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Table 5 Distribution of levels of spice intake based on portion size consumed

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 Number of portion sizes Level of intake (% of portion sizes)
   <1.0 1.0-5.0 >5.0
R. chillies 364 15.1 69.5 15.4
Turmeric 351 78.3 21.7 -
Cumin 198 39.4 54.5 6.1
Coriander 97 57.7 35 7.2
Mustard 121 61.1 38.8 -
Cloves 122 92.6 7.4 -
Cardamom 170 93 7 -
Cinnamon 118 75.4 24.6 -
Caraway 109 63.3 36.7 -
B. pepper 108 67.6 32.4 -
Nutmeg 30 100 - -
Mace 23 100 - -
Fenugreek 31 71 29 -
Asafoetida 41 78 22 -
Carom 25 76 24 -
  1. ‘-‘ nil.