Krishna Chandra Dutta (Cookme) Pvt. Ltd., the renowned manufacturer of Duta Spice, having a tradition of over 150 years in spice business, pioneer in eastern India in introducing Spice Powder.

The company with it’s overwhelming success and achivement is keeping it’s hold steady in this trait, for the last 40 years, and has kept pace with the changing time & hence with restless dedication and research in our own Q.C. Laboratory has introduced a large vareity of spice powders.

By using modern technology, automated machines, backed by a over one & half century of experience & latest research finding, Duta Spices has surged all kind of products in Indian market.


The prepared primary rhizome is pearshaped (called "finger" turmeric). Turmeric has a bitter taste but it is used rather more for Imparting colour due to the presence of CURCUMIN, a yellow crystallc substance that is detected by fluorescence of after spraying with a mixture of loric and oxalic acid. The curcumin solution or powder dissolued in alcohol is used for water containing products. Turmeric is used to protect food products from sunlight and the oleoresin is used for oil containing products.

The seeds are 3-6 length, ochre grey to light brown in colour has five thin pale primary ribes and fair wider darker secondary ribs. It's volatile oil is rich in cumaldehyde (cyminol). Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchilladas, tacos, and other Middle-eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour.

Garam masala is a blend of ground spices common in the North Indian and Pakistani cuisine, whose literal meaning is 'hot (or warm) spices. There are many variants: most traditional mixes use just cinnamon, roasted cumin, caraway seeds, cloves, nutmeg, mace and green cardamom seed or black cardamom pods.


The Chillies vary considerably in size,pungency and colour. In general the strong cayenne types seldom exceeds 3.5 length and the colour is orange red, whereas the less pungent paprika forms (grown 1n Europe and USA) may be as much as 12 length. The characteristic pungent taste of chillies due to the presence of Capsaicin. Traditionally the pungency assessment has been measured by Scoville Index.

The whole pepper corns are almost spherical, about 5 mm. indiametef of and the black surface is deeply reticulated. The pungency of pepper appear to be due to the presence of piperine and traces of a resin chavicine which is omeric with piperine.

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