gitagged

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Reasons Why You Should be Considering GI Tagged
Indian Spices
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Spices are the main ingredient in Indian
cooking. If you do not have the essential spices
in your kitchen, almost every recipe you aim to
cook looks scary and impossible. So, Spices play
an essential role in Indian cooking and it is
used extensively !Now, lets take a look at
some points which all the spice brand companies
will promise you

• Best Quality
• Natural Oils
• Genuine Taste
• Sourced From The Best Farms
• Fresher and Healthier
• Will Make Your Food Amazingly Tasty etc.

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But, it just appears as though you are simply
adding colored powder to your food, which does
not make your food tasty and which is not at all
healthy. The adulterants are added in the spices
which adversely affect the nature, substance, and
quality of the food and are not healthy for human
health.The common adulterants which are added
into these spices are sand, dirt, earth gritty
matter, artificial color, starch, chalk powder,
bark, stone, saw dust, lead chromate, etc.There
are many adulterants which might be a hazard to
our health especially if consumed for a
long period of time.Here are most commonly used
spices which may adulterated by some common
adulterantsTurmeric PowderCan be adulterated
by corn flour (starch), yellow colored talk or
sawdust, lead chromate or melanil yellow dye.
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Black PepperPapaya seeds, black berries are the
common adulterant used in black pepper as they
are almost similar in size but tasteless
(sometimes bitter).Red Chilli PowderCan be
adulterated by brick powder, salt powder or talc
powder and artificial colors like Sudan
Red.Here are two additives which are used to
preserve flavor or enhance the taste, appearance,
or other qualities of spicesSilicon
Dioxide Silicon Dioxide is usually artificially
produced and is added in spices to act as an
anti-caking agent to absorb moisture and prevent
clustering. There should be no need to add this
in at all because, if the quality of spices is
high and they are fresh and meet all health
requirements, there will be no clustering. 
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Citric Acid When you imagine citric acid you
might think of lemon acting as a preservative,
but no, this is far from a derivative of
something so natural. Citric acid is actually
produced artificially using ingredients such as
sugar, beets, corn, etc. But, why is this needed
if you are getting the freshest best spices?So,
here we discussed why you should avoid using
these adulterated spices, likewise, you should
aim to use the best spices and herbs
possible.Now, let me help you with this. Below
I have explained Why You Should be Considering
GI Tagged Indian Spices? What makes these GI
Tagged Spices Stand Out? and How they are
Healthier?First of all, let me tell you What
is GI Tag?.GI (Geographical Indication) is a
sign used on a product that has a specific
geographical origin and possess the qualities or
reputation of that particular region. Since these
products obtain the qualities from the
geographical place of production, there is a
clear connection between the product and its
original place of production.
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At present, 13 spices cultivated in India have
the GI tag and the tag is given by the Registrar
of Geographical Indications under the Department
of Promotion of Industry and Internal Trade,
Ministry of Commerce and Industry, in a move that
may help spice farmers get better prices for
their produce.GI is the ideal solution that
differentiates a spice from others in the same
species, which helps farmers to get a good price
for their produce. Because these spices have
unique flavor and attributes because they are
grown in a specific geographical region of India.
This geographical indication (GI) status will
help branding these spices as premium products
that cannot be matched by similar crops grown in
other parts of the world. These spices have a
specific color flavor or other characteristics
that distinguish them from other similar spices
grown elsewhere. For instance, the Byadgi Chilli
from Karnataka is known for its color while the
Guntur Chilli from Andhra Pradesh is popular for
its sharp pungency.
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There are global customers who are looking for
spices from a particular geographical region. In
the international market, Malabar Pepper is one
of the most popular brand names. But, several
countries are importing pepper from India and
re-exporting it as a Malabar Pepper said Philip
Kuruvilla, MD of Indian Products a leading spices
exporting firm. The practice is not limited to
pepper. Alleppey Green Cardamom and Cochin
Ginger are the two varieties which the competing
countries Guatemala and Nigeria are trying to
cash in on. The spices grown in a particular
region will have special qualities which can be
exploited for increasing the exports. This is why
the GI tag is given to help in preserving the
uniqueness of these products.So, here are four
most commonly used Indian Spices in Indian
cooking with their Uniqueness, Uses, and
Medicinal Benefits, which has received the GI Tag
Status and You Should be Considering to Switch
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1. Malabar Black Pepper Malabar Black Pepper
is an indigenous spice of the Malabar Region in
the Indian State of Kerala. The pepper has a
special quality based upon the unique
aggro-climatic condition of the said geographical
indication. The said GI Tag (geographical
indication) identifies and indicates the pepper
produced in the Malabar Region of Kerala
State. Geographical Area of ProductionThe
Malabar Pepper has its origin in the Malabar
region in the Indian State of Kerala.
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Uniqueness

