Spice Guide

Consistency and quality control have been a hallmark of Patak's Foods since the company was founded. The flavor of Patak's® products is heavily dependent on the quality and freshness of the herbs and spices used and as such Kirit Pathak personally supervises their selection and importation from India and around the world.

It is the grinding process that releases aromatic oils from spices and these oils create the delicious flavors of Indian cuisine. Once ground, the flavors of the volatile oils fade rapidly.

With that in mind, one of the many things that set Patak's apart from other manufacturers is that the whole spices are ground at the point of manufacture to ensure freshness of flavor is retained.

Some herbs & spices commonly used in Indian cooking:

Chilies, Mirch Immature chilies are green - when they ripen they become yellow, orange, red, brown or purple. Chilies range in heat from mild to very hot. The heat from chilies comes from capsaicin in their seeds, fleshy parts and skin.