Indian Spices:

Chilies

Indian Chilies are the most famous in the world and have huge demand in the overseas market. Some of the major types of Chilies available in India are S- 334 (also widely known as S-4) ,Wander Hot, Teja, Semi Bird Eye( Nalchetti) ,Bird Eye( Tejapuri), Wrinkled, Tomato, Byadgi , Kashmiri ,S-9 Mundu etc.

Turmeric

Indian Turmeric, which is also popularly known as "Indian Saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. There are many different varieties of Turmeric available in India depending upon the part of India where they are grown.

Cardamom

In botanical terms, cardamom belongs to the family of Zingibercease and its scientific name is Elettaria cardamomum. There are two main types or subspecies of cardamom. Their scientific names are Elettaria, which is called green or true cardamom, and Amomum, which stands for black, white, or red cardamom.These include niacin, pyridoxine, riboflavin, thiamine, vitamin A, vitamin C, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.

Cumin

Cumin is also called as "Sugandhan" i.e. good smell in ancient times. They have its applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery.

Pepper:

This belongs to the family of Piperaceae. Usually, it is dried and used as a spice. Pepper is native to South India. It has got antibacterial properties. It is a source of manganese, vitamin-C and dietary fiber. Black pepper is a good anti-inflammatory agent.

Ginger:

Ginger fruit or ginger is used as spice. This is almost used as a folk medicine.An oral use of this spice is used to treat nausea. This is one of the flowering plants. It is one of the best ingredients in Indian society. It is to be said that young ginger rhizomes are more fleshy.

Coriander:

It is an annual herb. This is one of the plants in the earth with complete edible parts. This is native to south western Asia. Coriander leaves are used widely in cooking. The leaves of coriander seeds are rich in Vitamin A. Roasted coriander seeds are eaten as a snack.

Bishops Weed:

This belongs to the family Apiaceae. Bishop's weed has been used in Ayurvedic medicine as an antiseptic and a preservative, as well as for respiratory ailments. It is used in the Unani system of medicine as an enhancer of the body's resistance.

Mint:

It is known as mentha. It is aromatic in nature. Leaves are warm and used in tea, beverages and in ice creams. Do you know one thing? Mint is an essential ingredient in touareg tea. This tea is popular in African and Arab nations. Mint essential oil is used in breath fresheners.

Celery:

It is a marshland plant. Celery belongs to the family Apiaceae. This plant’s extracts is used in medicinal industry. It is consumed around the world as vegetable. Celery seeds are used as spice in India. Celery salt is available in most of the countries. It is used in weight loss diets.

Garlic:

This is commonly known as Alliumsativum. It is mostly included in traditional medicine. Garlic originated from china. Garlic is used in food for its pungent flavor. The cloves of garlic are used for medicinal purposes. The entire parts of garlic plant are edible.

Mace:

Derived from species of tree in the genus Myristica. The most important commercial species is Myristicafragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia.

Curry Leaves:

Curry leaves tree is a tropical tree in the family Rutaceae. This tree is native to India. Its leaves are edible and included in food. Curry leaves are used in rituals and pujas. This leaf is used in process of soap making and body lotions. Curry leaves tree grows up to 31 feet. Curry leaves are mostly used in Ayurvedic medicine.

Star Anise:

Star anise is the star-shaped fruit of an evergreen plant known scientifically as Illicium verum. Originating in China, star anise has a licorice or anise-like flavor, although it is not related to the true anise plants native to the Mediterranean basin and Middle East. Star anise is primary source of shikimic acid.

Saffron:

It is a spice from the flower crocus sativus. It grows up to 30 cm. It contains a carotenoid pigment called crocin. Dried saffron is composed of 12% water, 65% carbohydrates, 6% fat and 11% protein. Saffron is described as reminiscent of honey. Its taste has been noted as sweet. Saffron has got a good taste.

Vanilla:

Four commercial preparations of vanilla are whole pod, powder, extract and vanilla sugar. Vanilla is widely used in the ice cream flavor. True vanilla is much expensive. It is the second most expensive spice after saffron. Overall, it is widely used in commercial, domestic and aromatherapy.

Clove:

Cloves offer health benefits which include providing aid in digestion, fighting against cancer, protecting the liver, boosting the immune system, control diabetes, preserving bone quality and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well.

Tamarind:

The health benefits of tamarind have been well-established and include the ability to reduce inflammation throughout the body, improve eye health, boost respiratory health, heal skin conditions, improve the digestive system, relieve pain, increase the strength of the immune system and reduce fever.

Nutmeg:

Nutmeg is a popular spice that has a long list of associated health benefits, including its ability to relieve pain, soothe indigestion, strengthen cognitive function, detoxify the body, boost skin health, alleviate oral conditions, reduce insomnia and increase immune system function.