India is home to many spices. In fact, India was once even known as the land of spices and many wars were fought for these authentic spices. From all the spices grown and manufactured in India, there are three spices which are exported by the spices suppliers of India. Let us have a look at its growth pattern and how the spices are cultivated;

Turmeric – Commonly known as ‘Haldi’ in India, Turmeric is used for cooking and in medicines due to its medicinal and healing properties. To grow turmeric, small pits are usually made by hands in which the seeds of turmeric are sown within gaps of 25 to 30 cm and then covered with either soil or cattle manure. The turmeric plant grows well in both tropical and subtropical regions but requires rich and friable soil for best yield. Its planting is done during May – June or in July – August. Turmeric is mostly cultivated with other crops like castor, finger millet, maize, and onions.

Bay Leaves – Its Indian name is ‘Tej Patta’ or ‘Tez Patta’ and dishes like Biryani, Stew, Meat, and Sauces are incomplete without it. Due to its mild aroma, it is widely used in cooking Indian cuisine. Bay leaves are produced majorly in the mountainous regions of India like the North East Indian Mountains, Himalayan Southern Slopes, Bihar, Uttar Pradesh, Kerala and Karnataka. The plant grows well in warm and moist environment where the soil’s pH level is 6.0 to 8.0. It is usually planted during summers in rich, organically fertilized soil.

Fenugreek – Popularly known as ‘Methi’ in Hindi, fenugreek is a spice added to many Indian delicacies. It is majorly cultivated in Tamil Nadu, Madhya Pradesh, Punjab, Gujarat, and Uttar Pradesh. Fenugreek cultivation requires various varieties of soil with a rich organic matter and a pH level of 6.0 to 7.0. Its good yield requires clear sky, frost free climate at the time of its growing period. The seeds of fenugreek needs to be sown within a distance of 30 cm in rows for good quality production.

Indian spices suppliers like Fazlani Exports are leading agricultural producers in the world and export the best quality spices. To know more about other spices they offer, visit www.fazlani.com

What is Psyllium Husk?

Commonly known as Ispaghula, Psyllium husk is a white fibrous material derived from the Plantago plant. Basically it is the husk removed from the outer coating of the Psyllium seeds just like the bran layer of the grains are removed. It is usually used to aid digestion as it has a high fiber content. Let us now see how Psyllium is grown in India.

Climate Required To Grow Psyllium Husk

Psyllium grows in 119 to 130 days and requires cool and dry weather for a better yield. It is a Rabi crop and grows from October to March. The crop requires moderate water irrigation. The Psyllium plantation requires dry, sunny and clear weather to grow well. It cannot bear the cold night weather and this condition can affect the yield badly.

Soil Requirement

Psyllium grows well in light, loamy, well-drained soil with a low nutrient requirement. The soil must have a pH level of 7.3 to 8.4 for a better yield.

Harvest

Psyllium crop is usually ready for harvest in five to six months, but it may vary according to the variety of crop grown. The crop needs to be harvested closer to the ground in the early hours of the day to avoid any seed damage.

Many spices manufacturers from India crop this plant to obtain Psyllium Husk and its powdered form. Spices suppliers of India, like Fazlani Exports produce high quality Psyllium husk and powder for its domestic as well as international market. To know more about the other spices and grains they offer, visit www.fazlani.com

India is known for spices, not just today but since ages. Spices are being used for cooking as well as for herbal medicines around the world. And as India has been the leader of spices ever since its trading began, people trust the authenticity of Indian spices and hence choose them. Though India produces tones of spices every year, there are three common spices grown in and exported from the country. Following are some of those spices:

Coriander – Coriander is a herb which is also used as a spice in the Indian kitchen. There are around six varieties of coriander grown in India. The plant requires dry and cool weather, from 20 to 30 degree Celsius to grow well. The coriander season is: From June to July and October to November. The best-suited pH level of soil for growing the herb is 6 to 8.

Cumin – Cumin Seeds are used in cooking around the world. Commonly known as ‘Zeera’ or ‘Jeera’ in India, the seeds usually add flavor to preparations. There are around three commercially cultivated varieties of cumin seeds available and grown in the country. The spice requires moderately dry and cool weather and sub-tropical climate to grow well. Cumin cultivation requires loamy soil with good drainage and organic matter. For commercial cultivation, select a land that had not cropped cumin for the last 3 to 4 years. Best time to sow cumin seeds is from November to December.

Fennel Seeds – Besides cooking, Fennel Seeds are also used as a component in Ayurvedic medicines. The spice is grown in around five varieties in the country. Fennel Seeds cultivation requires cool and dry climate for a quality yield. The crop of the spice needs rich organic matter, proper drainage and a pH level of around 5.5 to 7.0 for higher yield. Fennel seeds can be sown on the nursery beds from June to July.

Various spices suppliers of India export these three spices to the United States, United Kingdom, and Europe. Indian spices suppliers like Fazlani Exports excel in producing high-quality coriander, cumin, fennel seeds, and many other spices. To know more about the spices they offer, visit www.fazlani.com.

India is home to many spices. With a long history with spices being mentioned even in the literature, India serves as a big spice market since years. Since the ancient times, Indian spices exporters used to trade with Rome and China to sell them spices in bulk. Today, Indian spices are sought-after globally as their use is not restricted to Indian cuisine anymore. This is one of the reasons why Indian spices suppliers export high-quality products across the globe. Some of the spices exported are mentioned below;

•    Cumin – It is also known as Jeera in Hindi, a seed of a flowering plant which is used as a spice to add flavor to food.

•    Coriander – This spice is available in its herb as well as seed form. Coriander seeds (Dhaniya) come from the coriander herb. Both the parts of this plant are highly nutritious and added to various dishes to add aroma and flavor.

•    Fenugreek – Fenugreek seeds are obtained from its plant. It is also known as methi in Hindi and is widely used in cooking as well as for skin care and hair care.

•    Dehydrated garlic – Adding dehydrated garlic in your diet can improve health. It is used in cuisines around the world.

•    Dry ginger – Dry ginger is used for medicinal purposes as well as in cooking. In Hindi, it is commonly known as sonth.

•    Turmeric – This spice is used for various purposes due to the health benefits it offers. Turmeric is a perennial plant of the ginger family and is found in the form of roots. Commonly termed as Haldi in India, Turmeric is used in cooking, as medicine and in treating skin problems.

From the various Indian spice exporters, Fazlani Exports is among the ones who produces and exports high-quality spices to different countries. To know more about the best grade spices supplier, visit www.fazlani.com