PROPOSED PACKAGING FROM ALITA
The spice industry is one of the largest industries all across the globe. At ALITA Packaging, we understand and honour the delicacy of spices and try to offer the best feasible packaging solutions for all our clients involved in spice manufacturing and marketing business. Being a trusted partner of the spice industry, we provide diverse packaging solutions. We produce a wide range of bags for all types of Spices. It includes the BOPP laminated PP woven bags in the 5kg to 50kg categories & two variants of handle bags; Top opened bottom stitched and the Top open bottom gusseted bag in the 5kg to 10kg pack sizes. We can offer standard Circular Woven construction, Back seam construction and the trending Pinch bottom bags. Our customised packaging option also helps our customers to create their product design as per their requirements
We provide the facility of liners in the packaging as per the need to make it leak-proof and ensure the extra safety of the product.- Our packaging offers excellent quality protection for the handling of the packages and sending them to the clients.
- Attractive packaging always leads you to brand identity, and we weave that magic for you, which compels the customers to buy your product.
As long ago as 3500 BC the ancient Egyptians were using various spices for flavoring food, in cosmetics, and for embalming their dead. The use of spices spread through the Middle East to the eastern Mediterranean and Europe. Spices from China, Indonesia, India, and Ceylon (now Sri Lanka) were originally transported overland by donkey or camel caravans. For almost 5000 years, Arab middlemen controlled the spice trade, until European explorers discovered a sea route to India and other spice producing countries in the East.
Turmeric
Turmeric is an ancient spice, a native of South East Asia, used from antiquity as a dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java, Peru, Australia and the West Indies. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap. Turmeric is, in fact, one of the cheapest spices. Although as a dye it is used similarly to saffron, the culinary uses of the two spices should not be confused and should never replace saffron in food dishes. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. The name derives from the Latin terra merita “meritorious earth” referring to the colour of ground turmeric which resembles a mineral pigment. In many languages, turmeric is simply named as “yellow root”.
Red chili
Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in America, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries.
Coriander
Coriander (Coriandrum sativum L.) is an annual herb, mainly cultivated for its fruits as well as for the tender green leaves. In India, it is grown in Andhra Pradesh, Tamil Nadu, Karnataka, Rajasthan, and Madhya Pradesh. The major portion is though consumed locally; a small quantity is being exported now. The dried ground fruits are the major ingredients of the curry powder. The whole fruits are also used to flavour foods like pickles, sauces, and confectionery.
Black pepper
Black pepper is known as the king of spices and belongs to the family Piperaceae. It is obtained from the perennial climbing vine, Piper nigrum which is indigenous to the tropical forests of Western Ghats of South India. It is one of the important and earliest known spices produced and exported from India. India accounts for 54% of the total area under pepper in the world but its share of production is only 26.6 %.
Cumin
Cumin (Cuminum cyminum) is a member of the parsley family, a group of flowering, aromatic plants known as Umbelliferae or Apiaceae (that also includes celery, carrots, and fennel) native to Egypt and the Middle East. The use of its small, oblong seeds, both whole and in powdered form, goes back to ancient Greek and Roman times. It became a staple in both Mexican and South American cuisine after the arrival of Spanish and Portuguese colonists.
The Common spices that we use in our kitchen are actually not common when health benefits associated with these are taken into account. Every spice has a very unique taste and completes the dish as only salt cannot do the magic to satisfy our taste buds. Even scientists are now curious to explore the Indian kitchen to find out more health benefits linked with each spice. Consume these in moderation to reap the maximum health benefits, as excess of everything is bad.
In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient. Why not the leaves? Because the green leafy parts of plants used in this way are considered herbs. Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn’t the green leafy part, is considered a spice. Today, India produces about 75% of the world’s spices. There is an Indian Institute of Spices Research devoted to the study of spices.