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Black pepper cultivation in Assam, often grown as an intercrop, contributes to the spice sector and supports value added processing and trade.
Assam is one of the leading producers of fresh ginger in India due to its humid climate and fertile soil. The crop is widely cultivated in hill and plain districts and has strong demand in domestic and export markets.
Garlic cultivation is practiced across several districts of Assam and plays a key role in the spice and vegetable segment. It is widely used in food processing, traditional medicine, and culinary applications.
Coriander is cultivated in Assam as both a spice and a leafy herb. It is widely used in Assamese cuisine and has growing demand in local markets.
Assam produces high quality turmeric known for its rich colour and medicinal value. The crop is widely cultivated and has strong potential for value added products.
Red chilli cultivation contributes to the spice economy of Assam and is widely used in traditional cuisine and spice blends.
Bay leaf, locally known as tejpat, is an important forest based spice in Assam and the North East region. It is widely used in cooking and spice blends.
Cardamom is a high value spice with strong domestic and export demand. It is widely used in sweets, beverages, and spice blends.
Cinnamon is an aromatic spice widely used in food processing, bakery products, and herbal medicines.
Cumin is a widely used spice in Indian cuisine and spice blends and is an important product for spice trading and processing industries.
