: Coriandrum sativum Linn.
Curry Leaf (Kurry patta) Botanical Name: Murraya koenigii (L.) Spreng.
Cumin (Zirah) Botanical Name: Cuminum cyminum Linn.
Dill (Sowa) Botanical Name: Anethum graveolens Linn.
Fennel (Saunf) Botanical Name: Foeniculum vulgare Mill.
Fenugreek (Methi) Botanical Name: Trigonella foenum-graecum Linn.
Garlic (Lahsun) Botanical Name: Allium sativum Linn
Ginger (Adarak) Botanical Name: Zingiber officinale Rosc.
Indian Cassia (Tejpat) Botanical Name: Cinnamomum tamala Nees & Eberm.
Large Cardamom (Bari Illaichi) Botanical Name: Amomum subulatum Roxb.
Leek / Shallot (Gandana) Botanical Name: Allium ascalonicum Linn.
Mace (Javitri) Botanical Name: Myristica fragrans Houtt.
Mint (Podina) Botanical Name: Mentha arvensis Linn.
Nutmeg (Jai Phal) Botanical Name: Myristica fragrans Houtt.
Onion (Piaz) Botanical Name: Allium cepa Linn. (Alliaceae)
Red Chilli (Lal Mirch) Botanical Name: Capsicum annuum L.
Saffron (Zafran Botanical Name: Crocus sativus Linn.
Tamarind (Imli) Botanical Name: Tamarindus indica Linn.
Source:
1–Indian Plants of Economic Importance. By Dr. Mohammed Iqtedar Husain Farooqi, Sidrah Publisher, 2013.
2-Plants of the Quran By Dr,Nohammed Iqtedar Husain Farooqi, Sidrah Publisher 2023 (10th Edition. First Published in 1989) 3.Medicinal Plants Mentioned in Prophetic Traditions –Tib al Nabvi by Dr. M.I.H, Farooqi Sidrah Publishers, 2019 Fifth Edition, First published in 1990)