Seeds Pulses & spices Suppliers in Ahmedabad, Gujarat | Saumya Exports


A tour of an Indian Kitchen will unfailingly turn up a “masala dabba”, a round airtight container with smaller round containers inside. This is used for storing spices that will be used in varying proportions depending on the dish. The Global perception of India has always been inevitably linked with spices. There is evidence of spice trade from India to civilizations like Babylonia that s 4,000 years old! There is also evidence of the use of spice mixes (much like the modern curry powder) as far back as the Indus Valley civilisation. Little surprise then that the history of the World has largely been influenced by Indian spices!

Some of the most commonly used Indian spices are turmeric, red chili, black pepper, coriander, fenugreek seeds, cumin seeds, mustard seeds, fennel seeds, saffron, cassia bark, green cardamom, and cloves. Depending on the region of the cuisine, distinctive “garam masalas” (hot spice powder mixes) are ground using unique proportions of the spices. Some spices like turmeric, cumin, chilli powder, coriander seeds (and powder), fenugreek seeds, and mustard seeds are universally used across all regions. Each of these spices has a distinct flavour, distinct aroma, and they also come with amazing health benefits.

Indian cuisine can be broadly classified into North Indian (influenced by Mughal and Persian cooking), Western Indian (influenced by Portuguese and British cuisine), East Indian (influenced by Chinese and Burmese cuisine), and South Indian (the most well-preserved domestic cuisine with minimal influences). Each of these regions uses spices in its own unique ways. Most of these spices are dry roasted to release their aroma and essential oils before they are ground and stored for cooking. One notable exception to this practice is nutmeg. One can either use a mortar and pestle for coarse grinding or a powerful spice grinder for more fine powders.