It was on 20th of May 1498, the Portugal fleet under the command of Vasco da Gama, first touched the land of India at Kappakadavu (Kappad), a Beach Town in present Kozhikode district of Kerala, located along the Malabar coast. Spices were then known as the Gold of the Indians and thus began the epic journey of Indian Spices and continues even today.
Indian food is famous across the globe for its delicious aroma, great taste, unique color, and finger-licking flavor. The secret of the delicious flavor of Indian food is its rich spices that are used for thousands of years and is spreading all over the world.
Indian Spices (Indian Masala) is what attracts people towards Indian food. Each spice has a particular aroma and fragrance. Cinnamon (Dalchini) has a warm, woody aroma, sweet & warming flavor. Cloves also have a strong and warm aroma.
With different climates in different parts of the country, India produces a variety of spices. . The Spices Found in India includes Green Cardamom, Red Chilli, Black Pepper, Black Cumin, Bay Leaf, Cinnamon, Cloves, Curry Leaf, Saffron, Turmeric, etc. They flatter our sense; smell with delicious fragrance, tongue with unique taste and eyes with vibrant colors.
GI TAGGED Spices
If we talk about only Chilli, India produces 6 different varieties of chilli. The Types of Chillies in India includes:
Byadgi Chilli, Haveri, Karnataka
Guntur Chilli, Andhra Pradesh
Kashmiri Chilli, Kashmir
Bhut Jolokia, Northeast India
Jwala Chilli, Gujarat
Kanthari Chilli, Kerala
You may buy Indian Spices just to add a bit of flavor to your food, but it also has several benefits that are great for you. The benefits of spices are never ending.
First of all, let me tell you “What is GI Tag?”.
GI (Geographical Indication) is a sign used on a product that has a specific geographical origin and possess the qualities or reputation of that particular region.
If you want to know more about What is GI, Click here!
This geographical indication (GI) status will help branding these spices as premium products that cannot be matched by similar crops grown in other parts of the world.