Coriander Seeds:
Coriandrum sativum is the scientific name for coriander. Coriander, which is commonly known as Dhania, belongs to Apiaceae. Coriander is a very important spice crop which has a prime position as a flavoring agent in foods. The shrub is a shrill stemmed, little, thick herb, grows up to 25-50 cm tall with numerous branches and umbels. When pressed it breaks into two locules with each containing one seed. The fruit has a very delicate scent. Seeds' color varies from pale white to light brown. The fresh leaves are an ingredient in many South Asian,Chinese and Thai and Mexican cooking.
Mostly it is used as a condiment for its therapeutic properties as well as for the culinary supplement as a spice. The fresh green leaves from the coriander are also broadly used in the field of culinary. Leaves are arranged alternately and compounded. The entire plant has a very pleasant aroma. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world. Coriander is commonly found both as whole dried seeds and in ground form.
In India, it is largely grown in Rajasthan, Gujarat, Tamil Nadu, Madhya Pradesh, Uttar Pradesh.
Descriptions :
Eagle : 5% : 8% : Nil
Scooter : 5% : 8% : Nil
Single Parrot : 5% : 8% : Nil
Double Parrot : 5% : 8% : Nil
Extra green splits : 5% : 8% : Nil
Cumin Seeds:
Cuminum cyminum is the biological scientific name for cumin. Cumin seeds are used as a spice for their characteristic flavor and aroma. Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. A native of the land of Mediterranean, Cumin is now grown mainly in India, Egypt, Syria, Turkey, China and parts of America. A speed spice, cumin is grown mainly in hot climatic conditions. India is the largest producer and consumer of Cumin in the world.
Gujarat and Rajasthan in India are the major production centers of the spice in the country.
Cumin is a popular element in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main components in curry powder.
The main producer and consumer of cumin is India.
Description :
Singapore Quality : 98% , 99% : Aromatic with a Penetrating Flavour : 10%
Europe Quality : 99% . 99.50% Sortex : Aromatic with a Penetrating Flavour : 10
Fennel Seeds:
Foeniculum vulgare is the scientific name for fennel seed. Fennel is the dried ripe fruit of a perennial aromatic herbaceous plant, which grows in mild climates. They are Oblong, elliptical, straight and slightly curved with prominent ridges. It has long been used in India & China for its medicinal value, yet it is believed and proved to be a multi purpose usage spice.
In India, consumption of Fennel seed increases in the month of March to June. These days are generally hot, and Fennel seeds contain cool and refreshing taste. Sugar-coated and uncoated fennel seeds are used in India in mukhwas, an after-meal snack and breath freshener. They are also served in concentrate form diluted with water to create the drink. Well known as Saunf, Indian Fennel is used in food, medicines, liquors, perfumery, also exported in the form including seeds, powder & volatile oil.
Fennel is grown largely in Gujarat, Rajasthan & Uttar Pradesh. Growing season is during August and December.
India being the world's largest producer of fennel seeds dominates in the world market with major export markets at USA, Singapore, UK, UAE, Sri lanka, Malaysia, Saudi Arabia & Japan.
Descriptions :
Singapore : 98%, 99% : Aromatic sweet : 10-11%
Europe : 98%, 99% : Aromatic sweet : 10-11%
Fenugreek Seeds:
Trigonella foenum-graecum is the scientific name for fenugreek seed. Fenugreek is an annual plant in the family Fabaceae. It is cultivated worldwide as a semi arid crop, and its seeds are a common ingredient in the dishes.
Fenugreek is used either as a herb (dried) or fresh leaves. The fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent as a spice. Fenugreek oil and powder are used in the manufacturing of hair tonics.
In India, it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab.
Descriptions :
Machine Clean : 99% : Caramel to light yellow : 5% to7% : 2%
Sortex : 99.50% : Caramel to light yellow : 5% to7% : 2%
Mustard Seeds:
Brassica Juncea is the scientific name for brown Indian mustard seed. Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimeters (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba)
Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein. Mustard Seeds have medicinal properties too. Its oil is used for body massage during extreme winters, as it is assumed to keep the body warm.
In India, it is cultivated mainly in Gujarat and Rajasthan.
Descriptions :
Bold & Thin : 99% : 5%
Black Pepper:
Piper nigrum is the scientific name for black pepper. Black pepper is the flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimeters (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds). Black Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed.
Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to cuisines around the world. Black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt.
Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
500G/L, MG1 (Malabar Grade) : 11% Max
TGEB (Tellicherry Garbled Extra Bold) : 11% Max
TGSEB (Tellicherry Special Extra Bold) : 11% Max
Turmeric:
Curcuma Longa is the scientific name for turmeric. The dried powdered spice that many people use in recipes comes from the root (rhizome) portion of the plant Curcuma longa. The unprocessed form of this root bears a strong resemblance to ginger root, and that resemblance is not a coincidence! Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger family. You'll sometimes hear turmeric being referred to as Indian saffron since its deep yellow-orange color is similar to that of saffron.
Turmeric has been used throughout history as a culinary spice, herbal medicine, and fabric dye and is considered auspicious and holy in India because of its uses in various Hindu and religious ceremonies. Turmeric root has a distinctive taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger.
India is the largest producer and exporter of turmeric powder. US is the largest Importer of turmeric, India provides 90% of the US demand, followed by Dubai, Saudi Arabia, Sri Lanka & Bangladesh.
Descriptions :
Cuddapa : Finger - Polished : 10% : 2.5%
Finger : Polished : 10% : 2.5% : Salem
Nizamabad : Finger - Polished : 10% : 2.5%
