Quality spices are considered a magical cooking tool especially spices of India which make the food alive with their taste, aroma and pleasant colour. They may be consumed as natural spice or modified according to the requirements. Great Indian spices, which never loose their flavor and retail the taste for long, are mango powder, ginger powder, turmeric powder, asafetida and chill powder. Spices must be kept in airtight container and especially in a cool dark place. Do not worry about purchasing them. You can shop Indian spices online, know delicious recipes of how to cook with Indian spices and you can buy Indian spices and herbs anywhere in the world.
India has the ability to produce a wide range of spices of India. For the time being, Indian spices production is about 3.5 millions tons of various spices, which are valued around more than 4 billions United States Dollar; which provided an important position and status in world spice production. Due to different climatic changes, all great Indian spices grow wonderfully in India. This is a very interesting point that in India, all the states of India plants one or the other spices. Under parliament act, a list of 52 great Indian spices, has been included in the Spice Board of India, however around 110 spices are reported in the ISO list.
To maintain the quality of spices of India, there are laboratories and field facilities which implement several research programs to improve crops and evaluate them with the help of biotechnological and hybridization approaches. To further improve India spice quality and retain their freshness, a full-fledged biotechnology laboratory was set up in Kochi, producing around five lakhs tissue culture plantlets every year. To give fertilizers recommendation to planters and undertake analytical services, soil testing laboratories are working in the main and sub centers.
Great Indian spices and spices origin:
Black pepper in produced is Cannanore, Cochin, Konni, Kanjangad, Thodupuzha, Tellicherry, Alleppey, Bombay-(Maharashtra) Calicut, Adoor, Nedumangad, Badagara, Pala, Kasaragod-(Kerala) Chalakudy, and Alwaye.
Cardamom is planted in Pattiveerampatti-(Tamil Nadu), Cardamom Cochin, Virudhunagar, Thodupuzha, Saklashpur, Thevaram, Cumbum, Bodinayakkanur, Mercara, and Medikeri.
Chilly is grown in Virudhnagar, Ramnad, Ariyalur, Tuticorin, Guntur, Sankarankoil and Kovilpatti.
Ginger is cultivated in Tellicherry, Ginger Cochin, Calicut, Alleppey, Thodupuzha, Punalur, Moovattupuzha, Adoor, Alwaye and Pala.
Turmeric is raised in Alleppey, Erode, Cudappah, Nizamabad, Sangi-(Maharashtra) and Guntur-(Andhra Pradesh).
Celery seed is produced in Amritsar-(Punjab), Saharanpur-(Uttar Predesh) and Nadiad-(Gujarat).
Coriander seed is planted in Varanasi, Jaunpur-(Uttar Pradesh), Varavakonda, Nandyal-(Andhra Pradesh), Ramganj (Mandi) Baran, Kotta-(Rajasthan) and Thiruchirappilly, Virudhunagar-(Thamil Nadu).
Cumin seed is grown in Palan, Unjha, Mohsana, Visnagar-(Gujarat) and Kisangarh Kokri, Jaipur-(Rajasthan).
Fennel seed is cultivated in Unjha, Nadiad, Visnagar, Vijapur-(Gujarat), Jodhpur-(Rjasthan), Patna-(Bihar), and Hathras, Varanasi, Gorakhpur-(Uttar Predesh)
Fenugreek seed is grown in Unjha, Visnagar, Idar-(Gujarat), Indore, Jaora, Khjner (Madhya Predesh), Varanasi, Hapur Jampur-(Uttar Pradesh), Jaipur, Jodhpur, Ramganj-Mandi, Baran, Bhawani-Mandi-(Rajasthan) and Molerkotla-(Punjab).
Garlic is produced in Jaunpur, Varanasi-(Uttar pradesh), Hassan, Gulbarga, Hubli-(Karnataka), Nimach, Mandhasaud, Pipaliya-(Madhya Pradesh), Jamnagar, Surat, Visnagar, Ahmedabad-(Gujarath), Patna-(Bihar), Bundi, Bhawani-Mandi, Ramganj-Mandi-(Rajasthan), Hyderabad, Nizamabad-(Andhra Pradesh) and Nasik, Poona-(Maharashtra).