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Turmeric is a very important spice in India, which produces nearly the whole world’s crop and uses 80% of it. Turmeric usage dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. In today’s India, turmeric is still added to nearly every dish, be it meat or vegetables. I found the largest quantities of it in boiled lentils (see also dill) or potatoes. Furthermore, it appears in rice dishes (pullao), although turmeric-dyed rice is not very common in India, which might surprise people who consider curry rice «typical Indian». Still, turmeric is part of all curry powders (see curry leaves for more information on this Anglo-Indian spice mixture). Due to Indian influence, turmeric has also made its way to the cuisine of Ethiopia (see long pepper). In South East Asia, the fresh spice is much preferred to the dried. In Thailand, the fresh rhizome is grated and added to curry dishes; it is also part of the yellow curry paste (see coconut for more on Thai curries and curry pastes). Origin Because of ancient trade, the origin of turmeric cannot accurately be reconstructed; probably South East Asia or South Asia. A related species, C. xanthorrhiza, grows on Jawa, where it is called temu lawak; in taste, it is equivalent to C. longa.

Nutmeg and mace became known in Europe comparatively late because of the very limited geographical distribution of the nutmeg tree. Only in the 11. th century it was introduced to European markets by Arab traders; it was first used chiefly for flavouring beer (see gale). The spice was thought to originate from India. Although nutmeg was available in Europe since the 13. th century, significant trade started not before the 16. th century, when Portuguese ships sailed to India and further, to the famed Spice Islands (Moluccas), today the Maluku province in Eastern Indonesia. During the 17. th century, the Dutch succeeded in monopolizing the nutmeg trade, as they did with cloves. Keeping the monopoly was easy as the Banda islands, the only place where nutmeg grows naturally, were so tiny and isolated. Origin Naturally, nutmeg is limited to the Banda Islands, a tiny archipelago in Eastern Indonesia (Moluccas). Main producing countries today are Indonesia (East Indian Nutmeg) and Grenada (West Indian Nutmeg); while Indonesian nutmegs are mainly exported to Europe and Asia, Grenada nutmeg mostly finds its way into the USA.

Turmeric is a very important spice in India, which produces nearly the whole world’s crop and uses 80% of it. Turmeric usage dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. In today’s India, turmeric is still added to nearly every dish, be it meat or vegetables. I found the largest quantities of it in boiled lentils (see also dill) or potatoes. Furthermore, it appears in rice dishes (pullao), although turmeric-dyed rice is not very common in India, which might surprise people who consider curry rice «typical Indian». Still, turmeric is part of all curry powders (see curry leaves for more information on this Anglo-Indian spice mixture). Due to Indian influence, turmeric has also made its way to the cuisine of Ethiopia (see long pepper).

Fenugreek is an ancient spice, although currently not much known in the West; it has been grown as a medicinal plant in Europe during the Middle Ages (see also lovage). Today, many people in Western countries seem to dislike its flavour, which they claim to be «goaty» and bitter. It is now mostly used in the West, Central and South Asia; in India, it is popular for pickles. Dry roasting can enhance the flavour and reduce the bitterness, provided care is taken not to overheat the seeds. Small amounts of fenugreek should be found in any good curry powders (see curry leaves). Fenugreek is also popular in the South of India and appears in the ubiquitous Tamil spice mixture sambaar podi (see cumin). Lastly, the bitter-aromatic seeds constitute an essential part of the Bengali «five spice» mixture panch phoron (see nigella). Origin From the Mediterranean to China.

About Fennel Seeds: Fennel fruits, often referred to as «fennel seeds» rather inaccurately, are an ancient spice of the Mediterranean, known by the Greeks since three millennia. In the course of time, fennel usage spread both to the East and to the North, which is why fennel is now part of Northern European cookery as well as of East Asian cooking. Quite often, salty foods receive only a small dash of fennel — so small, indeed, that fennel’s importance is easily overlooked. Being a main component of the Chinese five spice powder (wu xiang fen, see star anise), fennel is firmly rooted in Chinese cuisine, although it is hardly ever used alone, but always as component in spice mixtures. Besides five spice powder, it is often found in spice mixtures employed for long-cooked stews (see black cardamom) or master sauce (see cassia). Fennel is quite important in several regional cuisines of the Indian subcontinent, particularly in Bengal, where it is part of the typical five-spice-mix panch phoron (see nigella). Fennel usage is, however, not restricted to Bengal: In Kashmir, I once had an excellent duck flavoured with toasted fennel; in Sri Lanka, toasted fennel fruits are one of the typical ingredients responsible for the subtle and complex aroma of fiery and chileladen curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a more spicy and less sweet impression.

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. Furthermore, it is indispensable for herb flavoured vinegars. See mango on the topic of sour ingredients and vinegar in general. To make herbal vinegar, a mild vinegar brand must be chosen (e. g., apple vinegar). Herbs, a clove of garlic and, if desired, a few pepper or allspice corns are then macerated for a couple of weeks. Many different herbs have been suggested; cookbooks mention most frequently tarragon, thyme, bay leaves, chervil and cress (nasturtium flowers are particularly decorative). Further, optional herbs are rosemary, lemon balm, lovage, basil and even rue. Lemon-scented herbs (e. g., chameleon plant or lemon myrtle) are particularly effective. Perilla leaves can be employed to give the vinegar both subtle flavour and a most unusual colour. Dill adds depth and body to the product and should never be omitted. When ready, herbal vinegar may be used to prepare delicious sauces; most commonly, however, it is used for salads, which is delightful during winter when fresh herbs are sparse.

