Spices Grounded (Powder) - Imimg

Spices Grounded (Powder)
Presenting grounded(Powder)spices that enhance the flavor of every cuisine. Spices are indispensable in culinary art, contributing
their distinct aroma,taste, flavor and color. Some of these spices are used as appetizers, others as preservatives and
still others are taken as a digestive.products.Many of them are rich in medicinal properties and are used in
pharmaceutical, perfumery and cosmetic products.
Packaging
We have been able to carve a niche for ourselves in the industry with our ability to customize our products & product
packaging. We ensure customized packaging as per our client's requirement and meet the stipulated time frame. We
customize the packaging according to our clients' specification based on:
Product Quantity ( Consumer packing = 50gms to 5kgs;100gms(3.5oz),200gms(7oz),400gms(14oz),1kgs(2lbs3oz),5kgs(11lbs)//
Bulk packing = 20kgs(44lbs) , 25kgs(55lbs), 50kgs(110lbs. ):
Type of Packaging (packed in poly-packs, jute bags, paper boxes, etc.)
Packaging According to the market being catered to. (varying environmental conditions, time in transit, etc.)
Standardized packaging material are used by us that retains fragrance, property and extends higher shelf life of all
products.
Spices Grounded (Powder)
DESCRIPTION DESCRIPTION
Ajwain Sheeds (Celery Seeds ) Fenugreek (Methi)
Anardana (Pomegranate seed) Fenugreek (Methi) Dried Leaves
Basil Seeds ( Sabja) Ginger Whole ( Bleached/Unbleached )
Bay leaves Dry (Tej Patta) Green Cardamom (Elichi)
Black Cardamom (Black Elichi)
Jawantry ( Mace) Whole
Black Kokum Lucknow Fennel
Black Pepper MG-1/TGEB/TGSEB Mustard (Rai) Small / Big
Black Pepper Mustard Seeds Yellow/Black
Cardamom ( Elaichi) Nigella Seeds (Magral)
Cardamom Seeds Nutmeg ( Jaiffur)
Charoli Pepper Dried
Char Magez Poppy Seeds (Khus Khus)
Cinnamon Stick (Dalchini) Red Chilly Whole Stemless
Cloves ( Lovang) Sabudana (Sago)
Coriander (Indori / Kanpuri ) Samo Seeds / Kodri Seeds
Cumin (Jeera) & (Shahi Jeera) Sesame (Till) Black 98:2
Curry Leaves ( Dry) Sesame (Till) Hulled White
Dhaniadal Roasted Brown/Yellow Sesame (Till) Natural 98:2
Dill Seeds (Suva) Star Anise (starfool)
Dried Apricot (Jardalu) Tamarind ( Emili)
Dry Mango Slices (Make Amchur)
Powder Powder
Turmeric Fingers ( Haldi)
Fennel (Saunf) White Pepper Whole
Fennel Roasted
Spices Ground (Powder)Commercial Packing
DESCRIPTION PACKING DESCRIPTION PACKING

Powder Powder
Amchur Powder 5 &25 kg Hdpe/Jute Dessicated Coconut Powder 5 &25 kg Hdpe/Jute
Anardana Powder 5 &25 kg Hdpe/Jute Dhana-Jeera Powder 5 &25 kg Hdpe/Jute
Black Pepper Powder 5 &25 kg Hdpe/Jute Fenugreek (Methi) Powder 5 &25 kg Hdpe/Jute
Chilly Powder Coarse 5 &25 kg Hdpe/Jute Garam Masala Powder 5 &25 kg Hdpe/Jute
Chilly Powder Fine 5 &25 kg Hdpe/Jute Ginger Powder 5 &25 kg Hdpe/Jute
Coriander Powder 5 &25 kg Hdpe/Jute Madras Curry Powder 5 &25 kg Hdpe/Jute
Crushed (Pizza) Chilly 5 &25 kg Hdpe/Jute Methi Kuria / Rai Kuria 5 &25 kg Hdpe/Jute
Cumin (Jeera) Powder 5 &25 kg Hdpe/Jute Pickle Mix Masala (Mangal) 5 &25 kg Hdpe/Jute
Curry Powder HOT / MILD 5 &25 kg Hdpe/Jute Turmeric Powder 5 &25 kg Hdpe/Jute
Spices Whole & Ground(Powder)
Send enquiry
DESCRIPTION PACKING DESCRIPTION PACKING
Powder Powder
Bay leaves (Tej Patta) 25 kg Hdpe/Jute Anardana (Pomegranate seed) 25 kg Hdpe/Jute
Black Cardamom (Elcha) 25 kg Hdpe/Jute Anardana Powder 25 kg Hdpe/Jute
Black Kokum 30 kg Case Black Pepper Powder 25 kg Hdpe/Jute
Black Pepper MG-1/TGEB/TGSEB 25 kg Hdpe/Jute Char Magez 25 kg Hdpe/Jute
Coriander (Indori / Kanpuri ) 25 kg Hdpe/Jute Chilly Powder Coarse 25 kg Hdpe/Jute
Cumin (Jeera) 25 kg Hdpe/Jute Chilly Powder Fine 25 kg Hdpe/Jute
Dhanadal Roasted Brown/Yellow 25 kg Hdpe/Jute Coriander Powder 25 kg Hdpe/Jute
Dill Seeds (Suva) 25 kg Hdpe/Jute Crushed (Pizza) Chilly 25 kg Hdpe/Jute
Fennel (Saunf) 25 kg Hdpe/Jute Cumin (Jeera) Powder 25 kg Hdpe/Jute
Fennel Roasted 25 kg Hdpe/Jute Curry Powder HOT / MILD 25 kg Hdpe/Jute
Fenugreek (Methi) 25 kg Hdpe/Jute Dessicated Coconut Powder 25 kg Kraft Paper
Ginger Whole Bleached/Unbleached 25 kg Hdpe/Jute Dhana-Jeera Powder 25 kg Hdpe/Jute
