Spices are a crucial ingredient in cooking. Everyone loves to eat tasty food, and it is not possible without spices. South Africa stands as one of the top countries in spice importation. In the year 2020, South Africa was in 32nd place for the import of spices. It primarily sourced its supply directly from Nigeria, China, and India’s wholesale spice producers.
The history of trade in spices is as old as the human civilization. Spices and herbs are used not only in zing our food, but as well as in ancient medical practices to improve their healing qualities. This article revealed the top seven spices we purchase from the world.
1. Cumin Seed
The lemony, nutty spice is usually consumed dried, either whole as well in the form of powder. Cumin is a common spice used in various cuisines, notably Indian, Mexican, and African in addition to Southeast Asian. The seeds are collected manually from an annual tree known as Cuminum Cumonyum. Cumin is a small, oblong shape, boat-shaped seed that has embossed stripes. Most commonly, cumins come in brownish-yellow hues, but they also come in other varieties with white, black, or green.
It is believed that the seeds have come from within the Middle East or Egypt. Because this type of crop is suitable for subtropical and tropical climates the majority of it is cultivated in India. Presently, India is the largest producer and exporter of seeds from cumin. Additionally, the seeds are popular all over the world for not only their flavor but also their therapeutic properties.
2. Fennel Seeds
Fennel is renowned for its sweet and delicious scent. The plant is similar to cumin seeds in appearance and texture. The color is light green, with occasional hints of brown. Fennel seeds are the Mediterranean annual plant called Foeniculum Vulgare. The entire plant is edible, and it’s an excellent source of Vitamin C as well as iron, Manganese, Calcium, and a host of other nutrients that are essential to maintain our body’s health.
Fennel is a fragrant plant with a sweet aroma and a spicy flavor. It is a spicy plant that makes fennel seeds a wonderful herb to use as a medicine. It is mostly used to treat heart problems and digestive issues. In addition, in several regions such as India Fennel seeds are used to treat mouth fresheners. India is the largest cultivator of spices and plays a major role in the production and export of Fennel seeds also.
3. Coriander Seed
Coriander seeds are tan, round-shaped seeds deriving from a coriander plant. Like fennel, coriander plants are also wholly edible. The leaves are commonly called cilantro and are added to various spicy and savory dishes as a garnish. Its citrusy flavor makes our dishes more flavourful and livelier. Its nutty flavor retreats your tastebuds, and its lemony aroma delights your smelling sense.
Coriander seeds are often used as a ground form. They are usually added with cumin seeds to make a blended spice. Cumin-coriander powder is most commonly used in Indian and South Asian dishes. Coriander is also a beneficial herb for health. This spice is full of antioxidants and many nutritional benefits. It is known to cure various ailments like diabetes, indigestion and gut problems, and many skin problems.
4. Fenugreek Seeds
The most widely grown in the mountains of the Himalayas and also in China, fenugreek is one of the main foods eaten in India. It is frequently used in the preparation of spicy dahls and porridges. But it can also be used to spice up diverse regions around the world. Fenugreek seeds develop in pods, similar to pulses. They are considered to be pulses too. They have a golden-brown color and bitter flavor. Fenugreek is also utilized for cooking.
In addition to cooking, fenugreek is employed for centuries in Indian and Chinese treatment methods. Fenugreek extract can also be used as an ingredient in numerous popular products, like cosmetics, soaps teas as well as imitation maple syrup products, and so on. These applications of fenugreek are what make it among the most sought-after exports in addition to importing spices.
4. Bay Leaves
Bay leaves are fragrant herbs that are part of the Laurus nobilis tree. The leaves are commonly used for Indian, Chinese, Southeast Asian as well as African cooking as a spice. Bay leaves, sometimes referred to as laurel leaves are commonly used in slow-cooked food items. The leaves are used as a whole and removed just prior to serving the food. It gives off a pleasant floral, herbal aroma like oregano and thyme.
There are two kinds of Bay leaves: Turkish bay leaves and California bay leaves. The Turkish version is more well-known in India as well as in other Asian cuisines. In addition, there are Indian bay leaves as well as the west Indian bay leaves Indonesian bay leaves, and Mexican bay leaves. Each variation differs in flavor and appearance. While not as popular fresh bay leaves are frequently employed in cooking.
5. Mustard Seeds
Mustards belong to the family of Brassicaceae. Like fenugreek, the mustard plant has also been eaten. It was among the first plants that humans introduced to the world and cultivated after they began to practice farming. Mustards come in three kinds: Black, Brown, and yellow. Brown mustard, also known as black, is native to in the Indian subcontinent. It is believed to originate within the Mediterranean region, which is located near northern Africa as well as southern Europe.
Mustard seeds are thought to be hot and spicy and therefore are often used in Savory dishes. Yellow mustard is usually utilized as a puree or a powder. However, black and brown mustard seeds are usually fried or roasted whole to enhance the flavor of their aroma. Additionally, the oil of mustard is used in many dishes in India or in the regions around it.
6. Red Chilli Powder
Although Chilli was originally an original South American crop, they are widely planted in India probably greater than the original regions. This makes India the most prolific source of red chilies. Red chilies are generally dried or ground. It is one of the popular spice blends, with large quantities of spice blends made from ground and other spices from all over the world. They are a very popular spice that is used in many cuisines around the world.
It is commonly used in cooked dishes like savory porridge soups, curries, sauces, or sauces. Red chili powder is typically sprinkled on vegetables or sprouts in salads to add a punch to plain, uncooked meals. In India alone, there are over 10 kinds of chilies available, that vary in temperature and hue. This is the reason why there are many varieties of chili powders available in India.