• Malabar Pepper has a sharp, hot, and biting
  taste.
• It is a warming spice.
• Its aroma is sweet and spicy.
• Its flavor is rich and bold.
• Malabar Pepper is highly aromatic, with a
  distinctive, fruity bouquet.
• It is one of the oldest and most important spices
  in the world. So important that in ancient times
  it was used to pay taxes.
• India has always reigned supreme in the
  production of this most exotic and sought after
  spice.
• Malabar Black Pepper has a perfect combination of
  flavor and aroma.

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Uses and Medicinal Benefits

• Pepper finds a place as a medicine in Charaka
  Samhita.
• Useful in intermittent fever, hemorrhoids, and
  dyspepsia.
• In modern Indian medicine, pepper is employed as
  an aromatic stimulant in cholera, weakness
  following fevers, vertigo, and as a stomachache
  in dyspepsia and flatulence.
• Used in Ayurvedic medicine to stimulate the
  digestive system.
• Used for treatment of nausea, lack of appetite
  and other dyspeptic complaints.
• Helpful in improving the memory and helping to
  fight cognitive malfunction.
• As a gargle it is valued for relaxing uvula,
  paralysis of the tongue.
• It will correct flatulence and nausea.
• It has also been used in vertigo, paralytic, and
  arthritic disorders.
• It is sometimes added to quinine when the stomach
  will not respond to quinine alone.
• It has also been advised in diarrhoea, cholera,
  scarlatina, and in solution for a wash for tinea
  capititis.
• It is good for constipation, also on the urinary
  organs.

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2. Waigaon Turmeric
Waigaon Turmeric is a traditional crop in
Samudrapur tehsil of Wardha district. Use of this
turmeric for wound healing, curing cough, cold
and in many other diseases is traditionally known
in this area. This is a unique variety which
matures in short period and grown under rainfed
condition. Approximately 80 of the farmers from
Waigaon village cultivate turmeric since
generations. The color of Waigaon turmeric is a
dark mustard yellow as compared to other turmeric
varieties.
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Key Factors of Cultivation of the Waigaon
TurmericTurmeric farming is completely
organic. In overall cultivation period and
processing of turmeric no chemicals and
pesticides are used. The total cultivation and
processing period of turmeric is near about 8
months.Cultivation of turmeric starts after
Akshaytrutiyas festival. If irrigation
facilities are available the planting of rhizomes
is possible at the time of Akshaytrutiya.
However, most of the farmers do planting at the
monsoon totake advantage of the rainfall.Seed
materialWhole or split mother rhizomes are used
for planting. Farmers generally select
well-developed, healthy and disease free rhizomes
from previous production.Water
ManagementWardha river is flowing near to
Waigaon. Canals are used for water supply in this
turmeric belt. The yield of turmeric mainly
depends upon rainfall from June to September. In
the month of October and November plants can be
irrigated by river water or by canal water with
sprinkling irrigation if post monsoon rains are
not received.
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Geographical Area of ProductionWaigaon variety
of turmeric is cultivated in Samudrapur tehsil
more prominently in Waigaon village, Maharashtra.
The black soil of Waigaon is suitable for
turmeric cultivation.Additionally, 10 feet deep
black soil available layer helps in water
retention in soil. Black soil from Waigaon is
alkaline in nature having pH more than 86 and it
contains high organic carbon.Uniqueness

• The texture of this turmeric powder is very soft.
• Aroma of this turmeric is very pungent, still
  attractive.
• The Waigaon variety matures in just 180 days,
  earlier than other varieties.
• The high Curcumin content is the key ingredient
  that lends Waigaon Turmeric its distinctive
  yellowness. The higher its percentage, the deeper
  is the yellow color. Waigaon Turmeric has 6.12
  Curcumin content.
• Waigaon Turmeric had a special standing for its
  aroma and the Curcumin content.
• It is completely organic farming. The Quality of
  Waigaon Turmeric and its medicinal value is
  maintained due to organic farming since no
  chemicals and pesticides are used.

