Indian masalas are recognized all over the world for their aromas and taste. Along with providing a special taste to the food, Indian spices are also known for cultural traditions, food preservations, medicinal values, cosmetics, and other religious beliefs.
The Indian climate is very supportive of spice cultivation. A humid atmosphere, favorable soil conditions, and fluctuating weather allow Indian spices manufacturers to cultivate a diverse range of spices. No Indian meal tastes the same when used with a mix of various types of Indian spices.
Whole spice suppliers in India are producing over two million tons of spices every year, and are recognized as one of the world’s largest exporters contributing over 50% of the world spice trade.
Origin of Indian Spices
Masala manufacturers in India extract spices from different parts of plants including flowers, fruits, leaves, seeds, rhizomes, roots, buds, and sometimes even the bark of the trees. Indian masala apart from being used as a flavoring agent in food provides various commercial uses. For example, they form an integral part of many Ayurvedic medicines, for food preservations, perfumes, incense, and soaps.
According to Indian history, the demand for spices led to wars and treaties. The history of Indian spices holds many dramatic stories. Their high demand, and challenges to obtain made them even more valuable than gold during the Middle Ages.
Today you can get any variant of Indian spice without any difficulty by ordering bulk Indian spices online. It is no longer tough to purchase your favorite Indian masala online. Now you can make your favorite curries with the help of Indian spices anywhere and anytime.
Types of Indian Spices
Indian spices can be divided into the following categories:
- Whole Spices and Herbs: These types of Indian masala are used in whole. Mostly the whole masala is tied in a cheesecloth, or nylon net to remove it to stop the seasoning process further. For example, many herbal and spiced teas are made using whole spices. People usually use crumbled whole spices near the end of cooking to provide a special aroma to a curry.
- Crushed and Ground Spices: These types of Indian spices are prepared by crushing whole spices. Sometimes people also make a coarse powder and add about 15 minutes before the end of cooking. The crushed spices release aroma quickly so these are usually used to provide more aroma than the whole form. For example, ground fresh black pepper is used for cold salad dressings.
Storage of Indian Spices
Indian spices need to be packed and stored in the right manner to help get the most out of them. According to our old granny, whole herbs are known to last longer than in ground forms. But, as it may be difficult to grind the hard herbs, many people prefer to store masala in powder form.
Moreover, people like to buy bulk Indian spices online in smaller packs instead of bulk packs so that their unique aroma is not lost while storing. Ensure to keep them in airtight containers away from humidity and moisture.
India is known as the spice continent. Indian curries offer unique flavor as they are prepared with various spices. Indian spices are not only used in cooking but also carry various medicinal properties. Among the top shopping lists, genuine spices are the top priority of most Indian families.
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