Table 8 Quantity of spice intake per portion size of spice consumed from individual dish vegetable among rural and urban households

Red chilli powder

69

59

0.86 ± 0.48

0.87 ± 0.45

0.48011

0.26–2.00

0.41–2.50

0.76

0.70

1.67

1.66

Turmeric powder

80

70

1.47 ± 0.74

1.35 ± 0.75

0.20710

0.42–5.00

0.20–5.00

1.25

1.20

1.98

1.89

Mustard seeds

30

22

0.46 ± 0.13

0.41 ± 0.02

0.08847

0.36–0.76

0.36–0.50

0.41

0.42

0.74

0.43

Carom seeds

11

20

0.48 ± 0.25

0.39 ± 0.23

0.17991

0.04–0.99

0.04–0.83

0.43

0.41

0.86

0.83

Asafoetida

12

9

0.49 ± 0.14

0.45 ± 0.09

0.23969

0.41–0.79

0.42–0.71

0.42

0.39

0.78

–

Cumin seeds

67

56

0.69 ± 0.41

0.75 ± 0.38

0.20995

0.04–1.66

0.06–2.00

0.66

0.62

1.03

1.07

Coriander seeds

63

41

0.36 ± 0.56

0.73 ± 0.35

0.00012

0.03–1.35

0.06–2.01

0.12

0.83

1.21

1.00

Fenugreek seeds

12

16

0.26 ± 0.35

0.09 ± 0.02

0.06099

0.03–0.98

0.05–0.14

0.07

0.09

0.92

0.14

Dry Mango powder

14

7

1.61 ± 0.32

0.13 ± 0.20

< 0.00001

1.14–2.05

0.03–0.80

1.66

0.06

0.62

–

Black pepper

34

39

0.29 ± 0.39

0.09 ± 0.02

0.00553

0.04–1.26

0.05–0.14

0.10

0.08

1.06

0.13

Garam masala

38

24

0.66 ± 0.33

0.19 ± 0.02

< 0.00001

0.05–0.18

0.09–1.66

0.56

0.63

0.17

1.06