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Aditya Spice Encyclopedia

1.Chilly
2.Cumin
3.Coriander

IndianSpiceEncyclopeadia
what is spice?

Spices are the seeds, fruits, barks, roots, or flowers of plants. For example cardamom and nutmeg are seeds, allspice and black pepper are fruits,cinnamon and cassia are barks, ginger and turmeric are roots, while saffron and cloves are derived from flowers. Spices have spread across the globe to become part of the world's culinary traditions.

Indian spices:

India is the principal producer of spices, exporting all important spices mainly pepper, chillies, turmeric, ginger, and of course, curry powder. It accounts for about 20% of the world market.

capsicum AnnumL

Botanical Name: Capsicum Annum L.
Family Name: Capsicum frutescens L.
Commercial Part: Green, ripe and dried pod
Calorific Value Dried /100 GMs = 246 K.Cal
Calorific value Green /100 GMs = 29 k.Cal

Chilly is the universal spice of India. Chilly is nature's wonder. It fruits appears in different sizes, shapes and colours. The fruit size some varieties is more than hundred times that of others. Chilly has two important commercial qualities. Some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by capsicum. India is the only country rich in many varieties with different quality factor. Chilly is an essential Ingredient of Indian curry. Tempting colour and titillating pungency, where both are contributed by chilly, characterize Curry. In curry chilly is used as paste, powder, broken, split or whole form. There are Indian pickles especially in tender mango in form a thick paste with biting tasted at the end of curing.

The medium pungent 'Sannam' and mildly pungent 'Mundu' chillies are internationally recognized as the finest in quality. Products are available as powder and oleoresins. Dried and roasted chilli use brings out the most intense flavour to the dish. Several varieties of chillies combined and grind to a fine powder gives more complex flavour.
          India also offers high capsicum content chilly with or without stalks and with clipped stalks and fresh and dried capsicum.Indian chilly is exported to USA, Sri Lanka, Bangladesh, the Middle East and the far East.

Cuminum Cyminum L.

Botanical name: Cuminum Cyminum L.
Family Name: Apiaceae
Commercial part: fruit.
Calorific value of cumin seeds = 356 k.cal.

Cumin has an intensely strong flavour much similar to caraway. Indian cumin grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Utterpradesh where rich, well drained sandy loamy soil and the conducive environment are available. The quality is better by the organic cultivation adopted by Indian farmers.
Cumins distinctive warm flavour is unique and makes a valuable contribution to many savory dishes. Cumin will evoke Indian and Mexican cuisine as it is a vital flavouring in both. It is used extensively in North Africa and the middle East. Indian cumin finds worldwide use in foods, beverages, liquors medicines, toiletries, and perfumery. The spice cumin plays important role in the blending of Indian curry powder.
The dried fruit of a small herbaceous plant, cumin was quite popular even during the biblical times as effective digestive and as a food flavour for ceremonial feasting.
Indian cumin is exported in its natural as well as powdered form, besides as essential oil. Exports are mostly to USA, Japan, UK, and North Africa.

Coriander The fruit of a plant called "coriandrum sativum" of the parsley family is extensively used in the preparation of Indian savoury dishes and forms an essential ingredient of curry powders.
The leaves are used for flavouring curries in salads and chutneys as a garnish. All parts of the plant are used and each has its own distinctive flavour. The root is widely used in Thai curries and other South East Asian dishes, and it tastes like an intensified version of the leaves. In Indian subcontinent leaves and seeds are exploited to the full, both being essential ingredients in curries. Seeds are sweet and strongly aromatic with a slightly bitter edge, a bit like orange peel. Fresh leaves produce the best flavour when added to the dish at the very last minute.
A fragrant spice coriander is today valued as much as for its medicinal properties as for as its use as a condiment. It finds extensive application in several kinds of foods, beverages liquors and perfumes.

Since the Indian farmers prefer organic cultivation the quality is good. The major producers of Indian coriander are Gujarat, Rajasthan, Andra Pradesh, Tamil Nadu and Madhya Pradesh.
The main importers are USA, the UK, Malaysia, Singapore, Sri Lanka and Middle East. Besides coriander as such, India also exports its powder and essential oil.

Coriandrum Sativum L.

Botanical Name: Coriandrum Sativum L.
Family Name: Apiaceae
Commercial Part: Leaf and Seed.
Calorific value /100 gm : 288 k.Cal


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