Spices define Indian cuisines. The vast array of Indian spices used in cooking makes Indian cooking very intimidating and complex for an outsider. And it is not just the number of spices, but their mixes, percentages and ratios used to cook something.
Most spices can be used as a whole, ground, roasted, raw, semi-roasted and ground, raw and ground, whole and roasted and so on and so forth, where every combination leads to a completely different outcome.
That is why knowing the recipe and the quantity alone does not guarantee a perfect Indian Dish.
Known as the World’s spice bowl, India is the largest producer, export and consumer of spices. India produces around 75 different spices out of the total 109 spices listed by International Standards Organisation.
At Kessariya, we import our spices from Kerela, the Spice Bowl of the World.
These are the five essential spices of the Indian kitchen.
Apart from these essential Indian spices, cumin, coriander, nutmeg, mace, cassia bark, mustard seeds, fenugreek and saffron are also commonly used in Indian cuisines.
Different climatic zones produce different spices. While most are grown in South India, some spices can only be grown in a particular area, like saffron, making them very-very expensive.
Sourcing spices is another humongous task for us. Adulteration and duplicity are common if you don’t know how to check for purity. Every spice has a different purity test. Our sourcing looks into all the aspects and brings you only the best, unadulterated, and original spice.