Chillies

An indispensable and probably the most popular culinary spice in the world, chilly, has a pungent flavor. India is the largest exporter of this widely used spice. We can deliver chillies ground from 20,000 SHU to 60,000 SHU and crushed chillies from 5 mm to 8 mm cut. Certificate of quality from any reputed surveyor is given on request.

Turmeric

The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. Our high quality turmeric acts as a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic, its water is used as a cosmetic applied to impart a golden glow to the complexion.

Coriander Seeds

Among one of the first spices used by mankind, coriander seeds, is the seed of coriandrum sativum, which belongs to the parsley family. The coriander seeds are almost round in shape and brown to yellowish red in color. It is a fragrant spice, with a mild, distinctive taste. It is widely used as a condiment in foods, beverages, marinades, desserts and sweet pastries and American cigarettes. It is also valued for its medicinal properties.

Celery Seeds

Celery seeds are the dried fruit of apium graviolens, which belongs to the parsley family. The seeds are very small, oval-shaped and light green in color. They have a crisp texture subtle flavour. The celery seeds was initially used as a medicine only. Soon it started appearing in pickling recipes and before long people started using it more widely in cooking. Today, celery seeds are extensively used in foods and beverages.

Fenugreek Seeds

Fenugreek seed whole consist of dried ripe seed of trigonella foenumgraecum. The colour is carramel to light brownish-yellow. Odour and taste are typical, a bit of cellery and bitter. Free from foregn odour and taste, such as mustiness or rancidity.

Fennel Seeds

Fennel seeds are the dried fruit of Foeniculum vulgare, which belongs to the parsley family. It is oval in shape and green or yellowish brown in color. It has a slightly sweet flavour. Fennel is generally used as a condiment and culinary spice in food and beverages. It is used in some curry powder mixes. Toasting Fennel Seeds accentuates their flavor. It is also known to have medicinal properties.

Dill Seeds

Dill is the dried fruit of the herb anethum graveolens, which belongs to the parsley family. Dill seeds are oval-shaped, soft and fluffy and has a pungent and aromatic flavor. Dill seeds have been used since ancient times. The Romans actually used them as a stimulant for gladiators! Today it is widely used in pickling and in German, Russian, Scandinavian and Indian dishes, salad dressing, soup and the preparation of cottage cheese.

Cumin Seeds

Cumin seeds are the seeds of cuminum cyminum, which belongs to the parsley family. It is pale green in color and elliptical in shape with deep furrows. Cumin seeds has a penetrating flavour and aroma.

Black Pepper

We are exporting high quality Black pepper in bulk quality as per client requirements. The Black pepper that we export is hygienically packaged and is free from impurities. Our customers can avail Black pepper from us in packs of different quantities as per their requirements.

Ajwain

Ajwain is very aromatic but less subtle in taste. It is slightly bitter, pungent and strong. Even a small amount of ajwain dominates the taste of a dish. In India, ajwain is never used raw, but is either roasted or fried in ghee, which is done to develop a stronger and more prominent aroma. It is primary used as a digestive aid and ant emetic. We offer ajwain that is grown under trained farmers, which is used for culinary as well as medicinal purposes.

Tukhrnaria

Basil (Ocimum basilicum), of the family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Taiwan, Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including African Blue and Holy Thai basil.

Curry Powder

Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food. The word curry is widely believed to be a corruption of the Tamil word kari, meaning something like sauce, but it may instead be derived from the French cuire meaning "to cook". In the western world curry powder mixtures tend to have a fairly standardized taste[citation needed], though a great variety of spice mixtures are used in Indian cuisine.

Kalunji(Black Cumin)

Nigella sativa is an annual flowering plant, native to southwest Asia. It grows to 20–30 cm (7.9–12 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with 5–10 petals. The fruit is a large and inflated capsule composed of 3–7 united follicles, each containing numerous seeds.

lsabgol

Psyllium seed husks also known as ispaghula, isabgol, or simply as psyllium, are portions of the seeds of the plant Plantago ovata, (genus Plantago), a native of India and Pakistan. They are soluble in water, expanding and becoming mucilaginous when wet. Psyllium seed husks are indigestible in human beings and are often used as a source of dietary fiber. They are used to relieve constipation, irritable bowel syndrome, diverticular disease, and diarrhea. They are also used as a regular dietary supplement to improve and maintain regular GI transit. The inert bulk of the husks helps provide a constant volume of solid material irrespective of other aspects of the diet or any disease condition of the gut. Some recent research is also showing them to be promising in lowering cholesterol and controlling diabetes.

Nutmeg

The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices.

Cardamom

Cardamom refers to herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties are recognised for their small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown. The word cardamom derives from Latin "cardamomum", the romanization of the Greek "?a?d?µ?µ??" (kardamomon), in turn from "???daµ??" (kardamon), "cress" + "?µ?µ??" (amomon), a kind of an Indian spice plant. The earliest attested form of the word kardamon is the Mycenaean Greek ka-da-mi-ja, w.

Tamarind

Tamarind is a very popular spice, used vividly in Asian countries. This fruit is very tart and acidic and is used as a component of a savory dishes. When the fruit is ripe it is sweeter yet is distinctively sour and is used in desserts, traditional dishes and snacks. The leaves, pulp and the bark of the tamarind tree also have medicinal applications. What we provide is the premium quality tamarind, the best available in the country.

Gall Nuts

Gall-nuts Yellow Gall-nuts are rich in resins and tannic acid and have been used in the manufacture of permanent inks (such as iron gall ink) and astringent ointments, in dyeing, and in tanning. Gall-nuts Green Gall-nuts are rich in resins and tannic acid and have been used in the manufacture of permanent inks (such as iron gall ink) and astringent ointments, in dyeing, and in tanning

Ginger

Ginger has a pungent smell and taste and that attributes to the presence of a particular oil in its edible part. It is the flesh of the ginger that is dried and beaten in to a mesh and paste sometimes, widely used in cooking. Its juice is also used in beverages as well as snacks. it also has medicinal properties and has blood thinning properties that indirectly lower cholesterol. We provide dry ginger which is compressed under hygienic conditions and efforts are made to maintain its properties.