Table 9 Quantity of spice intake per portion size of spice consumed from individual dish curry among rural and urban households

Red chilli powder

39

33

1.04 ± 0.49

0.96 ± 0.70

0.04119

0.42–1.66

0.26–3.33

0.93

0.89

1.76

1.73

Turmeric powder

26

41

1.08 ± 0.75

1.12 ± 0.70

0.44132

0.21–2.50

0.21–2.75

1.25

1.15

1.91

1.89

Carom seeds

42

10

0.31 ± 0.31

0.33 ± 0.29

0.44014

0.41–2.08

0.06–0.72

0.75

0.66

1.16

–

Asafoetida

42

38

0.51 ± 0.26

0.49 ± 0.29

0.46423

0.09–1.74

0.82–1.57

0.83

0.78

0.76

0.96

Cumin seeds

29

36

0.97 ± 0.45

1.11 ± 0.21

0.10178

0.03–1.12

0.09–1.54

0.65

0.53

0.99

1.41

Coriander seeds

17

18

0.89 ± 0.50

0.74 ± 0.38

0.14139

1.00–2.05

0.04–1.06

0.66

0.08

0.80

0.91

Fenugreek seeds

37

30

0.28 ± 0.02

0.21 ± 0.30

0.07512

0.05–0.12

0.02–0.33

0.09

0.07

0.12

0.25

Gooseberrypowder

32

12

1.57 ± 0.31

1.53 ± 0.33

0.41705

0.04–0.11

0.02–0.21

0.16

0.09

0.10

0.11

Black pepper

16

7

0.08 ± 0.02

0.09 ± 0.08

0.28837

0.80–1.25

0.21–1.05

0.76

0.45

1.05

–

Garam masala

39

33

1.04 ± 0.03

1.11 ± 0.21

< 0.00001

0.42–1.66

0.26–3.33

1.03

1.59

1.26

1.13