Back Cardamom, also known as Malabar Cardamom, is a prized spice indigenous to the Western Ghats of India. Unlike its green counterpart, Back Cardamom undergoes a curing process that turns its husk a deep brown and intensifies its aroma. This sun-drying technique concentrates the essential oils within the pod, resulting in a complex flavor profile characterized by smoky, medicinal, and eucalyptus notes. Back cardamom, also known as Amomum repens or green cardamom, reigns supreme as a coveted spice in the global culinary scene. Cultivated in the verdant terrains of India, particularly in the southern states of Kerala, Tamil Nadu, and Karnataka, this emerald-hued jewel boasts an intense aroma and complex flavor profile that elevates countless dishes. Here's a detailed exploration of back cardamom, specifically focusing on its export potential from India: Back cardamom belongs to the Zingiberaceae family, closely related to ginger and turmeric. The plant itself is a herbaceous perennial with broad, green leaves and white flowers that mature into capsule-like fruits. These fruits, harvested when green and immature, are the source of the prized spice. Inside each fruit lie numerous black seeds, the actual cardamom kernels, possessing the characteristic intense aroma and flavor. Aromatic Allure: The Unique Essence of Back Cardamom: The captivating fragrance of back cardamom is attributed to a unique blend of volatile oils, primarily cineole and limonene. These compounds create a complex interplay of aromas, offering a refreshing citrusy undertone balanced by warm, almost smoky nuances. The flavor profile mirrors the aroma, delivering an initial burst of coolness followed by a surge of warmth and a lingering sweetness. This unique combination makes back cardamom an incredibly versatile spice, gracing both sweet and savory creations. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Fre
Minimum Order Quantity:1 Accept Small Orders: Yes Country Of Origin : India Sulfuric Acid is a mineral acid with the chemical formula H2SO4. Sulfuric acid is also known as Mattling acid or Oil of vitriol. It has a strong acidic nature and is corrosive. At higher concentrations, it acts as an oxidizing agent and dehydrating agent. It is used to manufacture other acids, dyes, glue, wood preservatives, and automobile batteries. It is used in the purification of petroleum, the pickling of metal, copper smelting, electroplating, metalwork, and the production of rayon and film.
Formic Acid is mainly used in leather tanning and textile dyeing.
Black Salt Hindi Name : Sanchal Powder Elevate your seasoning game with the distinctive flavor of black salt. Spices Available Packing Size : 100Gm, 200Gm, 500Gm & 1Kg
Cardamom Black Hindi Name : Kali Elaichi Experience the intense and smoky flavor of black cardamom pods. Seeds Available Packing Size - 100Gm, 200Gm, 500Gm, 1Kg
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Coconut Fatty Acid Distillate is the by-product collected from coconut oil refineries which takes the form of reddish brown liquid at room temperature. Our CFAD contains a high percentage of lauric fatty acid, making it perfect to be used in soap manufacturing, cosmetics and biodiesel industries.
Price - Rs 800/ Kg Product Specification Color Black Packaging Size 50g Packaging Type Gunny Bag Type Dried Pack Type Standard Brand NT Country of Origin Made in India Minimum Order Quantity 50 Kg Product Description DescriptionCardamom has a strong, unique taste, with an intensely aromatic fragrance. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour. It is the dried, un ripened fruit of the plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. Details : French Name : Cardamome German Name : Kardamom Italian Name : Cardamomo, cardamone Spanish Name : Cardamomo Burmese Name : Phalazee Chinese Name : tsao-kou Indonesian Name : Kapulaga Sinhalese Name : Enasal Thai Name : Grawahn, kravan
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Used as a raw material for the production of fertilizers, detergents, rust removers and rust converters, as well as for the passivation of iron and zinc to protect against corrosion Size 5 l, 10 l, 25 l, 200 l
Description:- A Member Of The Ginger Family, Black Cardamom Is A Relative Of Green Cardamom, But They're Far From The Same Plant. It Has Some Of The Same Flavor Notes, Especially An Uplifting Menthol Element, But It's Also Smoky, Brash And Bold. There Are Times For Green Cardamom's Delicacy, And Then There Are Times To Turn Things Up To 11. Although They Have Similar Flavors, They Have Very Different Culinary Uses. Black Cardamom Is The Bacon Of Spices. Black Cardamom Is Dried Over An Open Fire, Which Is What Gives It Such A Powerful Smokey Aroma. Beneath That Are Notes Of Resin And Camphor, As Well As Green Cardamom's Menthol, Slightly Minty Aromas That Provide Balance To A Funky Kick. These Intense, Heady Notes Put Black Cardamom In The Warming Spice Category, Along With Black Pepper, Cloves, And Chiles. It's A Major Component