Shopping Cart

Need Assistance?

 Call Us +91-7353011116
(10 Am – 7.30 Pm IST)
Visit Our Retail Store –
Get Directions

Reasons Why You Should be Considering GI Tagged Indian Spices

Spices are the main ingredient in Indian cooking. If you do not have the essential spices in your kitchen, almost every recipe you aim to cook looks scary and impossible. So, Spices play an essential role in Indian cooking and it is used extensively!

Now, let’s take a look at some points which all the spice brand companies will promise you:

    • – Best Quality
    • – Natural Oils
    • – Genuine Taste
    • – Sourced From The Best Farms
    • – Fresher and Healthier
    • – Will Make Your Food Amazingly Tasty


But, it just appears as though you are simply adding colored powder to your food, which does not make your food tasty and which is not at all healthy. The adulterants are added in the spices which adversely affect the nature, substance, and quality of the food and are not healthy for human health.

The common adulterants which are added into these spices are sand, dirt, earth gritty matter, artificial color, starch, chalk powder, bark, stone, saw dust, lead chromate, etc.

There are many adulterants which might be a hazard to our health especially if consumed for a long period of time.

Here are most commonly used spices which may adulterated by some common adulterants:

Turmeric Powder

Can be adulterated by corn flour (starch), yellow colored talk or sawdust, lead chromate or melanil yellow dye.

Black Pepper

Papaya seeds, black berries are the common adulterant used in black pepper as they are almost similar in size but tasteless (sometimes bitter).

Red Chilli Powder

Can be adulterated by brick powder, salt powder or talc powder and artificial colors like Sudan Red.

Here are two additives which are used to preserve flavor or enhance the taste, appearance, or other qualities of spices:

Silicon Dioxide: Silicon Dioxide is usually artificially produced and is added in spices to act as an anti-caking agent to absorb moisture and prevent clustering. There should be no need to add this in at all because, if the quality of spices is high and they are fresh and meet all health requirements, there will be no clustering. 

Citric Acid: When you imagine citric acid you might think of lemon acting as a preservative, but no, this is far from a derivative of something so natural. Citric acid is actually produced artificially using ingredients such as sugar, beets, corn, etc. But, why is this needed if you are getting the freshest best spices?

So, here we discussed why you should avoid using these adulterated spices, likewise, you should aim to use the best spices and herbs possible.

Now, let me help you with this. Below I have explained “Why You Should be Considering GI Tagged Indian Spices?” “What makes these GI Tagged Spices Stand Out?” and “How they are Healthier?”

What is GI Tag?

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. Since these products obtain the qualities from the geographical place of production, there is a clear connection between the product and its original place of production. It means the qualities, characteristics or reputation of the product should be essentially due to their place of origin only.

Geographical Indication Tag is generally used for Agricultural Products, Handlooms & Textiles, Foodstuffs, Wine and Spirit Drinks, Handicrafts, and Industrial Products.

If you want to know more about What is GI, Click here!

At present, 13 spices cultivated in India have the GI tag and the tag is given by the Registrar of Geographical Indications under the Department of Promotion of Industry and Internal Trade, Ministry of Commerce and Industry, in a move that may help spice farmers get better prices for their produce.

GI is the ideal solution that differentiates a spice from others in the same species, which helps farmers to get a good price for their produce. Because these spices have unique flavor and attributes because they are grown in a specific geographical region of India. 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. These spices have a specific color flavor or other characteristics that distinguish them from other similar spices grown elsewhere. For instance, the Byadgi Chilli from Karnataka is known for its color while the Guntur Chilli from Andhra Pradesh is popular for its sharp pungency.

There are global customers who are looking for spices from a particular geographical region. In the international market, Malabar Pepper is one of the most popular brand names. But, several countries are importing pepper from India and re-exporting it as a Malabar Pepper said Philip Kuruvilla, MD of Indian Products a leading spices exporting firm. The practice is not limited to pepper. Alleppey Green Cardamom and Cochin Ginger are the two varieties which the competing countries Guatemala and Nigeria are trying to cash in on. The spices grown in a particular region will have special qualities which can be exploited for increasing the exports. This is why the GI tag is given to help in preserving the uniqueness of these products.