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• Very little quantity of powder is sufficient for
  increasing the color of food items.
• Durability of turmeric powder is more.

Uses

• Whole turmeric crop is useful in various manners
• Turmeric powder and even fingers are used in
  marriage ceremonies, religious ceremonies.
• People of ancient India believed that turmeric
  gives the energy of the Divine Mother and helps
  to grant prosperity. 
• It is effective for cleansing the Chakras (energy
  centers in the body) purifying the channels of
  the subtle body.
• Turmeric has a traditional importance. Its paste
  is applied to forehead (third eye Chakra) during
  Puja (devotional ceremony) and wedding.
• Turmeric powder is used as an essential spice in
  food preparation as an ingredient. It is used in
  curries and other food to improve storage
  conditions, palatability and preservation. It
  helps in enriching food color.
• Turmeric powder prepared from dry turmeric old
  mother sets are used in preparing Kumkum (red
  turmeric powder used for making the distinctive
  Hindu mark on the forehead) which is non
  allergic. It is also used in Ashtgandh.
• Traditionally, turmeric is also used to dye the
  marriage clothes. It was believed that any
  clothing dyed with turmeric was protection from
  fever.

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Medicinal Uses of Waigaon Turmeric

• Turmeric color extract can be used as an organic
  food color.
• Turmeric fingers are used to prepare pickles.
  Pickle made from Waigaon Turmeric ts very tasty
  and nutritious too.

• Cancer Treatment Curcumine content is high in
  Waigaon Turmeric. Turmeric extracts and Curcumin
  have been found to be cancer preventing compounds
  in different tumor models as well as
• in limited human studies. Curcumin Capsule is
  used as a dietary supplement in treatment of
  cancer and other diseases.
• HIV Treatment Turmeric was also studied as a
  potential antiviral agent against Human
  immunodeficiency Virus (HIV). Antioxidant
  properties of Waigaon Turmeric could delay the
  progression of HIV.
• In the recent studies at the Jawaharlal Nehru
  Centre for Advanced Scientific Research in
  Bangalore, scientists fed Curcumin to
  HlV-infected cells in the laboratory, the virus
  stopped replicating.

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• Curcumin could be used to help formulate a
  combination of drugs to treat HIV infection.
  Curcumin stops an enzyme called p300 from
  performing its normal role of controlling the
  activity of human genes.
• Because HIV integrates itself into human genetic
  material, when p300 stops working, the virus can
  no longer multiply.
• Treatment in Neurological Diseases Turmeric is
  also helpful in treating and preventing
  neurological diseases like Alzheimer. Curcumine
  inhibits the accumulation of destructive beta
  amyloid in the brains of Alzheimers patients.
  Curcumine is more effective in inhibiting
  formation of the protein fragments than many
  other drugs being tested to treat Alzheimers.
• Use to cure Arthritis Turmeric is used in
  traditional medicine to treat arthritis.
• Turmeric powder is used to cure cough and cold.
• Skin Diseases It purifies and nourishes the
  blood and skin so that the glow of health is not
  attenuated by blemishes and impurities but rather
  amplified through clarity. Generally, Turmeric is
  used as Ubtan (paste) with chick-pea flour,
  sesame or almond oil, a little fresh cream and
  honey to clear
• the patches on skin and increase the natural
  glow. Turmeric is bitter and anti inflammatory,
  it is used for skin diseases, especially wet
  eczema. 
• Healing Wounds Turmeric essential oil works as
  an external antibiotic to prevent infections in
  wounds.

