India maintains it’s run as the top producer and exporter of spices on the world map. Between 2005 and 2011, the trade value of India’s spice exports saw a change of 254% from 20 million USD to 140 million USD. At the same time, the volume too saw an increase of 125% from 20,000 metric tonnes to 120,000 metric tonnes between 2005 and 2011. 
Grab a copy of the unique spices of Northeast India. A majority of Indian states grow one type of spice or the other. But the most prolific spice growers in the country are Karnataka, Tamil Nadu, Uttar Pradesh, Kerala and Rajasthan. In Northeast India, Nagaland and Manipur are the only states which do not produce enough spices to merit this list.
Compare to the national average, the numbers on these charts may not mean much. But when one considers how the farmers of Meghalaya have been growing these spices for countless generations, one will begin to see the potential. These farmers know the ins and outs of growing these spices, using the tried and tested methods of cultivating them which have been passed down from one generation to the next.
Among the varieties of ginger grown in the state, Nadia has been found to give higher yields of up to about 10 M.T. per hectare. This variety also has least fibre content and the volatile oil content (oleoresin) in dry ginger powder varies between 1.2 to 1.5%.
Other than these spices, large cardamom has recently been introduced and is slowly becoming popular with the farmers.
Climate: Tropical, sub tropical Temperature: 20° - 25° C Soil type: Wide range of soils, moisture retaining but well drained Planting: Kharif – May to June; Rabi - January Harvest: Two to three months after planting Varieties: Bhut jolokia, Bird’s eye chilli, Synteng hot, NP-46, Jwala Capsicum: Chinese giant, Bullnose, Oskosh, California Wonder Pickle (achar): Hungarian, Wax, Local Achar 
Climate: Tropical, sub tropical Temperature: 28° - 35° C Soil type: Sandy, red loam, rich in humus Planting: April Harvest: Six months after planting Varieties: Nadia, Suprada, Thingpui, Poona, Rio de Janeiro, Thinglaidong, Tata, Wynad
Climate: Tropical, humid Temperature: 10° - 40° C Soil type: Wide range of soils, rich in humus and well drained Planting: June to July Harvest: 6 – 7 months after planting Varieties: Panniyur-1, Panniyur-2
Common name: Bengal Ginger Botanical name: Zingiber rubens Local name: Sying makhir 
Common name: Rocambole Garlic Botanical name: Allium ophioscorodon rocambole Local name: Rynsun khasi 
Common name: Winged Prickly Ash Botanical name: Zanthoxylum khaasianum Local name: Jaiur 
Common name: Indian Bay Leaf Botanical name: Cinnamomum tamala Local name: Sla tyrpad 
Common name: Indian Long Pepper Botanical name: Piper longum Local name: Sohmrit khlaw 
Common name: Aromatic Ginger Botanical name: Kaempferia galangal Local name: Sying shmoh Other than the regular spices, Meghalaya has its own brand of spices which are unique and could well have huge potential. Some of these spices like the Indian Bay Leaf and Winged Prickly Ash are quite popular but have not yet been commercialized on a large scale. 
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