Reasons Why You Should be Considering
GI Tagged Indian Spices
Spices are the main ingredient in Indian cooking. If you do not have the essential spices in your kitchen, almost every recipe you aim to cook looks scary and impossible. So, Spices play an essential role in Indian cooking and it is used extensively!
Now, let’s take a look at some points which all the spice brand companies will promise you:
– Best Quality
– Natural Oils
– Genuine Taste
– Sourced From The Best Farms
– Fresher and Healthier
– Will Make Your Food Amazingly Tasty
etc.,
But, it just appears as though you are simply adding the colored powder to your food, which does not make your food tasty and which is not at all healthy. The adulterants are added in the spices which adversely affect the nature, substance, and quality of the food and are not healthy for human health.
The common adulterants which are added into these spices are sand, dirt, earth gritty matter, artificial color, starch, chalk powder, bark, stone, sawdust, lead chromate, etc.
There are many adulterants that might be a hazard to our health especially if consumed for a long period of time.
Here are most commonly used spices which may be adulterated by some common adulterants:
Turmeric Powder
Can be adulterated by corn flour (starch), yellow-colored talk or sawdust, lead chromate, or melanin yellow dye.
Black Pepper
Papaya seeds, blackberries are the common adulterant used in black pepper as they are almost similar in size but tasteless (sometimes bitter).
Red Chilli Powder
Can be adulterated by brick powder, salt powder or talc powder, and artificial colors like Sudan Red.
Here are two additives which are used to preserve flavor or enhance the taste, appearance, or other qualities of spices:
Silicon Dioxide: Silicon Dioxide is usually artificially produced and is added in spices to act as an anti-caking agent to absorb moisture and prevent clustering. There should be no need to add this in at all because, if the quality of spices is high and they are fresh and meet all health requirements, there will be no clustering.
Citric Acid: When you imagine citric acid you might think of lemon acting as a preservative, but no, this is far from a derivative of something so natural. Citric acid is actually produced artificially using ingredients such as sugar, beets, corn, etc. But, why is this needed if you are getting the freshest best spices?
So, here we discussed why you should avoid using these adulterated spices, likewise, you should aim to use the best spices and herbs possible.
Now, let me help you with this. Below I have explained, “Why You Should be Considering GI Tagged Indian Spices?” “What makes these GI Tagged Spices Stand Out?” and “How they are Healthier?”
What is GI Tag?
First of all, let me tell you “What is GI Tag?”.
GI (Geographical Indication) is a sign used on a product that has a specific geographical origin and possesses the qualities or reputation of that particular region. Since these products obtain the qualities from the geographical place of production, there is a clear connection between the product and its original place of production. It means the qualities, characteristics or reputation of the product should be essentially due to their place of origin only.
Geographical Indication Tag is generally used for Agricultural Products, Handlooms & Textiles, Foodstuffs, Wine and Spirit Drinks, Handicrafts, and Industrial Products.
If you want to know more about What is GI, Click here!
At present, 13 spices cultivated in India have the GI tag and the tag is given by the Registrar of Geographical Indications under the Department of Promotion of Industry and Internal Trade, Ministry of Commerce and Industry, in a move that may help spice farmers get better prices for their produce.
GI is the ideal solution that differentiates a spice from others in the same species, which helps farmers to get a good price for their produce. Because these spices have unique flavor and attributes because they are grown in a specific geographical region of India. This geographical indication (GI) status will help to brand these spices as premium products that cannot be matched by similar crops grown in other parts of the world. These spices have a specific color flavor or other characteristics that distinguish them from other similar spices grown elsewhere. For instance, the Byadgi Chilli from Karnataka is known for its color while the Guntur Chilli from Andhra Pradesh is popular for its sharp pungency.
There are global customers who are looking for spices from a particular geographical region. In the international market, Malabar Pepper is one of the most popular brand names. But, several countries are importing pepper from India and re-exporting it as a Malabar Pepper said Philip Kuruvilla, MD of Indian Products a leading spices exporting firm. The practice is not limited to pepper. Alleppey Green Cardamom and Cochin Ginger are the two varieties that the competing countries Guatemala and Nigeria are trying to cash in on. The spices grown in a particular region will have special qualities which can be exploited for increasing the exports. This is why the GI tag is given to help in preserving the uniqueness of these products.
Most Commonly Used Indian Spices
“Malabar Black Pepper” is an indigenous spice of the Malabar region in the Indian State of Kerala. The pepper has a special quality based upon the unique agro-climatic condition of the said geographical indication. The said GI Tag (geographical indication) identifies and indicates the pepper produced in the Malabar region of Kerala State.
