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Product Specifications Brand 5 Star Shelf Life 2 Years Quality Available Premium Packaging Type PP Bag Packaging Size 30 Kg Dried Yes Storage Store at cool and dry place Product Description In order to cater the variegated demands of our clients, we are offering an excellent quality range of Organic Cumin Seeds. Product Description: Machine Cleaned 100% Pure and Natural

Product Specifications Variety Available Chana Color Yellow Speciality High in Protein Is It Organic Organic Shelf Life 12 Months Usage For Cooking

Product Specifications Form Finger Variety Of Turmeric Erode Form Type Finger Packaging Type PP Bags Polish Type Unpolished Curcumin 2 % Length 3 inch Variety Of Turmeric Available Erode Grade Standard Food Grade Type Of Turmeric Available Polished Is It Organic Yes

The S17 Teja chilli is the most spiciest variety available in India. The red factor and the compelling taste in our food is enhanced by Teja S17. The major world cuisines like Chinese, American, Thai, Italian, Japanese and Indian use this quality to enrich the taste, colour and smell of the food. It is also used in the making of chilli powder and is rich in various vitamins and minerals.

The S17 Teja chilli is the most spiciest variety available in India. The red factor and the compelling taste in our food is enhanced by Teja S17. The major world cuisines like Chinese, American, Thai, Italian, Japanese and Indian use this quality to enrich the taste, colour and smell of the food. It is also used in the making of chilli powder and is rich in various vitamins and minerals.

The S17 Teja chilli is the most spiciest variety available in India. The red factor and the compelling taste in our food is enhanced by Teja S17. The major world cuisines like Chinese, American, Thai, Italian, Japanese and Indian use this quality to enrich the taste, colour and smell of the food. It is also used in the making of chilli powder and is rich in various vitamins and minerals.

The 273 Wrinkle with stem is chosen by all types of cuisines both domestically and internationally. This particular type of chilli gives a deep red colour when grounded into powder, therefore giving an appetising smell and look to the food. It is widely used in the culinary world for it's health benefits such as revitalising the digestive system, lowering the blood cholesterol and also in the burning of calories.

The S4 Sannam variety chilli is one of the most famous types of chilli available and has a huge market worldwide. This variety is also popularly called Guntur Sannam or Capsicum annum var longum. The demand for the S4 chilli is relatively high when compared to the other varieties since all that is produced is consumed through the annual year. It is widely used in most world cuisines like Indian, Chinese , American, European, Thai, Italian, etc for their moderate pungency and rich aroma.

The Byadgi chilli is grown in areas around the state of Karnataka. This chilli variety got it's name from a popular town in Karnataka called Byadgi, however it is not grown in this town anymore. It is used widely in the Indian kitchens for various cuisines due to itâ??s intense red colour, good aroma moderate spice and low poignancy. The oil Oleoresin extracted from them are used in the making of cosmetics like lipsticks.

This variety of chilli is very popular and has a huge market since it is used in the making of chilli powder. The super hot chilli is also known as NO 5 chilli and is commonly used in the preparation of various cuisines. We at Nk Agro supply high quality super hot variety of chillies and customise the packaging and quality according to the requirements of our clients. Our team of specialists work round the clock to check and deliver all products carefully.

Cuminum cyminum L is the scientific name of cumin and is a native of Egypt. It is commonly grown in China and India. India is the chief producer and consumer of cumin seeds. Analysis show that India consumes almost 63% of cumin available globally. It also grows abundantly in regions around the Middle East and Mediterranean areas. In India these seeds are referred to as â??JEERAâ??. They are usually yellow-brown in colour and possess numerous health benefits. Cumin seeds are powerful antioxidants, contains various anti cancerous properties and also helps in the reduction of inflammation. Regular consumption of these seeds controls sugar and cholesterol levels and also aids weight loss. Among the various world cuisines it is used extensively in Indian and Mexican cooking.

Fennel (Foeniculum vulgare) is commonly known as â??Saunfâ?? in India. India is a dominant player in the production and export of these seeds worldwide. Fennel seeds are used extensively for culinary purposes due to their intense aroma and flavour. Their skin usually has a greenish tinge. All parts of the fennel plant is edible, however the dried seeds are used as the spice. The fennel seeds are a native of the Mediterranean region, but today they are seen to grow in most parts of India, Australia and South America.

Scientifically turmeric is called Cucurma longa. In India it is popularly known as Haldi and is usually yellow in colour. The Indian subcontinent is the native for this rhizomatous plant. The medicinal properties of turmeric are exemplary. The compound curcumin present in turmeric is a very active ingredient which fights against inflammation and is a powerful antioxidant. Studies show that turmeric helps fight against diseases related to the brain, heart and also helps in the prevention of cancer.

Fresh Coriander Seeds has plenty of benefits and uses. They are good to add fresh and different flavors to food. They have wonderful nutritional value and mineral content. It boosts up overall health and stamina of an individual. It has remarkable tendency for treating intestinal and gastric pain. Fresh coriander seeds are beneficial for skin also.

Ajwain is scientifically known as Trachyspermum ammi and belongs to the Umbelliferae family. It is also known as Bishopâ??s weed. The seed of the ajwain plant is used as a spice and has originated from India. The seeds are usually greyish- green to brown in colour. It is used extensively in Indian cooking for the preparation of breads and parathas. Medicinally it is used to provide relief from digestive issues, treats common cold, nourishes skin and also relives pain from Arthiritis.

The botanical name of cardamom is Elettaria cardamomum. Cardamom is considered the Queen of all spices and originated from India, Nepal and Bhutan. It is known as an exotic spice and it's existence dates back to the being of mankind. They grow widely in Kerala, Tamil Nadu and Karnataka. Cardomom is usually green in colour and posses a strong aromatic flavour. It acts as a remedy for various dental, throat, lung and stomach related issues.

The nutmeg tree is scientifically known as Myristica fragrans and the spice is the seed derived from it. It is an evergreen tree and a native to the spice islands. Currently it us seen to grow in regions around the Carribean Basin. It is used widely in the culinary world to make several sweet and spicy dishes like cookies, cakes, custards etc. Medicinally nutmeg helps in to relieve digestion related issues, nausea etc.

Black pepper is the King of spice . Scientifically it is referred to as Piper nigrum. South India is the native of black pepper. This spice is traded extensively and is a common ingredient in most world cuisines. Piperine is the chemical found in black pepper that causes the spiciness. It is used as preservation due to it's antibacterial characteristic. Medicinally it helps to improve digestion, aids, weight loss, skin care, asthma relayed issues etc.

Cinnamon is scientifically known as Cinnamomum zeylanicum and is considered one of the ancient spices and originated from Sri Lanka in 15th century. The bark of the cinnamon is used as spice. It has numerous medicinal value and is a very popular antioxidant. Cinnamon is used to treat various ailments and also relives menstrual pain, treats nausea , diarrhoea and common cold. It is also widely used in the culinary world in the prepared sweet and spicy food.

The Indian bay leaf is scientifically called Cinnamomum tamala and is usually greenish in colour. Indian and Pakistani cuisines use bay leaves in the making of biriyani for an aromatic flavour. It is one among the ingredients used to make garam masala. Apart from Indian cuisines, bay leaf is used in many Mediterranean and American dishes. These leaves when crushed yield more flavour. It also posses many anti-fungal and anti-banterial properties.