Jawantry (Mace) Whole 17 Kg Carton Dried Apricot (Jardalu) 20 Kg Ctn
Kokum Phool 40 kg Bag Fenugreek (Methi) Powder 25 kg Hdpe/Jute
Lucknow Fennel 25 kg Hdpe/Jute Garam Masala Powder 25 kg Hdpe/Jute
Mustard (Rai) Small / Big 25 kg Hdpe/Jute Ginger Powder 25 kg Hdpe/Jute
Poppy Seeds (Khus Khus) 25 kg Hdpe/Jute Madras Curry Powder 25 kg Hdpe/Jute
Red Chilly Whole Stemless 25 kg Hdpe/Jute Methi Kuria / Rai Kuria 25 kg Hdpe/Jute
Sabudana (Sago) 25 kg Hdpe/Jute Pickle Mix Masala (Mangal) 25 kg Hdpe/Jute
Sesame (Till) Hulled White 25 kg Hdpe/Jute Samo Seeds / Kodri Seeds 25 kg Hdpe/Jute
Sesame (Till) Natural 98:2 25 kg Hdpe/Jute Turmeric Powder 25 kg Hdpe/Jute
Send enquiry
Cinnamon stick is basically the bark of a tree and is used as a spice in Indian fooddue to its distinct
fragrance. We offer the finest quality cinnamon which is afragrance enhancer of any food item in
the Indian cuisine.
Spices Powder Photo & Detail
Cinnamon Stick (Dalchini)
Cinnamon does not only taste good, it also contains many health benefits such as: Anti-Clotting and
Anti-Microbial actions, Blood Sugar Control, it boosts Brain Function, it's Calcium and Fiber protect
against Heart Disease and improve Colon Health, among other things
Cinnamon’s unique healing abilities come from three basic types of components in the essential
oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl
acetate, and cinnamyl alcohol, plus a wide range of other volatile substances
Ajwain Powder (Celery Powder )
What is Ajwain? – Ajwain is a herb also known as Bishops Weed. This beneficial herb is used in
culinary process as spice as well as a major ingredient of different kind of medicines.Ajwain seeds
are small in size but taste hot, penchant and bitter. It acts as good appetizer,laxative and stomachic.
It is used as effective remedy in managing ailments like vomiting, mouth diseases, pile, treatment
of ascites, abdominal tumor, abdominal pain etc…………….

Anardana (Pomegranate Powder)
Anardana is the name for a culinary spice made from the dried seeds and pulp of some
varieties ofpomegranate fruit (Punica granatum) that are too sour to eat fresh. The wild
pomegranates, known as daru and grown in the southern Himalayas, are believed to yield the
highest quality seeds for making the sticky spice, though it is also made from cultivated fruit.
Wild pomegranates are preferred, however, as they can be grown easily with almost no care or
maintenance until the fruits are ready to be harvested. The small pomegranate fruits reach a
diameter of only 2.5 inches (6.35 Cm) with a hard outer rind and dark red to pinkish-white seeds.
Basil Seeds ( Sabja)
Basil Seeds also known as Tukmaria seeds (SABJA) Ocimum basilicum Tukmaria seeds (Basil
Seeds) (SABJA) are commonly used when making Falooda (Vermicelli) drinks. The seeds float at
the bottom and are absolutely delicious. Falooda or Faluda : is a popular beverage in the Indian
subcontinent made primarily by mixing rose syrup with vermicelli and tapioca seeds/sabja seeds
along with either milk or water. how they grow Sabja seeds grow on a variety of basil plant. This is
found wild all over India and has dark green leaves and a branched erect stem. The plant grows to
a height of 1m.The flowers grow in slender spike and give way to tiny seeds.These dry on the plant
or are dried in the sun. When dropped into water they first develop a whitish grey bloom and then
the skin swells appearing hurry. The outer coating is translucent and pale grey so the black seed
within can be easily seen. Once they get to this stage they are ready to be eaten. They have no
aroma or taste but a strange pleasant combination of contrasting textures. Health benefits: Sabja
seeds are considered to be diuretic tonic and an excellent remedy for constipation and piles.
The plant is recommended for coughs worms and stomach complaints and the juice of the leaves
is applied externally for skin disorders. Sabja seeds reduces body heat: Sabja seeds are the best
known substance that reduces body heat. These seeds are soaked in water for sometime and
added to milk with rose syrup. This is a good drink to cool down your system instantly.
Bay leaves Dry (Tej Patta Powder)
Commonly known as Tej patta. They are literally leaves which have a typical strong aroma.
Bay leaves are used in dried form. Generally used in curries and rice preparations. Bay Leaves
are a constituent of the 'Garam Masala are aromatic leaves. Fresh or dried bay leaves are used in
cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups,
stews, braises , Indian Curries and all varieties of Rice. Vegetable and Chicken Biryani cannot be
complete without Bay Leaves in it.
Marati Moggu Powder
Moggu is a spice used in some of Karnataka's cherished dishes such as bisibele bhath, saagu,
(Karnataka style) kootus to name a few. It is brownish in color and looks somewhat like a bigger
version of a clove. I had failed to notice that it smells somewhat like shikakayi powder until today.
The smell / fragrance attached to it is not that strong that one would notice it as soon as a container
of moggu is opened and I guess that's the reason I missed it. (For those shampoo lovers and who
hair). It is not eaten raw but always dry fried and ground with other spices before going into a dish.
don't know what it is, shikakayi powder is used in India to wash
it is called moggu in Kannada and mogga in Telugu which literally means a bud. Since the
Kannadigas attach the tag Maratha, I am assuming it is used in Maharasthrian
cuisine as well. I always get my supply of moggu from India since I could not
find this in any Indian grocery shops here.
Kalpasi Powder
Kalpasi, also known as "Black Stone Flower" or Dagad Phool is a rare dried flower used often
as an Indian spice in Chettinad. Its latin name is Didymocarpus Pedicellatus, in the family
Gesneriaceae. Some of the other names for it include Shaileyam in Sanskrit / Gokshura, Jeevanti
in Hindi, Kallupachi in Telugu.

Black Cardamom (Black Elichi) Powder
Black cardamom (also known as brown cardamom, elaichi, is a plant in the family
Zingiberaceae. Its seed pods have a strong camphor-like flavor, with a smoky character derived
from the method of drying.The pods are used as a spice, in a manner similar to the green Indian
cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is
rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying
over open flames. It is also called badhi elaichi in Hindi.
Black Cardamom Powder (Black Elichi)
There are at least two distinct species of black cardamom: Amomum subulatum (also known
as Nepal cardamom) and Amomum costatum or A. tsao-ko. The pods of A. subulatum, used
primarily in the cuisines of India, are the smaller of the two, while the larger pods ofA. Costatum
are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine
In India and Pakistan, black cardamom seeds are often an important component of the Indo-
Pak spice mixture garam masala. Black cardamom is also commonly used in savory dal and rice
dishes. In Tamil it is called as Maratti mokku In Manipuri, it is called Elaichi Achouba. In India and
Pakistan this is used in making traditional tea(chai)
Black Kokum
Also known as black kokum, cocum, and kokam, kokum is a small round fruit that has its origins in
India. As atropical fruit that is grown on an evergreen variety of trees, kokum is usually dark purple
to black in color, and normally does not have a diameter of more than two inches. An outer rind
sweet and salty.protects the meat of the fruit, which as a taste that is both
Kokum is unique in that both the rind and the pulp of the fruit can be used in several ways.
The meat of thekokum fruit is considered to be an ideal snack when cut into small pieces. As a
seasoning, the rind and the pulp are often dried and then pulverized into a powder. The mixture
of sour and sweet taste is considered a nice addition to a number of different dishes, both hot and
cold. Curry dishes are often created with the use of thekokum powder, as are bean and vegetable
dishes. The powder is added during the preparation of the dish in most cases. However, it is not
unusual for kokum to be added to the completed dish, in a manner similar to using salt and
pepper at the dinner table.
Black Pepper MG-1/TGEB/TGSEB
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are
cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures
cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are
dried in the sun or by machine for several days, during which the pepper around the seed shrinks
and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.
Black peppercorn is considered spicier than white peppercorn.
Black Pepper MG-1/TGEB/TGSEB
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are
cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures
cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are
dried in the sun or by machine for several days, during which the pepper around the seed shrinks
and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.
Black peppercorn is considered spicier than white peppercorn.
Cardamom ( Elaichi)
Cardamom pods contain fragrant seeds, used throughout the world in both savory and sweet dish
Many Indian meat, rice and dessert dishes use cardamom as one of the main spices. Cardamoms
are also essential parts of spice mixtures such as Garam Masala.
Beside India and south Asia, cardamom is also use in Scandinavian food such cakes, pastry,
Pickles and also used in middle east. Cardamoms are perennial bush that flourishes in warm
temperatures like that in South India. Around eighty percent of world cardamoms are produced in India.
Also spelled as Ilayachi.

Cardamom pods contain fragrant seeds, used throughout the world in both savory and sweet dish
Many Indian meat, rice and dessert dishes use cardamom as one of the main spices. Cardamoms
are also essential parts of spice mixtures such as Garam Masala.
Beside India and south Asia, cardamom is also use in Scandinavian food such cakes, pastry,
Pickles and also used in middle east. Cardamoms are perennial bush that flourishes in warm
temperatures like that in South India. Around eighty percent of world cardamoms are produced in India.
Also spelled as Ilayachi.
Charoli are the seeds of a Buchanania lanzan or almondette tree, which is native to India, Malaysia,
and other parts of Asia. They usually resemble small beans or peas. These seeds are often
crushed to create a powder that is then used as a flavoring or spice in many authentic Indian
dishes. It might also be used in traditional systems of natural medicine that are normally practiced
in these parts of the world.
Cardamom Green( Elaichi)
Charoli
The almondette tree usually grows in tropical climates that have a very rainy or monsoon period
in the spring. They can sometimes grow to a height of around 49 feet (15 m) in height. The plant
typically has large round or oval-shaped leaves that are commonly light green with splotches of
brown or yellow. This tree occasionally has long white flowers that eventually produce the charoli.
Charoli seeds are normally around 1/2 inch (1.3 cm) long. They are mostly round in shape, and
can sometimes be flat on one side. These nuts are usually medium or light brown in color, but are
also occasionally black on the outside. They are typically contained inside a shell that is very hard
and difficult to crack, however, the fruit inside is usually very soft and tender.
Char Magez Powder
The melon is a member of the Cucurbitaceae family with its characteristic fleshy fruits.Thought
to be originally from the Middle Eastern region, the melon seeds were transported to the
Americas by Columbus and the Spanish explorers. In India, time.Being lower in calories and
having high water content, the melon is a refreshingand healthy food. The melon seed is
generally, a grayish white hard shell with a white inner kernel, which is soft and oval in shape.
The seeds of the melon arerich in protein, omega-3 fatty acids, vitamins, fats and other nutrients.
It lacks any distinct scent but has a nutty and sweet taste.
Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong,
they are used sparingly.loves have historically been used in Indian cuisine (both North Indian and
South Indian). In North Indian cuisine, it is used in almost all rich or spicy dishes as an ingredient
of a mix named garam masala, along with other spices, although it is not an everyday ingredient for
home cuisine, nor is it used in summer very often. In the Maharashtra region of India it is used
sparingly for sweet or spicy dishes, but rarely in everyday cuisine. InAyurvedic medicine it is the
difference of usage by region and season. In south Indian cuisine, it is used extensively in biryani
along with "cloves dish" (similar to pilaf, but with the addition of other spices), and it is normally
added whole to enhance the
Cloves ( Lovang) Powder
Coriander (Indori / Kanpuri )Powder
Coriander is a spice made from the seed of the Cilantro plant. The plant, which is also called the
Corianderplant or Chinese Parsley, is a member of the carrot and parsley family. The seeds are
small and round, with a brown or yellowish-brown color.
Both the seeds and leaves of the Cilantro plants are edible, but they have very distinct flavors and
uses.Coriander has a light and fresh flavor, tinged with lemon. It is commonly used in curries
or in other Asian cuisines and is often combined with ginger. Coriander is also used to flavor
sausages and is even used in manufacturing some cigarettes. Cilantro leaves have a very pungent
flavor; people generally love or hate the taste of Cilantro.

The Cilantro plant has been grown in India, China and Egypt for thousands of years. Coriander is
believed to be one of the earliest spices used by man. There are references to the spice in early
Sanskrit documents, the Bible and ancient Chinese and Middle Eastern stories. It gained an early
More recently, it has gained popularity in Western and Southwestern cuisine. Today, Spain and
Morocco are some of the leading producers of coriander.
Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used
as a spice for their distinctive aroma, popular in Indian, Pakistani, North African, Middle
Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central AsianUzbek cuisine, and the
western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses,
such as Leyden cheese, and in some traditional breads from France. It is commonly used
in traditional Brazilian cuisine. Cumin can be an ingredient in in achiote blends, adobos, sofrito,
garam masala, curry powder, and bahaarat
Cumin seeds are earthy, aromatic flavor, which is slightly bitter but not hot. It gives an earthy
aroma when ground. It can be used with pulses and beans and is an integral part of curry making.
Most of the Indian traditional dishes are spiced with cumin seeds. Our cumin seeds are cleaned
carefully and all the extraneous material is removed after plucking of theseeds, before th actual
processing.
Coriander (Indori / Kanpuri )Powder
Cumin (Jeera) Powder
Curry Leaves ( Dry) Powder
Regarding curry leaves I live in the western coast of southern India. Typical to any humid tropical
region we get plenty of rains during monsoon and bright Sun round the year. The soil is mostly
sublaterate which is not very good for gowing anything except Coconuts and Banana.
Dhaniadal Roasted Brown/Yellow Powder
Coriander seed is a spice (Hindi name: धनया dhania), in garam masala and Indian curries,which
often employ the ground fruits in generous amounts together with cumin. It acts as a thickener.
Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the
two south Indian dishes: sambhar and rasam . Coriander seeds are boiled with water and drunk
as indigenous medicine for colds.
Dill Seeds (Suva) Powder
Fruit and dried leaves, often called dill weed, are also used as herbs, because they are aromatic
and are used to flavor many dishes, soups, pickles and medicines. Dillseeds are do their best
when they are used fresh and that is why some times dill seeds are frozen anddried to preserve
their flavor for a few months. Dill oil is also used for various purposes.
Dried Apricot (Jardalu)
Cyanogenic glycosides (found in most stone fruit seeds, bark, and leaves) are found in high
concentration in apricot seeds. Laetrile, a purportedalternative treatment for cancer, is extracted from
apricot seeds. Apricot seeds "were used against tumors as early as A.D. 502. In Englandduring
the seventeenth century, apricot oil was also used against tumors, swellings, and ulcers".[14]
In 2005, scientists in the Republic of Koreafound that treating human prostate cancer cells
amygdalin may offer a valuable option for the treatment of prostate cancers.[15]

Dry Mango Slices (Make Amchur)
Amchur is an Indian spice made from the flesh of dried green mangos. It preserves the acidic,
tart, and slightly spicy flavor of unripe mangos for use in curries and other dishes. Amchur is
available in whole and powdered forms in Indian specialty stores, as well as grocery stores in
areas with a large Indian community. It can be used in a wide assortment of ways, and will lend
an authentic flavor to many Indian dishes. A little bit of the spice goes a long way, so cooks should
remember to use amchur in moderation.
The mango is an evergreen tropical tree, Mangifera indica, native to Southern Asia. Numerous
varietals of the tree are cultivated, and all of them produce roughly oblong smooth skinned
fruits with large pits. Mangoes have been cultivated for use in Indian and Southeast Asian
cuisine for thousands of years. When well cared for, the trees will live and produce fruit for
decades. The culinary traditions of many nations include mango in a variety of forms as a
result of the ready availability of the ingredient. Ripe and unripe mangos are used fresh or
preserved, with condiments such as mango pickle being very popular, especially in India.
Fennel plant is a small herb which grows through out the year. The fennel seeds are very popularly
used as mouth freshener, also put in tooth paste for a fresh breathe not just the seeds, its leaves
can be boiled also used in medical field for various purposes, and is cooked in many forms, it is
cooked, marinated or cleaned and are carefully packed to restore aroma,we also provide many
flavors that suit different needs.
Fennel Roasted
Fenugreek (Methi)
We provide superior quality Fenugreek Methi Seeds in the market. We are one of the reputed
Fenugreek Seeds Manufacturers and Suppliers. Our Fenugreek Seeds are accessible in different
varieties. These seeds are known of excellent crop yield as well. Besides,we are also one of the
reliable Methi Seeds Exporters from India.
Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India,
the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France.
It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder.
Commercially, it is used in the preparation of mango chutneys and as a base for imitation maple
syrup. In India it is used medicinally, and as a yellow dyestuff. It is also an oriental cattle fodder
and is planted as a soil renovator. In the West, fenugreek’s therapeutic use is now largely confined
to the treatment of animals
Fennel Roasted
Remove the outer leaf or two from your fennel bulbs (they may be a little tough). Trim off any stalks
which are still attached. Slice the bulb into thin wedges (maximum 2cm wide) as if cutting a cake.
The layers of each wedge should be held together by the base of the bulb.
In a glass, mix up melted butter, olive oil, salt and freshly ground pepper. Generously baste the
wedges on both sides with this mixture. Lay the wedges on a tray lined with alfoil and cook at 200C
for 20 minutes, turning once (using tongs makes this easier). If the wedge looks dry when you turn
it, brush on more oil mixture. Serve hot.
Kasturi Methi Fenugreek (Methi) Dried Leaves
Fenugreek is an ancient spice especially for pickles. Kasturi Methi is the dried leave of the
fenugreek plant. The dried leaves are used as an herb. The taste is bitter but addictive. An added
bonus is its healthful properties - today we do not use many bitter foods that help us in controlling
our appetite and this is a tasteful way of adding the bitter taste to our diet. This herb is used as
a spice in Indian curries and its strong aroma is the aroma that will titillate our taste buds.

We provide superior quality Fenugreek Methi leaves in the market. We are one of the reputed
Fenugreek Seeds Manufacturers and Suppliers. Our Fenugreek Seeds are accessible in different
varieties. These seeds are known of excellent crop yield as well. Besides,we are also one of the
reliable Methi Seeds Exporters from India.
Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its
seeds. The fenugreek plant grows wild from the eastern Mediterranean area to China; it is
cultivated worldwide.The name fenugreek or foenum-graecum is from Latin for "Greek hay".seed).
The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders
sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other
dishes. The dried leaves have a bitter
Choose from the brand available in the grocery store. Confirm on the packaging material used
and the manufacturing as well as the expiry dates. Do not buy loose. Always buy in small packets to
retain the maximum aroma.
Dry Ginger is available in UNBLEACHED & BLEACHED form of COCHIN or CALICUT origin. Its is
normally packed in 50 kg jute bags
The fresh, dried or powdered rhizome of a slender, perennial herb, Indian ginger has been
acclaimed world-wide for its characteristic taste, flavour & texture. Ginger has always meant many
things to many people. A taste-maker. A flavourant. An appetizer. A drug. Though grown all over
India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a
rich earthy soil. Indian dry ginger is known in the world market as 'Cochin Ginger' (NUGC) &
oleoresins, fresh ginger in brine, pickles, candies and syrups. It also comes in garbled / ungarbled,
bleached/unbleached and powder forms.Calicut Ginger ' (NUGK). India offers ginger in a variety
of forms; oils,
Fenugreek (Methi) Dried Leaves
Ginger Whole ( Bleached/Unbleached )
Ginger Whole ( Bleached/Unbleached )
One of the earliest Oriental spices known in Europe, ginger has been cultivated in India both as
a fresh vegetable and marketed as a dried spice since time immemorial.
GINGER is a major crop cultivated in India and marketed as fresh and dried spice. It is a small
grassy plant grown in all seasons throughout the year. Indian Ginger is famous for its flavour,
texture and taste. Although often called “ginger root” it is actually a rhizome. It is available in various
forms, the most common Dried roots are sold whole with the root
Green Cardamom (Elichi) Powder
Cardamom (Elaichi) is used for its pods. Cardamoms give distinct sweet, pleasing and slightly
lemon like flavor. There are three kinds of cardamom black, green and white. Traditionally, Indian
cardamom is smaller and softer than black cardamom. The seeds are used as whole, ground or
with pods cooking uses only black and green cardamoms. Green
Jawantry ( Mace) Whole Powder
Mace ( Jathipathri / Javithri ) : Mace is made from the waxy red covering of nutmeg seeds. The flavor
of Mace is very similar to that of nutmeg,...
Mace is the outer shell of the nutmeg fruit. It has a lighter, sweeter flavor.
Should you open the small, plum-sized fruit of the nutmeg tree, inside you would find the nutmeg
protectively covered by the thin, lacy-looking scarlet-colored shell that we know as mace. After the
mace is peeled from the shell and dried, its beautiful scarlet color fades to a light brown. Its flavor
is similar to, but more delicate than, the sturdy nutmeg. Blade mace is used for soups and sauces,
and is often found in wine mulling mixtures. Powdered mace is a pleasing addition
(in minute quantities) to pound cake as well as to Swedish meatballs, doughnuts, stuffing, sweet
potato pie, oyster stew, and barbeque sauces. You might be surprised to know that most American
hot-dogs contain ground mace.

Lucknow fennel is a special type of fennel seed. Small, crunchier, stronger and much sweeter with
a very grassy taste. You may have had it with it was covered in a bright candy coating and offered
in a small bowl at Indian restaurants.
The fennel is primarily grown in Lucknow, the capital city of Uttar Pradesh, the most populous state
of India. Often they are eaten plain as a breath freshener or a digestive, but can be used in lighter
foods where it's distinctive qualities won't be lost.
Flavoring simple pastries, yogurts, pavlovas, young cheeses, or salads is a common practice
when using Lucknow fennel, where as spicy or aromatic dishes often use regular fennel
seed. Personally, I want to grind it with some sugar and make some sugar cookies with the
White Mustard: They are known as Sinapis Alba/B. Hirta alba meaning white. The seeds are
light tanned, and slowly end up as bright yellow mustard. These are mainly used in picklings and
marinades
Health Benefits of Mustard Seeds
Lucknow Fennel
Mustard Seeds white
Mustard seeds are known to be powerful anti-microbial agents since they can destroy all the food
borne pathogens quite effectively. Isothiocyanates, a compound found in mustard seeds, has
been found to stop the growth of cancer cells. Mustard seeds also contain high amounts of
selenium, a nutrient that helps in arresting the occurrence of asthma
Mustard Seeds Yellow/Black
Derived from the many varieties of mustard plants, mustard seeds are very small seeds, about
2 mm in diameter, and seen in colors ranging from yellowish white to black. They are one of the
most important ingredients used in many regional cuisines across the world, especially in the
Indian sub-continent. Mustard seeds can be used either in whole form or in powdered form.
Although there exist around forty different types of mustard plants, the mustard seeds are primarily
derived from three main types of mustard plants. These three plants are black mustard plant,
also known as Brassica Nigra; brown Indian mustard, also known as Brassica juncea; and white
or yellow mustard also called Brassica Hirta/Sinapis Alba.
Mustard Seeds Brown small (Rai Powder)
Derived from the many varieties of mustard plants, mustard seeds are very small seeds, about
2 mm in diameter, and seen in colors ranging from yellowish white to black. They are one of the
most important ingredients used in many regional cuisines across the world, especially in the
Indian sub-continent. Mustard seeds can be used either in whole form or in powdered form.
Although there exist around forty different types of mustard plants, the mustard seeds are primarily
derived from three main types of mustard plants. These three plants are black mustard plant,
also known as Brassica Nigra; brown Indian mustard, also known as Brassica juncea; and white
Nigella Seeds (Magral)
Nigella seeds are a spice harvested from the plant Nigella sativa which was probably first grown
in the Fertile Crescent and is now widely grown in India and Egypt. They are often mistakenly called
onion seeds because they have a slight onion-like smell. They aren’t in any way related to onions,
so the two seeds should not be confused. Furthermore, don’t plan nigella seeds and expect to
get onions.hese black seeds are approximately 0.125 inches (about 3.18mm) in length and have a
slightly triangular shape, and may also be confused with black sesame seeds. They form the basis
for several Indian dishes, particularly in Northern regions, and are popular as sprinkled on naan,
which is Indian flatbread, or in rice pilau. A five spice mix common in Bengal called paanch
phoron may include nigella seeds as one of the five spices, mixing them with fennel, cumin,
fenugreek and mustard seeds. Paunch phoron may be used to flavor fish or vegetables, particularly
vegetables like eggplant. In fact, many cooks suggest that eggplant and nigella seedsare the
best possible pairing of the vegetable and the spice.

A poppy is one of a group of a flowering plants belonging to the poppy family, many grown in gardens
for their colorful flowers.he pollen of the oriental poppy, Papaver orientale, is dark blue. The pollen
of the field poppy or corn poppy (Papaver rhoeas) is dark blue togrey. Bees will use poppies as a
pollen source.
Poppy Seeds (Khus Khus)
Nutmeg ( Jaiffur)
Nutmeg is a spice harvested from plants of the Myristica genus, of which there are about 100
seed of the plant, while the red membrane that covers it is made into the spice mace. Nutmeg is
used in a variety of cuisines, and the essential oil of the seed has medicinal applications.
in India, nutmeg is commonly used in sweet dishes, but also in a mixture of spices called garam
masala.Nutmeg is also an ingredient in Japanese curries. In Western Europe, nutmeg more often
appears in savorydishes, including cheese sauces, soups, and potato and meat dishes. Mulled
wine or cider also commonly includes nutmeg, along with other spices.
Red Chilly Whole Stemless
Whole chillies, crushed chillies and chilli powder can be offered based on bulk density for bottling.
Crushed and ground chillies can further be customized to meet individual customer specifications
in terms of colour, granulation, pungency and packing
With branch offices in all the major chilli growing regions of India we are comfortably positioned
to cater to the specific demands of our customers. Besides, it enables us to have timely knowledge
of the new varieties of chillies and changing crop patterns and conditions which is very important
in India owing to vagaries in our largely monsoon dependent crop.
Red Chilly Crushed Whole Stemless
Whole chillies, crushed chillies and chilli powder can be offered based on bulk density for bottling.
Crushed and ground chillies can further be customized to meet individual customer specifications
in terms of colour, granulation, pungency and packing
With branch offices in all the major chilli growing regions of India we are comfortably positioned
to cater to the specific demands of our customers. Besides, it enables us to have timely knowledge
of the new varieties of chillies and changing crop patterns and conditions which is very important
in India owing to vagaries in our largely monsoon dependent crop.
Red Chilly SEMI CRUSHED Stemless
Whole chillies, crushed chillies and chilli powder can be offered based on bulk density for bottling.
Crushed and ground chillies can further be customized to meet individual customer specifications
in terms of colour, granulation, pungency and packing
With branch offices in all the major chilli growing regions of India we are comfortably positioned
to cater to the specific demands of our customers. Besides, it enables us to have timely knowledge
of the new varieties of chillies and changing crop patterns and conditions which is very important
in India owing to vagaries in our largely monsoon dependent crop.
Sabudana (Sago)Powder
Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu. It is a major staple
food for the lowland peoples of New Guineaand the Moluccas, where it is called saksak and sagu.
It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling
water to form a paste, or as a pancake.
Sago looks like many other starches, and both sago and tapioca are produced commercially in the
form of "pearls". Sago pearls are similar in appearance to tapioca pearls, and the two may be used
interchangeably in some dishes. This similarity causes some confusion in the names of dishes made
with the pearls. Because sago flour made from Metroxylon is the most widely used form, this article
discusses sago fromMetroxylon unless otherwise specified.

One of them is Samo Rice which has different names in India like Variche Tandul, Bhagar and Kodri.
Samo rice is quite delicious which is specially made for fasting. Even though you do not go for
fasting just try it for a change instead of rice.
Years ago people found many edible plants and seeds that grow in adverse conditions, and which
form part of their diet. In several other countries these grasses and plants are mowed down and
destroyed as weed
Sesame (Sesamum indicum) (pronounced /ˈsɛsəmiː/) is a flowering plant in the genus Sesamum.
Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in
tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The
flowers of the sesame seed plant are yellow, though they can vary in colour with some being
blue or purple.
Samo Seeds / Kodri Seeds
Sesame (Till) Natural 98:2
Sesame (Till) Hulled White
Origins and cultivation: Sesame is a crop of African origin, now also common in tropical and sub-
tropical Asia extending to the Mediterranean area. There is an archeological evidence dating c.
2000 BC of use of sesame seeds in the Indus Valley.
Description: Also called 'sim-sim' in East Africa, 'benniseed' in West Africa and 'til' in India, sesame
is a small, oval oil seed with a nutty flavor and a slight crunch containing 45-55 per cent oil.
Sesame seeds come in a variety of colors, from creamy-white to black. The largest producing
countries in order of importance are India, China, Myanmar and the African countries like Sudan
and Nigeria. It is an annual, propagated by seed and takes 3-5 months to mature. In harvesting,
farmers cut the whole plants stack them in upright position. As they dry, the seed capsules split
open and the farmers then turn the plants upside down and shake them to release and collect
the seeds on a cloth.
