ZYKAA, Zykaa Indian Spices, Spice exporters, Traders, Manufacturers, Straight Spices specialist in chilli, turmeric, curry, black pepper, coriander, cumin, garlic powder, spices, board, india, Cardamom, Kokkam, Juniper berry, Pepper, Mint, Bayleaf, Chilli, Mustard, zykaa, zyka, Lovage, Ginger, Parsley, Marjoram, Turmeric, Pomegranateseed, Nutmeg, Coriander, Saffron, Mace, Cumin, Vanilla, Basil, Fennel, Tejpat, Poppy seed, Fenugreek, Pepper long, All-Spice, Celery, Star anise, Rosemary, Aniseed, Sweet flag, Sage, Bishops weed, Greater Galanga, Savory, Caraway, Horse-radish, Thyme, Dill, Caper, Oregano, Cinnamon, Clove, Tarragon, Cassia, Asafoetida, Tamarind, Garlic, Cambodge, Curry leaf, Hyssop, A spice is a seed fruit root bark berry bud or other vegetable substance primarily used for flavoring coloring or preserving food Spices are distinguished from herbs which are parts of leafy green plants used for flavoring or as a garnish Many spices have antimicrobial properties This may explain why spices are more commonly used in warmer climates which have more infectious diseases and why the use of spices is proeminent in meat which is particularly susceptible to spoiling1 Spices are sometimes used in medicine religious rituals cosmetics or perfume production or as a vegetable Spices at central market in Agadir Morocco The spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper and in East Asia with herbs and pepper The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade The word spice comes from the Old French word espice which became epice and which came from the Latin root spec the noun referring to appearance sort kind species has the same root By 1000 BCE medical systems based upon herbs could be found in China Korea and India Early uses were connected with magic medicine religion tradition and preservation Archaeological excavations have uncovered clove burnt onto the floor of a kitchen dated to 1700 BCE at the Mesopotamian site of Terqa in modernday Syria3 The ancient Indian epic Ramayana mentions cloves The Romans had cloves in the 1st century CE as Pliny the Elder wrote about them In the story of Genesis Joseph was sold into slavery by his brothers to spice merchants In the biblical poem Song of Solomon the male speaker compares his beloved to many forms of spices Generally early Egyptian Chinese Indian and Mesopotamian sources do not refer to known spices Historians believe that nutmeg which originates from the Banda Islands in Southeast Asia was introduced to Europe in the 6th century BCE Indonesian merchants traveled around China India the Middle East and the east coast of Africa Arab merchants facilitated the routes through the Middle East and India This resulted in the Egyptian port city of Alexandria being the main trading center for spices The most important discovery prior to the European spice trade were the monsoon winds 40 CE Sailing from Eastern spice cultivators to Western European consumers gradually replaced the landlocked spice routes once facilitated by the Middle East Arab caravans The Mullus Harvesting pepper Illustration from a French edition of The Travels of Marco Polo Spices were among the most demanded and expensive products available in Europe in the Middle Ages5 the most common being black pepper cinnamon and the cheaper alternative cassia cumin nutmeg ginger and cloves Given medieval medicine's main theory of humorism spices and herbs were indispensable to balance humors in food6 a daily basis for good health at a time of recurrent pandemics Spices were all imported from plantations in Asia and Africa which made them expensive From the 8th until the 15th century the Republic of Venice had the monopoly on spice trade with the Middle East and along with it the neighboring Italian citystates The trade made the region rich It has been estimated that around 1000 tons of pepper and 1000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages The value of these goods was the equivalent of a yearly supply of grain for 15 million people7 The most exclusive was saffron used as much for its vivid yellowred color as for its flavor Spices that have now fallen into obscurity in European cuisine include grains of paradise a relative of cardamom which mostly replaced pepper in late medieval north French cooking long pepper mace spikenard galangal and cubebThe control of trade routes and the spiceproducing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 14998 Spain and Portugal were not happy to pay the high price that Venice demanded for spices At