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Table 2 Frequency of spice consumption by the HHs (Number of HHs)

From: Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India

S. no   Spice No. of HHs consuming Frequency of consumption
Daily Weekly Monthly Occas.
1 2 3 1 2
1. R.chillies 100 99 60 45 35 0 8 0
2 Turmeric 100 100 54 41 40 6 17 0
3 Cumin 99 44 45 34 33 2 8 0
4 Cardamom 95 6 71 20 8 10 17 12
5 Cloves 90 1 65 16 6 5 9 1
6 Cinnamon 86 2 61 18 6 5 8 0
7 Coriander 85 30 38 20 9 3 4 0
8 Caraway 83 2 56 14 7 6 10 0
9 B. pepper 72 27 38 13 9 2 10 2
10 Fennel 69 40 6 5 0 0 2 16
11 Mustard 64 23 37 21 19 0 5 0
12 Fenugreek 41 7 21 8 2 2 3 1
13 Carom 35 3 11 3 1 5 3 10
14 Nutmeg 31 0 14 6 1 6 2 3
15 Mace 25 0 13 5 1 0 5 2
16 Asafoetida 24 12 9 3 3 0 1 1
17 Star Anise 3 0 0 2 0 0 1 0
  1. Frequency of spice consumption: ‘1’, ‘2’, ‘3’ times/week, ‘1’, ‘2’ times/month.
  2. Occas: Occasionally. R.chillies: Red chillies; B.pepper: black pepper; Cumin, coriander, Mustard, Caraway, Carom, and fennel refer to seeds.