How Sadhana Pure and Natural Spices is top fmcg distribution opportunity

June 9, 2022 Team DigitalGumma

“INDIAN SPICES” , these are not just spices, they are ayurvedic medicines. We are blessed to born in INDIA. Spices of India is being loved worldwide because their taste and auroma attracts everyone throughout the world. Whatever you cook wether veg or non veg without these spices they don’t have any taste.

Indian food is unique in the world when it comes to spices, not only are curries deeply flavorful, they’re also healthful. This is where Indian cuisine’s true genius lies. And this is what finally getting some attention outside of South Asia.

Many spices aid in digestion, making food more digestible and nutrients more easily absorbed. Chilies improve circulation, cardamom removes toxins, ginger relieves nausea, coriander improves cholesterol levels, and the ultimate heavy-hitter turmeric is an antioxidant, anti-inflammatory, antibacterial and potentially reduces risk of Alzheimer’s disease, to name just a few of their properties.

We know that India being the producer of best of spices in the world is a “Food Leader” in true senses. In the on-going pandemic situation, the importance of food as immunity boosters has become very much vital.

Essential Spices for Indian Cooking

If you are serious about making curry, then you will want to purchase each of the following Indian spices so that you always have them on hand.

Keep these in your Kitchen cupboard and you will have the dry ingredients required to make 99% of the curries out there.

Key Highlights of Indian Spice Production Capacity and Potential:

Indian Spice Market is set for a Rapid Growth and is Expected to grow at a CAGR of 4.5% by 2026.
1.08 billion kgs of total spices have been exported by India during the 2017-2018 year, valued at USD 3.11 billion.
The total spice production in India is 8.12m metric tons. Andhra Pradesh is the highest spice production state in India.
The most common spice produced throughout India is chilies.
The total area under spice cultivation is 3.21 million hectares.

So, we can now easily gauge how deeply spice production has been infused in the Indian production chain. One of the essentials of an Indian kitchen is the “Masala Dabba”– a traditional spice box. It typically consists of small cups (usually five or seven) containing spices that are used in daily cooking. Whether it’s a soupy south Indian Rasam, a snack time Gujarati Dhokla, a sumptuous dessert in the Bengali Mishti Doi, or the traditional tea in the Kashmiri Kahwa, spices are widely used in all parts of the country, across various courses in a meal, vegetarian or otherwise.

Spices can make any simple dish flavorful and aromatic. Many different types of masala (spices) have different flavors and purposes. Apart from adding a delightful flavor to the dish, spices also have several health benefits. Masala like turmeric, garlic, and ginger have antibacterial and immunity-boosting properties. Many Indian households have a ‘masala box’ in the kitchen filled with all the essential spices required in everyday cooking. We bring you the top 20 Indian spices list that is a go-to for Indian or traditional cuisine! Get to know these types of spices better and cook a feast!

Sadhana Pure and Natural Spices.

Our Range of Products.

Jeera : MRP Rs 10

Ajwain : MRP Rs 10

Cardamom (Elaichi) : MRP Rs10

Native to South India and Sri Lanka, cardamom pods are available in two varieties: black and green. The smaller green cardamom pods are available everywhere. They have a delicate and sweet taste used to flavour many different types of foods.

Sabza : MRP Rs10

Cinnamon (Dalchini) : MRP Rs10

Cinnamon is used in countless Indian recipes. I tend to purchase cassia which is also know as false cinnamon. It is less expensive and tastes the same. True cinnamon is much nicer to look at. If you are using it to spice up a drink or decorate for a curry club function, go for the true cinnamon sticks.

Cloves (Laung) : MRP Rs 10

Cloves are dark brown in colour and can be purchased pretty much everywhere. They have a sharp, sweet flavour and aroma. In Indian cooking, cloves are used both whole and in a ground powdered from. It is an important ingredient in many different spice mixtures and pastes.

Black Til ( Sasvi) : MRP Rs10

Til ( Sasvi) : MRP Rs10

Fennel (Bade Saunf) : MRP Rs10

Masala Saunf : MRP Rs10

Sweet Saunf : MRP Rs10

Fennel is the dried seed-like fruit of the fennel plant. It is found and used in cooking world wide. Fennel seed is a very important ingredient in many Indian recipes.

Fenugreek Seed (Methi) : MRP Rs 10

The fenugreek seed is slightly rectangular in appearance. It is available in Indian and middle east markets. Although it is used in some curries, it is very important in vegetarian cooking and pickling.

Shajeera : MRP Rs10

Khaskas : MRP Rs1Coconut Powder (Dry Grated) : MRP Rs 10

Coconut pulp which has been shredded, chipped or powdered and then dried out is called desiccated coconut. It is prepared by removing natural moisture in the coconut fruit. It has a snow white appearance with a fresh sweetness and nutty flavor.

Mustard Seed (Rai) : MRP Rs 10

Mustard seed is one of the most important ingredients in Indian cooking. Both the seeds and leaves are used in many different dishes. Indian mustard seeds are a dark brown – not yellow like the Western version. They have a pungent aroma when cooked and are sour, almost bitter to taste. Although the seeds are brown, recipes often refer to these Indian mustard seeds as ‘black mustard seeds.