Cardamom:-
Cardamom the Queen of all spices has a history as old as human race. It is one of the high priced spices in the world. Cardamom is grown in Kerala, Tamil Nadu and Karnataka. It has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after meals. Botanical Name (S): Elettaria cardamomum Maton
Cinnamon:-
Cinnamon is the inner bark of a tropical evergreen tree. The cinnamon trees are about 10 to 15 meters high. The spice is known as dal-chini, darchini or dhall cheene in Hindi and karuvappadai in Tamil. Since it is delicate in flavor, cinnamon is used in dessert dishes. The spice is significant in treating loss of appetite and indigestion. Botanical Name (S): Cinnamomum verum
Cumin:-
Cumin is the dried fruit of a small herbaceous plant. Cumin adds flavour to foods, liquors and beverages. The spice is of particular value in the blending of Indian curry powder. It also enlivens pulaous, biryanis and kebabs. Cumin has digestive properties and when boiled in water acts as an excellent refreshener. Indian cumin grows abundantly in Gujarat, Rajasthan and Utter Pradesh. Botanical Name (S): Cuminum cyminum L
Fennel Seed:-
Fennel is the dried ripe fruit of a perennial aromatic herbaceous plant, which grows in mild climate. In India it is grown in Gujarat, Rajasthan and Uttar Pradesh. It is used in a wide range of dishes. Well-known as 'Saunf' Indian fennel is used in food, medicines, liquors and perfumery. Botanical Name (S): Foeniculum Vulgare
Fenugreek:-
Fenugreek is the ripe, dried fruit of an annual leguminous herb. Both seeds and plant of this herb is used in Indian cuisine. Fenugreek seeds are rich in vitamin E and is one of the earliest spices known to man. The major producers of Indian Fenugreek are Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu. Commercially known as 'Methi', Indian Fenugreek comes in several well-known varieties such as 'Desi' and 'champa'. Botanical Name (S): Trigonella Foenum Graecum
Psyllium Husk:-
Our customers can avail from us an excellent quality range of Psyllium Husk & Powders. Psyllium is obtained from plant age ovate or Psyllium plant. Psyllium plant grows in the region which has good exposure to sunlight, and the soils are well drained and sandy. Botanical Name (S): Plantago ovata husk
Moringa :-
Moringa is a tree with proven medicinal properties. There are many benefits of the moringa tree, but the health benefits are the most important. It has more nutritional values. It has an impressive range of medicinal uses with high nutritional value. Different parts of this plant contain a profile of important minerals, and are a good source of protein, vitamins, beta-carotene, amino acids and various phenolics. In addition to its compelling water purifying powers and high nutritional value, M. oleifera is very important for its medicinal value Botanical Name (S): Moringa oleifera.
Haritaki :-
The deciduous Haritaki tree grows at an altitude of 1,800 meters. The fruit is hard and yellowish green in color. Each fruit has a single seed that is light yellow in color. It is known as haritaki, abhaya and pathya in Sanskrit, harad in Hindi, hirada in Marathi. Botanical Name (S): Terminalia Chebula, Terminalia Reticulata
Cassia Tora:-
Cassia Tora is mainly found in the states of Uttar Pradesh and Madhya Pradesh, in India. It has pinnate leaves, which are about 10 cm long. Each leaf has three pairs of leaflets that are opposite, ovate, oblong and oblique at the base. The yellow-colored flowers are bearded in the axel of the leaves. The flowers comprises of five petals, each about half inch in diameter. The seeds of Cassia Tora are rhombohedral and brown in color. The plant bears flowers in the rainy season and fruits in the winter. The cassia tora is also known as Charota an Chakvad in Hindi. It is very useful in treating skin diseases like ringworm and itching or body scratch and psoriasis. Cassia Tora is used as a coffee substitute and has a maturing and anodyne action. The herb helps the body in maintaining the normal level of cholesterol. Botanical Name (S): Cassia Tora
Guggul:-
Guggul is a yellowish resin, which is secreted by a small, throny mukul myrrh tree called commiphora mukul. The gum resin excerted by the bark of the plant is called Guggul. The plant is grown throughout the north India. The herb has been playing a major role in the traditional medicines of india. Botanical Name (S): Commiphora mukul
Zedoary:-
Zedoary, also known as white turmeric, is a rhizome with a thin brown skin and a bright orange, hard interior. Its smell is similar to that of turmeric and mango. It is widely used as a spice in the West today. It is also found in sub-tropical regions of eastern Nepal. Because of its mango-like fragrance, zedoary is called amb halad in many Indian languages (amb means mango). Some other common names are kachur in Hindi, karchur in Sanskri. Though zedoary is cultivated throughout India, it is mainly found in eastern Himalayan region and Karnataka. Botanical Name (S): Curcuma Zedoaria
Ashwagandha:-
Also known as Indian ginseng or Indian winter cherry, ashwahgandha is used in traditional systems of medicine, namely Ayurveda and Unani. The plant is grown in various parts of India like Madhya Pradesh, Rajasthan, Punjab, Haryana, Uttar Pradesh, and Gujarat & Maharashtra. Botanical Name (S): Withania Somnifera
Safed Musli:-
Safed Musli is a medicinal plant, with small, usually white flowers, produced on sparse panicles up to 120 cm long. The herb grows naturally in the central zones of India, as the temperature & climatic conditions prevailing there are suitable for its growth. Due to its diverse medicinal benefits, the plant has been recognized as the sixth most important herb by the Medicinal Plants Board, to be preserved and protected. Botanical Name (S): Chlorophytum Borivilianum
Black Himej:-
