Beginning from Rajasthan has offered excellent advantage in terms of building this portfolio. This semi arid region has been traditionally known for seed spices for very long. Initial success and subsequent support from Government has enabled Morarka to create very large production base for many seed spices. These spices have also traditionally enjoyed patronage both in domestic as well as international markets. Conversion to organic has added a new dimension to this competitiveness. With increasing demands for more quantities and varieties, Morarka has now been expanding the production base to many other parts of India. The condiments & some herbs are sourced through tie ups with organic farmers in their growing regions also.

2.1  Spices: This is a cash crop for the farmers. Specific spices are known to be cultivated in different areas. For some a particular spice is just one additional crop that fits in to organic crop rotation, while for some a sizable area is dedicated to the cultivation of spice crops. In the first case the conversion has been simple, but in the second case, the conversion to organic required many years of R&D work to develop the appropriate package of practices. In addition extra ordinary efforts have also been made to get the very best quality of each spice to be brought under organic. Since Morarka has been exporting these spices to many international markets, it is also certified for Bio Suisse and JAS, in addition to USDA- NOP, EU, & India NPOP.

2.1.1  Ajwain (Aniseed):  This is a very minor spice in terms of volume of production as well as in terms of its usage, both in India as well as in International markets. At Morarka some farmers in South Rajasthan project areas and some in Maharashtra project areas are cultivating this spice in reasonable quantities. The traditional varieties have very fine grain and most of the consumption is also in whole grain form. In recent years some hybrid varieties having very bold grains are also cultivated due to its good appearance, but when used in whole form it gives bitter taste in the mouth, and thus is not very popular.

2.1.2 Coriander:This is a major spice, both produced and consumed in very large quantities. In Rajasthan, south east districts are traditionally known for this spice and are harvested in March- April. Coriander quality is evaluated for its color, size, aroma, number of broken seeds, and after taste. Mostly it is yellow green in color but in some regions brown coriander is also cultivated. With the support from Government, Morarka has now been able to create a very large base for organic production of this spice, with the result it is already recognized as the single largest producer of this spice in India. This spice is harvested in March-April, and is sold as whole, split and powder.

2.1.3 Cumin:A very important spice, both nationally as well as for Morarka. It has been very difficult to convert the cultivation of this spice to organic. In Rajasthan, south west districts have been very famous for the good quality of cumin produced there and generally harvested in April -May . Morarka has also been supported by many Government programs to become the single largest producer of organic cumin in the country. Cumin quality in the trade circle is evaluated on the basis of uniformly bold size of the grain, color, aroma & taste.

2.1.4 Fennel:This is also cultivated in south east districts in Rajasthan. Mostly cultivated along with other winter crops and harvested in March - April. Since the demand for this spice is steadily going up, Morarka has now also tied up with farmer groups in Madhya Pradesh for sourcing additional quantities. Mostly greenish yellow fennel is preferred..

2.1.5  Fenugreek:With the increasing popularity of Indian Curry, this spice is in demand everywhere. In almost all the project areas of Morarka in Rajasthan, this is cultivated, as per crop rotation, though in very small quantities. Being the single largest produce of Fenugreek, it has been an important product in the core portfolio at Morarka. It has yellow green color, also in terms of size, the small compact yellow grain is preferred over bold yellow green gains.

2.1.6 Kalonji: It isonion seed and is a very minor spice mostly consumed for creating typical pickle taste in foods. At Morarka some farmers in South Rajasthan project areas and some in Maharashtra project areas are cultivating this spice in reasonable quantities. The uniform black color and bold seeds are preferred by the consumers.

2.1.7 Mustard: It is also a very popular oil seed crop in India. As a spice both black as well as yellow mustard is consumed. The black mustard in some areas is cultivated as winter crop through conserved residual moisture in some parts it is also cultivated under irrigated agriculture. A large majority of farmers in Morarka project areas cultivate black mustard in their crop rotation. Yellow mustard has been promoted only in some areas. Originally small black brown grains were preferred, but now with the introduction of hybrid varieties the bold brown gains are only available, they also have high oil contents.

2.1.8 Rai:This is a very minor spice consumed in some very specific food preparations. At Morarka some select farmers in western Rajasthan project areas are cultivating this crop.

2.1.9 Red Chilly:A very important spice crop demanded as whole, flakes and powder, and is regularly consumed in very large quantities. Many variations depending on heat value (Pungency) of chilly are cultivated in Maharashtra project areas of Morarka. Generally three levels of heat value ie about 15000-20000, 25000-30000 and 40000 are offered by Morarka. In addition Morarka also has some very high pungency Red Chillies, from Northeast region of India, popularly known as Birds Eye and Naga Chilly. Recently Morarka has also developed drying process for green chilly and its powder form is now becoming very popular as a table spice. In addition to heat value consumer also have preference for the chilly that imparts more red color to the food.

2.1.10 Turmeric:It imparts yellow color to Indian curries and is an important ingredient both for its color as well as for its medicinal properties. Morarka has originally developed organic turmeric cultivation in Maharashtra project areas, and has now expanded it to Northeast region as well. Mostly turmeric is sold as powder, and very small quantities are also sold as whole in international markets. Institutional clients prefer turmeric with high curcumine content ie above 3.0 percent responsible for imparting yellow color, while for domestic consumption turmeric with 2.0-3.0 value is preferred.

