IndiaOrganix (Brighton)
| Name | Prakash Omari |
| Country | United Kingdom |
| Website | www.indiaorganix.org |
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IndiaOrganix is an Indian food brand created by Sanjay Kumar of MIKA & Co in Brighton, Sussex. IndiaOrganix was set up to promote & market the organic produce of India's traditional spice gardens, spice workers cooperatives, tribal spice producers and street traders, and SAARC funded tribal wildcrafting projects. IndiaOrganix works in partnership with traditional Indian spice houses sourcing the finest organic spice produce grown and harvested by grass-roots farmer's groups. We also work with the best British curry houses in promoting the fine spice ingredients grown in North East India and the distictive cooking styles of the 'seven sister states' of the Indian subcontinent. The Seven Sister States are a region in northeastern India, comprising the tea and spice growing regions of Arunachal Pradesh, Assam, Meghalaya, Manipur, Mizoram, Nagaland, and Tripura. The core business activity of IndiaOrganix is the Indian spice trade; a commercial activity of ancient origin which involves the merchandising and marketing of India's culinary spices and herbs. IndiaOrganix is a traditional British Asian family business based in Brighton and Tripura (India). This i-genius profile is maintained by and for the staff of IndiaOrganix. We hope you enjoy reading the blogs. For further details about IndiaOrganix visit www.indiaorganix.org
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September:
03.09.2008
No need to spice it up: a product that sells itself
03.09.2008
The delicious diversity of Indian nosh....
02.09.2008
Mughlai food cooked the IndiaOrganix way.....
01.09.2008
Why have you named the IndiaOrganix curry house in Brighton Maharaja of Tripura?
August:
What gives IndiaOrganix spices their flavour?
posted on Monday, August 11, 2008 10:57 PM
Through spices, nature provides an incredible variety of colours, textures, aromas and flavours that add interest and depth to our meals.
The many and varied flavours in spices are held in the volatile oils that naturally occur in spices. Some of these flavours are apparent in the fresh spice, for example in ginger.
Other spices either change or only develop their true flavour on drying. One dramatic example is vanilla, a green tasteless bean that grows on a tropical climbing orchid. It is only after drying and curing that the enzyme reactions which take place actually form the vanilla flavour.
In a similar manner, when peppercorns are picked green, the enzyme reaction that occurs upon drying turns them black and creates the pepper flavour we all know so well.
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