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

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

S. no	Spice	No. of HHs consuming	Frequency of consumption
			Daily	Weekly			Monthly		Occas.
			Daily	1	2	3	1	2	Occas.
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

Frequency of spice consumption: ‘1’, ‘2’, ‘3’ times/week, ‘1’, ‘2’ times/month.
Occas: Occasionally. R.chillies: Red chillies; B.pepper: black pepper; Cumin, coriander, Mustard, Caraway, Carom, and fennel refer to seeds.

ISSN: 1475-2891