Scientific Name : Coriandrum sativum
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate. The whole plant has a pleasant aroma. Fruit has delicate fragrance; seeds are pale white to light brown in colour. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds
We offer Following Varieties Coriander Seeds :
Eagle Coriander Seed
Eagle Split Coriander Seed
Super EXO Coriander Seed
Scientific Name: - Cumimun, Cyminum
New Corp: - March – April
Singapore Quality HPS: 1 to 2 % Admixture (Machine Clean without Fine particle)
Europe Quality HPS: 1 to 2 % Admixture (large seeds, Machine Clean without Fine particle)
USA Quality DHPS: 1% Admixture (Best Quality large seeds, Machine Clean without Fine particle)
Parameters
Parameter Result
Total ASH : 9.5% max
ACID insoluble ASH : 1.750% max
Flavour : Characteristics
Moisture : 14% max
Salmonella : Absent/25 gms.
Volaile oil : Min 2.00 ml/100 gms.
Whole insects : 4% max
Excreta mammalian : 3% max
Excreta other : 5% max
Mold : 1% max
Extraneous foreign matter : 0.50% max
Insert defiled/infested : 1.00% max
USFDA (Defect Action Level): I Average of 9.5% or more ash and / or more acid insoluble ash.
Scientific Name:- Foeniculum Vulgare
New Crop:- January - February
Fennel is used as a condiment and as culinary spice for meat dishes, fishes and seafood, pickles, bread giving a special flavour. It is crunchy and slightly sweet, adding a refreshing contribution to the food. his aromatic seeds are routinely chewing upon after meals to aid in digestion after a rich meal while acting as an herbal mouth freshener. Fennel is used in meat and seafood dishes and also with pickles and vinegar for a special flavour. The plant is used to relieve chills and stomaches. Other uses attributed include as rejuvenator, to stop hiccups, cure wheezing, ease stomach pain, to give milk to women's breasts, good for kidney etc.
Singapore Quality HPS: 1 to 2 % Admixture (Machine Clean without Fine particle)
Europe Quality HPS: 1 to 2 % Admixture (large seeds, Machine Clean without ineparticle)
USA Quality DHPS: 1% Admixture (Best Quality large seeds, Machine Clean without Fine particle)
Parameter Result
Total ASH : 9.50% max
ACID insoluble ASH : 1.75% max
Flavour : Characteristics
Moisture : 14% max
Salmonella : Absent/25 gms.
Volaile oil : Min 2.00 ml/100 gms.
Whole insects : 4% max
Excreta mammalian : 3% max
Excreta other : 5% max
Mold : 1% max
Extraneous foreign matter : 0.50% max
Insert defiled/infested : 1.00% max
USFDA (Defect Action Level): I Average of 9.5% or more ash and / or more acid insoluble ash.
99.9% SORTEX FENUGREEK
Scientific Name:- Trigonella Foenumgraecum
New Crop:- March – April
Singapore Quality HPS: 1 to 2 % Admixture (Machine Clean without Fine particle)
Europe Quality HPS: 1 to 2 % Admixture (large seeds, Machine Clean without Fine particle)
FENUGREEK SPECIFICATION DETAILS
Biological Details: Fenugreek plant is a quick growing annual leguminous herb about 2 feet in height. Leaves are light green in color. Fenugreek plant blooms white flowers in the summer. Fenugreek seed pods contain ten to twenty small, flat, yellow brown, pungent, aromatic seeds. The seeds are about 1/8 inch long, oblong, rhomboidal, with a deep furrow dividing them into two unequal lobes. Fenugreek seeds have a strong aroma and bitter in taste.
Scientific Name: Arachis hypogaea
India is one of the largest producer of groundnuts in the world. Indian groundnuts are available in different varieties: Bolds or Runners, Javas or Spanish and Red Natals; and have a rich nutty flavour, sweet taste, crunchy texture and a relatively longer shelf life.
Groundnuts in India are available throughout the year due to a two-crop cycle harvested in March and October. On an average, India produces 7- 8 million tonnes of groundnuts (unshelled) every year. In fact, considering the current export figures, India has a much larger potential to supply high quality groundnuts to the international buyer.
The awareness and concern for quality amongst the Indian groundnut shellers and processors are growing steadily. Multiple sorting and grading are fast becoming a norm. Indian shippers have the capability to prepare and supply edible peanuts conforming to highest standards.
GROUNDNUT KERNELS
TYPE : COUNTS PER OUNCE
BOLD : 35/40, 38/42, 40/45, 45/50, 45/55, 60/70, 70/80
JAVA : 40/50, 45/55, 60/70, 70/80, 80/90, 100/120
RED SKIN JAVA : 70/80, 80/90
Packing: New Jute Bags of 50, 25 or 20 Kgs Gross
India can offer both Bold and Java type Groundnuts in Shell. Soil conditions in some producing regions are ideally suited for dry, clean and spotless Groundnuts in Shell.
