Basmati rice is a non-glutinous rice, very long, slender grained
aromatic rice that has been cultivated at the foot of the
Himalayan mountain ranges in India and Pakistan for centuries.
This rice has a high amylose content and a firm almost dry
texture when properly cooked.
In India Basmati rice is characterized by extra long, superfine,slender grains having a length to breadth ratio of more than 3:5,
sweet taste, soft texture, delicate curvature and an extra
elongation with least breadth-wise swelling on cooking.
To obtain the correct aroma and flavor of Basmati rice, proper
ageing is required to reduce its moisture content.
Bay leaves were used for flavoring by the ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet gami) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry.
100% Natural
Length of Leaf :-2.5-7.5 cm
Width of Leaf:-1.6-2.5 cm
Moisture:-13% Max
Volatile Oil:-1.5% Max
Ash:-4% Max
Acid Insoluble Ash:-0.8% Max
Color:-Greenish, Yellowish Green
Shape:-Elliptical
Load ability:-
7 MT per 20 FT Container
Cardamom is one of the world's very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Cardamom is an expensive spice. Cardamom an intensively aromatic and resinous fragrance is also referred to as Queen of Spices. India has both small and large cardamom under its production. Small cardamom is of high demand throughout the year. Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price.
Product Specifications
Commodity :-Indian Green Cardamom
Variety :-6mm, 7mm, 8mm
Origin:- Tamil Nadu & Kerala, India
Quality Specifications
Colour:-Deep green, fast green
Size:-6, 7, 8 mm or higher
Foreign Matters:-2% basis
Immature Cardamom:-5% by count
Clove is largely used as ground or dried whole buds to provide flavor curry mixtures, flavoring foods, both sweet and savory, in pickling and the production of sauces and ketchup, as well as the pharmaceutical dentistry, and perfume industry.
Quality :-Superior (Dried in food Grade dry Machine)
Variety :-Hand Picked & Sorted at
Microscopic Level
Harvest:- Fresh
Color:-Reddish Brown
Origin:- India
Moisture:-<10%
Stems:-1%
Baby Cloves:-1%
Headless Cloves:-1% Max
Odd Matters:-0%
Metallic Content:-Nil
Packaging:-50kg Jute Bags / 25kg Carton Boxes
Smell:-Spicy Strong Odor & Special Clove Odor / Without Any Damped Smell
Coriander is an important spice crop having a prime position in flavoring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locales each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in color.
Product Name :- Coriander Seeds
Type:- Seed Whole and Splits
Packing:- 40/ 50 KG PP Bags/ Jute Bags
Plant source:- Coriander, (Coriandrum sativum L.)
Purity:- 99% Min.
Flavor:- Aromatic
Moisture:- 09 % Max.
Admixture:- 1% Max.
Immature Seed:- 3% Max.
Broken :-3% Max.
Total Ash:: 10% Max.
Acid Insoluble Ash:-1.25% Max.
Cumin has distinctive flavor and aroma because of essential oil content, Primary aroma compound cumin aldehyde. Cumin can use whole seed or powder form of cumin. Cumin has much use of health benefits like it can use in improving digestion food. Cumin seed is added to enhance flavor and aroma of food. Cumin also add into some chesses like Leyden Cheese and some traditional bread. Cumin can be ingredient In chili powder.
Origin:-INDIA
Purity:-99.5% min
Process:-SORTEX
Volatile oil content Admixture:- 2.5% - 4.5%, 0.5% max
Moisture:-7%
Fenugreek, an Indian spice is a slender annual herb of the pea family (Fabaceae). Fenugreek was used by the ancient Egyptians and is mentioned in medical writings in their tombs. Historically, the main usage of fenugreek seeds was medicinal rather than as a labor. The botanical name trigonella refers to the angular seeds and foenumgraecum translates as Greek hay, which explains its use as cattle feeds. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance.
Product Name :-Fenugreek Seeds
Origin:- India
Type:- Sortex Cleaned/ Machine Cleaned
Purity:- 99.5% / 99% / 98%
Total Ash:- 9.5% Max
Acid Insoluble Ash:- 1.25% Max
Flavor:- Aromatic Sweet
Moisture:- 6% Max
Salmonella:- Absent / 25Gms
20 FCL:- 24 MT
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important herbs 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 have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels- sprouts, etc.
Moisture:- 12% (Max)
Purity:- 99%(Min)
Foreign Matter :- 1% (Max)
Origin:- Indian
Packing:- In strong pp bags 30/50 kg packing net/gross
1fcl/20ft :- 20 MT/1fcl
I.T.C. H.S. Code:- 120500
Color:-Black, Brown, yellow
Used:-Human Consumption / Oil purpose
Quality:-AB
Appearance:- Whole Nutmeg
Pieces Count Per Kg :- 200 To 215 Pieces Per Kg
Moisture:- 10% To 12% Maximum
Aflatoxin:- 10% To 12% PPB
Broken:- 2% To 3% Maximum
Black Pepper is one of the Popular Spices and known as King of Spices. In India black pepper is mainly grown in Kerala and Tamilnadu, Karnataka, Konkan, Pondicherry & Andaman, and Nicobar islands. The Botanical name of black pepper is Piper nigrum and belongs of the family of Piperaceae. The peppercorn is actually the fruit of the plant, and depending on when it is harvested, processed, and dried, it can produce black, green, or white peppercorns.
Color:-Black
Variety :-500gl, 550gl, 600gl, 650gl
Size:-8mm to 10mm bold
Moisture:-0.5% to 3% Max
Sortex Clean:- 99%
Broken:-0% Max
It is a popular ingredient in most Indian dishes and curries. Red chilies are also used extensively for making sauces which are used to add spice to other dishes. They are an excellent source of vitamin C but excess use of red chilies may cause indigestion and heartburn.
Pods without stalk:-8%
Moisture:-12%
Foreign Material:-2%
Loose Seeds:-2%
Discolored Pods:-3%
Colour :-40 â?? 50
Heat Pungency:-18000 â?? 22000
Physical Appearance:-Small Size / More
Seeds / light Red
Skin:-Thin
Powdered Spices
Appearance:-Clean, No Mould, No Fungus
Diameter Petal:- 2.5cm Up: 80%
2.5cm Under: 20%
Moisture:- 13.5% max
Admixture:- 1.5 % max
Broken:- 10% broken max
Foreign matter:- 1% max
