Global Herbs

Spices


Spices

A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors. Spices are distinguished from herbs, which are parts of leafy green plants also used for flavoring or as garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why use of spices is especially prominent in meat, which is particularly susceptible to spoiling. A spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production, or as a vegetable. For example, turmeric roots are consumed as a vegetable[citation needed] and garlic as an antibiotic.

Contents

Classification
  • The Gato Negro cafĂ© and spice shop (Buenos Aires, Argentina)
  • Culinary herbs and spices
  • Main article : List of culinary herbs and spices
  • Botanical basis

Types
  • Dried fruits or seeds, such as fennel, mustard, and black pepper
  • Arils, such as mace
  • Barks, such as cinnamon and cassia
  • Dried flower buds, such as cloves
  • Stigmas, such as saffron
  • Roots and rhizomes, such as turmeric, ginger and galingale
  • Resins, such as asafoetida

Common spice mixtures
  • Chaat masala
  • Chili powder
  • Curry powder
  • Garam masala

Range
  • Long
  • Illachi
  • Kalimirch
  • Dalchini
  • Javitri
  • Small Cardamom
  • Big Cardomom
  • Pippli
  • Jeera
  • Dhania
  • Ginger
  • Turmeric
  • Ginger


    • Dalchini

    • Ealichi

    • Javitri

    • Kalimirch

    • Long

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