List of 10 Spices Commonly Used and Exported in India

In India, a large variety of spices are grown and consumed. Adding flavour to the food or serve as appetizers and antioxidants the spices are used in various forms in India. A trade that had inspired European countries to explore the globe are now controlled by the Spices Exporters in India.

Spices can be used in the following three ways;

Whole form
Chopping into slices or pieces
Grinding into powder or paste.
To make better profits from the lucrative spice trade, famous adventurers like Magellan, Columbus, and Vasco Da Gama were actually seeking new routes to East.

HOW SPICE MANUFACTURERS IN INDIA HELP MAKE FOOD TASTE GREAT ACROSS THE GLOBE

LAND
Along with the rest of the subcontinent and the Far East, India has been the holy grail of the Spice Trade for many centuries. Almost all the spices used in European food was cultivated in India or Southeast Asia much before tea, jute and cotton became the most prominent exports from the East. The soil and climatic conditions help the cultivation of a range of spices.
SPICE SUPPLIERS IN INDIA

Cultivating an amazing variety of condiments the suppliers have direct access to farmers across the country. Some like the star anise which is originated from China or the other Eastern countries, while most of the spices like cloves and cardamom are actually native to India. Different spices from other places have been successfully cultivated by applying certain regional advantages by the farmers of India.

VARIETY

India is the largest producer in variety and volume of spices in the whole world. No other geographic region has as much diversity as the Indian subcontinent except for Zanzibar which produces cloves or the Caribbean for nutmeg. There is a saying that the Indian soil adds a special potency to growing spices. This can be one of the reasons why India can trade at the best prices in the world in the wide range of spice products. Some of the spices and areas where they have the best quality;

Cardamom, cinnamon and cloves- cultivated in humid hills of the south
Dried red chillies- Kashmir
Mustard seeds- from the East
INDUSTRIAL PRACTICES

To a great degree, the industrial practices for large-scale production of export quality spices in India have improved and they have to comply with several local certifications, quality control protocols, and also with international regulations for consumables and food products. To ensure the best quality products and minimizing the risk of mixed up spices one should the following industrial practices;

Hand-free grinding
Mechanized packaging
Laboratory-based quality testing
COMMONLY USED SPICES IN INDIA

CHIlLIES

Chillies are used for making the food hot and spicy, therefore called the king of spices in Indian dishes. Amongst the main ingredients used in the preparation of Indian pickles, chilli powder is used in every single Indian household.

PEPPER

Mostly used in powder form either individually or by mixing with other powders, black pepper is used in Bonda and Pongal which are the two famous dishes in South India.

GINGER

Can be used in both dry and raw form, while dry ginger powder has many medicinal benefits. It can be used in preparations of food either by adding paste or slicing to tiny pieces and frying them along with green chilli pieces in oil.

CORIANDER

To add flavour to food, coriander seeds are powdered and used along with other spices. To many dishes green coriander leaves are used as a top up flavour.

TURMERIC

For its medical benefits, turmeric is very important and in many preparations, it is widely used in powder form. Adds a different flavour to the food and gives a magnificent colour to the dish.

MUSTARD

One of the chief Indian spices are mustard seeds and its powder is used for a variety of pickles, mainly used by North and South parts of India.

CUMIN

For preparing various dishes by frying in oil these are used with chillies along with mustard seeds. Commonly used in flavoured curd and buttermilk.

TAMARIND

Widely used in South Indian dishes. Its juice is added in food and for making pickles, and chutneys.

CARDAMOM

Known as elaichi it is used in sweet dishes, sweets and sometimes used in hot beverages like tea.

ASAFOETIDA

Dried up and powdered, asafoetida is produced from the sap of a plant. Apart from adding fluffiness to a dough, it is also useful for food digestion.