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3. Byadgi Chilli
Byadgi Chilli is a famous variety of chilli
mainly grown in Karnataka. Named after the town
Byadgi which is located in the Haveri district of
Karnataka. This chilli is known for its deep red
color and got the highest color value. It is not
very pungent and is used in many food
preparations in India. This chilli is
characterized by wrinkles on the pods, low
pungency and sweet flavor. There are several
types of Byadgi chilli. The two main types are
The Byadgi Kaddi and Byadgi Dabbi.
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The Byadgi Kaddi has a length of 10 to 15 cm,
with negligible pungency. It is slender, linear,
light green in color and at maturity turns to
deep red color developing the characteristic
wrinkles at the ripening stage. This variety
possesses the highest color value and is suitable
under rain fed conditions. It has its calyx
covering its Pod, and is reasonably resistant to
pests and diseases.The Dyavanur Dabbi is
another variant of Byadgi Dabbi type and suitable
for green chilli and dry chilli purpose. The
fruits are of medium length (8 to 10 cm), a
little curved at the apex, and slightly bulged at
the base of the calyx. This variety is more
susceptible to pests and diseases. The quality
parameters for the Dabbi Chilli are on the same
lines as the Byadgi Kaddi.The Dyavanur Delux is
a variant of recent origin of Byadgi Dabbi and
might have been selected from Dyavanur Dabbi. The
fruits are similar to Dyavanur Dabbi but the size
of the fruit is a little bigger and more bulged
at the calyx. The fruit length ranges from 10 to
12 cm, the fruits are light green in color and
turn to an attractive, shiny, deep red color on
maturity. After complete drying, this variety
also develops wrinkled surface on the fruit. At
present, fruits of this variety are most in
demand in the markets.Noolvi Dabbi, Kubhsi
Dabbi, Antur Bentur Dabbi types are some of the
variants which are similar in their quality
parameters including pungency and color values
and widely grown in this region.
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Geographical Area of ProductionByadgi chilli
is a famous variety of chilli mainly grown in the
Indian state of Karnataka. The Byadgi chilli crop
requires a warm and humid climate during the
growing period, and dry weather during the period
of maturation of fruits. In areas of low rainfall
it can be grown as an irrigated crop.Byadgi
chilli can be grown in varied soil types but well
drained loamy soils (black and red soils rich in
potash having a pH of 6.5-7.5) are ideal soils.
Acidic and alkaline soils are not
suitable.Uniqueness

• Bydagi chilli have got the highest color values
  of 150000 to 250000 CU and red in color (156.9
  ASTA color units) and negligible (0.03) in
  capsaicin.
• Fruits stand out by their deep red color on
  maturity and wrinkles on the surface.
• Fruits are 12-15 cm long and thin but not too
  pungent and not spicy.
• The plant grows to a height of 1m. with a spread
  of 1m. Leaves are thin and light green in color.

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Uses

• Chilli forms an indispensable condiment in every
  household. Apart from imparting pungency and red
  color to the dishes it is a rich source of
  vitamins and has medicinal properties.
• Chilli is mainly consumed as ground spice powder
  in cuisine. The Byadgi chilli is also very useful
  for its coloring abilities. The oil extracted
  from the chilli called Oleoresin is being used in
  food industries, confectioneries, cosmetic
  industry, beverage industry for toning of fresh
  wine, meat industry, pharmaceutical industry,
  poultry and cattle feed industry, and as a dye in
  textile industry.
• Of the total production of the chilli in the
  world 50 is produced in India. Out of which 70
  of the production is used in India whereas 30 is
  exported.

Medicinal Properties

• Known to stimulate appetite
• Helps to clear lungs
• Rich Source of Vitamins carotene (pro-vitamin
  A),C E
• Can prevent diabetes due to capsaicin component.

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4. Guntur Sannam ChilliThe word Sannam in
Telugu means thin or long. The very name of the
chilli indicates two facts the description of
the fruit and more importantly the strong
antecedents arising from Andhra Pradesh.Atleast
4 grades of Sannam Chillies are known to exist.
They are,
S.S. Sannam Special  which is light red in
color, shining, with length of 5cm and
more. S.G.- Sannam General which is light red
in color, shining skin, with length of 3 to 5
cm.S.F. Sannam Fair  which is blackish a
dull red in color with length of 3 to 5
cm.N.S.- Non Specified  This is not a regular
grade, and is meant to meet specific requirements
of the buyers which are not covered under regular
grades.
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Geographical Area of ProductionGuntur Sannam
Chilli is cultivated, processed and made
available mainly from Guntur district of Andhra
Pradesh. Guntur Sannam chilli requires a warm and
humid climate for its growth and dry weather
during period of maturation.UniquenessGuntur
Sannam Chilli has got its specific
characteristics which have enabled it to earn
international and national acclaim. Sannam chilli
is generally known to trade as S4 type chilli,
and is mainly used for its pungency and for the
extraction and derivation of capsaicin.The
following are the chief attributes/characteristics
of Guntur Sannam Chilli

