Popular Ground Spices Exported from India:
The most commonly exported ground spices from India include:
Turmeric Powder (Haldi)
Known for its vibrant yellow color, earthy flavor, and powerful health benefits (due to curcumin). Andhra Pradesh, Telangana, and Maharashtra are major producing states.
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Chilli Powder (Mirch Powder)
(from mild Kashmiri to fiery Guntur Teja)
Available in various heat levels and colors, it's a fundamental ingredient in Indian and many international cuisines. Andhra Pradesh and Telangana are leading producers.
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Coriander Powder (Dhaniya Powder)
Coriander Powder
Offers a mild, citrusy, and slightly sweet aroma. Rajasthan and Madhya Pradesh are significant producers.
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Cumin Powder (Jeera Powder)
Cumin Powder (Jeera Powder)
Essential for its warm, earthy, and slightly pungent flavor. Gujarat and Rajasthan are key producing regions.
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Black Pepper Powder (Kali Mirch Powder)
Black Pepper Powder
The universally popular "King of Spices," providing a sharp, pungent kick. Kerala and Karnataka are major producing states.
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Ginger Powder (Sonth Powder)
Ginger Powder
Aromatic and pungent, used in both sweet and savory dishes, and for its medicinal properties. Kerala and West Bengal are key producers.
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Cardamom Powder (Elaichi Powder)
Cardamom Powder
Made from green cardamom, it's highly prized for its sweet, floral, and aromatic notes, often used in desserts and beverages.
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Fenugreek Powder (Methi Powder)
Fenugreek Powder
Possesses a slightly bitter, nutty flavor, commonly used in curries and spice blends. Rajasthan is a major producer.
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