GROUNDNUT IN SHELL
TYPE : SIZES (Nos. per ounce)
BOLD : 18/22, 22/26
JAVA : 22/26
Packing: New Jute Bags of 40 Kgs Gross
Guar Gum is a white to yellowish white powder. It is nearly odorless dissolved in hot or cold water guar gum forms a paste of high viscosity. Guar's viscosity is a function of temperature, time and concentration. It is soluble in hot and cold water but insoluble in most organic solvents. It is non-ionic and maintains a constant high viscosity over a broad range of pH. The viscosity of its solution increases gradually with increasing concentration of guar gum in water. Temperature, pH, presence of salts and other solids influence the viscosity of guar gum solution. Guar Gum forms highly viscous colloidal dispersions when hydrated in cold water. The time required for complete hydration in water and to achieve maximum viscosity depend on various factors, i.e., the pH, temperature, grade of powder used and equipment etc. Guar Gum is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food. Guar Gum has excellent thickening, emulsifying, stabilizing and film forming properties.
Scientific Name: - Brassica Junce
New Corp: - February – March
Mustard seed also knows as rape seed. Mustard is one of the oldest spices being used since centuries. The seeds of the plant are grinded and mixed with water to form extensively used condiment called mustard. Mustard seed is also used to manufacture the very popular mustard oil, widely used in food industry. These seeds are an important ingredient in many regional cuisines.
The seeds come from three different types of plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B.hirta/Sinapis alba). The Brassica genus includes broccoli, turnips, radishes, cabbage and cauliflowers. The mustard family also includes plant grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds.
WHITE MUSTARD (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.
BLACK MUSTARD (Brassica nigra) is a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices.
BROWN MUSTARD (Brassica juncea) is similar in size to the black variety and varies in color from light to dark brown. It is more pungent than the white, less than the black.
WHITE MUSTARD (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.
BLACK MUSTARD (Brassica nigra) is a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices.
BROWN MUSTARD (Brassica juncea) is similar in size to the black variety and varies in color from light to dark brown. It is more pungent than the white, less than the black.
Scientific Name:- Plantago psyllium
PSYLLIUM QUALITY
Psyllium Husk & Husk Powder
Psyllium Industrial Powder
Psyllium Seed
Psyllium is obtained from plantage ovate or Psyllium plant. Psyllium plant grows in the region which has good exposure to sunlight, and the soils are well drained and sandy. This is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh.
The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol in India.
Psyllium is mucilage having a combination of xylose, aucubin, galacturonic, arabinose, semi drying fatty oils.
Elements Values in %
Husk Gola
Moisture : 8.68 7.1
Ether Extract : 0.35 5.66
Crude Protein : 0.94 21.15
Crude Fiber : 2.38 30.8
Soluble Carbohydrates : 85.5 31.5
Ash : 2.14 3.44
Scientific Name: - Sesamum Indicum
New Corp: - October – November
DIFFERENT TYPES OF SESAME SEED
Natural Sesame Seed
Hulled Sesame Seed
Natural Black Sesame Seed
Sesame seeds (approximately 50% oil and 25% protein) are used in bakery and confectionary, candy making and other food industries. Oil from the seed is used in cooking, salad oils, margarine and contains about 47% oleic acid and 39 linoleic acid. Foods fried in sesame oil have a log shelf life because the oil contains an antioxidant called "sesamol". The oil can be used in the manufacture of soaps, paints, perfumes, pharmaceuticals and insecticides.
Before processing first engage in cleaning of the seeds. Pure water is used for cleaning and use winnowing basket for dusting and dirt removal. The other processing procedures are cleaning, hulling, drying, sortexing, and packing in ascending order.
Scientific Name : Capsicum annuam
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.
Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.
Different Varieties
BIRDS EYE CHILLI(DHANI) : Blood red in colour,highly pungent , Harvesting season-October to December
BYADAGI(KADDI) : Red in colour with less pungency or without pungencyHarvesting season-January to May
ELLACHIPUR SANNAM-S4 TYPE : Reddish in colour and very hotHarvesting season-September to December
GUNTUR SANNAM-S4 TYPE : Skin thick,hot and redHarvesting season-December to May
KASHMIR CHILLI : Long,fleshy,deep red in colourHarvesting season-November to February
Scientific Name: - Curcuma Longa
Turmeric (Curcuma longa) is native to Asia and India. The tuberous rhizomes or underground stems of turmeric have been used from antiquity as condiments, a dye and as an aromatic stimulant in several medicines. Turmeric is very important spice in India, which produces nearly entire whole world’s crop and consumes 80% of it. India is b
There are about 30 turmeric varieties grown in India. Among them Alleppey and Madras (Perianadan) are of great commercial importance. Some of the improved varieties are: CO-11983, BSR-11986, Krishna, Roma, Suroma, Ranga, Rasmi, Megha Turmeric-1, Suguna, Sudarshana, Suranjana, Duggirala, Kodur, Suvarna, Varna, IISR Prabha, IISR Pratibha, Rajendra Sonia etc. Description of some of the varieties is given below:
Variety : Characteristics
Alleppey : Highly coloured variety. It is grown in Kerala and is marketed as Alleppey turmeric.
Duggirala : A long duration type (9 months), major variety of Andhra Pradesh. Rhizomes are bright yellow in colour. Grown mostly in Guntur district. Yield of raw material 25 tons/ha.
Armoor : Mostly grown in Nizamabad district of Andhra Pradesh. Medium duration type. Yield of raw material 25-30 tons/ha.
Suvarna : This is a high yielding type released by IISR, Calicut. It has yield potential of 43 tons/ha. It has also high curcumin content of 8.7%
Harvesting Season: January to June
Arrival Patter: Turmeric is available in the markets almost throughout the year
