The prospects of spice crop production in the Philippines are bright because of its high market demand. Types and varieties of high quality spice crops are available locally and can be grown in almost all part of the country.
In the Philippines, the most common type of spice crops grown are onion, garlic, ginger, black pepper, hot pepper, celery, shallots, leek, bay leaf, and tanglad. Among these crops however, only onion, garlic, ginger, black pepper, and hot pepper are grown commercially because of their high market demand and usefulness.
Uses of Spice Crops
Spice crops are distinctly classified because they give an agreeable flavor and aroma to food. They contain volatile oils, proteins, fibers, starch, minerals, and tannins which give flavor and have preservative and antiseptic properties. Spices are primarily used as food seasoning. In addition to their culinary uses, spices are also utilized as flavoring agent in beverages, active ingredient in syrubic medicines, coloring agent of textiles, and an important constituent in cosmetic and perfume products.