So, here are four most commonly used Indian Spices in Indian cooking with their Uniqueness, Uses, and Medicinal Benefits, which has received the GI Tag Status and You Should be Considering to Switch to.

Most Commonly Used Indian Spices


“Malabar Black Pepper” is an indigenous spice of the Malabar Region in the Indian State of Kerala. The pepper has a special quality based upon the unique aggro-climatic condition of the said geographical indication. The said GI Tag (geographical indication) identifies and indicates the pepper produced in the Malabar Region of Kerala State.

Geographical Area of Production:

The “Malabar Pepper” has its origin in the Malabar region in the Indian State of Kerala.


  • – Malabar Pepper has a sharp, hot, and biting taste.
  • – It is a warming spice.
  • – Its aroma is sweet and spicy.
  • – Its flavor is rich and bold.
  • – Malabar Pepper is highly aromatic, with a distinctive, fruity bouquet.
  • – It is one of the oldest and most important spices in the world. So important that in ancient times it was used to pay taxes.
  • – India has always reigned supreme in the production of this most exotic and sought after spice.
  • – The Malabar Pepper of Kerala provides a quarter of the world’s supply of Pepper. Tellicherry Pepper from Malabar region is considered the most complex, balanced, and elegant of the black peppers. It is actually a special type of pepper which has been allowed to ripen completely so that it develops more flavor, sugar, and size. Malabar has always been considered to produce the best pepper.
  • – Malabar Black Pepper has a perfect combination of flavor and aroma.

Uses and Medicinal Benefits:

  • – Pepper finds a place as a medicine in Charaka Samhita.
  • – Sanskrit authors describe black pepper as acrid, pungent, hot dry, carminative, and useful in intermittent fever, hemorrhoids, and dyspepsia.
  • – In modern Indian medicine, pepper is employed as an aromatic stimulant in cholera, weakness following fevers, vertigo, and as a stomachache in dyspepsia and flatulence.
  • – Used in Ayurvedic medicine to stimulate the digestive system.
  • – Used for treatment of nausea, lack of appetite and other dyspeptic complaints.
  • – Helpful in improving the memory and helping to fight cognitive malfunction.
  • – As a gargle it is valued for relaxing uvula, paralysis of the tongue.
  • – It will correct flatulence and nausea.
  • – It has also been used in vertigo, paralytic, and arthritic disorders.
  • – It is sometimes added to quinine when the stomach will not respond to quinine alone.
  • – It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis.
  •  – It is good for constipation, also on the urinary organs.


Waigaon Turmeric is a traditional crop in Samudrapur tehsil of Wardha district. Use of this turmeric for wound healing, curing cough, cold and in many other diseases is traditionally known in this area. This is a unique variety which matures in short period and grown under rainfed condition.

Approximately 80% of the farmers from Waigaon village cultivate turmeric since generations. The color of Waigaon turmeric is a dark mustard yellow as compared to other turmeric varieties.

Key Factors of Cultivation of the Waigaon Turmeric:

Turmeric farming is completely organic. In overall cultivation period and processing of turmeric no chemicals and pesticides are used. The total cultivation and processing period of turmeric is near about 8 months.

Cultivation of turmeric starts after ‘Akshaytrutiya’s festival. If irrigation facilities are available the planting of rhizomes is possible at the time of ‘Akshaytrutiya’. However, most of the farmers do planting at the monsoon to
take advantage of the rainfall.

Seed material

Whole or split mother rhizomes are used for planting. Farmers generally select well-developed, healthy and disease free rhizomes from previous production.

Water Management

‘Wardha’ river is flowing near to Waigaon. Canals are used for water supply in this turmeric belt. The yield of turmeric mainly depends upon rainfall from June to September. In the month of October and November plants can be irrigated by river water or by canal water with sprinkling irrigation if post monsoon rains are not received.

Geographical Area of Production:

Waigaon variety of turmeric is cultivated in Samudrapur tehsil more prominently in Waigaon village, Maharashtra. The black soil of Waigaon is suitable for turmeric cultivation.Additionally, 10 feet deep black soil available layer helps in water retention in soil. Black soil from Waigaon is alkaline in nature having pH more than 86 and it contains high organic carbon.


