Cardamom herb or cumin cardamom is also known as Queen of spices and its extract can be used as a replacement for vanilla extract in varied applications including cookies, cakes and ice creams. The extract is colourless, sugar & gluten-free and is used for aromatic applications, as a digestive system tonic and in aroma therapy.

COMMON NAMES
Ailum, Ilachi, Malabar Cardamums, Ebil, kakelah seghar, capalaga, gujalatti elachi, amomum cardamomum, Alpina Cardamom, matonia cardamomum, cardamomum minus, Cardamomi Semina

BLENDS WITH:
It blends well with alcohol, water and cardamom oil.

CONSTITUENTS
myrcene (27%), a-terpineol (45%), limonene (8%), b-phellandrene (3%), menthone (6%), 1,8-cineol (2%), smaller amounts of heptanes and sabinene (2%).

USES
Cardamom medicinal uses range from relieving stomach dyspepsia, increasing appetite, soothing the mucus membranes, relieving gas and heartburn, and eliminating bad breath. Cardamom extract also contains volatile oils that provide health benefits like in aiding digestion & improving metabolism. For its aromatic fragrance it is also used for flavoring foods as well as in aroma therapy.

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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.

Black Pepper is the dried mature berries of Piper Nigrum grown in South India, garbled, dark brown to dark black in colour nearly globular, with a wrinkled surface.

Light berry contents to be tested by floatation method in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C).

Botanical name : Piper nigrum Linn Family name : Piperaceae

In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India. Serves as a tonic for the heart and brains.

Botanical name : Myristica fragrans (HOUTT.)

Family name : N.O. Myristicaceae

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.

Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia.

Clove goes mainly as an ingredient of a variety of food specialties, beverages, medicines, cosmetics, perfumery and toiletries.

Either whole or as a powder, Clove finds extensive application in Indian foods.
It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in tooth pastes as a fragrant mouth-freshener.

Cumin Seeds are one of the popular spices all around the world. Largely grown in India, Cumin Seeds are extensively exported to the countries around the world. Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma. Cumin is most commonly used to flavor food and is widely available in both seed and powder form. While cumin is a favorite on the spice rack, it has a number of curative properties which make it a versatile natural medicine.

Cumin seeds are also a rich source of iron, a vital nutrient that helps in keeping the immune system healthy and strong. It is particularly beneficial for menstruating women who have a tendency to lose iron during the menstruating period.

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 flavor. It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma. 

Botanical Name : Foeniculum vulgare Common name – Fennel, Saunf

The seeds are used as a condiment or seasoning. The flavor of these seeds is mildly bitter and at the same time is slightly sweet. The seeds are rhombic in shape and usually they are yellow to amber in color. The Arabic word hulb (Helba in Egypt) for the seed resembles its Mandarin Chinese counterpart hu lu ba. Fenugreek is regarded as a herb native to the semi-arid regions of southeastern Europe, northern Africa, and western Asia, but is widely cultivated in other parts of the world. The word 'fenugreek' is derived from the two Latin words 'foenum-graecum' meaning Greek hay. It is known as Methi or Mithi in Hindi.

Botanical name : Trigonella foenum-graecum L. Family name : Fabaceae

We offer all Indian varieties of red chillies like 334, S-4, S7(Bird Eye & Semibird Eye), S9 (Round-Mundu). Also known as red pepper with different schouville values & Asta colour. Red chillies are used in different cuisines to make the food more delicious and tasty.

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.

Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. 

Botanical name : Capsicum annum L.,Capsicum frutescens L.

Family name : Solanaceae

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. We are specialized in turmeric of assorted varieties of curcumin value.

Turmeric, The primary rhizomes, round in shape are called 'bulbs', while the thin, long secondary rhizomes are 'fingers'. It has a characterized fragrance, peppery aroma & it’s slightly bitter in taste with a musky flavor.

Botanical name : Curcuma longa L. Family name : Zingiberaceae

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 oval in shape and greenish to yellowish 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.

This fragrant spice is known for its medicinal properties and used as a condiments in curries; as fresh leaves for garnishing of curries, and in chutney as an appetiser.

Botanical name : Coriandrum sativam L. Family name : Apiaceae

Mustard is a versatile seed, it is used in umpteen number of ways, the seeds can be crushed to form a paste that is mixed with water to form condiment. It can be dried and crushed to form a powder, which is further processed to form mustard sauce. There are two types of mustards available, one is the black variety and the other is the most popularly used, the yellow one. We closely monitor the mustard seeds that we plan to pick out for supply and keep them under strict vigil, ever since they start germinating, we also create artificial cold and moist conditions to facilitate proper germination so that only high quality mustard is produced.

Botanical name : Brassica Alba, Brassica Nigra, Sinapsis Alba Family name : Cruciferae

Bay leaves are commonly used for their aromatic flavour in many Indian and Ayurvedic dishes. The dried leaves can be fried together with other spices before adding for example vegetables and thus they develop their full aroma. The leaves are most often used whole to add a unique aroma, and are not usually eaten. In Indian cuisine bay leaves are often used in various rice dishes.