Cumin is a most popular spice all over the world, especially in Latin America, North Africa and all over Asia, but least so in Europe, although it had been a common spice in the times of the Roman Empire (see silphion for more details on Roman cookery). Today, cumin usage in Europe is restricted to flavouring cheese in the Netherlands and in France; see also blue fenugreek about cheese and cheese spices. Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma. Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli. The Specifications are as follows :

Type : Machine Cleaned , Machine Cleaned sortexed

Coriander fruits are a common spice in many countries of Europe, Northern Africa, West, Central and South Asia. In the Mediterranean region, coriander cultivation dates back to ancient Egypt; coriander is also mentioned in the Bible, where it is compared to manna (see pomegranate). In Europe, coriander is known since the Middle Ages (see gale about its use in medieval and Renaissance beer brewing). Coriander is an essential part of curry powder (see curry leaves) and Indian masalas as well in Northern India (garam masala, see cumin) as in the South (sambaar podi, see cumin); furthermore, Ethiopian berbere, which much resembles Indian spice mixtures, contains coriander fruits (see long pepper). Lastly, it should be noted that also Latin American cuisine makes much use of them. Roasting or frying, much practiced in India and Sri Lanka, enhances the flavour. Origin Probably Eastern Mediterranean (Greece) or Asia Minor. The coriander grown in Russia and Central Europe (var. microcarpum) has smaller fruits (less than 3 mm) and contains more essential oil than the oriental variety var. vulgare (greater than 3 mm), which is cultivated for fruits and leaves.

Cloves are an ancient spice and, because of their exceptional aromatic strength, have always been held in high esteem by cooks in Europe, Northern Africa the greater part of Asia. Trade between the «clove island» Ternate and China goes back at least 2500 years. In China, cloves were not only used for cooking but also for deodorization; anyone having an audience with the emperor had to chew cloves to prevent any undesired smell. Arab traders brought cloves to Europe in the time of the Romans; they were very expensive. When the Europeans, in the Age of Exploration, finally found the clove producing islands, they took enormous interest in securing a constant spice supply: The few tourists visiting the small island of Ternate (9 km diameter) will be surprised to find crumbling remnants of about 10 fortresses, built by Portuguese, Spanish, British and finally Dutch soldiers in the 16. th and early 17. th century. During all of the 17. th century, the Dutch kept an effective monopoly in the clove trade, which guaranteed high profits to them. Origin The clove tree is endemic in the North Moluccas (Indonesia) and was of old cultivated on the islands of Ternate, Tidore, Bacan and the West coast of Halmahera. The Dutch extended cultivation to several other islands in the Moluccas, but only after the end of the Dutch monopoly (18. th century), clove trees were introduced to other countries.

The story of chiles starts several millennia ago in South America, but the details are shrouded in the mists of antiquity. The oldest archaeological evidence originates from the Andes, and it might well be that the enigmatic inhabitants of Tiahuanaco already chewed chiles whilst sitting in the shade of the Gate of the Sun. In the course of the time, a large number of different chile cultivars were bred in Central and South America, but is seems that none of these ever left the American continent before the arrival of Columbus. Byadgi Chilli The range of Byadgi Chilli that we offer is famous for its vibrant red color and its rich taste. This is a special variety and has gained wide popularity all across the world. Our personnel procure and process these chilies, so as to ensure their rich colors, flavor and taste. The range is available in wide variety of package sizes and is made available at very economical prices. Byadgi Chilli:

Type : Whole chilli with stem , Whole chilli without stem

Cardamom is often named as the «third most expensive» spice in the world (after saffron and vanilla), and the high price reflects the high reputation of this most pleasantly scented spice. Despite its numerous applications in the cooking styles of Sri Lanka, India and Iran, 60% of the world production is exported to Arab (South West Asia, North Africa) countries, where the larger part is used to prepare coffee. Cardamom-flavoured coffee, almost a symbol for Arab hospitality (qahwa al-arabiya [قهوة العربية]), can be prepared by simply adding freshly ground cardamom seeds to the coffee powder; alternatively, a few cardamom pods may be steeped in the hot coffee. Bedouins (Arabic nomads) sometimes own coffee pots that can keep several cardamom capsules in their spouts; the coffee gets in contact with the spice only during being poured into the glass. In Ethiopia, preparation of coffee plays an important rôle and involves highly developed rituals («coffee ceremony»). Coffee beans are always toasted immediately before usage, often together with spices (cloves, cardamom). After letting them cool, they are ground, and the coffee is prepared. On serving, other flavourings might be added, e. g., fresh leaves of rue. Yet not all cardamom is consumed for coffee in Arab countries; it is also used for cookery. The spicy mixture baharat (see paprika) from the Arabic peninsular contains cardamom as well as the fiery paste zhoug (see coriander) from Yemen. Origin Southern India and Sri Lanka. Indian cardamom is slightly smaller, but more aromatic. Although India is the largest producer of cardamom, only a small share of the Indian production is exported because of the large domestic demand. The main exporting country is Guatemala, where cardamom cultivation has been introduced to less than a century ago and where all cardamom is grown for export.

Certification : FSSAI Certified

Cultivation Type : Organic

Shelf Life : 1 Year

Color : Light Brown

Grade Standard : Food Grade

Packaging Type : Plastic Pouch

Drying Process : Air Dried

Packaging Size : 50gm, 100gm, 200gm, 250gm, 500gm

Specialities : Rich In Taste, Pure, Non Harmful, No Artificial Color Added, Long Shelf Life, Hygenic, Good Quality, Good For Health, Fresh