around the same time Christopher Columbus returned from the New World he described to investors new spices available there Another source of competition in the spice trade during the 15th and 16th century was the Ragusans from the maritime republic of Dubrovnik in southern Croatia The military prowess of Afonso de Albuquerque 14531515 allowed the Portuguese to take control of the sea routes to India In 1506 he took the island of Socotra in the mouth of the Red Sea and in 1507 Ormuz in the Persian Gulf Since becoming the viceroy of the Indies he took Goa in India in 1510 and Malacca on the Malay peninsula in 1511 The Portuguese could now trade directly with Siam China and the Maluku Islands The Silk Road complemented the Portuguese sea routes and brought the treasures of the Orient to Europe via Lisbon including many spices With the discovery of the New World came new spices including allspice chili peppers vanilla and chocolate This development kept the spice trade with America as a late comer with its new seasonings profitable well into the 19th century As times have changed and convenience has become a major factor for consumers the spice trade has shifted into finding cheaper alternatives to satisfy demandcitation needed One of these ways is diluting spices to make inferior quality powdered spices by including roots skins and other admixture in production of spice powder The Gato Negro cafe and spice shop Buenos Aires Argentina Culinary herbs and spices List of culinary herbs and spices Botanical basis Dried fruits or seeds such as fennel mustard nutmeg and black pepper Arils such as mace part of Nutmeg plant Barks such as cinnamon and cassia Dried flower buds such as cloves Stigmas such as saffron Roots and rhizomes such as turmeric ginger and galingale Resins such as asafoetida Common spice mixtures Advieh Iran Baharat Arab world and the Middle East in general Berbere Ethiopia and Eritrea and Somalia Bumbu Indonesia Chaat masala India and Pakistan Chili powder Curry powder Fivespice powder China Garam masala South Asia Harissa North Africa Hawaij Yemen Jerk spice Jamaica Khmeli suneli Georgia former USSR Masala a generic name for any blend of spices used in South Asia Mixed spice United Kingdom Old Bay Seasoning United States Panch phoron India and Bangladesh Pumpkin pie spice United States Quatre spices France Ras el hanout North Africa Shichimi togarashi Japan Vegeta Croatia Za'atar Middle East Sharena sol literally colorful salt Bulgaria contains summer savory paprika fenugreek and salt Handling spices A typical home's kitchen shelf of spices as would be seen in the United States or Canada A spice rack with cooking utensils A spice may be available in several forms fresh whole dried or preground dried Generally spices are dried11 A whole dried spice has the longest shelf life so it can be purchased and stored in larger amounts making it cheaper on a perserving basis Some spices are not always available either fresh or whole for example turmeric and often must be purchased in ground form Small seeds such as fennel and mustard seeds are often used both whole and in powder form The flavor of a spice is derived in part from compounds volatile oils that oxidize or evaporate when exposed to air Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation Thus flavor is maximized by storing a spice whole and grinding when needed The shelf life of a whole dry spice is roughly two years; of a ground spice roughly six months12 The flavor life of a ground spice can be much shorter13 Ground spices are better stored away from light To grind a whole spice the classic tool is mortar and pestle Less laborintensive tools are more common now a microplane or fine grater can be used to grind small amounts; a coffee grinder15 is useful for larger amounts A frequently used spice such as black pepper may merit storage in its own hand grinder or mill Some flavor elements in spices are soluble in water; many are soluble in oil or fat As a general rule the flavors from a spice take time to infuse into the food so spices are added early in preparation Salmonella contamination A study by the Food and Drug Administration of shipments of spices to the United States during fiscal years 20072009 showed about 7 of the shipments were contaminated by Salmonella bacteria some of it antibioticresistant17 As most spices are cooked before being served salmonella contamination often has no effect but some spices particularly pepper are often eaten raw and present at table for convenient use Shipments from Mexico