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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.