Spices

Spices

SPICES OF INDIA and it's Presentation available for Exports

Type Description
Major Spices Black Pepper, Cardamoms (Large & Small), Chillies, Ginger and Turmeric.
Seed Spices Coriander, Celery, Fennel, Fenugreek, Dill, Aniseed, Caraway, Mustard, Poppy Seed, Parsley and Ajowan.
Tree Spices Clove, Nutmeg, Mace, Cinnamon, Tejpat, Kokm, Allspice, Cambodge, Tarmarind, Cassia, Curry Leaf, Aoesifotida and Pomegranate.
Herbal Spices Thyme, Marjoram, Oregano, Savory, Basil, Rosemary, Horse Radish, Tarragon, Hyssop and Lovage.
Miscellaneous Spices Garlic, Saffron, Vanilla, Juniper berry, Pepper Long, Greater Galanga, Curry Powder, Spice Oils, Oleoresins, and mixtures where spice content is predominant.

FORM OF SPICES

Type Description
FORM OF SPICES
WHOLE SPICES: This is the favorite with Chefs worldwide, who like to have the freshest, most vibrant flavor in their food. Whole spices are great as usually they can be kept longer than the ground spices, since they lose less oil to the air than the ground ones. 'Whole' and 'Dried' spices are the same - fruits, seeds, leaves, roots (rhizomes) or bark dried whole. A few spices are sometimes used fresh without drying, such as Bay Leaves and Turmeric.
GROUND SPICES: The whole spices are ground finely, which are often referred to as SPICE POWDER.
ORGANIC SPICES: Here latest and cutting edge technologies are used to ensure complete food safety, both by destroying all pathogens and at the sametime avoiding all forms of hazardous pesticides, fungicides and radiations.

Mandatory Tests Required for Exports of Spices & Spice Products (2017)