Spices – How India’s spices are different from others?

India is one of the largest producers, consumer and exporter of spices in the world. These are the some of the most valuable items of domestic as well as industrial kitchens. It helps to curing many diseases like diabetes, cardiovascular diseases, arthritis cancer, and AIDS. Spices always play a prominent role in kitchen as well as in certain medicinal activity like diuretic, encopretic, carminative aperients, expectorant, and many more. It not only improves the taste of food but also a good source of vitamins B and C, iron, calcium, and other antioxidants. Most spices, are dry-roasted and ground to release their essential oils before being ground into spice mixes.

Here is a list of different Spices:

Dill Seeds, Fennel Seeds, Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Anatto Food Colour, Ajwain Seed or Carom Seeds, Black Cumin Seeds, Turmeric Finger, Jaggery, Cane Jaggery Powder, Kalonji or Onion seeds.