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Popularity and Variety of Indian Spices

Press release   •   Mar 15, 2012 17:27 IST

Since many centuries, India has been abundant in different types of spices. The Indian sub-continent was invaded and conquered by various rulers to obtain this unique and expensive product. Today India is one of the largest exporters and sellers of distinctive types of spices. Different varieties of these products are grown in various parts of the country due to the favorable climatic conditions of India and this causes spices manufacturers to establish and grow the spices exports business in India.

The Flavor of Indian Spices

Indian cuisine is incomplete without the use of spicy flavors. Different types of flavors are used for various kinds of Indian dishes. Most of the Indian dishes are richly flavored with some of the spiciest ingredients. The trademark of the Indian cuisine is the spicy aroma flavors found in most of the dishes.

Some of the most significant and commonly used Indian spices include black pepper, asafetida, cardamom, black mustard, coriander, ginger and so forth. Most of these products are required to prepare various types of Indian dishes. Indian cuisine is popular all over the world for its rich aroma and spicy flavors.

Most of these products are also used to manufacture a variety of medicines, cosmetics and pharmaceuticals. Mustards, cloves and ground mustard were used to preserve food for long period of time.

Different Categorization

The Indian spices can be categorized into different sections.

Roots: Some of the most specific roots which are used all over the world for its flavors and aroma include turmeric, ginger, garlic and onion. Turmeric is known for its anti-bacterial and antiseptic properties. It is also used in a wide variety of cosmetics and other beauty products.

Leaves: The most popular types of leaves include the leaves of peppermint, rosemary leaves, curry leaves, mint and so forth. Most of the Indian dishes include mint leaves which give a distinctive and unique flavor to the dishes. In addition to mint leaves, coriander leaves are also used in Indian dishes. Apart from the refreshing aroma, these leaves have a number of medicinal benefits. It helps in digestion and improves the appetite.

Bark: Cinnamon is one of the most popular varieties of Indian spicy products available all around the world. It is known for its rich aroma and strong flavor. It is used in most of the Indian dishes for its appetizing taste.

Flowers: Caper, rose and saffron are some of the most popular flowers used in Indian cuisine for its rich and distinctive aroma.

Other popular varieties of Indian products include the black pepper, asafetida and clove which is widely available and exported to various countries around the world. India is renowned for its unique and exemplary varieties of spices sold to various foreign countries.

Compared to the various spicy products sold by different countries, the Indian products are quite exceptional. It is bought by people of different regions to cook different types of cuisines. The original flavor and rich aroma of the Indian spices are known to last for three months. The products begin to lose its richness and flavor after a period of three months.

Author has wide knowledge of B2B Marketplace and Business industries. To contact agro and food products suppliers and spices manufacturers to grow your business, visit online business directory Dir.IndiaMART.com