Geographical Area of Production:
The “Malabar Pepper” has its origin in the Malabar region in the Indian State of Kerala.
– It is a warming spice.
– Its aroma is sweet and spicy.
– Its flavor is rich and bold.
– Malabar Pepper is highly aromatic, with a distinctive, fruity bouquet.
– It is one of the oldest and most important spices in the world. So important that in ancient times it was used to pay taxes.
– India has always reigned supreme in the production of this most exotic and sought after spice.
– The Malabar Pepper of Kerala provides a quarter of the world’s supply of Pepper. Tellicherry Pepper from the Malabar region is considered the most complex, balanced, and elegant of the black peppers. It is actually a special type of pepper that has been allowed to ripen completely so that it develops more flavor, sugar, and size. Malabar has always been considered to produce the best pepper.
– Malabar Black Pepper has a perfect combination of flavor and aroma.
– Sanskrit authors describe black pepper as acrid, pungent, hot dry, carminative, and useful in intermittent fever, hemorrhoids, and dyspepsia.
– In modern Indian medicine, pepper is employed as an aromatic stimulant in cholera, weakness following fevers, vertigo, and as a stomachache in dyspepsia and flatulence.
– Used in Ayurvedic medicine to stimulate the digestive system.
– Used for treatment of nausea, lack of appetite, and other dyspeptic complaints.
– Helpful in improving memory and helping to fight cognitive malfunction.
– As a gargle, it is valued for relaxing uvula, paralysis of the tongue.
– It will correct flatulence and nausea.
– It has also been used in vertigo, paralytic, and arthritic disorders.
– It is sometimes added to quinine when the stomach will not respond to quinine alone.
– It has also been advised in diarrhea, cholera, scarlatina, and in a solution for a wash for tinea capitalize.
– It is good for constipation, also on the urinary organs.
Uniqueness
– Malabar Pepper has a sharp, hot, and biting taste.– It is a warming spice.
– Its aroma is sweet and spicy.
– Its flavor is rich and bold.
– Malabar Pepper is highly aromatic, with a distinctive, fruity bouquet.
– It is one of the oldest and most important spices in the world. So important that in ancient times it was used to pay taxes.
– India has always reigned supreme in the production of this most exotic and sought after spice.
– The Malabar Pepper of Kerala provides a quarter of the world’s supply of Pepper. Tellicherry Pepper from the Malabar region is considered the most complex, balanced, and elegant of the black peppers. It is actually a special type of pepper that has been allowed to ripen completely so that it develops more flavor, sugar, and size. Malabar has always been considered to produce the best pepper.
– Malabar Black Pepper has a perfect combination of flavor and aroma.
Uses and Medicinal Benefits:
– Pepper finds a place as medicine in Charaka Samhita.– Sanskrit authors describe black pepper as acrid, pungent, hot dry, carminative, and useful in intermittent fever, hemorrhoids, and dyspepsia.
– In modern Indian medicine, pepper is employed as an aromatic stimulant in cholera, weakness following fevers, vertigo, and as a stomachache in dyspepsia and flatulence.
– Used in Ayurvedic medicine to stimulate the digestive system.
– Used for treatment of nausea, lack of appetite, and other dyspeptic complaints.
– Helpful in improving memory and helping to fight cognitive malfunction.
– As a gargle, it is valued for relaxing uvula, paralysis of the tongue.
– It will correct flatulence and nausea.
– It has also been used in vertigo, paralytic, and arthritic disorders.
– It is sometimes added to quinine when the stomach will not respond to quinine alone.
– It has also been advised in diarrhea, cholera, scarlatina, and in a solution for a wash for tinea capitalize.
– It is good for constipation, also on the urinary organs.
2. Waigaon Turmeric
Waigaon Turmeric is a traditional crop in Samudrapur tehsil of the Wardha district. Use of this turmeric for wound healing, curing cough, cold, and in many other diseases are traditionally known in this area. This is a unique variety that matures in a short period and grown under rainfed conditions.
Approximately 80% of the farmers from Waigaon village cultivate turmeric for generations. The color of Waigaon turmeric is a dark mustard yellow as compared to other turmeric varieties.
Key Factors of Cultivation of the Waigaon Turmeric:
Turmeric farming is completely organic. In the overall cultivation period and processing of turmeric, no chemicals and pesticides are used. The total cultivation and processing period of turmeric is near about 8 months.
