General Information


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SPICES
Spices

A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavouring, colouring or preserving food.Sometimes a spice is used to hide other flavours.

Spices are distinguished from herbs, which are parts of leafy green plants also used for flavouring or as garnish.

Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why use of spices is especially prominent in meat, which is particularly susceptible to spoiling.

A spice may have an extra use, usually medicinal, religious ritual, cosmetics or perfume production, or as a vegetable. For example, turmeric roots are consumed as a vegetable and garlic as an antibiotic.

Spices include a variety of spices that are grown across the Indian subcontinent (South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Indian cuisine. It could be with a gravy base or a dry item. A curry typically contains several spices blended together.

Spices Varieties and Types

There are a different types of spices being produced for their culinary, medicinal use. Spices are essentially the flavored or aromatic part of a plant used as a preservative or for food flavoring. These spices are cultivated and grown in different parts of the world depending on the climatic conditions, soil required etc. The international trade figures of almost all the spices have been rising over the past decade. India is a significant contributor to the world trade in spices and is one of the leading producers of various types of indian spices including pepper, ginger, cardamom etc.

Cinnamon: A sweet spice, Cinnamon is great with fruit, desserts and cake. Try it also on sweet potatoes, or even added to a glass of almond milk.

Vanilla: When buying vanilla extract, look for "pure vanilla extract" (35% alcohol).Vanilla is good for desserts but is also interesting with seafood (lobster, scallops, etc.).

Saffron
: Saffron is the most expensive spice in the world. The best quality is deep red.Many cultures use saffron in different styles of cooking often with vegetables, chicken or seafood.

Red Pepper
: Red Pepper is always on my kitchen table. It makes it very easy to spice up a meal. It's good in chili, many vegetable recipes and certain soups.

Nutmeg: Native to Indonesia, nutmeg is popular in many countries. In fact, a clove of Nutmeg is the symbol in the Grenada flag and is one of this island's main crops.Nutmeg is often used for desserts. It's also perfect with egg nog during the holidays.

Ginger:
Fresh and dried ginger is another popular spice used around the world. Many Asian recipes use ginger. Ginger is also known for its health benefits (especially for soothing upset stomachs). And, of course, it is also good in many holiday cookie recipes, such as Gingerbread Cookies.

Chana Dhal: This is a round split yellow lentil, similar in appearance to the smaller moong dhal and the larger yellow split pea, which can be used as a substitute. It is used as a binding agent in some dishes and is widely available from Asian stores.

Chillies-Dried: Red chilies are dried under the sun and are hotter still. The heat can be toned down by removing the seeds before use. Dried chillies can be used whole or coarsely crushed.

Cumin: The spice comes from the seed of the plant. The seeds are sown under glass and the seedlings transplanted out early, preferably in sandy-calcareous soil. Fruits appear after two months. The inflorescence are removed with the plants begin to wither. The stalks are cut when the seeds begin to turn yellow and they are thrashed and dried in the sun.

The smell of cumin is quite pronounced, strong and heavy, with acrid or warm depths. It tastes slightly bitter, sharp and warm and their pungent favor persists for some time.

It is used for flavoring drinks, employed for seasoning kid, chicken and sweetbread, in Arab Countries, used in pickles, relishes and salads in North Africa. In India, it is mixed as an essential ingredient of garam masala. "White" cumin seeds are oval, ridged and greenish brown in colour. They have a strong aroma and flavour and can be used whole or ground. Ready-ground cumin powder is widely available. Black cumin seeds are dark and aromatic and are used to flavour curries and rice.

Sesame: It is a flowering plant in the genus Sesamum. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.

Sesame seed is considered to be the oldest oilseed crop known to man, domesticated well over 5000 years ago. Sesame is very drought-tolerant. It has been called a survivor crop, with an ability to grow where most crops fail.

Sesame has one of the highest oil contents of any seed. With a rich nutty flavor, it is a common ingredient in cuisines across the world.

Sesame, like other nuts and foods, can trigger allergic reactions in some people.

Mace: Mace is the dried covering of nutmeg. It has a slightly bitter taste. Nutmeg is the hard kernel of the seed. Mace is the lacy growth known as the aril, surrounds the seed.

These spices are similar in aroma and taste, but mace is more refined. These are used in both savory and sweet dishes. Nutmeg has a warm flavor and affinity for rich foods. In Italy, it is used for filling pastas. In India these are used mainly in Moghul dishes. Arabs add it to Mutton and Lamb. Europeans use it extensively in sweet and savory dishes. Dutch recipes include nutmeg as a seasoning agent. In Indonesia, flesh of the fruit is used to make sweet meat.

Packing List :

Packing List
S No
Description
Quantity
1.
Spices Pack 1
1 KG
2.
Spices Pack 2
5 KG
3.
Spices Pack 3
10 KG
4.
Spices Pack 4
50 KG


Note : We can provide customized packaging as per your requirements. Please feel free to contact.



 
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