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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, Indiaproduces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.
Black Papper Turmeric Coriander
 
Red Chilli Powder Cardamom Cloves
 
Anise Star Cinnamon Cloves
 
Split Cassia Broken Cassia Cigatette Cassia
 
Star Anise Grade 1 Star Anise Grade 2 Broken Star Anise
 
 
 
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ANKITA OVERSEAS
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