Sesame (Till) Black 98:2
Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-
white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the
West and Middle East, while the black varieties are prized in the Far East. The small sesame
seed is used whole in cooking for its rich nutty flavour (although such heating damages their
Uses: Sesame seeds find use in human diet in various ways, the major use being extracted oil
used in cooking, salad dressing and margarine making. In Asian countries, the seeds are used to
make sweetmeats. In India, people mix sesame seeds with fennel seeds and salt and heat the
mixture over mild flame to prepare an after meal mouth freshener. Many tropical families stew
the seeds whole and add them to breads and bun tops.
Sesame (Till) Natural 98:2
It is an annual plant growing to 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm
(1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the
base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem. The flowers are
white to purple, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth.

Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped,
radiating between five and ten pointed boat-shaped sections, about eight on average. These hard
sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long.
The fruit is picked before it can ripen, and dried. The stars are available whole, or ground to a
red-brown powder.
Star Anise (starfool)
Bouquet: Powerful and liquorice-like, more pungent and stronger than anise.
Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless,
the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.
Tamarind ( Emili)
Tamarind is widely used thorough the world, but relatively unknown here. You have almost surely
come across it, though, because it is a central ingredient in Worcestershire sauce.
The tamarind is the fruit of a tall tree that grows in Asia and North Africa. Its pods are about five
inches long and contain seeds and a pulp that become extremely sour when dried. Tamarind
pulp concentrate is widely used in Indian and Middle Eastern cooking. Someone once said, lemon
juice is to Western cuisine." OK, that may not be the catchiest line ever uttered, but tamarind flavors
many curries, chutneys, lentil and bean dishes, and is often used in hot and sour soups.
Turmeric Fingers ( Haldi)
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family,
Zingiberaceae which is native to tropical South Asia.
It is also known as kunyit (Indonesian and Malay) or haldi or pasupu in some Asian countries.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange
and ginger. Turmeric comes from the root of the Curcuma longa plant and has a tough brown
skin and a deep orange flesh.
White Pepper Whole
White pepper consists of the seed of the pepper plant alone, with the darker colored skin of the
pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe
peppers are soaked in water for about a week, during which the flesh of the pepper softens and
the naked seed is dried. Alternative processes are used for removing the outer pepper from the
seed, including decortication, the removal of the outer layer
White pepper is sometimes used in dishes like light-colored sauces or mashed potatoes,
where ground black pepper would visibly stand out. They have differing flavor due to the presence
of certain compounds in the outer fruit layer of the drupe that are not found in the seed.
Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in
a way that retains the green color, such as treatment with sulfur dioxide or freeze-drying. Pickled
peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved
green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly
Thai cuisine.[5] Their flavor has been described as piquant and fresh, with a bright aroma.[6]
They decay quickly if not dried or preserved.
A product called orange pepper or red pepper consists of ripe red pepper drupes preserved in
brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving
techniques used to produce green pepper.[7] Pink pepper from Piper nigrum is distinct from the
more-common dried "pink peppercorns", which are the fruits of a plant from a different family, the
Peruvian pepper tree, Schinus molle, and its relative the Brazilian pepper tree, Schinus
terebinthifolius. In years past there was debate as to the health safety of pink peppercorns,
which is mostly no longer an issue.
Green Pepper Powder
Orange & Red Pepper Whole
Paanch- Phoron
Paanch-Phoron. A five spice mix common in Bengal called paanch-Phoron
may include nigella seeds as one of the five spices, mixing them with fennel, cumin,
fenugreek and mustard seeds. Paunch phoron may be used to flavor fish or vegetables, particularly
vegetables like eggplant. In fact, many cooks suggest that eggplant and nigella seedsare the
best possible pairing of the vegetable and the spice.

Shahi Jeera(Black cumin Powder)
An annual herbaceous plant, Black cumin seed (Nigella sativa) is believed to be indigenous to
the Mediterranean region but has been cultivated into other parts of the world including Saudi Arabia,
northern Africa and parts of Asia.Tiny and hairy, being no more than 3mm in length, Black cumin
seed originates from the common fennel flower plant (Nigella sativa) of the buttercup
plant (Foeniculum vulgare).Nigella sativa reproduces with itself and forms a fruit capsule
which matured, it opens up and the seeds contained within are exposed to the air, becoming
black in color (Black cumin seeds).
Shahi Jeera(Black cumin Powder)
Cumin is hotter to the taste, lighter in color, and larger than caraway (Carum carvi), another
rumbelliferous spice with which it is sometimes confused. Many European languages do not
distinguish clearly between the two. For example, in Czech caraway is called 'kmín' while cumin is
called 'římský kmín' or "Roman caraway". The distinction is practically the same in Hungarian
("kömény" for caraway and "római kömény" [Roman caraway] for cumin). In Polish the difference
is even less significant- caraway is 'kminek' and cumin is 'kmin rzymski', which is even more
confusing as 'kminek' is a diminutive of 'kmin' (notice the -ek suffix, as in 'kot' - a cat and 'kotek'……