Tour Details 
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| Click on an image below to see a Virtual TourPowered by Spins Unlimited USA |
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| India Spice & Bollywood Music | |
| 9059 Bruceville Rd Elk Grove , California 95758 | |
| Details: Below is a list of spices (and other flavoring substances) commonly used in India Aamchur/Amchoor powder, sour (Mango powder) Achar (pickle) Ajmud (Celery or Radhuni seed) Ajmoda (Parsley) Ajwain (Carom seed) Amla (Indian gooseberry) Anardana (Pomegranate seed) Bazil (spicepowder Badam (Almond) Choti Elaichi (Green cardamom) Chakra Phool (Star anise) Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts. Camiki (mango extract) Dalchini (cinnamon) Dhania (Coriander seed) Dhania powder (Coriander powder) Elaichi (Cardamom) Garam Masala (Spice mixture) Gulab Jal (Rosewater) Gur (unrefined sugar from the sap of the sugarcane or date palm) Haldi/haldi (Turmeric) Hara dhaniya (Coriander) Harad/hime (myrobalan chabulic) Hari Mirch (Green chili) Harre Hara miri miri (Coriander powder) Hing (Asafoetida) Imli (Tamarind) Jaggery (unrefined sugar from sugarcane Jaiphal (Nutmeg) Javitri (Mace) Jeera (Cumin) seed Jethimadh licorice powder Kachra (Capers) Kadipatta Curry Tree or Sweet Neem leaf Kaju Cashewnut Kala Namak or Sanchal Black salt Kali Mirch (Black peppercorn) Kalonji Nigella seed Kasoori Methi (Dried fenugreek leaf) Katira Gum (Gond Katira) or Tragacanth Gum. Kebab Cheeni Allspice Kesar Saffron Kesar miri miri Saffron pulp Khajur Dates Kokum Garcinia indica Khus Khus Poppy seed Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala. Lahsun (Garlic) Lal Mirchi ( Red chili) Lal Mirchi powder (Red chili powder) Lavang (Cloves) Marathi Moggu Methi leaves (Fenugreek leaf) Methi seeds (Fenugreek seed) Sarson Tel Mustard oil Naaga Keshar Namak (Salt) Nimbu (Lemon) Nimbu (Lime) Pudina (Mint) Pyaz or Kanda (Onion) Kali Mirchi (Black Pepper) Panch Phoron Phathar ke phool (Black Stone Flower) Pilli Mirchi (Yellow Pepper) Safed Mirchi (White Pepper) Rai (Black mustard seed) Rai Kuria (cracked mustard seeds) Ratin jot (Alkanet root) Saji (na) phool (Citric acid) Sarson (mustard seed) Saunf/Sanchal (Fennel seed) Shahi Jeera (Black cumin seed) Sirka (Vinegar) Soa sag (Dill) Sonth (Dried ginger powder) Suwa or Shopa (Aniseed) Taj (Cinnamon) Tartri (Citric acid) Tej Patta (Malabathrum) Thippali (Kabab-chini, Java peppercorn) Til (Sesame seed) Tulsi (Holy Basil) Urad dal (Split Matpe or Beluga Beans)) Vanilla Zaafraan (Saffron) Menthulu (Fenugreek Seeds) shitu (lima seed skin) osmanli (onion peelings) pudina (mint) Deggi Mirch, Red Chilly powder (non spicy) Here you will find about Indian spices and its uses, history, and directory of exporters of cardamom, ginger, cassia, greater galanga, chilly, kokum, cinnamon, nutmeg: clove, pepper, coffee, tamarind, curry leaf, tea, cashew, turmeric, vanilla with a picture gallery. Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, spices were as precious as gold; and as significant as medicines, preservatives and perfumes. India - the land of spices plays a significant role in the global spices market. No country in the world produces as many kinds of spices as India with quality spices come from Kerala, an Indian state. At present, India produces around 2.75 million tones of different spices valued at approximately 4.2 billion US $, and holds the premier position in the world spices market. Because of the varying climates in India - from tropical to sub-tropical,45C to 0 c temperate-almost all spices are grown in this country. In almost all of the 28 states and seven union territories of India, at least one spice is grown in abundance. A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring. Spices and herbs are good not only for our taste buds but also for our health. They supply calcium, iron, vitamin B, vitamin C, carotene and other antioxidants. For instance fresh parsley has been linked with cancer prevention due to its antioxidant content and spicy food is much more appealing than a vitamin pill. Besides herbs and spices don't have any kilojoules or fact, so you can eat them to your heart's content. ___________ORGANIC SPICES_________________ "Organic agriculture is a holistic production management system which promotes and enhances agro-eco system health, including biodiversity, biological cycles and soil biological