More About Indian Spices
Indian masalas are recognized all over the world for their aromas and taste. Along with providing a special taste to the food, Indian spices are also known for cultural traditions, food preservations, medicinal values, cosmetics, and other religious beliefs. The Indian climate is very supportive of spice cultivation. A humid atmosphere, favorable soil conditions, and fluctuating weather allow Indian spices manufacturers to cultivate a diverse range of spices. No Indian meal tastes the same when used with a mix of various types of Indian spices. Whole spice suppliers in India are producing over two million tons of spices every year, and are recognized as one of the world’s largest exporters contributing over 50% of the world spice trade. Origin of Indian Spices Masala manufacturers in India extract spices from different parts of plants including flowers, fruits, leaves, seeds, rhizomes, roots, buds, and sometimes even the bark of the trees. Indian masala apart from being used as a flavoring agent in food provides various commercial uses. For example, they form an integral part of many Ayurvedic medicines, for food preservations, perfumes, incense, and soaps.