Table 7 Quantity of spice intake per portion size of spice consumed from individual dish dhal among rural and urban households

Red chilli powder

62

69

1.88 ± 0.42

1.04 ± 0.64

0.0723

0.41–2.00

0.25–2.75

0.85

0.94

1.45

2.12

Turmeric powder

77

82

1.03 ± 0.63

1.44 ± 0.69

0.0009

0.42–3.00

0.41–3.23

1.00

1.25

1.66

2.71

Mustard seeds

11

25

0.45 ± 0.06

0.80 ± 0.47

0.0042

0.30–0.50

0.11–1.84

0.50

0.81

0.5

1.59

Carom seeds

12

23

0.31 ± 0.14

0.64 ± 0.34

0.0004

0.06–0.42

0.21–1.21

0.42

0.50

0.41

1.14

Asafoetida

34

28

0.43 ± 0.14

0.58 ± 0.37

0.0552

0.21–0.83

0.08–1.5

0.42

0.48

0.71

1.25

Cumin seeds

74

62

0.66 ± 0.44

0.54 ± 0.53

0.1224

0.09–1.66

0.01–1.98

0.41

0.36

1.25

1.42

Dry Mango powder

11

5

0.15 ± 0.23

0.38 ± 0.40

0.18252

0.02–0.75

0.06–0.83

0.06

0.25

0.75

–

Black pepper

35

45

0.11 ± 0.11

0.35 ± 0.39

0.0003

0.02–0.63

0.02–1.42

0.10

0.17

0.14

1.11

Garam masala

52

47

0.13 ± 0.20

0.89 ± 1.00

0.00006

0.02–1.25

0.06–0.37

0.32

0.28

0.14

0.63