Botanical Name: Pennisetum glaucum
Pearl millet is a complete protein, meaning it contains all essential amino acids. It's also high in fiber, iron, magnesium, phosphorus, and B vitamins.
Gluten-free: Perfect for those with gluten sensitivities or celiac disease.
Low glycemic index: helps regulate blood sugar levels and keeps you feeling full for longer.
A good source of antioxidants supports overall health and may reduce the risk of chronic diseases.
HS CODE: 10082930
Botanical Name: Eleusine coracana
Complete protein: It contains all essential amino acids, making it suitable for vegetarians and vegans.
Gluten-free: Ideal for those with celiac disease or gluten sensitivity.
High in fiber: promotes gut health, digestion, and satiety.
Rich in minerals: excellent source of iron, magnesium, calcium, and phosphorus, essential for various bodily functions.
Low glycemic index: helps regulate blood sugar levels, which is beneficial for diabetics and weight management.
Botanical Name: Cuminum cyminum L.
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native
dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. in perfumery and for flavouring liqueurs and cordials.
HS CODE: 090921
Botanical name: Coriandrum sativum L.
The fruits (seeds) are powders, sausages, and seasonings. It is an important ingredient in the manufacture of food flavorings. In bakery, it is widely used as a condiment with or without roasting in the preparation of curry powders, sausages, and seasonings. It is an important ingredient in the manufacture of food flavourings, bakery products, meat products, sodas and syrups, puddings,candy preserves, and liquors. In medicines, it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicine, it is used against seasonal fever, stomach disorders, and nausea.
Botanical Name: Capsicum annuum L.
Chilli is the dried, ripe fruit of the genus Capsicum. Dry chilly is extensively used as a spice in curried dishes. Capsaicin, the compound that gives chilies their heat, can act as a natural pain reliever when applied topically. Red chilies can be used to create stunning natural dyes for fabrics and yarn. It is also used as an ingredient in curry powder and in seasonings. As a medicine, it is used as a counterirritant in lumbago, neuralgia, and rheumatic disorders. carminative action. If taken in excess, it may cause gastroenteritis.
Botanical name: Curcuma longa L.
Turmeric is used to flavour and color foodstuffs. It is a principal ingredient. Turmeric oleoresin is used in brine pickles and, to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter, cheese, etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in the textile industry. It is used in the preparation of medicinal oils, ointments, and poultices. It is stomachic, carminative, tonic, blood purifier, and an antiseptic.
HS CODE- 091011
Botanical Name: Zingiber officinale Roscoe
Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing.It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant.
It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.
HS CODE: 090411
Botanical name: Piper nigrum L.
Pepper is largely used by meat packers and in canning, pickling, and baking, considering its preservative value.It is an important component of culinary seasoning of universal use and is an essential ingredient in numerous commercial foodstuffs.Piperine, the pungent principle in pepperoleoresin, helps to enhance bioavailability and is therefore used in pharmaceuticals.
Benefits: The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant, and anti-microbial.
