ABOUT US
Spices are the part of our everyone daily life. We eat spices in every single food and without spices food does not get right taste.
Spices were used as medicinal purposes in ancient times and also used to mask unpleasant smell of food. Slowly its been started using as Preservatives.
As time had passed, Spices were started using in food to give better taste and health benefits. In that Era, Spices were pounded with Mortar and Pestle, where 2-3 people
used to pound spices in Mortar, that method help to keep the original taste, color & smell. Also this method help to preserve spices for longer time. Till date in some villages we can see the same methods of preparation.
That is the traditional way of making Spices which keeps the 100% natural Taste, also you don't need to
add any flavours, spice extracts, color & Preservatives. Same thing has been transferred into POUNDING MACHINE.
Pouding machine works exactly like Pestle and Mortar. This traditional way takes good amount of time to manufacture
the spices powder but this gives the best taste, helps to preserves masala for longer, Color never get fed and Smell remains as it is.
Nowadays if you see in Market, Branded spices have taken a lead with the help of Marketing & Promotional Ads. Lots & lots of customer prefers
the branded spices as they are easily available in retail outlets. For Pounded Spices, People has to spend the sometimes a day to get it prepare.
In Henceforth people are not even differentiating in Spices & branded spices. Most of the companies use GRINDING MACHINE to powder the spices
for producing Bulk quantity. Grinding machine reduces the manufacturing time and product bulk quantity that definitely hampers the QUALITY
of the spices and need to add Artificial agents for Taste, Color, Smell or for Preservation
In this competitive environment of business, the needs of each and every product had improved in lot ways. The business of sales and purchases had improved and the purchasing variability of products had made the business to be more sustainable.
The user’s products with variability and the proper taste and benefits towards health had made the users of the products to understand the original taste of the products. The spices had added the flavor to the taste of the users in a traditional way. There is always a need for household products, personal care products, confectionary and snacks, drinks and packaged foods.
Spices and herbs were used for medicinal purposes. Spices and herbs were also used as a way to mask unpleasant
tastes and odors of food, and later, to keep food fresh.
Ancient civilizations did not distinguish between those spices and herbs used for flavoring from those used for medicinal purposes.
Historically, culinary spices and herbs have been used as food preservatives and for their health- enhancing properties. Papyri from Ancient Egypt in1555 BC classified coriander, fennel, juniper, cumin, garlic and thyme as health promoting spices.
Spices and herbs (e.g., black pepper, cinnamon, turmeric,
cardamom) have been used by Indians for thousands of years for both culinary and health purposes.
Susruta II also used spices and herbs such as cinnamon, cardamom, ginger, turmeric, and pepper for healing purposes.
Spices such as cardamom, ginger, black pepper, cumin, and mustard seed were included in ancient herbal medicines for
different types of health benefits. In Ayurvedic medicine, spices such as cloves and cardamom were wrapped in betel-nut
leaves and chewed after meals to increase the flow of saliva and aid digestion.