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Table 4 Quantity of spice intake per portion size of spice consumed from all dishes (g)

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

Spice

No. of portion sizes

Mean

Median

90 th percentile

97.5 th percentile

Range

R.chillies

364 (19.1%)

3.0 ± 3.05

2.1

6

11.1

0.05-20.2

Turmeric

351 (18.4%)

0.71 ± 0.51

0.6

1.35

2.0

0.09-3.75

Cumin

198 (10.4%)

1.64 ± 1.59

1

3.2

6.0

0.04-10

Cardamom

170 (8.9%)

0.39 ± 0.54

0.25

0.6

1.4

0.01-4.24

Cloves

122 (6.4%)

0.34 ± 0.62

0.11

0.75

2.4

0.01-4.5

Mustard

122 (6.4%)

1.07 ± 0.9

0.75

2.5

3.5

0.15-6.0

Cinnamon

119 (6.2%)

0.77 ± 0.82

0.5

1.5

2.4

0.02-6.4

Caraway

110 (5.8%)

1.08 ± 1.01

0.7

2.3

3.7

0.08-5.52

B. pepper

108 (5.7%)

0.97 ± 1.05

0.5

3

3.6

0.04-4.4

Coriander

96 (5%)

1.37 ± 1.6

0.84

3.06

5.6

0.06-9.2

Asafoetida

41 (2.2%)

0.75 ± 0.76

0.4

1.5

1.6

0.12-4.5

Fenugreek

31 (1.6%)

0.82 ± 0.96

0.4

1.62

3.24

0.04-4

Nutmeg

30 (1.6%)

0.14 ± 0.11

0.13

0.2

0.32

0.02-0.64

Mace

23 (1.2%)

0.21 ± 0.13

0.2

0.4

0.4

0.02-0.6

Carom

20 (1%)

0.69 ± 0.58

0.3

1.5

1.5

0.19-2.4

Total

1905

     
  1. Portion size of each spice consumed: aggregate of intakes from curry, rice, chutney, dhal, and other dishes.