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Table 7 Quantity of spice intake per portion size consumed from dishes prepared at different frequencies (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 Frequency of dishes prepared
Daily Weekly Monthly
N Intake mean ± S.D (Median) N Intake mean ± S.D (Median) N Intake mean ± S.D (Median)
Chillies 157 2.1 ± 1.3 (1.8) 186 3.8 ± 3.88 (2.32) 21 3.0 ± 1.92 (2.25)
Turmeric 156 0.6 ± 0.46 (0.66) 171 0.82 ± 0.53 (0.72) 24 0.73 ± 0.46 (0.6)
Cumin 61 1.22 ± 1.14 (1.0) 125 1.85 ± 1.78 (1.2) 12 1.66 ± 1.07 (1.4)
Coriander 27 0.8 ± 0.65 (0.5) 62 1.5 ± 1.74 (0.84) 7 2.47 ± 2.22 (3.5)
Mustard 34 0.55 ± 0.31 (0.5) 81 1.24 ± 0.95 (1.0) 7 1.65 ± 1.2 (1.12)
Cloves - - 105 0.33 ± 0.62 (0.11) 16 0.48 ± 0.68 (0.12)
Cardamom 6 0.67 ± 0.64 (0.63) 134 0.37 ± 0.57 (0.25) 18 0.5 ± 0.36 (0.32)
Cinnamon - - 102 0.74 ± 0.83 (0.5) 15 1.03 ± 0.83 (0.8)
Caraway - - 94 1.1 ± 1.07 (0.7) 18 1.22 ± 0.89 (0.92)
Black pepper 28 0.69 ± 0.87 (0.5) 64 1.07 ± 1.16 (0.5) 16 1.07 ± 0.81 (0.72)
Nutmeg - - 23 0.11 ± 0.07 (0.11) 7 0.22 ± 0.19 (0.14)
Mace - - 18 0.19 ± 0.13 (0.16) 5 0.27
Asafoetida 17 0.37 ± 0.16 (0.4) 16 0.72 ± 0.49 (0.5)   -
Fenugreek - - 25 0.68 ± 0.65 (0.4) 4 2.04
Carom seeds - - 13 0.69 ± 0.64 (0.45) 5 0.66
  1. N: No. of portion sizes.