Hot spices are generally used in most styles of Indian cooking and it is also the most coveted group of spices among the various groups of spices by the West.

All these different flavours and aromas combine to create an explosion of flavours on your plate.

The simplest of natural ingredients such as flower, leaves, roots, seeds, bark, and bulbs are used in a variety of combinations of flavours: hot, spicy, sweet, sharp, mild, sour, fragrant, or pungent. The trade of spices has been an extraordinarily influential factor in several wars and trade throughout history. In their long and tumultuous history, spices have often been more valuable than jewels, gold, or other precious stones. It was not until the Roman conquests the Western countries discovered their culinary possibilities. They have also been used to embalm corpses, cast spells, incenses in religious rituals, and as aphrodisiacs. They are also believed to have healing and magical qualities in several Indian cultures. They are mentioned in the ancient Hindu scriptures known as the Vedas, the Old Testament, and ancient Egyptian papyruses. Spices are not just found in the everyday Indian kitchens but they have huge cultural and religious implications in a country such as India. Spices are at the very heart of Indian cuisine. Spices like cloves, cardamom, etc also act as mouth refreshing agents. Spices like ginger, fenugreek, and turmeric have been used as medicines since ancient times. The flavour profile in the typical Indian households consists of turmeric, black pepper, clove, red chilli, coriander, cinnamon, etc which holds a staple and important position in Indian cuisine. Indian spices are widely used for their medicinal, seasoning, and preservative effects. High rainfall, heavy humidity, dry and hot weather climates are ideal for growing spices spread throughout different parts of the country. The climate conditions in several parts of India are perfect for growing and cultivating different spices. Indian spices are popular throughout the world for their unique flavour, vibrant colours, and heavenly aroma. Out of which around 200,000 tonnes are exported to other countries. India produces about 2.5 million tonnes of spices every year.