Indian Spices, Usage/Application : Cooking, Seasoning,Natural Colorant

With different climates in different parts of the country, India produces a variety of spices. Spices are used in different forms - whole, chopped, grounded, sauted and as topping. They blend along with the food and bind the nutrients in a palatable form. Some of the important spices provided by us

Black Cumin, Capers, Capsicum, Celery/Radhuni, Charoli, Bay Leaf, Cinnamon, Citric acid, Cloves, Coriander Powder, Coriander Seed, Cubeb, Cumin, Fennel, Fenugreek, Garam Masala, Garlic, Ginger, Dried Ginger, Green Cardamom, Indian Gooseberry, Black Salt, Kalpasi, Icorice, Long Pepper, Mint, Mustard Seed, Nigella, Holy Basil, Pomegranate Seed, Poppy Seed, Saffron, Salt, Sesame Seed, Tamarind, Turmeric, Green Chilli, Red Chilli.