MACE / SEMPRA Mace is the waxy outer layer that surrounds the seed of the nutmeg. The webbing around it is known as an "aril." The center of the nutmeg contains the single, hard seed. Mace is often called the sister spice of nutmeg for their relation to each other in how they grow on the nutmeg tree. In fact, nutmeg trees are the only plant to produce two spices from a single plant. Though similar in taste, mace has a flavor profile that is not quite as sweet as nutmeg and offers a sharper note of a bitter finish. Additionally, mace has more of a pepper-like finish to it, and notes of pine and coriander with citrus.
Nutmeg And Mace products is still needed throughout the world, it can have significant impact on price increases. We provide this Nutmeg And Mace on an ongoing basis and can serve exports to your country. With quality packaging and production processes, making the products we sell have selling points that are not only economical but also safe. With our full support we help you become an importer of the products we sell. We, Nif International, hope to be the best export-import partner for you around the world
Garam Masala
Garam Masala
Price : INR 300.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Packaging Type : Plastic Packet, Paper Box Packaging Size : 100gm, 250gm, 500gm Usage : Cooking Certification : FSSAI Certified Shelf Life : 1 Year Form : Powder Preferred Buyer From Location : All Countries Except India
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine. In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents. We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
Garam Masala is a quintessential spice blend in Indian cuisine, renowned for its aromatic and warming flavors. Translating to hot spice mix, garam masala is a versatile blend that adds depth and complexity to a wide range of dishes. While the exact composition of garam masala can vary based on regional preferences and family recipes, it typically includes a combination of aromatic spices such as cardamom, cinnamon, cloves, cumin, coriander, black pepper, and nutmeg. Each spice in garam masala contributes its unique flavor and aroma, resulting in a harmonious blend that enhances the taste of various dishes. Cardamom adds a floral and citrusy note, while cinnamon provides warmth and sweetness. Cloves impart a pungent and slightly bitter flavor, while cumin and coriander offer earthiness and depth. Black pepper adds heat and spiciness, while nutmeg adds a warm and nutty flavor. Garam Masala Advantages Flavor Enhancement Time-Saving Culinary Creativity Cultural Heritage garm masala Garam Masala usage Curries and Gravies Stir-Fries and Sautes Rice Dishes Soups and Stews Snacks and Appetizers Baking One of the key features of garam masala is its versatility. It can be used in both vegetarian and non-vegetarian dishes, ranging from curries and stews to rice dishes and snacks. Garam masala is often added towards the end of the cooking process or sprinkled on top of finished dishes to preserve its delicate flavors and aromas. In addition to its culinary uses, garam masala also offers potential health benefits due to the spices it contains. Many of the spices in garam masala, such as cinnamon, cloves, and black pepper, have antioxidant and anti-inflammatory properties that may help promote overall health and well-being when consumed as part of a balanced diet. Product type blanded spices Packaging Type Standerd pack, pp bag, as per requirement Packaging Size 50gm,100gm,250gm, 25kg Country of Origin India
Great Taste, Hand picked ingredients, sealed pouch
