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SPICES: NATURE’S GIFT

The word "spice" came from the Latin word "species," meaning specific kind. As the name suggest, different plant parts have been developed for their aromatic, fragrant, pungent or any other desirable properties. Like the seed (aniseed, coriander, cumin), berry (allspice, black pepper), bark (cinnamon), kernel (nutmeg), rhizome (ginger, turmeric), fruit (star anise, cardamom, chili pepper) and flower bud (clove). For ages, all throughout the world, spices are used to stimulate the appetite, add flavor and texture to food and create visual appeal in meals. Fondly they are called Rempah (Malaysian and Indonesian), Beharat (Arabic), Epices (French), Kruen tet (Thai), Masala (Hindi), Specie (Italian), Sheng liu (China), or Specerjien (Portugese). Spices have been savored and sought around the world from the earliest times because of their diverse functions like flavoring, coloring and preserving food. Many spices have antimicrobial properties and that explain why the use of spices is more common to warmer climates which have more infectious or spoiling conditions. Spices contain minerals, vitamins and antioxidants. Regular and sensible use of spices insures from many health problems. Spices are nutrient dense and heat generator so they maximize nutrient density of food and increase your metabolism very naturally.

Today, with increasing health awareness, people are looking for natural foods and natural preservatives for healthier lifestyle. This has brought the value of spices in new realm and has furthered the growing global demand for authentic spices for their culinary flavor value and medicinal value as antioxidants and as antimicrobials.

Message from
Founder

Shree Natvarbhai K. Patel

India, the only land of spices, is being remembered by world's most of the countries for its various spices, combination of spices and its foods. Since many centuries India has remained the centre of attraction due to only exotic masalas.Read More