ready to cook spices.Dal masala and aloo bhaji masala

1. Ready To Cook Spices
Everyday Dal Masala
Aloo Bhaji Masala
To be launched
Rajma Masala
Undhiyu Masala
Egg Curry Masala
Missal Masala
Chhole Masala
Sambhar Masala
Kitchen Queen Masala.
COOKING MADE EASY

2. SIMRAN SPICES
King Of Spices

3. PRODUCT CATEGORIES
• Straight Spices
• Coriander Powder
• Turmeric Powder
• Hot Red Chilli Powder
• Kashmiri Red Chilli
Powder
• Dry Mango (Amchur)
Powder
• Black Pepper Powder
• Blended Spices
• Pav Bhaji Masala
• Garam Masala
• Chhole Masala
• Chicken Masala
• Sambhar Masala
• Meat Masala
• Chaat Masala
• Sabji Masala
• Tandoori Chicken Masala
• Kitchen King Masala
• Jaljira Masala
• Tea Masala
• Pani Puri Masala
• Shahi Garam Masala
• Nawabi Biryani Masala
• Egg Curry Masala
• Fish Curry Masala
• Ready To Cook Spices
• Everyday Dal Masala
• Aloo Bhaji Masala
• To be launched
. Rajma Masala
• Undhiyu Masala
• Egg Curry Masala
• Missal Masala
• Chhole Masala
• Fish Curry Masala
• Sambhar Masala
• Kitchen Queen Masala.

4. SIMRAN SPICES
King Of Spices

5. ORIGINATION OF SPICES
• Mother nature has given India a wonderful climate which is conducive for
the growth of spices. Spices today are inexpensive compared even to 200
years ago.
• Spices were probably the most important factor that lead to the discovery
of the New World and to exploration of the Old.
• Garlic and onions were used as far back as 4,500 years ago. India had been
a center of trade for spices since1000 B.C.
• The food eaten and the spices used in India vary a lot depending upon the
different geographical location, cultures & traditions due to the availability
of different spices locally to give rich flavor, color and aroma to the food.

6. ORIGINATION OF SPICES
• Mother nature has given India a wonderful climate which is conducive for
the growth of spices. Spices today are inexpensive compared even to 200
years ago.
• Spices were probably the most important factor that lead to the discovery
of the New World and to exploration of the Old.
• Garlic and onions were used as far back as 4,500 years ago. India had been
a center of trade for spices since1000 B.C.
• The food eaten and the spices used in India vary a lot depending upon the
different geographical location, cultures & traditions due to the availability
of different spices locally to give rich flavor, color and aroma to the food.

7. SIMRAN SPICES
• At SIMRAN SPICES, we understood that with time we are loosing the most
essential aspect of Traditional Indian food and that’s where we decided to step in
to provide our customer with the traditional taste, colour and aroma and provide
the dishes its authenticity.
• We have put in years of research and hard work to understand & find the
authentic secret blends of spices for various different products such as the Biryani,
sambhar, cholle, rajma, tandoori, etc from various parts of the country.
• All this we did so that our customers can enjoy the authentic rich Indian taste,
flavour, aroma and colour of the food. So that this traditional art of spice making
can be enjoyed for generations to come.

8. WHY SIMRAN SPICES ?
• With years of product research and development we have been able to achieve the
flawless blend of wholesome spices having all the required or desirable elements, qualities,
or characteristics; as good as it is possible to be.
• With our emphasis on procuring the best quality raw material at the right time and from
the right place we are able to provide our customers with an unmatched quality of
product.
• Yes we know that the best quality Clove is sourced from Kerala, Karnataka, Tamilnadu from
December to April. Yes we know that the best quality Coriander is sourced from Rajasthan,
Gujrat, MP from February to April. And same way we have kept a track for all of the more
than 85 different types of raw materials that we use for our spices.
• It us our knowledge of the authentic spice blend that helps us in providing the authentic
taste, flavor and color without added COLOUR, FLAVOR or MSG.