"about Spice rack''
indian spices
History and Benefits
The history of spices in India dates back thousands of years, making it the "Spice Bowl of the World". Indian Spices include a variety of spices grown across the country. The longest spice trade was done during 1000 BCE, where cinnamon and pepper were traded from India and Indonesia to Egypt. Spices are the great source of vitamins. Turmeric one of the healthiest Indian Spice is used in food for flavour as well as food colouring, it is also used as an anti-biotic which is good for curing cold, arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others. Followed by Cardamom which is also known as Elachi, it is used in Chai (Tea) due to its flavour and aroma.
The use of spices has been practiced in the Indian subcontinent since time immemorial and is still relevant today due to the importance of the spice and its therapeutic properties. States like Kerala, Punjab, Gujarat, Manipur, Mizoram and Uttar Pradesh are considered as the hub for growing spices.
As spices flowed from India to Europe, new flavours infused cuisines, transforming the culinary landscape. Indian spices were woven into traditional recipes, giving birth to dishes that merged the East and the West.
Indian spices influenced art and literature, and that even sparked scientific discoveries. The desire to find new trade routes and secure the spice supply chain led to groundbreaking navigational advancements and technological innovations.
Today, the legacy of the spice trade lives on in the vibrant flavours of Indian cuisine and the cultural connections it forged. The rich tapestry of Indian spices continues to delight taste buds and inspire culinary adventures around the globe. Each time we savour the complex layers of flavour in a curry or enjoy the warmth of a chai infused with spices, we pay homage to the ancient legacy of the spice trade.
our products! ''SPICES''
.jpg)
cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species. Cinnamon is a spice that has been used for thousands of years for its medicinal properties. It is rich in antioxidants and other beneficial compounds. Cinnamon is used in cuisines around the globe, in sweet and savory applications alike, including Indian curries, Scandinavian pastries, Vietnamese pho and many more.
.jpg)
cardamom
Cardamom is one of the popular spices used in many dishes for its unique aroma. It offers important benefits and is a part of many delicacies worldwide. Cardamom has a strong taste, with an aromatic, resinous fragrance. Cardamom is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats.
.jpg)
clove
Cloves are the aromatic flower buds of a tree. Cloves contain fiber, vitamins, and minerals. It is a popular spice used in a variety of ways across the world, particularly in Asia. It forms a culinary base in a number of different Asian cuisines. Cloves have been employed to improve digestion and alleviate gastrointestinal irritation.
saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron is a spice with a strong fragrance and distinctive color. It is a Powerful Antioxidant.
cUMIN
Cumin is an essential spice for Indian curries and chutneys. The spice also works well in a variety of rice dishes, stews, soups, breads, pickles, barbecue sauces, and chili con carne recipes. Cumin increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses.
MACE
In India, mace is commonly known as Javitri.Mace included in your diet keeps constipation, flatulence gas related issues, bloating of the stomach, and constipation away. Mace is typically used in baking sweet and rich foods like donuts, cakes, and sweet potato or pumpkin pie. It also works well with creamy sauces.
PEPPER
Black Pepper is considered the 'king of spices'., the black pepper owes its origins to Kerala a state in South India. Black pepper is produced from the still-green, unripe drupes of the pepper plant. Black pepper is used to add flavor and spice to meats, fish, vegetables, salad dressings, soups, stir-fries, pasta, and more.
MUSTARD
Mustard is the second most important and most prominent winter oilseed crop of India. Mustard is good because it contains several antioxidants that provide various health benefits including anti-cancer, antibacterial, antiviral, antifungal, and many more. Mustard is used as an ingredient in many dressings, glazes, sauces, soups, and marinades.
FENNEL
India is a top producer of Fennel. Fennel seeds are sometimes called as sweet cumin or large cumin. It is a popular condiment and its crunchy fiber flavor adds a pleasant aroma and taste to any dish. Fennel is also known as Saunf or Badishep is used as a mouth freshener after food.
ANISE SEED
Anise is one of the oldest known spice plants. Anise is frequently used as an exotic spice in Indian as well as in Chinese cuisines. Star anise seeds can be used for culinary purposes either whole or ground, with minced meats or dough prior to cooking. It's also a common addition to curries, cabbage, and fruit desserts.