Its providing Black Himej that is highly praised for its extraordinary healing powers. The Kali Harar is believed that to destroy all diseases and eliminate all waste from the body. Terminalia Chebula also promotes tissue growth and health and has antibacterial and antioxidant properties. This fruit can be used when dried, as immature and mature fruits. The outer skin is also used. Botanical Name (S): Terminalia Chebula
Senna Pod:-
Senna pods are milder than the leaves as they do not contain resin and hence they are preferred for children. These senna pods are processed by us with utmost care and graded using modern machines. Botanical Name (S): Cassia Angustifolia
Senna Leaf:-
Senna is a small shrub around 2 feet high. It has a pale, green stem and small, yellow flowers. The Natural Senna leaves are paired and the pods, oblong. Common names Natural Senna, Indian Senna, Tinnervelly Senna, Cassia Senna. Useful in loss of appetite, hepatomegaly, splenomegaly, indigestion, malaria, skin diseases, jaundice and anaemia. Leaves are made into a paste, and applied to various skin diseases. Botanical Nameb (S): Cassia AngustifoliaL
Rose Petal:-
Rose plants are usually shrubby, in appearance with long drooping canes and grayish green leaves. The flowers of rose plant, which account for the petals, are large and pinkish or red in color.Rose petals are rejuvenating and prove to be a tonic, They are used to treat internal asthma, high blood pressure, bronchitis, slow circulation, diarrhea, dysmenorrhea (painful menstruation), cough, fever and fluid retention, indigestion, insomnia, palpitation, stress and urinary tract infections. Due to their strong and pleasant fragrance, rose petals are used for making essential oils and perfumes. Rose petals help to get rid of the waste and toxic substances in the body, through the kidneys. Botanical Name (S): Rosa Centifolia
Mustard:-
Indigenous to the Mediterranean and Southern Europe, mustard is an erect, multi-branched herbaceous plant. The three varieties of mustard are white mustard, black mustard and brown mustard. All over the world, mustard is used for its appetising flavour and preservative value. It is also used in medicines. India is a major producer of mustard which is extensively cultivated in Rajasthan, Uttar Pradesh, West Bengal, Madhya Pradesh and Punjab India, mustard is used largely for tempering food. Botanical Name (S): Brassica juncea (L.) Czern. & Coss.
Dill Seed:-
Dill is an herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice. Botanical Name (S): Anethum graveolens L.
Caraway Seed:-
Caraway of commerce is the fruit of a biennial herb. The plant has a fleshy root and slender branched stem that attains a height of 0.5 to 0.6 mtrs, with small white flowers in compound umbels. The dried fruit is brown in color has pleasant odour & with sharp taste. Seeds are hard and sharp to touch.It is cultivated as a cold season crop in the hills of Kashmir and Kumaon. Hindi Name Siya zira or Shia zira. Botanical name (S): Carum carvi
Pepper Seed:-
We are counted amongst the well-established organizations that are engaged in manufacturing, supplying and exporting Pepper (Kali Mirch). It is used various vegetarian or non-vegetarian dishes as a spice in order to add unique flavor. Owing to its freshness, high nutrition value, longer shelf life and quality, it is demanded in market.
Cassia:-
Cassia is the dried husk ( Bark ) of a small bushy evergreen tree, Cassia is often used as a less costly substitute to cinnamon. In India Cassia is grown in North Easter States and in the evergreen tracts along the high ranges of the western Ghats. Botanical Name (S): Cinnamomum cassia Blume.
Coriander:-
Coriander is the dried ripe fruit of a herb with several branches and leaves with jagged edges. Coriander forms the base of most Indian curries. Both its seeds and leaves are used in dishes. Coriander seeds are mostly used in powder form slightly roasted to improve the flavor. This fragrant spice also has its own medicinal properties. The major producers of Indian Coriander are Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh. Botanical Name (S): Coriander Sativum L.
Dry Ginger :-
Its a plant that grows the best in the warm climates of China, India, and Jamaica. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. It is a major crop cultivated in India and marketed as fresh and dried spice. In the world market Indian ginger is popularly known as 'cochin ginger'. Botanical Name (S): Zingiber officinale Roscoe
Celery:-
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. The rigid fruit is small, ovoid, 1 to 1.5mm long, 1 to 2mm in diameter, contains a small brown seed. The dried ripped fruits (celery fruit) are used as spice. In modern medicine, it is used as a stimulant and for treating Asthma and liver diseases. Botanical name (S): Apium graveolens L.
Red Chilies:-
Chili is a not only a rich source of vitamin but it enhances the aromatic flavor as well. Keeping this in mind, we export finely chosen dry chilies, red chilies that are sure to add a tangy flavor to the meals and make it a delicacy. The chilies are available in different sizes and are packaged suitably to preserve its aroma even during transit.
Mace:-
Mace is the dried aril that surrounds the nutmeg within the fruit. mace are used in vegetarian and non-vegetarian dishes. It is used in pulaous, biryanis especially Mughlai types. They are also used as an ingredient in biscuits, cookies, fruit salad, puddings, pastries and milk drinks. Hindi Name of Mace is Javitri. Kerala and Karnataka are the main producers of mace. Botanical Name (S): Myristica fragransetarian dishes. It is used in pulaous, biryanis especially Mughlai types. They are also used as an ingredient in biscuits, cookies, fruit salad, puddings, pastries and milk drinks. Hindi Name of Mace is Javitri. Kerala and Karnataka are the main producers of mace.
Turmeric:-
It is a native of India Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles The colour curcumin extracted from turmeric is used as a colorant.Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. Botanical Name (S): Curcuma longa L.