activity. It emphasises the use of management practices in preference to the use of off-farm inputs. This is accomplished by using, where possible, agronomic, biological, and mechanical methods, as opposed to using synthetic materials, to fulfill any specific function within the system." - definition proposed for adoption by FAO/WHO Codex Alimentarius Commission Many techniques used in organic farming - such as inter-cropping, mulching, and integration of crops and livestock - are practiced under various agricultural systems. What makes organic agriculture unique is that, under various laws and certification programs, almost all synthetic inputs are prohibited, and "soil building" crop rotations are mandatory. Properly managed, organic farming reduces or eliminates soil and water pollution and helps conserve water and soil on agricultural lands. Organic farming is one of several approaches to sustainable agriculture. Organic agriculture is gaining importance in the agriculture sectors of many countries, irrespective of their stage of development. In Austria and Switzerland, organic agriculture has come to represent as much as 10% of the food system, while USA, France, Japan and Singapore are experiencing growth rates that exceed 20% annually. Typically, farmers experience some loss in yields after discarding synthetic inputs and converting their operations to organic production. Before restoration of full biological activity (e.g. growth in beneficial insect populations, nitrogen fixation from legumes), pest suppression and fertility problems are common. Sometimes it may take years to restore the ecosystem to the point where organic production is possible. In these cases other sustainable approaches that allow judicious use of synthetic chemicals may be more suitable start-up options. One strategy involves converting farms to organic production "in installments", so that the entire operation is not put at risk. Most studies have found that organic agriculture requires significantly greater labour input than conventional farms. Therefore, the diversification of crops typically found on organic farms, with their different planting and harvesting schedules, may distribute labour demand more evenly, which could help stabilize employment. ____CURRY POWDER______ Curry powder, also known as masala powder, is a spice concoction of extensively varying composition developed by the British during the Raj as a means of approximating the flavor of Indian cuisine at home. Curry powder is thus an English invention, where it is still popular. Masala refers to spices, and this is the name given to the thick pasty liquid sauce of combined spices and ghee (clarified butter), butter, palm oil or coconut milk. Curry powder typically includes coriander, turmeric, cumin, and fenugreek in their blends. Masala is a term used in Indian cuisine to describe a mixture of many spices. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, clove, mustard seed, green cardamom, black cardamom, nutmeg, red pepper, cinnamon and black pepper may also be added. It is also the name given to a different mixture of spices that include curry leaves, which is used in South and Eastern Indian cuisine. The word curry is a derivative of the south Indian word curriel, which was used in the local language (Tamil) for a fish stew that had tamarind and curry. This was then picked up and transformed into the present "curry" by the British. The word "curry", in its English sense, has no direct translation into any to India's fifteen languages, and Indians do not use the term even when speaking English. Curry powder is in fact a blend of spices, varying according to regional preferences or traditions. As a result, there are literally thousands of "curry powders", each of which was uniquely suited for the produce and tastes of the region it developed in. Garam Masala is a Northern Indian style sweet curry blend useful for many vegetarian Indian dishes. Indians tend to use garam masala of which there are also many incantations. In the south another mixture called "sambhar powder" is used which is quite different from garam masala. Curry powder, blend of many spices comes in almost endless varieties. Each curry powder can have different component spices, in differing amounts--making each curry blend unique. |
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| Last Tour Update: May 18, 2012 |
