Spices are an essential part of almost every subcontinent dishes. Here we will take a look at different kinds of spices.
Turmeric is an ancient spice, a native of South East Asia, used from antiquity as a dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java, Peru, Australia and the West Indies. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap. Turmeric is, in fact, one of the cheapest spices. Although as a dye it is used similarly to saffron, the culinary uses of the two spices should not be confused and should never replace saffron in food dishes. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. The name derives from the Latin terra merita “meritorious earth” referring to the colour of ground turmeric which resembles a mineral pigment. In many languages, turmeric is simply named as “yellow root”.
Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in the America, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries.
Coriander (Coriandrum sativum L.) is an annual herb, mainly cultivated for its fruits as well as for the tender green leaves. In India, it is grown in Andhra Pradesh, Tamil Nadu, Karnataka, Rajasthan, and Madhya Pradesh. The major portion is though consumed locally; a small quantity is being exported now. The dried ground fruits are the major ingredients of the curry powder. The whole fruits are also used to flavour foods like pickles, sauces, and confectionery.
Black pepper is known as the king of spices and belongs to the family Piperaceae. It is obtained from the perennial climbing vine, Piper nigrum which is indigenous to the tropical forests of Western Ghats of South India. It is one of the important and earliest known spices produced and exported from India. India accounts for 54% of the total area under pepper in the world but its share of production is only 26.6 %.
Cumin (Cuminum cyminum) is a member of the parsley family, a group of flowering, aromatic plants known as Umbelliferae or Apiaceae (that also includes celery, carrots, and fennel) native to Egypt and the Middle East. The use of its small, oblong seeds, both whole and in powdered form, goes back to ancient Greek and Roman times. It became a staple in both Mexican and South American cuisine after the arrival of Spanish and Portuguese colonists.
Proposed Packaging from Knack
The spice industry is one of the largest industries all across the globe. At Knack Packaging, we understand and honour the delicacy of spices and try to offer the best feasible packaging solutions for all our clients involved in spice manufacturing and marketing business. Being a trusted partner of the spice industry, we provide diverse packaging solutions. We produce a wide range of bags for all types of Spices. It includes the BOPP laminated PP woven bags in the 5kg to 50kg categories & two variants of handle bags; Top opened bottom stitched and the Top open bottom gusseted bag in the 5kg to 10kg pack sizes. We can offer standard Circular Woven construction, Back seam construction and the trending Pinch bottom bags. Our customised packaging option also helps our customers to create their product design as per their requirements.
- We provide the facility of liners in the packaging as per the need to make it leak-proof and ensure the extra safety of the product.
- Our packaging offers excellent quality protection for the handling of the packages and sending them to the clients.
- Attractive packaging always leads you to brand identity, and we weave that magic for you, which compels the customers to buy your product.