Cultivation of turmeric starts after ‘Akshaytrutiya’s festival. If irrigation facilities are available the planting of rhizomes is possible at the time of ‘Akshaytrutiya’. However, most of the farmers do planting at the monsoon to take advantage of the rainfall.
Seed material
Whole or split mother rhizomes are used for planting. Farmers generally select well-developed, healthy, and disease-free rhizomes from the previous production.
Water Management
‘Wardha’ river is flowing near to Waigaon. Canals are used for water supply in this turmeric belt. The yield of turmeric mainly depends upon rainfall from June to September. In the month of October and November plants can be irrigated by river water or by canal water with sprinkling irrigation if post-monsoon rains are not received.
Geographical Area of Production:
Waigaon variety of turmeric is cultivated in Samudrapur tehsil more prominently in Waigaon village, Maharashtra. The black soil of Waigaon is suitable for turmeric cultivation. Additionally, 10 feet deep black soil available layer helps in water retention in soil. Black soil from Waigaon is alkaline in nature having a pH of more than 86 and it contains high organic carbon.
Uniqueness
- – The texture of this turmeric powder is very soft.
- – The aroma of this turmeric is very pungent, still attractive.
- – The Waigaon variety matures in just 180 days, earlier than other varieties.
- – The high Curcumin content is the key ingredient that lends Waigaon Turmeric its distinctive yellowness. The higher its percentage, the deeper is the yellow color. Waigaon Turmeric has 6.12% Curcumin content.
- – Waigaon Turmeric had a special standing for its aroma and the Curcumin content.
- – It is completely organic farming. The Quality of Waigaon Turmeric and its medicinal value is maintained due to organic farming since no chemicals and pesticides are used.
- – Very little quantity of powder is sufficient for increasing the color of food items.
- – The durability of turmeric powder is more.
Uses
Whole turmeric crop is useful in various manners:
- – Turmeric powder and even fingers are used in marriage ceremonies, religious ceremonies.
- – People of ancient India believed that turmeric gives the energy of the Divine Mother and helps to grant prosperity.
- – It is effective for cleansing the Chakras (energy centers in the body) purifying the channels of the subtle body.
- – Turmeric has traditional importance. Its paste is applied to the forehead (third eye Chakra) during Puja (devotional ceremony) and wedding.
- – Turmeric powder is used as an essential spice in food preparation as an ingredient. It is used in curries and other food to improve storage conditions, palatability, and preservation. It helps – in enriching food color.
- – Turmeric powder prepared from dry turmeric old mother sets is used in preparing “Kumkum” (red turmeric powder used for making the distinctive Hindu mark on the forehead) which is non-allergic. It is also used in ‘Ashtgandh.’
- – Traditionally, turmeric is also used to dye the marriage clothes. It was believed that any clothing dyed with turmeric was protection from fever.
- – Turmeric color extract can be used as an organic food color.
- – Turmeric fingers are used to prepare pickles. Pickle made from Waigaon Turmeric ts very tastily and nutritious too.
Medicinal Uses of Waigaon Turmeric:
- Cancer Treatment: Curcumin content is high in Waigaon Turmeric. Turmeric extracts and Curcumin have been found to be cancer-preventing compounds in different tumor models as well as
in limited human studies. Curcumin Capsule is used as a dietary supplement in the treatment of cancer and other diseases. - HIV Treatment: Turmeric was also studied as a potential antiviral agent against Human immunodeficiency Virus (HIV). Antioxidant properties of Waigaon Turmeric could delay the progression of HIV.
In recent studies at the Jawaharlal Nehru Centre for Advanced Scientific Research in Bangalore, scientists fed Curcumin to HIV-infected cells in the laboratory, the virus stopped replicating.
Curcumin could be used to help formulate a combination of drugs to treat HIV infection. Curcumin stops an enzyme called p300 from performing its normal role of controlling the activity of human genes.
Because HIV integrates itself into human genetic material, when p300 stops working, the virus can no longer multiply.
- Treatment in Neurological Diseases: Turmeric is also helpful in treating and preventing neurological diseases like Alzheimer's. Curcumin inhibits the accumulation of destructive beta-amyloid in the brains
of Alzheimer’s patients. Curcumin is more effective in inhibiting the formation of the protein fragments than many other drugs being tested to treat Alzheimer’s. - Use to cure Arthritis: Turmeric is used in traditional medicine to treat arthritis.
- Turmeric powder is used to cure cough and cold.
