Spices nicest

Spice has become a byword for all things exotic and exciting. Rightly so, for what would food (and life) be without the punch of hot chili or the pinch of colourful turmeric?

The history of spices has been a tumultuous tale of power and passion that has far too often ended with exploitation.

We’re happy to say that things have changed and spices are now the saviour of many farmers. Natco supports processors that have their eye on sustainability and development.

Our brazenly fierce Bird’s Eye Chilies, for example, come from Eldoret in western Kenya where farmers have learnt a way of keeping their yield both sustainable and profitable when times are tough. Seed was distributed for free having new growing techniques. Most importantly, farmers were shown that by using a spray made from the very crop itself, the chilies could be kept pesticide-free; good for the farmer and good for the customer.

Spices have traveled the world for centuries and each has its own story to tell. Take the story of ginger: originally cultivated in South Asia in verdant, hilly landscapes flourishing on heat and rain downpours. Its rhizome growing underground for 10 months yields its pungent and fiery flavour.

Ginger is mentioned in the writings of Confucius and in the Koran indicating it was known in Arab countries as far back as 650AD. It is one of the earliest spices known in Western Europe, used since the ninth century.

Today, spices have been tested to see if claims as herbal wonders are myth or fact, finding that ginger is an anti-inflammatory thus good for arthritis and may also have blood thinning and cholesterol lowering properties that make it useful for treating heart disease. In multiple studies it has been found effective for treating nausea, dizziness, morning sickness, and chemotherapy.

There is much to learn and discover even today about the ancient natural healing and taste enhancing properties of Natco ginger powder.

So open a jar of Natco spices and become part of a tradition of spice explorers.