  • – The texture of this turmeric powder is very soft.
  • – Aroma of this turmeric is very pungent, still attractive.
  • – The Waigaon variety matures in just 180 days, earlier than other varieties.
  • – The high Curcumin content is the key ingredient that lends Waigaon Turmeric its distinctive yellowness. The higher its percentage, the deeper is the yellow color. Waigaon Turmeric has 6.12% Curcumin content.
  • – Waigaon Turmeric had a special standing for its aroma and the Curcumin content.
  • – It is completely organic farming. The Quality of Waigaon Turmeric and its medicinal value is maintained due to organic farming since no chemicals and pesticides are used.
  • – Very little quantity of powder is sufficient for increasing the color of food items.
  • – Durability of turmeric powder is more.


Whole turmeric crop is useful in various manners:
  • – Turmeric powder and even fingers are used in marriage ceremonies, religious ceremonies.
  • – People of ancient India believed that turmeric gives the energy of the Divine Mother and helps to grant prosperity. 
  • – It is effective for cleansing the Chakras (energy centers in the body) purifying the channels of the subtle body.
  • – Turmeric has a traditional importance. Its paste is applied to forehead (third eye Chakra) during Puja (devotional ceremony) and wedding.
  • – Turmeric powder is used as an essential spice in food preparation as an ingredient. It is used in curries and other food to improve storage conditions, palatability and preservation. It helps – in enriching food color.
  • – Turmeric powder prepared from dry turmeric old mother sets are used in preparing “Kumkum” (red turmeric powder used for making the distinctive Hindu mark on the forehead) which is non allergic. It is also used in ‘Ashtgandh.’
  • – Traditionally, turmeric is also used to dye the marriage clothes. It was believed that any clothing dyed with turmeric was protection from fever.
  • – Turmeric color extract can be used as an organic food color.
  •  – Turmeric fingers are used to prepare pickles. Pickle made from Waigaon Turmeric ts very tasty and nutritious too.
  • Medicinal Uses of Waigaon Turmeric:

    1. Cancer Treatment: Curcumine content is high in Waigaon Turmeric. Turmeric extracts and Curcumin have been found to be cancer preventing compounds in different tumor models as well as
      in limited human studies. Curcumin Capsule is used as a dietary supplement in treatment of cancer and other diseases.
    2. HIV Treatment: Turmeric was also studied as a potential antiviral agent against Human immunodeficiency Virus (HIV). Antioxidant properties of Waigaon Turmeric could delay the progression of HIV.
      In the recent studies at the Jawaharlal Nehru Centre for Advanced Scientific Research in Bangalore, scientists fed Curcumin to HlV-infected cells in the laboratory, the virus stopped replicating.
      Curcumin could be used to help formulate a combination of drugs to treat HIV infection. Curcumin stops an enzyme called p300 from performing its normal role of controlling the activity of human genes.
      Because HIV integrates itself into human genetic material, when p300 stops working, the virus can no longer multiply.
    3. Treatment in Neurological Diseases: Turmeric is also helpful in treating and preventing neurological diseases like Alzheimer. Curcumine inhibits the accumulation of destructive beta amyloid in the brains
      of Alzheimer’s patients. Curcumine is more effective in inhibiting formation of the protein fragments than many other drugs being tested to treat Alzheimer’s.
    4. Use to cure Arthritis: Turmeric is used in traditional medicine to treat arthritis.
    5. Turmeric powder is used to cure cough and cold.
    6. Skin Diseases: It purifies and nourishes the blood and skin so that the glow of health is not attenuated by blemishes and impurities but rather amplified through clarity. Generally, Turmeric is used as Ubtan (paste) with chick-pea flour, sesame or almond oil, a little fresh cream and honey to clear
      the patches on skin and increase the natural glow. Turmeric is bitter and anti inflammatory, it is used for skin diseases, especially wet eczema. 
    7. Healing Wounds: Turmeric essential oil works as an external antibiotic to prevent infections in wounds. A nice formula for wound healing is a mixture of olive oil, beeswax tea tree oil, aloe, turmeric, arnica, slippery elm, red clover thyme oil and vitamin E.


Byadgi Chilli is a famous variety of chilli mainly grown in Karnataka. Named after the town Byadgi which is located in the Haveri district of Karnataka.