- Skin Diseases: It purifies and nourishes the blood and skin so that the glow of health is not attenuated by blemishes and impurities but rather amplified through clarity. Generally, Turmeric is used as Ubtan (paste) with chick-pea flour, sesame or almond oil, a little fresh cream, and honey to clear
the patches on the skin and increase the natural glow. Turmeric is bitter and anti-inflammatory, it is used for skin diseases, especially wet eczema. - Healing Wounds: Turmeric essential oil works as an external antibiotic to prevent infections in wounds. A nice formula for wound healing is a mixture of olive oil, beeswax tea tree oil, aloe, turmeric, arnica, slippery elm, red clover thyme oil, and vitamin E.
3. Byadgi Chilli
Byadgi Chilli is a famous variety of chili mainly grown in Karnataka. Named after the town Byadgi which is located in the Haveri district of Karnataka.
This chili is known for its deep red color and got the highest color value. It is not very pungent and is used in many food preparations in India. This chili is characterized by wrinkles on the pods, low pungency, and sweet flavor.
There are several types of Byadgi chili. The two main types are The Byadgi Kaddi and Byadgi Dabbi.
The Byadgi Kaddi has a length of 10 to 15 cm, with negligible pungency. It is slender, linear, light green in color and at maturity turns to the deep red color developing the characteristic wrinkles at the ripening stage. This variety possesses the highest color value and is suitable under rainfed conditions. It has its calyx covering its Pod and is reasonably resistant to pests and diseases.
The Dyavanur Dabbi is another variant of Byadgi Dabbi type and suitable for green chili and dry chili purposes. The fruits are of medium length (8 to 10 cm), a little curved at the apex, and slightly bulged at the base of the calyx. This variety is more susceptible to pests and diseases. The quality parameters for the Dabbi Chilli are on the same lines as the Byadgi Kaddi.
The Dyavanur Delux is a variant of the recent origin of Byadgi Dabbi and might have been selected from Dyavanur Dabbi. The fruits are similar to Dyavanur Dabbi but the size of the fruit is a little bigger and more bulged at the calyx. The fruit length ranges from 10 to 12 cm, the fruits are light green in color and turn to an attractive, shiny, deep red color on maturity. After complete drying, this variety also develops wrinkled surfaces on the fruit. At present, fruits of this variety are most in-demand in the markets.
Noolvi Dabbi, Kubhsi Dabbi, Antur Bentur Dabbi types are some of the variants which are similar in their quality parameters including pungency and color values and widely grown in this region.
Geographical Area of Production:
Byadgi chili is a famous variety of chili mainly grown in the Indian state of Karnataka. The Byadgi chili crop requires a warm and humid climate during the growing period and dry weather during the period of maturation of fruits. In areas of low rainfall, it can be grown as an irrigated crop.
Byadgi chili can be grown in varied soil types but well-drained loamy soils (black and red soils rich in potash having a pH of 6.5-7.5) are ideal soils. Acidic and alkaline soils are not suitable.
Uniqueness
– Bydagi chili have got the highest color values of 150000 to 250000 CU and red in color (156.9 ASTA color units) and negligible (0.03%) in capsaicin.
– Fruits stand out by their deep red color on maturity and wrinkles on the surface.
– Fruits are 12-15 cm long and thin but not too pungent and not spicy.
– The plant grows to a height of 1m. with a spread of 1m. Leaves are thin and light green in color.
Uses
– Chilli forms an indispensable condiment in every household. Apart from imparting pungency and red color to the dishes it is a rich source of vitamins and has medicinal properties.
– Chilli is mainly consumed as ground spice powder in cuisine. The Byadgi chili is also very useful for its coloring abilities. The oil extracted from the chili called Oleoresin is being used in food industries, confectioneries, cosmetic industry, beverage industry for toning of fresh wine, meat industry, pharmaceutical industry, poultry, and cattle feed industry, and as a dye in the textile industry.
– Of the total production of the chili in the world, 50% is produced in India. Out of which 70% of the production is used in India whereas 30% is exported.
Medicinal Properties
- – Known to stimulate appetite
- – Helps to clear lungs
- – Rich Source of Vitamins carotene (pro-vitamin A), C & E
- – Can prevent diabetes due to the capsaicin component.
The word Sannam in Telugu means thin or long. The very name of the chili indicates two facts – the description of the fruit and more importantly
the strong antecedents arising from Andhra Pradesh. At least 4 grades of Sannam Chillies are known to exist. They are,
the strong antecedents arising from Andhra Pradesh. At least 4 grades of Sannam Chillies are known to exist. They are,
S.S. – Sannam Special – which is light red in color, shining, with a length of 5cm and more.