• The Guntur Sannam chilli belongs to Capsaicin
  Annum var longhum variety
• with long fruits (5 to 15 cm in length) and
  diameter range from 0.5 to 1.5 cm.
• The chilli has thick skin.
• The chilli is hot and pungent with average
  pungency of 35,000 to 40,000
• SHU.

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• The chilli is red with ASTA color value of about
  32.11.
• The content of Capsaicinis about 0.226.
• This chilli is rich in Vitamin C (185mg/100g) and
  Protein (11.98g/100g).
• The peak harvesting season is from December to
  May.

uses

• Chilli forms an indispensable condiment in every
  household. Apart from imparting pungency and red
  color to the dishes it is a rich source of
  vitamins and has medicinal properties.
• The pungency of chilli is due to the presence of
  capsaicin and the red color due to carotenoid
  pigments such as capsanthin and capsorubin. As
  the demand for natural pigments is growing,the
  demand for chilli in the world market is bound to
  increase.
• Chilli is mainly consumed as ground spice powder
  in cuisine. The oil extracted from the chilli
  called Oleoresin is being used in food
  industries, confectioneries,cosmetic industry,
  beverage industry for toning of fresh wine, meat
  industry,pharmaceutical industry, poultry and
  cattle feed industry and as a dye in textile
  industry.

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Medicinal Properties

• Capsaicin, an ingredient of chilli is used as a
  chemical ingredient in many pain balms,
  liniments, carminative tonics, etc.
• Chillies act as antioxidants that fight
  cholesterol, diabetes, cataract, ostea and
  rheumatoid arthritis and they even burn calories.
• A chilli poultice will heal sores even in an
  ulcerated stomach.
• The right amount of chillies are good for
  kidneys, spleen and pancreas,
• wonderful for Lock-jaw.
• Chillies are an excellent source of Vitamins and
  Minerals. Chilli fruits contain vitamins B,C and
  pro vitamins A (Carotene) in a fresh stage. They
  contain seven times more Vitamin C than an
  orange.
• Chillies with food stimulate taste buds and
  thereby increase the flow of saliva which contain
  amylase, inturn helping digestion.
• Chillies lend a helping hand to cure Sore
  throats, congestion, sluggish digestion,varicose
  veins, ulcers, laryngitis, blood pressure,
  insomnia, flu and such other infections.
• The chilli color is being used as a natural
  colorant in food stuff in place of synthetic dyes
  which are harmful. It is also used for seasoning
  of eggs, fish andmeat preparations, sauces,
  chutney, pickles, sausages, etc.

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From Where You Can Buy These GI Tagged
Spices?In olden days, spices were hand ground.
Unfortunately, today the spices areproduced
through a mechanical high speed/high temperature
grinding, and thatloses the taste, aroma, and
causes loss of nutrients. Hand-ground spices have
more taste as compared to the spices grounded
through machinery. This is where GI Tagged stands
out from others.GI TAGGED brings you
Hand-picked and Graded Spices with all their
nutrition intact and which gives you great taste
and aroma. Because, at GI TAGGED, we perform
obligatory pre-procure checks before taking the
product to the market. These checks are as
follows

• We conduct field surveys.
• We ensure the proper manufacturing process is
  being followed by the farmers.
• We also ensure that the farmers have used only
  organic fertilizers for the
• production.
• We send the randomly picked samples to Spice
  Board for Pesticide Residue Determination.
• We also ensure that the Artificial Color Coating
  is not there.

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So, switching from ordinary spices to GI Tagged
Spices would be your first steptowards a
healthier lifestyle for you and your family.
Since the Spices Sold at GITAGGED are very pure
without any Adulteration and of Excellent
Quality, you can use the same for all medicinal
purposes in the supervision of Experts for
Natural Home Therapy. Click here to visit GI
TAGGED Indian Spices online store.
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