TURMERIC
Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. Turmeric is said to produce heat or warm the body. It has been used in India for thousands of years as both a spice and medicinal herb. Turmeric is thought to have many medicinal properties including strengthening the overall energy of the body, relieving gas, dispelling worms etc.
dry CHILLI
Dry chilie is a condiment that adds pungency and color to the food. Chillies are mainly used as a spice and can be cooked, dried or eaten just like that. Researchers have found that Dry Chilies can help heal ulcers. It also keeps your digestive system healthy and helps with stomach problems like gas and bloating. They are often made into a rich puree for marinades and braises.
bay leaf
Bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh.Bay leaves are used in various cuisines around the world, including Indian, Filipino, European, and Caribbean. Bay leaves can also be crushed or ground before cooking. Bay Leaves are used in soups, stews, brines, meat, seafood, vegetable dishes, and sauces.
fenugreek
India is the largest producer of fenugreek in the world. Fenugreek seeds are popular seeds in Indian cookery, in which it's termed methi, this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour. The addition of ground fenugreek seeds balances well with cinnamon, bay leaves, cardamom, cumin, coriander, black pepper, cloves, and mace.
dry ginger
Dry Ginger ia a popular spice used in Indian Cuisine. Dry Ginger is easy to digest compared to Fresh Ginger. It can be used in all seasons as a spice or medicine. Dry Ginger has many medical benefits such as reducing Obesity, stomach pain, cold, cough and many more. Dry Ginger is also very useful for increasing immunity and curing fever.
poppy seeds
Poppy seeds are added to many dishes worldwide. Poppy seeds are used in many different dishes, including meat-based ones as well as vegetarian ones, they are also used in baked goods and traditional dishes worldwide. Poppy seeds are rich in fiber. The most important benefit of poppy seeds is the prevention of heart disease.
coriander seeds
Coriander seeds are the dried seeds of the coriander plant. They are commonly used as a spice in many cuisines around the world. Coriander seeds are a fragrant herb that is commonly used in international dishes. Coriander seed is a popular spice to use as a base ingredient to make spice mixes.
tamarind
Tamarind is a popular spice condiment widely used in Indian cuisine. Tamarind is commonly used as a flavoring agent in cooking and as a key ingredient in many traditional dishes, such as chutneys, curries, and soups. Tamarind has a unique sweet-sour taste that complements, balances and seasons other flavours.
kasuri methi
Kasoori methi is used extensively in Indian cuisine. Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. It’s typically crumbled and stirred into dishes after they’ve finished cooking.
caraway
Caraway seeds are the dried fruit, or achenes, of the caraway plant. Caraway seeds can improve the taste of vegetables. Caraway seeds can be used in savory dishes such as roasted meats, stews, soups, and sauerkraut. They can also be used in sweet dishes such as bread, cakes, and cookies.
''oilS''
coconut oil
Coconut oil is an increasingly popular cooking oil. Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut Oil is mailny used for its health benefits such as antimicrobial and antioxidant properties which improves skin health, oral health and also helps to rreduce weightt.
olive oil
Olive oil contains nutrients that fight inflammation, such as oleic acid and the antioxidant oleocanthal It is also loaded with antioxidants that may reduce the risk of chronic diseases. These antioxidants are biologically active and help protect your blood cholesterol from oxidation, which may lower your risk of heart disease.
mustard oil
Mustard oil is a traditional oil in India that has many health benefits. Mustard oil is healthy edible oil it is low in Saturated fatty acid. Mustard oil is a common ingredient in Indian cuisine and is known for its strong flavor, pungent aroma, and high smoke point. It is also used for treating cold, boosting immunity, encouring hair growth, etc.
sunflower oil
Sunflower Oil is contains Vitamin-E than any other vegetable Oil. You can use sunflower oil to prepare your favourite food items such as dal, gravies, soups, and baking. Sunflower Oil is also an incredient in Sunflower butter. Sunflower oil is often used in high heat cooking, as it has a high smoke point, which is the temperature at which it starts to smoke and break down.
.jpg)
palm OIL
Palm oil is the world’s most consumed vegetable oil. In India, Andhra Pradesh is the largest producer of Palm Oil.
Palm Oil is used for cooking as well as ready to eat food. Palm Oil helps in improving vision as well as it helps in preventing Cardiovascular issues. Palm Oil has a smoke point 450°, which is good for frying and brings in flavors. (Palm Oil CP10, 8, 6).
''coffee & Tea''
coffee
Coffee was introduced to India during the late seventeenth century. The story goes back where an Indian Pilgrim smuggled seven coffee beans to India and planted them in Chandragiri hills in Karnataka. Whereas now Coffee is grown in three regions of India namely Karnataka, Kerala and TamilNadu. Indian Coffee is famous throught the world because of its smooth and rich aroma and savouring flavor.
There are various types of Coffee in India which are South Indian Filter Coffee, Bella Kaapi, Sukku Kaapi, Tandoori Coffee, Karupatti Coffee, Indian Hand Beaten Coffee and many more.
tea
Tea is the most consumed beverage in the world after water. Tea was introduced to India in the nineteenth century, currently it also known as the National drink of India. The first city or place to be planted with tea was Darjeeling. In India, Assam stands out to be the largest growing Tea region. Indian Tea is known for its rich, milky and strong flavour. The most famous Tea of India is called ''Masala Chai'' which means Masala Tea, there are varities of Tea flavours in India which include Green Tea, Butter Tea, Kashmiri Kahwa, Noon Chai, Nilgiri Tea, Darjeeling Tea, White Tea and many more.