S.G.- Sannam General –which is light red in color, shining skin, with a length of 3 to 5 cm.
S.F. – Sannam Fair – which is blackish a dull red in color with a length of 3 to 5 cm.
N.S.- Non-Specified – This is not a regular grade, and is meant to meet specific requirements of the buyers which are not covered under regular grades.
Geographical Area of Production:
Guntur Sannam Chilli is cultivated, processed, and made available mainly from the Guntur district of Andhra Pradesh. Guntur Sannam chili requires a warm and humid climate for its growth and dry weather during period of maturation.
Uniqueness
Guntur Sannam Chilli has got its specific characteristics which have enabled it to earn international and national acclaim. Sannam chili is generally known to trade as S4 type chili and is mainly used for its pungency and for the extraction and derivation of capsaicin.
The following are the chief attributes/characteristics of Guntur Sannam Chilli:
- – The Guntur Sannam chili belongs to Capsaicin Annum var long hum variety with long fruits (5 to 15 cm in length) and a diameter range from 0.5 to 1.5 cm.
- – The chili has thick skin.
- – The chili is hot and pungent with the average pungency of 35,000 to 40,000 SHU.
- – The chili is red with an ASTA color value of about 32.11.
- – The content of Capsaicin is about 0.226%.
- – This chili is rich in Vitamin C (185mg/100g) and Protein (11.98g/100g).
- – The peak harvesting season is from December to May.
Uses
- – Chilli forms an indispensable condiment in every household. Apart from imparting pungency and red color to the dishes it is a rich source of vitamins and has medicinal properties.
- – The pungency of chili is due to the presence of capsaicin and the red color due to carotenoid pigments such as capsanthin and capsorubin. As the demand for natural pigments is growing, the demand for chili in the world market is bound to increase.
- – Chilli is mainly consumed as ground spice powder in cuisine. The oil extracted from the chili called Oleoresin is being used in food industries, confectioneries, cosmetic industry, beverage industry for toning of fresh wine, meat industry, pharmaceutical industry, poultry, and cattle feed industry and as a dye in the textile industry.
Medicinal Properties:
- – Capsaicin, an ingredient of chili is used as a chemical ingredient in many pain balms, liniments, carminative tonics, etc.
- – Chilies act as antioxidants that fight cholesterol, diabetes, cataract, ostea, and rheumatoid arthritis and they even burn calories.
- – A chili poultice will heal sores even in an ulcerated stomach.
- – The right amount of chilies are good for kidneys, spleen, and pancreas, wonderful for Lock-jaw.
- – Chilies are an excellent source of Vitamins and Minerals. Chilli fruits contain vitamins B, C, and pro-vitamins A (Carotene) in a fresh stage. They contain seven times more Vitamin C than an orange.
- – Chilies with food stimulate taste buds and thereby increase the flow of saliva which contains ‘amylase’, inturn helping digestion.
- – Chilies lend a helping hand to cure Sore throats, congestion, sluggish digestion, varicose veins, ulcers, laryngitis, blood pressure, insomnia, flu, and such other infections.
- – The chili color is being used as a natural colorant in foodstuff in place of synthetic dyes which are harmful. It is also used for the seasoning of eggs, fish and meat preparations, sauces, chutney, pickles, sausages, etc.
From Where You Can Buy These GI Tagged Spices?
- In olden days, spices were hand ground. Unfortunately, today the spices are produced through a mechanical high speed/high-temperature grinding, and that loses the taste, aroma, and causes loss of nutrients. Hand-ground spices have more taste as compared to the spices grounded through machinery. This is where GI Tagged stands out from others.GI TAGGED brings you Hand-picked and Graded Spices with all their nutrition intact and which gives you great taste and aroma.Because, at GI TAGGED, we perform obligatory pre-procure checks before taking the product to the market. These checks are as follows:
- – We conduct field surveys.
- – We ensure the proper manufacturing process is being followed by the farmers.
- – We also ensure that the farmers have used only organic fertilizers for the production.
- – We send the randomly picked samples to Spice Board for Pesticide Residue Determination.
- – We also ensure that the Artificial Color Coating is not there.
So, switching from ordinary spices to GI Tagged Spices would be your first step towards a healthier lifestyle for you and your family. Since the Spices Sold at GI TAGGED are very pure without any Adulteration and of Excellent Quality, you can use the same for all medicinal purposes in the supervision of Experts for Natural Home Therapy.Click here to visit GI TAGGED Indian Spices online store.
