Spices are an integral part of Indian cuisines. Specially spice plays an important role in Indian cooking. It is rightfully said that if there is no spice, it is not an Indian dish. People use spices to add aroma to the food and also to compliment other tastes.Spices of Indian have always given temptation to not only the people of India but also across the borders. Spice importers in Australia are importing varieties of spices from India on regular basis. “Masala”, is the commonly used Hindi term for spices in India. Whenever a combination of various spices and other condiments are mixed, its called the masala. Masala or Indian spice in New Zealand has a great popularity in the island nation. Masalas or spices can be broadly categorized into the following categories.
1.Basic spices: These are the few spices that go mostly in all dishes. Eg: Cumin seeds, Turmeric, Black Mustard seeds etc.
2.Complementary Spices: These are the spices that are added with some basic spices to add flavor to the dish. Eg: Fennel Seeds, carom seeds etc.
3.Aromatic Spices: These are the secondary spices that are added in small quantities with the above-mentioned spices. Eg: Cardamom powder, Cinnamon Sticks etc.
Now let us discuss about some of the most common spices that are frequently added in dishes to enhance the aroma.
1. Cumin (or black Cumin): This is one kind of basic spice mostly used in North Indian dishes. It is mostly used in powdered form or even as a whole spice.
2. Coriander : Coriander is used as a whole spice or in powdered form. These seeds are lightweight and have a mild flavor. Its aromatic fragrance enhances the taste of any dish.
3. Chilli powder: The Indian Chilli powder is made from spicy hot ground chilies which are much more hotter than chilies from the European countries. It has a hot aroma and adds pungent taste to any dish.
4. Garam Masala: Garam Masala comprises of a mixture or blend of several ingredients which vary from region to region. Basically garam masala includes a mixture of cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace etc. This spice is usually used in dishes to enhance aroma and taste. Garam masala is mostly used while preparing chicken or any meat dishes.
5. Ajwain: This seed is very popular in Northern parts of India. It is used preparing many vegetables and pulses.
6. Cardamom : This is used throughout India in various dishes such as curries, vegetables and even added with rice.
7. Cinnamon: This is the bark of cinnamon tree and is often used as an ingredient in various curries as well as pulavs in India.
8. Cloves: Cloves are buds of a flower having a nail shape and are used as a powdered or whole form. Cloves can also be used as the mouth freshener after the meal.
9. Black Pepper: This particular spice is rightfully called the “King of spices” and history says that the Great Vasco da Gama started his sea voyage primarily in pursuit of this popular spice.
10. Cinnamomum tamala : These are green leaves that have cloves like the smell and slightly pepper-like odor.
That concludes our list of important spices that are available for export from India. Several spice importer in Canada have been regularly importing spices in bulk from countries like India. Indian spices are also getting popular among spice importers in the USA too.
According to data available in spice board of India 843255 metric tonnes of spices are exported on the year 2015-16 to various countries that includes the USA, UK, Singapore etc.
Now let us put some lights on plantation and processing of spices. We will also be talking about a leading importer of spices in USA. Please read till the end of this article to know more about spices and also about the leading importer that has made Indian spices available even in New Zealand.
CULTIVATION OF SOME IMPORTANT SPICES IN INDIA:
⦁ Peepar : India is the second largest producer of peepar after Indonesia. The export of peepar plays an important role in the economy of India. Peepar plantation requires a 10°C minimum and 30°C maximum temperature. For better growth a well distributed rainfall of 200-300 cms is required. It yields more in well drained loamy soils but are not suitable in coastal sandy plains.
⦁ Cardamom: Cardamom is known as the ‘queen of aromatic spices’ and requires a temperature ranging between 15°C and 32°C for better yield. A fairly distributed annual rainfall of 150-300 cms is required for better yield of this spice.
⦁ Chillies: Chilli is another important spice produced in India. It requires temperatures ranging from 10° to 30°C and moderate annual rainfall of 60 cm to 125 cm. Only 5-7% of the total chillies produced in India are exported to other countries while most are consumed within the country.
⦁ Ginger: India is the largest producer of ginger in the entire world producing almost 80% of the total ginger production. It requires a temperature in range of 10° to 25°C and a moderately distributed rainfall of 125-250 cm. Ginger grows on well drained clayey or sandy fields.
⦁ Turmeric: Turmeric is an important condiment which also has medical benefits. It requires tropical climate and well drained sandy and clayey lands, medium black, red or alluvial soils for its growth. Only 10% of the total production of turmeric in India is exported to other countries while 90% is consumed within the country itself.
Let us now discuss about the processing of spices. Spices are processed before exporting in the following steps:
⦁ Cleaning: The dirt and dust in spices are removed using a winnowing basket. Winnowing baskets are usually made from bamboo and palm leaves. Small machines are also available for this process. After removal of dirts , the spices are washed with potable water.
⦁ Drying: This is the most important step in producing quality spices. Drying is usually done by exposing the produced in mats to sun. However for larger units machineries can e used to do the drying
⦁ Grading: Dried spices are graded according to size, density, colour, shape and flavour. There are machineries available to perform this step.
⦁ Grinding: Grinding is done using grinders in small and large scales before packaging. For small scales manual grinders are suitable. However for large scale powered grinding mills are required.
⦁ Packaging: Packaging of spices depends on --
a) type of spice.
b) humidity of storage.
c) whether it is ground or intact.
The most suitable way of storing spices is using a barrier film such as polypropylene. Polyethene should however be avoided as it allows the aroma of spices to escape.
This is all about spices. Now, as mentioned above we will do the discussion about one leading importer of spices in countries like USA, Canada, Australia and New Zealand. RD International is recognized as a leading importer of spices. The company is pioneer in importing spices from India from a long period of time. This leading import and export company is obliged to provide superior quality food products offering them the most competitive pricing and highest satisfaction.RD International is committed to meet the requirements of its esteemed customers ever since it has put steps in the import and exports dealings.The company has an edge over its competitors for its robust infrastructure comprising machinery to processes food and gives them the shade of quality and nutrition.
Some of the reasons that make this top company stand ahead in the race are listed below:
⦁ Quality: RD International follows a rigorous quality check of its products and processes all food products before dispatching to the customers.
⦁ Team: RD International has a bunch of dynamic, motivated and experienced individuals which make a great team in themselves.
⦁ Service: The company has an unmatched delivery of services and truly devoted to overall customer satisfaction.
And so if you are looking for high-quality spices,RD International is your one-stop destination.