Spices

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Herbs & Spices

DW Power GmbH buys and delivers various agricultural products. At our company we are buying Indian Spices from India and export it world wide.

Cardamom

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This spice is also known as the “Queen of Spices” in India, its country of origin. Cardamom has a strong, pungent flavor that has subtle hints of lemon and mint. Interestingly, it is a very versatile spice so it can be used to intensify both sweet and savory flavors. There are two types of cardamom that are typically used in Indian cooking, as well as all over the world: Green and Black.

Green cardamom is used more commonly than its black counterpart and has a very light and sweet flavor. It is often used in desserts and sweet drinks. Black cardamom, on the other hand, consists of a very strong smoky flavor so it is often used in spicy rice dishes and curries.

Clove

Clove

This is another fairly common Indian spice that was first found being traded at a port in Sri Lanka somewhere during 900-1100 CE. However, it is native to the Molucca Islands which is now a part of Indonesia. Cloves contain a very distinctive kind of a sweet smell with an equally sweet-spicy flavor. Whole cloves are often used in curries and other liquids since they also provide quite an aesthetic appeal while ground cloves are popularly used in a variety of sweet treats. They are also used for a number of health-related purposes including toothaches, vomiting, nausea, and indigestion, to name a few.

Cassia Bark

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This spice is also known as “Chinese Cinnamon” and is often confused with the other ‘true’ cinnamon; however, it is actually a member of the pea family. It has an extremely pungent flavor that is less delicate when compared to that of the true cinnamon. Although cassia bark looks almost the same as cinnamon, it is actually very different and is used more often in savory dishes, especially in China. Cassia bark is commonly grown and produced in Indonesia, China, and Burma and is perfect for homemade tea blends or spice blends. Many people use this spice to treat muscle and stomach spasms, menstrual problems, joint pains, the common cold, high blood pressure, and many other health ailments.

Black Pepper

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This has to be one of the most commonly found and consumed spices all over the world. A pinch of it is added to almost every recipe you could possibly imagine. Black pepper has originated from India, particularly from the Malabar region and the Western Ghats. It comes from the berries of the pepper plant and you would typically also find white and green colored peppercorns. The difference in color primarily results from the varying developmental stages. Black pepper consists of a very unique spicy taste and is typically used to provide a subtle heat kick to numerous recipes and dishes. Some of its amazing medicinal uses include using it as laxatives or for congestion relief.

Celery Seed

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Celery seed is usually ground up into salt, and can then be added to many dishes for a concentrated taste of celery.

Coriander Seed

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Coriander produces natural citrus flavors when ground up. It is especially common with chicken-based dishes.

Crushed Red Pepper

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Crushed red pepper has a distinctively fruity, yet spicy flavor, and is commonly used as a condiment on pizzas and salads.

 

Cumin

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Some of its most distinctive characteristics include the intense fragrance coupled with the unique ridged brown seeds. Cumin can be used as a whole or in a grounded form. Either way, it adds a smoky touch to any dish and tastes absolutely delicious. Most people prefer using freshly grounded cumin in curry recipes and vegetable dishes to get the most of that intense, nutty –spicy flavor.

 

Curry Powder

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Needless to say, curry powder is a primary ingredient in curry dishes, but it can also be used to flavor many stews, marinades, and meats.

 

Nutmeg

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Nutmeg comes from a tropical evergreen tree that is native to Moluccas Island in Indonesia, where it is also cultivated in abundance, as well as in West Indies. It is often used together with cinnamon due to the similar pungent fragrance and a subtle sweet taste. Although nutmeg is popularly used in baking and cold beverages, it is also an excellent addition to hearty dishes like mutton and lamb recipes, vegetable stews, etc. In ancient times, sometime around the 1600s, nutmeg became an expensive commercial spice in the Western world and was commonly used by the Dutch as a subject to keep prices high. Some incredible health benefits of nutmeg include indigestion relief, diarrhea control, and appetite loss.

 

Mustard Seeds

Mustard Seeds

Mustard seeds are often grounded to a paste to be used in curries and stews whereas whole seeds are used for pickling purposes. Mustard seed oil is popularly used all over the world as a pain remedy and as a liniment for arthritis.

Turmeric

Turmeric

Turmeric consumption goes as far back as 4000 years to the Vedic culture in India, where it held significant religious importance and was also popularly used for culinary purposes. The intense color of this spice gives curries and other dishes a beautiful golden shade and a strong flavor that greatly intensifies the overall taste of any dish.

Saffron

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Best known as the most expensive spice in the world, Saffron greatly stands out due to its highly distinctive taste and the incredible orange-maroonish color. The fact that the production of saffron is the most labor-intensive of all is one of the main reasons why it is more valuable than gold in terms of weight and is so expensive. Saffron is basically the stigma of crocus flowers which is typically picked by hand. The best type of saffron is the one that has a beautiful and rich dark red color. Generally, this particular variety comes from Spain, Iran, and Kashmir.

Sumac

Sumac

This incredible spice is popular for its beautiful, purple color and a tangy flavor that is highly characteristic of vinegar or lemon. The word ‘sumac’ is believed to have come from the Old French during the period of the 13th century which translates to ‘red’ in the English language. The sumac spice is greatly featured in a variety of different cuisines and dishes due to its tart, lemony flavor that is not as overwhelming as a lemon itself. Sumac comes from the flowering plants belonging to the Rhus genus and it majorly grows in temperate and subtropical regions of North America, East Asia, and Africa. Medicinal records from medieval times show great evidence of this spice being used as a treatment for a number of health ailments like bowel conditions, headaches, asthma, cold, fever and flue.

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