SpicesThe story of Indian Spices dates back to 7000 years into the past. Spice is defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, they were as precious as gold, and as significant as medicines, preservatives and perfumes. India - the land of spices, plays a significant role in the global spice market.

SpicesSpice term was formerly applied also to pungent or aromatic foods, to ingredients of incense or perfume and to embalming agents. Modern usage tends to limit the term to flavorings used in food or drinks, although many spices have additional commercial uses, e.g., as ingredients of medicines, perfumes, incense, and soaps. Aromatically scented herbal products have been used since ancient times to flavor food and for preparing incenses and perfumes.

The very word "Spice" kindles the taste buds and brings pleasure to the mind. A well-equipped Indian kitchen has all major varieties of spices stocked. Spices in Indian food are not heavy and although Indian food is not bland, most Indian dishes are delicately spiced to enhance the flavor of the main cooking ingredient.

Types of Spices
  • Coriander Whole
  • Coriander Powder
  • Fenugreek Seeds
  • Fenugreek Powder
  • Red Chili Crushed
  • Red Chili Powder
  • Red Chili Whole Without Stem
  • Red Chili Whole With Stem
  • Sesame Seeds
  • Cumin Seeds
Harvest Chart
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