If you love Indian food, you’ve probably had some of the following spices before: cumin, turmeric, coriander, and garam masala. But if you’re interested in cooking with spices from other cultures and countries, there are many other options you might like to try as well. So which ones should you explore first? The top five most popular spices exported from India include these choices below.
When it comes to bulk spices, it’s hard to beat turmeric. It’s a popular ingredient in curry powders and many other flavorings around Asia. The spice was also used for centuries in Middle Eastern culture as both a dye and a preservative; today, you can find plenty of foods preserved with turmeric around Europe and North America. Turmeric is especially popular in Pakistan where almost half of all exported spices come from. The popularity of turmeric can be traced back to its medicinal benefits – many people believe that consuming turmeric can help treat or prevent diseases such as cancer, Alzheimer’s disease, diabetes, and heart conditions. At $1 billion per year in exports, that makes it one of the top spices on Earth by value!
2) Coriander Seeds
While it might seem like an odd pick given its ubiquity in Indian cooking, coriander is a wildly popular spice and exports a ton. In fact, you can find coriander almost anywhere. Not only is it used in Indian cuisine, but also the Caribbean, Mexican and Thai dishes (and your favorite cocktail—the Mojito). It’s also often used to give a citrusy kick to lagers. Indeed, you’d be hard-pressed to find someone who doesn’t appreciate fresh coriander or hasn’t had access to it at some point in their life. The good news for Indian spice exporters is that coriander seed exports continue to grow as more people seek out these familiar flavors around the world.
3) Chili Pepper
Chilli peppers—most commonly those in red and green varieties—are usually dried and ground before use. They’re a staple of South Asian, Southeast Asian, Caribbean, and Tex-Mex cuisines. By volume, they rank as one of India’s biggest spice exports, with a market value of around $1 billion (roughly Rs. 6,650 crores). In fact, it’s their immense popularity worldwide that has made them such an integral part of Indian cuisine: In 2013–14 alone, India exported 937 tonnes of chili pepper.
Nutmeg is popular in Indonesia and Suriname, and it’s used to spice up everything from soups to cocktails. While you can typically find freshly grated nutmeg, you can also purchase ground nutmeg if you’re looking for a more subtle flavor. Remember that just like any other spice, only fresh and pure spices will taste their best. So, if you want to get your hands on some real Indonesian nutmeg or East Indian Black Pepper from Goan cooking (Kala Jeera), make sure you choose high-quality spices from a supplier that sells organic spices online. Tradologie.com is the best option to import or export spices online without making any calls or emails.
Saffron, also known as red gold, is one of the most precious spices in all of history. This bright orange-colored spice has a delicate and unique flavor that’s both sweet and pungent. It’s often used to spice up rice dishes, but it can also be added to many different types of recipes. Indian saffron may come from any part of Iran or Kashmir in Northern India, according to My Spice Sage. But it takes around 75,000 handpicked crocus flowers to produce just 1 pound of saffron; that’s why it’s often so expensive.
If you’re looking for some exotic spices to add to your cooking arsenal, you’re in luck! India is one of the world’s leading exporters of spices, and thanks to its diverse geography and abundant supply of natural resources, it has been able to develop a thriving spice trade for centuries. In this blog post, we’ll take a look at the five most popular spices exported from India, and dispel some of the myths surrounding them. So, if you’re on the hunt for some new flavors to experiment with, be sure to check out India’s spice traders!