This chilli is known for its deep red color and got the highest color value. It is not very pungent and is used in many food preparations in India. This chilli is characterized by wrinkles on the pods, low pungency and sweet flavor.

There are several types of Byadgi chilli. The two main types are The Byadgi Kaddi and Byadgi Dabbi.

The Byadgi Kaddi has a length of 10 to 15 cm, with negligible pungency. It is slender, linear, light green in color and at maturity turns to deep red color developing the characteristic wrinkles at the ripening stage. This variety possesses the highest color value and is suitable under rain fed conditions. It has its calyx covering its Pod, and is reasonably resistant to pests and diseases.

The Dyavanur Dabbi is another variant of Byadgi Dabbi type and suitable for green chilli and dry chilli purpose. The fruits are of medium length (8 to 10 cm), a little curved at the apex, and slightly bulged at the base of the calyx. This variety is more susceptible to pests and diseases. The quality parameters for the Dabbi Chilli are on the same lines as the Byadgi Kaddi.

The Dyavanur Delux is a variant of recent origin of Byadgi Dabbi and might have been selected from Dyavanur Dabbi. The fruits are similar to Dyavanur Dabbi but the size of the fruit is a little bigger and more bulged at the calyx. The fruit length ranges from 10 to 12 cm, the fruits are light green in color and turn to an attractive, shiny, deep red color on maturity. After complete drying, this variety also develops wrinkled surface on the fruit. At present, fruits of this variety are most in demand in the markets.

Noolvi Dabbi, Kubhsi Dabbi, Antur Bentur Dabbi types are some of the variants which are similar in their quality parameters including pungency and color values and widely grown in this region.

Geographical Area of Production:

Byadgi chilli is a famous variety of chilli mainly grown in the Indian state of Karnataka. The Byadgi chilli crop requires a warm and humid climate during the growing period, and dry weather during the period of maturation of fruits. In areas of low rainfall it can be grown as an irrigated crop.

Byadgi chilli can be grown in varied soil types but well drained loamy soils (black and red soils rich in potash having a pH of 6.5-7.5) are ideal soils. Acidic and alkaline soils are not suitable.


  • – Bydagi chilli have got the highest color values of 150000 to 250000 CU and red in color (156.9 ASTA color units) and negligible (0.03%) in capsaicin.
  • – Fruits stand out by their deep red color on maturity and wrinkles on the surface.
  • – Fruits are 12-15 cm long and thin but not too pungent and not spicy.
  • – The plant grows to a height of 1m. with a spread of 1m. Leaves are thin and light green in color.


  • – Chilli forms an indispensable condiment in every household. Apart from imparting pungency and red color to the dishes it is a rich source of vitamins and has medicinal properties.
  • – Chilli is mainly consumed as ground spice powder in cuisine. The Byadgi chilli is also very useful for its coloring abilities. The oil extracted from the chilli called Oleoresin is being used in food industries, confectioneries, cosmetic industry, beverage industry for toning of fresh wine, meat industry, pharmaceutical industry, poultry and cattle feed industry, and as a dye in textile industry.
  • – Of the total production of the chilli in the world 50% is produced in India. Out of which 70% of the production is used in India whereas 30% is exported.

Medicinal Properties

  • – Known to stimulate appetite
  • – Helps to clear lungs
  • – Rich Source of Vitamins carotene (pro-vitamin A), C & E
  • – Can prevent diabetes due to capsaicin component.


    The word Sannam in Telugu means thin or long. The very name of the chilli indicates two facts – the description of the fruit and more importantly
    the strong antecedents arising from Andhra Pradesh. Atleast 4 grades of Sannam Chillies are known to exist. They are,

    S.S. – Sannam Special – which is light red in color, shining, with length of 5cm and more. 

    S.G.- Sannam General –which is light red in color, shining skin, with length of 3 to 5 cm.

    S.F. – Sannam Fair – which is blackish a dull red in color with length of 3 to 5 cm.

    N.S.- Non Specified – This is not a regular grade, and is meant to meet specific requirements of the buyers which are not covered under regular grades.

