Indian cuisine is characterized by the extensive use of numerous spices. Spices or Masala, may be called the “heartbeat” of an Indian kitchen. These spices play a very important role in Indian cooking. If there are no spices, it’s not Indian food.Spices are defined as “a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants. India plays a very important role in the spice market of the world

Sophistication and subtle use of some herbs & spices characterize Indian food and Indian cuisine. These spices play a very important role in Indian cooking. If there are no spices, it’s not Indian food. We Indians have a habit of spicing up our food to make it more hot and tasty. Some of the spices are required for the aroma, some for flavor and some for complimenting other spices.

Black Pepper is a native to India and has forever been deemed as KING OF SPICES in India. IT is one of the oldest, popular and widely used among all the spices in the world. Black Pepper is the dried mature fruits of the tropical perennial climbing plant Piper nigrum L. Kerala & Goa. Black pepper with its characteristic pungency and flavor is one such spice that can be virtually utilized in every cooking and culinary medium of preparation including seasoning and garnishing.

Indian Turmeric, which is also popularly known as "Indian Saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC.Turmeric is one of the key ingredients in many curries, giving them color and flavor.

Indian Chilies are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chilli to many countries. It is popular due to its color and pungency . Chilies form an important part of curries and various popular dishes of India.

Coriander” a word derived from a Greek word is one of the important spices in our day-to-day life. Coriander Seeds are globular and almost round in shape with greenish brown in color and a strong aroma. They form an essential part of the Curry powder & various spices blends in India. Coriander has many medicinal values & it promotes natural healing. Coriander Leaves also are popular for garnishing of variety of Indian dishes.

Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. Mustard seeds also qualifies as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.

Fenugreek is small stony seed from the pod of a bean-like plant. These seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic. They are available whole and dried, or as a dull yellow powder ground from the roasted seeds as dry roasting enhance the flavor and reduces the bitterness. Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles.

Green cardamom has a strong, spicy-sweet taste: a warm and aromatic fragrance, and flavor of lemony eucalyptus with a little camphor. One of the world's most ancient spices, green cardamom comes from the seeds of a ginger-like plant and is native to southern India.

Cloves have a warm, pungent and aromatic bouquet, and a sweetly pungent, astringent, and strongly aromatic flavor. Cloves are the unopened pink flower buds of the evergreen clove tree, native to the tiny Moluccas [formerly known as the Spice Islands] of Indonesia. For many centuries, cloves were one of the world's most popular and costly spices, worth more than their weight in gold!

Fennel, which grows well in mild climates, is an oval, green or yellowish brown dried aromatic ripe fruit of an herbaceous plant called Foeniculum Vulgare, a member of Parsley family. Obtained from an aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Fennel is widely used Asian, European, Italian and Mediterranean dishes. In India fennel is widely used in meat and seafood dishes and also with pickles and vinegar for a special flavor.

Cumin, which was also called as “Sugandhan” The Cumin seed are uniformly elliptical and deeply furrowed. Thy have a very distinctive bitter yet warm flavor yet aromatic smell. It is one of the widely used spices in our day-to-day life. Cumin along with coriander forms a major ingredient of curry powder and other spice blends. They have its applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery.

Cinnamon sticks are the dried bark of a tree from the Cinnamomum family. People have been spicing up their lives with cinnamon sticks since biblical times. Cinnamon sticks begin as tree bark. Most of the harvested spice comes from tropical Indian & Srilanka cinnamon trees.

Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

Dried grounded pepper is one of the most common spices in European cuisine and has been known and prized since ages for its flavor and use as medicine for number of health problems especially as a anti acid and for digestion. It is used in processed meats and also added to fruit cakes ginger bread and light seasoning of fresh fruit.

Spices are majorly used in grounded form in day to day culinary activities. The whole spices are properly cleaned and graded and then grounded to powder form in clean and hygienic conditions. The grounded powder is further sieved and then packed in strong and clean bags as per buyer requirement.