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Turmeric Powder is most frequently used in the Indian Dishes as the main spice. It has a warm, bitter taste. The medicinal ground spice gives the food the right colour and aroma. It is processed in their purest form under excellent hygienic conditions. Available Bulk Packaging 20Kg/25 Kg/50Kg
Coriander Powder is obtained from the fresh coriander seeds, roasted at a perfect temperature and then grinded at low temperature. As a spice it is widely used in many culinary cultures across India. Available Bulk Packaging 20Kg/25 Kg/50Kg
Cumin Powder is made from the fresh cumin seeds that are grounded under unique low temperature grinding process. It gives a mouth watering taste and adds a magical aroma to the simplest of dishes. Available Bulk Packaging 20Kg/25 Kg/50Kg
White Pepper Powder is an exclusive spice with a distinct flavour and health benefits. It is used in light coloured, cream based gravies and curries. It is especially popular in European cuisine. Available Bulk Packaging 20Kg/25 Kg/50Kg
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
Chana Dal is processed from whole, raw Bengal gram also known as sabut chana. In processing the raw gram is cleaned and split after the husk is removed to form chana dal in modernized machines. It is popular legume in Indian Cuisine. Modern technologies and hygienic method is used for processing so that the nutrition value of the pulses remains intact without any addition of inorganic compounds. Available Bulk Packaging 20Kg/25 Kg/50Kg
Green Gram, commonly known as Moong, is a very healthy pulse to consume. The entire moong gram is green in colour and can be cooked whole or even sprouted to enhance its nutritional content. Moong dal is also available in the split variety with the husk still on the dal. Yellow moong is the split variety and husk removed. Its one side is flat and the other rounded. This is faster to cook and easier to digest. Available Bulk Packaging 20Kg/25 Kg/50Kg
Toor Dal is a popular legume in Indian cuisine and is also known as toovar dal, arhar dal, split yellow peas and also as split pigeon peas. The different regions of India use this dal to make a variety of traditional and tasty dishes. Toovar Dal is yellow in colour and the grains are a little smaller than those of chana dal. It has a mild nutty flavour. Available Bulk Packaging 20Kg/25 Kg/50Kg
This is a mixture of Moong Dal, Urad Dal, Chana Dal, Toor Dal, and Masoor Dal. From this combination of pulses, dal can be cooked by adding various spices and herbs in it. It is usually served with Roti, Rice and Parantha. Available Bulk Packaging 20Kg/25 Kg/50Kg
White Chola or black eyed peas are high in protein and iron. It is commonly used in Indian household. The black eyed peas can be used for preparing numbers of items like soup, salad, stew, curry etc. It is very low in fat and calorie therefore a healthy and tasty option for diet conscious people. Available Bulk Packaging 20Kg/25 Kg/50Kg
Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. ... They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.
Black Gram, also known as "Urad Dal," are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. They originated in India, where they are still an important culinary ingredient, used in popular dishes such as dal makhani, dosa and papadum.
Cardamom is one of the world's ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Cardamom is a good source of minerals like potassium, calcium, and magnesium. Available Black Cardamom, Seeds, 8MM, 8.5 Extra Bold, 8.2MM Bold, 8MM Bold, 8MM Plus, 7.5 Bold, 7.5MM, 7-8MM, 6-7MM, Below 6MM, 7MM, 6MM, 5MM, 5.5MM, 8 Bold , 7-8MM , 6-7MM , 8MM Split, 7MM Split, 6MM Split.
-Regarded as the king of spices, black pepper is an incredibly popular among spices since ancient times. Peppercorn is native to the tropical evergreen rain forest of South Indian Kerala state, from where it spread to the rest of the world through Indian and Arab traders. They are also an excellent source of many vital B-complex groups of vitamins such as Pyridoxine, riboflavin, thiamin and niacin. Available Powder, 3MM, 4MM, 4.75MM, 5MM, 5.75MM, Small, 11.5MM, 12MM.
Flavorful yet sharply pungent, ajwain seeds are one of the traditional spices commonly featuring in Indian and Middle-Eastern cuisine. Some of the common names for ajwain seeds are ajowan seeds, carom seeds, etc. ajowan seeds are rich source of fiber, minerals, vitamins, and anti-oxidants.
Cinnamon spice is one of the highly prized items that has been in use since biblical times for its fragrance, medicinal and culinary properties. This delightfully exotic, sweet-flavored spice traditionally obtained from the inner brown bark of Cinnamomum trees which when dried rolls into a tubular-sticks, known commercially as "quill." It also contains good amounts of vitamin-A, niacin, pantothenic acid, and pyridoxine.
Widely popular for their distinctive savory flavor, cumin seeds are one of the routinely featuring ingredients in the North African, Middle-East, Western Chinese, Indian, Cuban, and North Mexican cuisine. The spice is native to the Middle-East Asian region, and today, grown all over the world for its pleasantly aromatic seeds. The spice is an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
Fenugreek seeds are tiny, bitter, dicotyledonous seeds of the fenugreek herb. They exhibit a strongly aromatic and pungent flavor when toasted gently. Rich in many vital vitamins that are essential nutrients for optimum health, including thiamin, pyridoxine (vitamin B6), folic acid, riboflavin, niacin, vitamin-A, and vitamin-C.
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