EVEREST GLOBAL

Goregaon East, Mumbai, Maharashtra

Saffron has a pleasantly bitter flavor. It's a cooling spice. It is one of the most expensive spices in the world. 225, 000 stigmas of the crocus flower go to make one pound of saffron. The Greeks and Romans used saffron to perfume their baths. Saffron is also useful as a dye. Found in the Mediterranean area, Spain is the main exporter. Indian saffron is cultivated chiefly in the Jammu & Kashmir valley. Moderate climate, organic-rich soil, excellent drainage in the valley make Indian saffron superior to its foreign counterparts.  

Pepper has a sharp, hot and biting taste. It's a warming spice. It is one of the oldest and important spices in the world. So important, that in ancient times it was used to pay taxes. In 410 A.D, when the Huns lay seige of Rome, 3000 pounds of pepper was demanded as ransom. India holds a supreme position in the production of pepper. Two of its celebrated varieties are `Malabar Garbled' and `Tellichery Extra Bold'. The finest Indian pepper is grown in the monsoon forests of the Malabar coast in Kerala.   Pepper is extensively used in the wintry cusine of North India, to impart warmth and    pungency to veg. dishes. In the South, it is used as a flavoring spice in non-veg    preparations. Pepper incidently is an important spice in the Indian four-spice classic    'garam masala'. Peppercorns boiled in water along with basil leaves, are said to relieve    chest congestions and asthematic condition.

Mustard has a pungent, biting flavor. It is a warming spice. Jesus immortalized mustard when he compared the power of faith, even if only as tiny as a mustard seed. In India mustard is cultivated in Uttar Pradesh, Rajasthan, Madhya Pradesh, Bengal & Punjab. Unlike most aromatic spices, ground mustard has no aroma when dry. It must be moistened for about 10 minutes to develop its sharp, hot, tangy flavor.   round mustard enhances the taste of meat, fish, poultry, salad dressing and egg dishes. Mustard is beneficial in dispelling gas, and relieving arthritic and feverish conditions..  

Turmeric has a mild, earthy and woody flavor. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food, dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron. India is the world's leading producer of turmeric. The well-known varieties are `Allepy Finger' (from Kerala), `Madras Finger' and `Erode Turmeric' (from Tamil Nadu).   Usage : The Hindus in India use turmeric to marinate fish before cooking. Turmeric is both used    as a colouring and flavoring agent in Indian cuisine. Solutions of turmeric have long been    used in the treatment of wounds, eye infections and common cold.  

The brilliant red, lacy, net-like membrane covering in the nutmeg, is the spice called mace. It's a warming spice. Nutmeg has a piney, sweet-bitter taste. The flavor of mace is similar, but more delicate. Uptill the 18th century, the world's only source of nutmeg was Indonesia. The British introduced the spice into India towards the end of the 19th century, though the spice finds mention in Indian Vedic literature. In India, Kerala and Karnataka are main producers.