INDIAN SPICES ONLINE

India is also known as “Land of Spices". Almost every spice known in the world can be produced in India. This is possible only because of the variable climatic condition in the country.

Indian Spices

  Some the best Indian Spices you must know and use in your daily meals are:

  1. Turmeric (Haldi): Turmeric is a great anti-inflammatory, but without the piperine from black pepper, its effects are diminished. Make sure to include at least a dash of black pepper in your recipes if you want to consume it for health benefits. Usually only a teaspoon is used to flavour and colour a dish for a family of four.

  2. Cumin (Jira): Generally, cumin seeds are best used whole, and fried in oil at the beginning of a dish. The process is called Taraka. It is a spice with a flavour profile.

  3. Green Cardamom (Chhoti Ilayachi): It tastes a lot like eucalyptus (and hence like many cough lozenges) owing to a compound called cineole.

  4. Coriander: Coriander is the seed of cilantro. This seed has an aroma like citrus mixed with some leafy, woody notes, and is used in many dishes including Madras and Vindaloo.

  5. Garam Masala: India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tejpatta, pepper, and some others. It is the used in many dishes, including Chana Masala. Add one to two teaspoons while your onions are frying, or while your sauce is simmering. Sometimes it's used as Garnish.

  6. Black Cardamom (Kali Ilayachi): Black cardamom seeds have the same eucalyptus scent as green ones, and are one of the most essential spices in our list. The key difference is that before being used in food, they're dried over a fire, hence are blackened and smoky in flavour. In Indian cooking, you'll often find these in Biriyani.

  7. Asafoetida (Hing): To cook with Hing, is to cook with one of the most powerful aromatic spices in the world. For a meal of four, expect to use between ¼ and ½ of a teaspoon of hing. Make sure to store it in a sealed container.

  8. Cinnamon/Cassia Bark (Dalachini): It is a relative of cinnamon. Usually cinnamon and cassia bark are fried whole at the beginning cooking an Indian dish, and left in.

  9. Nutmeg (Jaiphal): Whole, grated nutmeg is a common ingredient across India, particularly in south Indian cuisine. In south Indian cuisine and many Indian dishes, nutmeg is toasted and ground along with coconut, sesame, and poppy seeds, and mustard seeds, along with other spices to make masalas (spice mixes) for Keralan chicken curries, and thattukada (street vendor)

  10. Mace (Javitri): Mace is a webbing or leaf-like spice that wraps the nutmeg seed. Mace has an even more savoury, musky flavour than nutmeg, but they are similar enough that their flavours can easily be confused.

  11. Cloves (Lavang): They're strong. If you add too much, you will overpower other subtler flavours. Generally, for a family-sized meal, we're using between four and ten whole cloves, depending on the dish. They are another very important biryani ingredient. You can find them in dishes like out Patiala chicken, in all Biryanis, and in many aromatic Indian curries.

  12. Black Pepper (Kali Mirch): We are likely to taste the heat of black pepper first before any other hot ingredient, and it adds a powerful high flavour note that no other spice can hope to duplicate. It is worth noting that its particular sharpness is unique in the pepper world.

Organic Spices Online (Indocert / Lacon Certified)

Just like vegetables, fruits, butter and other ingredients, it is important and healthy for us to consume organic spices. When buying online organic spices, check if the seller is indocert certified. When the spices are imported in other countries (especially in US) all spices are needed to be sterilized before reaching the shelves of the grocery store for people to buy.

There are 3 ways to sterilize the spices:

  1. Fumigation: It is the cheapest and most common way to sterilize spices. Companies achieve this by pumping ethylene oxide gas into containers of spices and allow it to permeate through the container until sterilization occurs. As a result of this process, residue from the ethylene oxide remains on the spices and aeration needs to occur in order to allow the gas to dissipate.

  2. Irradiation: This process uses gamma radiation to penetrate high density packing materials to sterilize spices. The plus side to this method is there’s no residue left over like there is in fumigation. The downside of irradiation is that it reduces the flavour and nutrition value of the spices.

  3. Steaming: The only sterilization process approved for “certified organic” spices and other foods is steaming. Steaming utilizes dry steam (very hot water) to destroy bacteria without depleting the flavor and nutrient value of the spice. The big take away here is: No chemicals, no radiation.

Why should you buy Certified Organic Spices?

  • The only sterilization process approved for “certified organic” spices and other foods is steaming

  • “Certified organic” spices are regulated carefully enough to say there isn’t anything in the spice that shouldn’t be

  • Small fair-trade farms make up the majority of organic spice suppliers. Fair-trade practices help farmers continue to produce high quality products by compensating them for their laborious work.

Spicecliq, Delivering High Quality Spices Worldwide

At SpiceCliq, you can get best Kerala Spices delivered all over the world in the shortest possible time. We are delivering high grade spices globally since last 3 years serving over 1000 customers. We deliver over 200 products including high quality Spices of Kerala. We also provide ayurvedic products, Kerala sweets, and home-made products from Kerala at the best prices. Spicecliq is your one-stop online shop for the world's best quality organic spices, agmark honey, coffee, green tea, green coffee, green cardamom, black pepper, cinnamon, clove, nutmeg, ajwain, shah jeera coconut oil and ayurvedic products from Kerala to be shipped globally.

Benefits of using Spices

Spices are a great way to add flavour, colour, and fragrance to dishes without adding extra fat, sugar, or salt. They also provide powerful antioxidants, and have a range of other health benefits too.

  •  Enhance Taste : We always think of salt as our go-to ingredient when a meal tastes too bland, but there are other spices, like cumin, that bring out the natural Flavors of food. You can try blending 2-3 spices of your own and create new taste

  • Increase Fragrance of Food : The fragrance and the appearance of our food makes it more attractive even before we taste it. It is very important that we know the fragrance of each spice before adding them to our dish (Imagine eating curd rice that has a fragrance of biriyani!)

  •  Increase Medicinal Values : Every spice has its own medicinal value each having different therapeutic properties. They are the concentrated source of anti-oxidents. Turmeric is the world's most well-known superfood spice ranks very high on the list of the world's healthiest spices.

  •  More Attractive Look/Colour : The dishes prepared in Indian restaurants have a deep yellow, orange, or red color. That’s because the spices used in typical Indian cooking, such as turmeric and paprika, give color to the foods, making them brighter and more appealing. All you need to know is which spice will go with which food and practice your recipe.

Just like vegetables, fruits, butter and other ingredients, it is important and healthy for us to consume organic spices. When buying online organic spices, check if the seller is indocert certified. When the spices are imported in other countries (especially in US) all spices are needed to be sterilized before reaching the shelves of the grocery store for people to buy.

There are 3 ways to sterilize the spices:

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