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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region 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. More..
| Cloves offer many health benefits, some of which include aiding in digestion, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, and preserving bone quality. |
Black pepper(Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit which is usually driedandused as a spiceandseasoning, known as a peppercorn
| Ginger paste in an essential part of Indian cooking and is used in almost every dish. Ginger paste plays a major role to enhance the flavour to the culinary dishes and creates a traditional scent all over |
spice mixes are blended spices or herbs. . blends such as chili powder, curry powder, herbes de provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie
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The ripened, rind and juice of Kokam fruit are commonly used in cooking. The dried and salted rind is used as a condiment in curries. It is also used as a garnish to give an acid flavour to curries and for preparing attractive, red, pleasant flavoured cooling syrup. Kokam butter used as an edible fat, is nutritive, demulcent and antiseptic. The rind has antioxidant property
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idli chilli powder, also known as milagai podi or molaga podi is a dry chutney powder served with idli and dosa. Idli chili powder consists of black lentil and dried red chilli. Idli chilli powder can also be used in place of chilli powder in curry dishes.
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Sithanur, Salem, Tamil Nadu