Spices

Our spices are earth’s chosen companions. Our farmers use the earth to endow the spices with natural goodness. To receive quality of spices, Tierra has formed the clusters of farmers significantly with the geographical areas rich with production of spices.

Our spices are enriched with aromatic flavours and free from chemicals and pesticides residues. Those are rich with Anti oxidants and Aromatic Oils.

Tierra Overseas is manufacturer and supplier of various Spices. These Spices are used in different forms  such as whole, chopped, ground, roasted, sautéed, fried, and as topping. Our spices are enriched with aroma, flavour and fragrances.

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring, colouring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavouring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts.

The flavour of a spice is derived in part from compounds (volatile oils) that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, flavour is maximized by storing a spice whole and grinding when needed. The shelf life of a whole dry spice is roughly two years; of a ground spice roughly six months. The “flavour life” of a ground spice can be much shorter.Ground spices are better stored away from light.

Some flavour elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavour from a spice take time to infuse into the food so spices are added early in preparation.

Spices those made from seeds contain high portions of fat, protein, and carbohydrate by weight.

Spices can also contribute a substantial amount of minerals, including iron, magnesium, calcium, and many others, to the diet.

Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients.