Wide Range of Indian Spices
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• Whole Spices
• Powder Spices
• Other Spices
“Always Celebrate Taste with Health”
Indian Spices some Facts :
1. Black Pepper was immensely valuable in the 4th century BC. It was known as ‘black gold’.
2. It is believed that Vasco de Gama discovered India in 1492. He encountered pirates during spice importation from India to Portugal. This was the time when spices were more valuable than gold.
3. Over 5000 years ago, salt was produced in India. Once salt was paid as salary to Roman soldiers. This gave birth to term such as ‘worth his salt’.
4. Americans used to deal with Indian farmers directly for spices in the 18th century.
5. Are you a vitamin C deficient? Include Red Peppers in your diet. It contains a high amount of vitamin C, even more than lemon. It is also rich in antioxidants.
6. Turmeric is an important ingredient of Indian cuisine. Apart from steamed rice, almost all the Indian dishes contain turmeric. This humble spice is said to cure Alzheimer’s disease.
7. Fenugreek increases the lactation amount in nursing mothers. But it also changes urine and sweat smell making them smell like maple syrup!
8. Cardamom is another popular spice used in Indian cuisine. From biryani to chai, Indians love it in everything for its beautiful sweet smell and flavor. However, Scandinavians also love this spice in their mulled wine.
9. Saffron is the most expensive spice in the world. Kashmir produces the highest amount of saffron. Its honey-like aroma makes it a popular ingredient of desserts and special Indian dishes like biryani. The depth of its color defines the purity of saffron.
10. Cinnamon is a popular ingredient in Indian and Western cuisines. Westerners love it for its woody aroma and include it in cakes and desserts. It has various health benefits, such as providing immunity against cancer and helping lower blood pressure. Tamil Nadu, Karnataka, and Kerala produce the highest amount of this spice.
11. Cumin is another famous Indian spice and belongs to the parsley family. The taste and aroma of cumin make it a popular ingredient of Indian cuisine.
12. Hing or Asafoetida is another popular Indian spice that also belongs to the parsley family. It grows in Punjab and Kashmir. Its anti-flatulence properties make it a popular ingredient of kachori and paratha.
13. Bengali cuisine is incomplete without Nigella seeds. Its medicinal properties make it an important part of dal and curries.
14. Coriander is a common Indian spice that too belongs to the parsley family. Its sweet, tangy taste enhances the flavor of a dish.
15. Nutmeg or Jaiphal is the seed of the Myristica fragrans tree. Both the seed and the seed-covering are used in several Indian cuisines. Its strong taste and aroma make it a popular ingredient of Indian sweets and the Mughlai dishes.
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