Frequently asked questions
Answers to frequent questions about regional Indian food products, spices and GI-tagged state specialities.
What does a GI tag mean for a food product like Darjeeling tea or Basmati rice?
A Geographical Indication tag legally ties a product name to a specific place of origin, certifying that it was genuinely produced in that region using its traditional methods. It protects buyers from imitations sold under a famous name and supports the farmers and producers of that area. Darjeeling tea, Basmati rice, Alphonso mango and Kashmir saffron are among many Indian foods that carry this protection.
Why is Kashmiri saffron considered better than ordinary saffron?
Saffron grown in the Kashmir valley is prized for its deep red threads, strong aroma and high concentration of the compounds that give colour and flavour. The cool climate and particular soil of the region shape its quality, which is why it carries a GI tag. Because true saffron is labour intensive to harvest by hand, it is naturally among the most expensive spices in the world.
How should whole and ground spices be stored to keep them fresh?
Keep spices in airtight containers away from heat, light and moisture, since all three speed up the loss of aroma and flavour. Whole spices such as cardamom, cloves and cumin seeds hold their potency far longer than pre-ground powders, so grinding small amounts as needed gives the best taste. Avoid storing them directly above the stove, where steam and warmth shorten their life.
Which Indian states are known for particular food specialities?
Kerala is known for cardamom, pepper and coconut products, while Assam and Darjeeling are famous for tea. Kashmir is associated with saffron and dried fruit, Ratnagiri in Maharashtra with Alphonso mangoes, and Bikaner in Rajasthan with savoury snacks. Pickles, sweets and spice blends also vary widely from state to state, each reflecting its local crops and climate.
What is the difference between a spice blend like garam masala and a single spice?
A single spice, such as turmeric or coriander, comes from one plant and has one characteristic flavour. A blend like garam masala combines several roasted and ground spices in proportions that vary by region and household, creating a layered flavour. Because recipes differ, two blends with the same name can taste quite different depending on where and how they were made.