Of The Spice Blend Garam Masala, Which Literally Means Warming Mixture. This Intensity Makes It Ideally Suited To Long-cooked Dishes In Moist Environments, Where The Spice Has Plenty Of Time To Release Its Fat- And Water-soluble Oils. Like Green Cardamom, You Can Remove The Seeds And Use Them Whole Or Ground (For A Really Intense Kick), Or Grind The Whole Pod. But I Mostly Use The Pods Whole. The Flavor Is Still Plenty Strong, They're Easy To Pick Out, And It's Tough To Grind Them To A Fine Powder Without Getting Some Unpleasant Shards Along The Way. Such A Strong Spice Needs Strong Flavors To Stand Up To It. I Like It Best With Dried Chiles, Cumin, And Most Importantly Lime Juice. The Sweet Acid Cuts Down On A Lot Of Black Cardamom's Medicinal Flavors, And I Consider It Essential. Black Cardamom Is Usually Used In Concert With Several Other Spices, Both To Temper It Down, And Because It Does A Fantastic Job Of Blending Disparate Flavors Together. Black Cardamom Plays Well With Bitter, Long-cooking Greens Like Collards. It Also Elevates Relatively Bland Lentil And Rice Dishes In An Unsubtle But Not Overwhelming Manner. At Its Most Simple, Some Rice Tossed In A Rice Cooker With Some Black Cardamom Pods Is A Great Improvement To A Quick Weeknight Dinner. It's A Lot More Sophisticated In Dry Rubs And Sauces For Braised Meats. (Especially Beef); It's A Common Player In Many North Indian Curries. And In One Of The More Interesting Cases Of Indian-chinese Fusion, Some Swear That Black Cardamom Is Essential To Certain Sichuanese Red-cooked Dishes. But This Spice Isn't Limited To Indian And Chinese Fare. A Pod Dropped In A Pot Roast, A Dry Rub For Barbecued Brisket, Or A Bowl Of Pho Brings Just A Touch Of Smoke And Something Not Easily Identifiable But Altogether Delicious. It's A Powerful Spice, But Superb In Blends, Making It Just As Versatile And Worthy Of Adulation As Its More Renowned Green Cousin. We Are Leading Exporter Of Black Cardamom From Sanchore Rajasthan
Product Name - Himalayan Black Salt Fine Usage - Edible / Seasoning and Flavor the Food Brand Name - VX Salt Feature - Health Benefits Company Name - VXPORTERS Size - 0.2-0.5mm (can be customized) Certification -ISO-9001 UKAS ISO-22000 UKAS, ORGANIC, GMP, KOSHER, KCCI, FBR, PCSIR Packing - High Quality PP Bags with inner / Grinder Bottle, Shaker Bottle, Jar, Transparent or Kraft Paper Standup Pouch
Phosphoric Acid Molecular Formula : H 3 PO 4 Molecular Weight : 97.99 Specification : Industry Grade GB2091 1992 or according to customer's demand Food Grade GB3149 2004 FCC or according to customer's demand Usage : Used as cleaner for printed circuit , acidic flavoring for food, nutriment for yeast, also for use of producing different phosphates. Package: 20L, 200L plastic drums, iron + plastic drums, tanks or according to customer's demand.
Fully liquid at above 26C, Brown until reddish Melting point, C : 24 - 26 pecific gravity (40C/20C) : 0.908 - 0.921 Color : 1 inch cell Lovibond Red : 12 maximum Taste : Brand neutral taste. free from rancid or sour taste Odor : Odorless. Free from rancid odour Free Fatty Acid (as Lauric Acid). % : 60 Minimum Iodine Value (Wijs) : 15 Maximum Moisture & Impurities : 0.5% max
Soya Fatty Acids Oil
Vigor Glory offers and extensive product range from the traditional Black Tea to Green Tea and exclusive White Tea along with magical herbal infusions with premium blending combining tea standards and packaging options of Tea Bags, loose Tea packs and Bulk order. Vigor Glory is your turnkey solution. It is our constant endeavor to present the best of our Teas standards and services.
Black Cardamom
Chamomile Black Tea is a perfect blend of chamomile herbs and Darjeelingâ??s Black Tea. The tea has a fresh fragrance of chamomile which is like a crisp apple. Chamomile is loaded with flavonoids which are plant-based nutrients and have significant health benefits. The tea brews into a bright yellow cup that gives the sweetness of chamomile with flowery notes. It is a perfect drink that soothes your mind and body.
This Rose Black Tea is a blend of dried Rose Buds and mildly oxidized Darjeelings first flush black tea It brews into a smooth cup with pronounced rose flavor and has a good balance first flush black tea so that you can enjoy the texture of a fine Darjeeling Tea and the taste and fragrance of Rose We advise consuming this tea without adding any milk sugar or lime as the taste flavors and aroma are very delicate
A signature blend with a delicate base blend of black tea enriched with pure lavender flowers, pure peppermint & spearmint leaves, making this tea a must try for all tea lovers. Indulge yourself into this beautiful blend which will make you feel calm & subtle. Lavender - Lavandula angustifolia or Lavandula officinalis - is a shrub known for its pleasant aroma and bright purple flowers. It is native to the mountainous regions of the Mediterranean, but is now cultivated throughout the world. Ingredients: Black tea, Peppermint leaves, Spearmint leaves, Lavender flower.
