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Image by Volodymyr Hryshchenko


A spice adds to the taste and hence is an enhancer. Always used in insignificant quantities, it actually happens to be dried seed, fruit, root, bark, leaf. Once added, it becomes a harbinger of different flavours - that can be fairly be customized by adding different quantities. In the west, the spices were crucial before refrigeration was invented as they preserved food by killing or preventing the growth of harmful bacteria. 

Our extensive range of Spices is procured from the certified and reputed vendors of the market. We procure these spices using the essential materials at our high-tech unit. Our spices are known for their purity, high nutritional value and their natural taste & flavour. We offer spices like- Cumin Seeds, Cardamom Pods and Black pepper seeds.

Myths VS Facts

Myth: ‘Spicy’ is synonymous to ‘hot’.
Fact: This is just an example of the limitation of our English language trying to describe something beyond its scope. Webster Merriam Dictionary says ‘spicy’ means "having the quality, flavour or fragrance of spice." In common usage we call food that is made with chillies or pepper to be spicy. We often use the term ‘hot’ for that. However, the use of the word ‘spicy’ for "hot" has given rise to the misconception that all spices are hot. They are not. In India we often prepare many dishes without chillies, but with other spices to enhance the taste. Even sweets require spices. Cinnamon is a common ingredient in many western sweet dishes too. The costliest spice in the world, saffron, is used just for its flavour and colour. Cardamom, coriander, or cumin has nothing to do with ‘heat’.

Myth: Spices cause ulcers and are bad for digestion.
Fact: Spices do not cause ulcers. A bacterium known as Helicobacter pylori is responsible for stomach ulcers. Spices do not make a food difficult to digest. Spices like turmeric and cumin have been traditionally used to aid digestion.  Cardamom is also used in medicines to treat heartburn, intestinal spasm, irritable bowel syndrome, and other digestive problems.

Myth: Spices heat up your body and should be avoided in summer.
Fact: Not all spices heat up your body. Spices have both heating and cooling effects. Spices like cumin, coriander, and fennel seeds have a cooling and soothing effect and are often used in Indian cooking in the summer. Some spices like turmeric, cardamom, and cinnamon have a warming effect and some are really hot, like pepper, chilli powder, and cloves. But even the spices with the heating effects are good in summer, as they make your body hotter than your surroundings and you sweat, finally cooling off.

Myth: Spicy food is fatty food leading to obesity and diabetes.
Fact: Spices do not add fat but rather help in controlling diseases like diabetes and obesity. Cumin has been proven to reduce blood glucose better than ‘glibenclamide’, an anti-diabetic drug. It was also found better in controlling oxidative stress and AGE formation. Also, cinnamon has been proven to reduce serum glucose, triglycerides, and LDL cholesterol in people with type 2 diabetes.

Myth: Spicy food is bad for the heart.
Fact: Spices can make a food really heart healthy. You can cut the butter and sugar and yet make it tasty with spices. By reducing triglycerides, LDL cholesterol, and blood glucose levels the spices like turmeric, cumin, cinnamon, and chilli pepper naturally lower heart disease risks.

History and Folklores

  • Pepper was used as a currency during the siege of Rome in AD 408 and "peppercorn rents", now meaning very low rents, were commonly paid to landlords.

  • One of the first known spices, Romans believed cinnamon's fragrance to be sacred and burned it at funerals.

  • During the Middle Ages it was believed that cumin kept chickens and lovers from wandering


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