    Geographical Area of Production:

    Guntur Sannam Chilli is cultivated, processed and made available mainly from Guntur district of Andhra Pradesh. Guntur Sannam chilli requires a warm and humid climate for its growth and dry weather during period of maturation.


    Guntur Sannam Chilli has got its specific characteristics which have enabled it to earn international and national acclaim. Sannam chilli is generally known to trade as S4 type chilli, and is mainly used for its pungency and for the extraction and derivation of capsaicin. 

    The following are the chief attributes/characteristics of Guntur Sannam Chilli:

    • – The Guntur Sannam chilli belongs to Capsaicin Annum var longhum variety with long fruits (5 to 15 cm in length) and diameter range from 0.5 to 1.5 cm.
    • – The chilli has thick skin.
    • – The chilli is hot and pungent with average pungency of 35,000 to 40,000 SHU.
    • – The chilli is red with ASTA color value of about 32.11.
    • – The content of Capsaicin is about 0.226%.
    • – This chilli is rich in Vitamin C (185mg/100g) and Protein (11.98g/100g).
    • – The peak harvesting season is from December to May.


    • – Chilli forms an indispensable condiment in every household. Apart from imparting pungency and red color to the dishes it is a rich source of vitamins and has medicinal properties.
    • – The pungency of chilli is due to the presence of capsaicin and the red color due to carotenoid pigments such as capsanthin and capsorubin. As the demand for natural pigments is growing,the demand for chilli in the world market is bound to increase. 
    • – Chilli is mainly consumed as ground spice powder in cuisine. The oil extracted from the chilli called Oleoresin is being used in food industries, confectioneries, cosmetic industry, beverage industry for toning of fresh wine, meat industry, pharmaceutical industry, poultry and cattle feed industry and as a dye in textile industry.

    Medicinal Properties:

    • – Capsaicin, an ingredient of chilli is used as a chemical ingredient in many pain balms, liniments, carminative tonics, etc. 
    • – Chillies act as antioxidants that fight cholesterol, diabetes, cataract, ostea and rheumatoid arthritis and they even burn calories. 
    • – A chilli poultice will heal sores even in an ulcerated stomach. 
    • – The right amount of chillies are good for kidneys, spleen and pancreas, wonderful for Lock-jaw.
    • – Chillies are an excellent source of Vitamins and Minerals. Chilli fruits contain vitamins B,C and pro vitamins A (Carotene) in a fresh stage. They contain seven times more Vitamin C than an orange. 
    • – Chillies with food stimulate taste buds and thereby increase the flow of saliva which contain ‘amylase’, inturn helping digestion. 
    • – Chillies lend a helping hand to cure Sore throats, congestion, sluggish digestion, varicose veins, ulcers, laryngitis, blood pressure, insomnia, flu and such other infections. 
    • – The chilli color is being used as a natural colorant in food stuff in place of synthetic dyes which are harmful. It is also used for seasoning of eggs, fish and meat preparations, sauces, chutney, pickles, sausages, etc.

    From Where You Can Buy These GI Tagged Spices?


    In olden days, spices were hand ground. Unfortunately, today the spices are produced through a mechanical high speed/high temperature grinding, and that loses the taste, aroma, and causes loss of nutrients. Hand-ground spices have more taste as compared to the spices grounded through machinery. This is where GI Tagged stands out from others.

    GI TAGGED brings you Hand-picked and Graded Spices with all their nutrition intact and which gives you great taste and aroma.

    Because, at GI TAGGED, we perform obligatory pre-procure checks before taking the product to the market. These checks are as follows:

        • – We conduct field surveys.
        • – We ensure the proper manufacturing process is being followed by the farmers.
        • – We also ensure that the farmers have used only organic fertilizers for the production.
        • – We send the randomly picked samples to Spice Board for Pesticide Residue Determination.
        • – We also ensure that the Artificial Color Coating is not there.

    So, switching from ordinary spices to GI Tagged Spices would be your first step towards a healthier lifestyle for you and your family. Since the Spices Sold at GI TAGGED are very pure without any Adulteration and of Excellent Quality, you can use the same for all medicinal purposes in the supervision of Experts for Natural Home Therapy.

    Click here to visit GI TAGGED Indian Spices online store.

    Also, share your thoughts in the comment section below!