SpiceRoute herbs - An
ancient Indian tradition
Centuries ago, Indian sages established
the fine art of treating illnesses and improving
quality of life using spices and herbs.
In fact the art and science of wholesome
living -'ayurveda' is even today India's
greatest medicinal practice and it uses
many plants and herbs in its mixtures. Herbs
have other fascinating applications too.
Because of their aromatic and medicinal
qualities, they are used in culinary flavourings,
essential aromatic oils and blends.
What makes Spice Route
Spice Route herbs are dried almost instantly
after harvest. They undergo a unique process
wherein the water content is removed and
the distinct aroma and flavour of their
volatile oils is maintained. This kind of
drying helps the herbs to be in a 'concentrated
form' of a fresh herb. It helps the herb
infuse its character and impart full flavour
and aroma into your cooking.
The Spice Route range of herbs are produced
through a combination of scientific farming
methods and innovative drying and processing
techniques. They are grown with care at
our herb farms in Idukki and Nilgiri districts
in Southern India, an ideal location for
herb farming with favourable climatic conditions.
That's why herbs grown in our farms come
to you in their purest and most natural
form possible, packed in tamper proof pet
jars for instant and convenient usage in
Our focus is to bring a whole range of
culinary herbs right into your kitchen,
in a convenient, ready to use form, to add
a healthy flavour to your cooking. Spice
Route presents the finest herbs growing
tradition of India.
- Rosemary has a long-standing reputation
as a tonic, invigorating herb, imparting
a zest for life that is to some degree reflected
in its distinctive aromatic taste.
Garni - The classic bouquet garni is
a mixture of thyme, parsley and bay leaf.
Our blend includes rosemary and celery to
expand the richness of this classic herb
blend. Bouquet garni is either tied with
a string or wrapped in a cheesecloth bundle
or bag, then removed before serving.
- Tarragon is part of the fines herbs mix
(along with chives, parsley, and chervil).
There are two types of Tarragon, "French"
and "Russian." Because it is savorier
with a light anise-like flavor, "French"
tarragon is more highly sought.
- Thyme is a member of the mint family,
closely related to basil, oregano and marjoram.
There are over 100 varieties of Thyme. Wild,
garden, and lemon Thyme are the most commonly
- Basil is a member of the mint family,
and was known as the herb of kings in ancient
times. In fact, its name may have been derived
from the Greek word basileus meaning, "king".
The ancient Greeks and Romans believed that
you had to curse and yell while you were
planting basil seeds, to get a good crop.
- It was used in Crete in 1600 AD to clear
throat inflammation, one of its most popular
uses today. Its leaves are a well-known
cold germ and flu fighter. It has a slightly
warm, noticeably bitter and astringent taste.
- Parsley has the unusual ability of masking
strong odors, that of garlic in particular
(which is one of reason for the herb's frequent
use as a garnish in cookery). Parsley root
is more commonly prescribed than the seeds
or leaves in herbal medicine.
- Mint has a strong refreshing flavour,
which adds an extra dimension to both sweet
and savoury dishes. The Latin name 'mentha'
comes from 'menthe', a charming nymph who
was changed into the Mint plant by Proserpine,
the wife of Pluto, in a fit of jealousy.
Mint symbolises hospitality.
- In Greek 'Oregano' means 'Joy of the mountains'
from where it is gathered. Its flavour is
similar to Marjoram but stronger and the
leaves are larger and darker. It will enhance
many meat dishes and it is often added to
salads, pizza and tomato based dishes.
- Strongly antiseptic, it may be taken to
treat respiratory conditions such as coughs,
tonsillitis, bronchitis and asthma. The
diluted oil can be applied to toothache
or painful joints.