best spices manufacturers in india

Pure Indian Spices

best Organic Spices In India

Best Spices manufacturer


Best Organic Spices in India. A spice is a seed, fruit, root, berry, or other plant substance primarily used for flavoring or coloring food. Organic Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Organic Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production.

A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Organic Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.

Although health benefits are often claimed for spices, there is not currently good evidence for this.

India contributes to 75% of global spice production. This is reflected culturally through their cuisine and historically, the spice trade developed throughout the Indian subcontinent in East Asia and later with the Middle East. Europe’s demand for spices later encouraged further

Organic Spices in India
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Early history

The spice trade developed throughout the Indian subcontinent  by at earliest 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic Organic spices and herbs helped stimulate world trade. By 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India.

Cloves were used in Mesopotamia by 1700 BCE. The ancient Indian epic Ramayana mentions cloves. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them.

The earliest written records of Organic spices come from ancient Egyptian, Chinese, and Indian cultures. The Ebbers Papyrus from early Egypt dating from 1550 B.C.E. describes some eight hundred different medicinal remedies and numerous medicinal procedures.

Historians believe that nutmeg, which originates from the Banda Islands in Southeast Asia, was introduced to Europe in the 6th century BCE.

In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of Organic spices.

Early modern period

Spain and Portugal were interested in seeking new routes to trade in Organic spices and other valuable products from Asia. The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. When da Gama discovered the pepper market in India, he was able to secure peppers for a much cheaper price than the ones demanded by Venice. At around the same time, Christopher Columbus returned from the New World. He described to investors new Organic spices available there.

Another source of competition in the spice trade during the 15th and 16th century was the Ragusans from the maritime republic of Dubrovnik in southern Croatia.

The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Maluku Islands.

With the discovery of the New World came new Organic spices, including allspice, chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a latecomer with its new seasonings, profitable well into the 19th century.