Quinoa
Chana Masala added to steamed chanas gives typical taste of the authentic Punjabi dish.
A superb blend of spices that, when sprinkled in any dish - be it vegetables or other snack foods like Kachori, Patti, Patra, Batatawada, Samosa etc., make a world of difference.
Pav-Bhaji Masala does wonders when added to a variety of boiled vegetables. Just a few pinches can turn the dish into a gourmet treat.
S4 with stem and without stem S9 (round) Semi bird-eye 3-5 cms Chilli powder with stem and without stem Chilli crushed (Pizza quality)
Turmeric Finger Whole / Powder Madras Nizamabad Duggirala Rajapuri Alleppey & Powders
We are the direct manufacturer of applam made with best quality mangoes. And we are happy to serve you. We are also specialise in a home made special spicy masala which can be used in all type of food for making them spicy. This masala is specially diffrent from mirch powder. Per kg.
Spices.
We are the exporters of dried red chillies of type whole with stem, stemless, chilli seeds of various qualities.
Is well known in unjha region. It is sold on quality basis. It is leading brand in our region as quality wise. Available in box as 1 kg packing of of 20 pack in 1 box and other packing in 40 kg loss bag packing is available
Ingredients for garam masalaThe composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another. Some recipes call for spices to be blended with herbs, while others grind the spices with water, vinegar or other liquids such as coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is roasted before use to release its flavours and aromas. Regional variations It is generally understood that the spices to be included in a garam masala will vary according to region and personal taste. A Northwest Indian garam masala usually includes cloves; green, black, and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of caraway and black cumin. The components of the mix are ground together, but not roasted. Commercial mixtures A commercial package of Garam masala can be had as a commercially-prepared ground mixture made from spices. Many commercial mixtures may include more of other spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour. Use in specific dishes We are Khasiyat Masala recomand our Khasiyat Rajvadi Garam Masala.
Fully automatic production uni. Daily spicies production 50 tan capicity . 15 g to 5 kg packing size Bulk packing 20 kg. To 40 kg in cutta packing.
As per requiremnet As per requirement
Indian spices 50 gm, 100 gm, 200 gm, 250 g, 500 gm, 1 kg, 2 kg, 5 kg, 10 kg, 50 kg, 100 kg
Spices
Dill Seeds
Ajwain seeds
OUR OTHER PRODUCTS: Black Cumin Seeds (Nigella Seeds), Caraway Seeds, Dried Ginger and Ginger Powder, Celery Seeds, Curry Leaves and Curry Powder, Nutmeg & Mace, Bay Leaf, Cloves, Quinoa, Maize, Basi, Amaranth Seeds, Galangal Roots.
Ajwain, ajowan or carom, Trachyspermumammi, is an annual herb in the family Apiaceae. It originated in the eastern Mediterranean, possibly Egypt, and spread up to India from the Near East. Both the leaves and the fruit pods of the plant are consumed by humans. The plant is also called bishops weed, but this is a common name it shares with some other different plants. The seed is often confused with lovage seed. The small fruit pods are pale brown and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavour similar to anise and oregano. They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of fruit pods tends to dominate the flavour of a dish. India exporting Ajwain Seeds in most of the neighbouring countries are Malaysia, Sri Lanka, Bangladesh, Singapore, UAE, Nepal, UAE, Indonesia, Qatar, Hong Kong, Kuwait, Vietnam, Philippines, Singapore, Maldives, Bahrain, Saudi Arab, Oman, and Mauritius, Europe, USA, Russia, Yemen, Iraq, Iran, China and many more countries in world Care well impex is Ajwain Seeds Exporter, Ajwain Seeds Trader, Ajwain Seeds Wholesaler, Ajwain Seeds Supplier from in India and Unjha from Gujarat in India
Cumin, Coriander, Cloves, Fennel, Fenugreek, Ajwain, Mustard Seed, Psyllium Husk (Isabgol), Sesame Seed, Cardamom, Cinnamon, Flaxseed, Dried red Chilli (G4, Teja, Kashmiri, Many More..), Turmeric (Salem, Sangli, Nizamabad), Black Pepper, Nutmeg (With Shell, Without Shell) and Pulses....
