JFK Spices

Spices – The Spice of Life!

The world’s first spices came from India. The best ones still do. The largest producer and exporter of spices in the world, India dominates the international food market. Over sixty varieties of spices are produced in the country of which about twenty five are commercially important.

JFK’s export basket of spices consists of Black Pepper, Dry Ginger, Turmeric, Red Chilli, Nutmeg and seed spices like Coriander, Fennel, Cumin, Fenugreek and Celery – both whole and ground.

Significant quantities of Curry Powders are also exported. The quality control team at JFK makes sure, at all times, that the spices exported are consistently superior in terms of quality, appearance, shape, size, colour and texture.

Ground Spice

Ground spices are mostly used as food ingredients for making curries. Curry is a stew-like dish of eggs, fish, meat, chicken or vegetables seasoned with a blend of spices. Curry powders [a standard mix of several ground spices] are used in several countries for making curries. The selection of seasonings varies with each dish.

Indian curry powders have become mealtime favourites internationally because they open up unlimited possibilities in creative cooking. A dash of curry powders can turn an otherwise bland and uninviting fare into a culinary sensation. JFK exports a variety of ready-to-cook ground spices, spice blends and curry powders made from pepper, turmeric, chilli, ginger, nutmeg, coriander, cumin, fennel, fenugreek and celery. These range in taste from hot and tangy to mild and sweet.

The ground spices and curry powders from JFK are meticulously manufactured and packed to fully retain all the intrinsic properties of the original spices.

Each country has its own preferred combination spices in their curries. JFK supplies, besides its standard range, custom-made spice blends and curry powders to the exact specifications of the buyers.