Indian Spices, Shelf Life : 1year

Indian Indian Spices include a variety of Indian 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 Indian Spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Indian 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 Indian 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 Indian Spices are added last, and Indian 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 Indian Spices blended together and could be with a gravy base or a dry item.
Indian Spices are majorly used in grounded form in day to day culinary activities. The whole Indian Spices are properly cleaned and graded and then grounded to powder form in clean and hygienic conditions. The grounded powder is further sieved and then packed in strong and clean bags as per buyer requirement.