and India a major producer were the most frequently contaminated However with new radiation sterilization methods the risk of Salmonella contamination is now lower Nutrition A spice shop in Taliparamba India Because they tend to have strong flavors and are used in small quantities spices tend to add few calories to food even though many spices especially those made from seeds contain high portions of fat protein and carbohydrate by weight Many spices however can contribute significant portions of micronutrients to the diet For example a teaspoon of paprika contains about 1133 IU of Vitamin A which is over 20 of the recommended daily allowance specified by the US FDA19 When used in larger quantity spices can also contribute a substantial amount of minerals including iron magnesium calcium and many others to the diet Most herbs and spices have substantial antioxidant activity owing primarily to phenolic compounds especially flavonoids which influence nutrition through many pathways including affecting the absorption of other nutrients One study found cumin and fresh ginger to be highest in antioxidant activity 20 These antioxidants can also act as natural preservatives preventing or slowing the spoilage of food leading to a higher nutritional content in stored food Production India contributes 75 of global spice production Top Spice Producing Countries in metric tonnes Standardization The International Organization for Standardization addresses spices and condiments along with related food additives as part of the International Classification for Standards 67220 series Spices sold in Taliparamba India Research The Indian Institute of Spices Research in Kozhikode Kerala is devoted exclusively to researching all aspects of spice crops black pepper cardamom ginger turmeric cinnamon clove nutmeg garcinia vanilla etc See also List of Indian spices List of culinary herbs and spices Seasoning Portal icon Food portal List of Indian spices Indian spices Indian spices include a variety of spices grown across the Indian subcontinent a subregion of South Asia With different climates in different parts of the country India produces a variety of spices many of which are native to the Subcontinent while others were imported from similar climates and have since been cultivated locally for centuries Spices are used in different forms whole chopped ground roasted sauted fried and as topping They blend food to extract the nutrients and bind them in a palatable form Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish Lighter spices are added last and spices with strong flavour should be added first Curry is not a spice but a term used by Western people and refers to any dish in Indian cuisine that contains several spices blended together whether dry or with a gravy base Below is a list of spices and other flavouring substances commonly used in India Alkanet Root Ratin Jot Asafoetida Hing Red Chilli Lal Mirch Black CardamomKali Elaichi White Pepper Safed Mirchi Black PepperKali Mirchi Peppercorns Kali Mirch Black Cumin Shah Jeera Capers Kachra Capsicum Shimla Mirch Celery Radhuni SeedAjmud CharoliChironji Indian Bay Leaf Bay Leaf Tej Patta Cinnamon Buds Nag Keshar Cinnamon Dalchini Citric Acid Nimbu Phool Cloves Laung Coriander Powder Dhania Powder Pisa Dhania Coriander Seed Dhania Hara Dhaniya Cubeb Kebab Cheeni Kabab Chini Cumin Seed ground into balls Jeera Goli Cumin Seed Jeera Curry Tree or Sweet Neem Leaf Karipatta Fennel Seed Saunf Sanchal Fenugreek Leaf Kasoori Methi Dried Fenugreek Leaf Methi Leaves Fenugreek Seed Methi Seeds Four Seeds Char Magaj Garcinia gummigutta Kudampuli Garam Masala Garam Masala Garcinia indica Kokum GarlicLehsun GingerAdrak Dried Ginger Sonth Green Cardamom Chhoti Elaichi Indian Bedellium Tree Gugul Guggul Indian Gooseberry Amla Black Salt Kala Namak Sanchal Kalpasi Pathar Ka Phool Licorice Powder Jethimadh Long Pepper Pippali Mango ExtractKamiki Sour Dried Mango Powder AamchurAmchoor Powder Mint Pudina Mustard Seed Sarson Brown mustard Seed Rai Nigella Seed Kalonji Nutmeg Jaiphal Mace Javitri Holy Basil Tulsi Panch Phoron Panch Phoron Pomegranate Seed Anardana Poppy Seed Khus Khus Saffron Pulp Kesar mari mari Saffron Kesar mayur Salt Namak Sesame Seed Til Star AniseChakra Phool Tamarind Imli Caromthymol seed Ajwain TurmericHaldi Fresh basil Thai Basil Fresh Coriander Hara Dhaniya Green Chili Pepper Hari Mirch Gum TragacanthKatira Goond Inknut Terminalia chebula Harad Harr Haritaki Red Chili Pepper Lal Mirchi
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