Here you will find about Indian spices and its uses, history, and
directory of exporters of cardamom, ginger, cassia, greater galanga,
chilly, kokum, cinnamon, nutmeg: clove, pepper, coffee, tamarind, curry
leaf, tea, cashew, turmeric, vanilla with a picture gallery.
Spices are defined as "a strongly flavored
or aromatic substance of vegetable origin, obtained from tropical plants,
commonly used as a condiment". In ancient times, spices 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 spices
market. No country in the world produces as many kinds of spices as India
with quality spices.. Because of the varying climates in India - from
tropical to sub-tropical,45C to 0 c temperate-almost all spices are grown
in this country. In almost all of the 28 states and seven union
territories of India, at least one spice is grown in abundance.
A spice is a dried seed, fruit, root, bark
or vegetative substance used in nutritionally insignificant quantities as
a food additive for the purpose of flavoring. Spices and herbs are good
not only for our taste buds but also for our health. They supply calcium,
iron, vitamin B, vitamin C, carotene and other antioxidants. For instance
fresh parsley has been linked with cancer prevention due to its
antioxidant content and spicy food is much more appealing than a vitamin
pill. Besides herbs and spices don't have any kilojoules or fact, so you
can eat them to your heart's content.