A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish.

Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, cumin is some example of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to Curry leaves, commonly used in South India.

We export various types of spices like Whole Turmeric & Powder, Dry Ginger & Powder, Whole Chilli & Powder, Coriander Seed & Powder, Cumin Seed & Powder, Fennel Seed & Powder, Whole Black Pepper & Powder, Fenugreek & Powder, Mustard & Powder, Cloves & Powder, Cinnamon & Powder, Green Cardamom, Seedless Tamarind