2.2  Condiments: Since each of them grows in specifically suitable agro climatic conditions,and Morarka do not have its own presence in those areas, most of them are sourced through business associates under annual tie ups. In recent years Morarka has got in to developing some project areas in South India, Northeast and Andaman & Nicobar Islands.

2.2.1 Bayleaf:Sourced from South India as well as from Northeast region and available as Whole leaf as well as in powder form.

2.2.2 Black Pepper:Sourced from Karnataka, Kerala & Tamilnadu and available  as whole, crushed and in powder form.

2.2.3 Cardamom Green:Sourced from Karnataka and Kerala and available as whole, only seeds grain and in powder form.

2.2.4 Cardamom Black:Morarka has a very large project area developed in Sikkim. Over 2000 farmers have been supported through DST & local State Government funding. It is  available  as whole,  seeds grain and in powder form.

2.2.5 Cinnamon:Sourced from Karnataka & Northeast. Two varieties are available, one is like wood skin and other is in the roll form, also sold as powder.
2.2.6 Clove:Sourced from Karnataka, Kerala & Tamilnadu and available  as whole and in powder form.

2.2.7 Mace:Sourced from Karnataka, Kerala & Tamilnadu and available  as whole and in powder form.

2.2.8 Nutmegh:Sourced from Karnataka, Kerala & Tamilnadu and available  as whole, crushed and in powder form.

2.2.9 White Pepper Black Pepper:Sourced from Karnataka, Kerala & Tamilnadu and available  as whole, crushed and in powder form.

2.3  Processed Herbs:  In this portfolio, mostly dehydrated vegetables and culinary herbs are included. Many farmers in their regular crop rotation also cultivate some vegetable crops, also having application as spice and or herbs. In terms of package pf practices for cultivation was concerned, it was very quick, but to create the capacities for its processing has taken us very long. It essentially required us to develop the small scale decentralized operations. Both the processing technology as well as implementation models through Entrepreneurs has been major challenge.  It required many years of R&D work to develop the appropriate package of practices. In addition extra ordinary efforts have also been made to get the very best quality of each spice to be brought under organic. Since Morarka has been exporting these spices to many international markets, it is also certified for Bio Suisse and JAS, in addition to USDA- NOP, EU, & India NPOP.

2.3.1  Amchoor (Dry Mango):  This is a regularly consumed herb cum spice in Indian kitchen. Fresh raw mango is dehydrated by solar dehydration process and is available in dry slice as well as in powder form.

2.3.2 Anola (Dry Gooseberry):  This is a regularly consumed herb mostly for its medicinal properties. Fresh Anola is dehydrated by solar dehydration process and is available in dry chunk cum slice as well as in powder form.

2.3.3 Curry Leaf:  This is a regularly consumed herb cum spice in Indian kitchen. Fresh curry leaf is dehydrated by solar dehydration process and is available in crushed as well as in powder form.

2.3.4 Coriander Leaf:  This is a regularly consumed herb cum spice in Indian kitchen. Fresh curry leaf is dehydrated by solar dehydration process and is available in crushed as well as in powder form.

2.3.5 Garlic:  This is a very important vegetable cum spice both in institutional markets as well as is also regularly consumed in Indian kitchen. Morarka has many project areas in Rajasthan, from where both fresh green garlic as well as dehydrated by solar dehydration process is sold. After drying it is sold as whole, chunks, slices and flakes. Decently large quantities are processed every year.

2.3.6 Ginger:  This is a very important green spice both in institutional markets as well as is also regularly consumed in Indian kitchen. Morarka has recently developed a very large project area in Sikkim for production of ginger. This project has been supported by DST and State Government. Both fresh green ginger as well as dehydrated by solar dehydration process is sold. After drying it is sold as whole, chunks, slices and flakes. Decently large quantities are processed every year. We are now establishing processing infrastructure for Ginger Slices in Brine Solution & Ginger Paste. The organic Ginger is also sourced from associates in Northeast region.

2.3.7 Mint Leaf:  This is a regularly consumed herb in Indian kitchen. Fresh mint leaf is dehydrated by solar dehydration process and is available in crushed as well as in powder form.

2.3.8 Onion:  This is a very important vegetable cum spice both in institutional markets as well as is also regularly consumed in Indian kitchen. Morarka has many project areas in Rajasthan and Maharashtra, from where both fresh green onion  as well as dehydrated by solar dehydration process is sold. After drying it is sold slices, flakes and powder. Decently large quantities are processed every year.

2.3.9  Tamrind: This is mostly sourced with seed & without seeds from associates in South India. Recently solar dehydration process has also been developed to produce Tamrind Powder, and has also become very popular as a table spice.

2.3.10 Tomato Powder:  This is a very important vegetable both in institutional markets as well as is also regularly consumed in Indian kitchen. Morarka has many project areas in Rajasthan, Gujarat and Maharashtra, from where both fresh tomato as well as dehydrated by solar dehydration process is sold. After drying it is sold as slices, powder and has become very popular as a table spice.