The history of Indian spices spans across more than 7000 years. It started centuries ago when Greece and Rome discovered that sailing ships were carrying Indian spices, perfumes and textiles to Mesopotamia, Arabia and Egypt. Then, the Greek merchants entered the markets of South India for buying numerous expensive items including the spices. The Epicurean Rome was lured by Indian spices, silks, brocades, Dhaka Muslin and cloth of gold, hence was spending a fortune. Due to this fact, even the Parthian wars were being fought by Rome to keep open the trade route to India.
After the arrival of the Muslims, Indian spices took a special place in Muslim dishes also and became famous throughout the country. Further, during the colonial rule, Arabian traders got the rare and exotic spices of the Far East from local spice merchants. India had spent the previous two millennia spreading its culture to the Spice Islands of the east and made good money by supplying these spices at high prices to the Indian middle men and Europe as well. In 1492 A.D, even Vasco Da Gama and Columbus were also searching for a new route to the spice lands of Asia. Afterwards, the Dutch rule encouraged the trade of spice in India.
During British reign, spice trading was encouraged again, which resulted in the export of sandalwood, turmeric, saffron, coriander and a host of other Indian spices to various parts of the world. After independence, to keep the trade of Indian spices flourishing, the Board of Spices was established. Types of Spices
Depending upon the parts from which the spices are extracted, our range of Indian spices is bifurcated into the following types:
- Bark type spices
- Flower type spices
- Fruits type spices
- Leave type spices
- Miscellaneous spices
- Pepper type spices
- Root type spices
- Seed type spices