Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spices. It is one of the most common spices added to cuisines around the world. Cooking With Spices: Black Pepper. Black pepper is perhaps the best-loved and most widely used spice in the world, adding both heat and depth of flavor to nearly any dish.
Also known as cilantro or Chinese parsley, coriander is an annual herb in the family Apiaceae. 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 commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavor quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera. Botanical name : Coriandrum sativum
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. The major use is for the preparation of ‘gahwa’ a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern.
Black Cardamom is an important spice and a powerful flavoring agent. Due to its medicinal properties, it has been used in Ayurveda since ancient times. It acts as carminative, stomachic, diuretic, an effective cardiac stimulant and also as remedy for throat and respiratory troubles. India is a major producer, consumer and exporter of this spice crop. Large cardamom is mainly grown in the sub-Himalayan hills of Sikkim and Darjeeling. Sikkim/Arunachal Organically Grown Pack: 10 Kg Jute Bags / 5 Bags Packed in 50 Kg Jute Bags Botanical name : Amomium subulatum Family: Zingiberaceae Genus: Amomum Species: subulatum
Turmeric is known as Curcuma Longa / Haldi. Turmeric finds application in flavoring as well as adding color to food items. As a dried rhizome of herbaceous perennial tropical plant, these comprise thin long secondary rhizomes in finger form and besides used in food dishes, also find importance because of their medicinal values as well as use in cosmetics products. Turmeric is mainly found in Fingers, Polished, Bulbs, Powder, Extract, and Oleoresin form. Botanical name : Coriandrum sativum
Black Kalonji seeds is one of the very useful spices. It is used in various dishes like dal, vegetables, naan, bread, cake and pickle etc. kalonji it self can be served as complete dish. It has a shape like that of sesame seeds. It is full of nutrition. It consists of protein and carbohydrates in large amounts. Along with these it has calcium, potassium, magnesium and zinc. Botanical name : Nigella sativa Common names : In English, Nigella sativa and its seed are variously called black-caraway, black-cumin, fennel-flower, nigella, nutmeg-flower, Roman-coriander ,and kalonji (from Hindi)
Tejpatta (Bay Leaf) has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum). True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes. Botanical name : Cinnamomum tamala Family: Lauraceae Other Names : Indian bay leaf, tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia or malabathrum.
Product name : Black Pepper GRADE: 550 GL machine cleaned minimum quantity: 25000kg/25 tons/1x20' container Style: Raw Whole Type
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 C (68 and 86 F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.
Long Pepper
Black Pepper
White Pepper
Dry Red Chilli
Cloves
Cumin Seeds
Fennel Seeds
We are leading Exporters all types of cardamom. 6mm size .7 mm size and 8mm size available .export quality item and packing available
We are leading manufacturing and exporter tamarind seeds
Dry Red Chillies is a Indian spice. This is one of the most important ingredients of the world cuisines and kitchens. We supply best quality of Indian Red Chilli. 1)Variety. 2)Available: Dry Chillies. 3)Type : Teja(S17), Sannam 334(S4) Chillies. 4)Place of Origin : India. 5)Brand:Zodiac International. 6)Quality Available : Medium, Best, Deluxe and Super Deluxe. 7)Usage : Cooking. 8)MOQ : 500KG. 9)Payment Terms : L/C or T/T
Dry Red Chillies is a Indian spice. This is one of the most important ingredients of the world cuisines and kitchens. We supply best quality of Indian Red Chilli. 1)Variety. 2)Available: Dry Chillies. 3)Type : Teja(S17), Sannam 334(S4) Chillies. 4)Place of Origin : India. 5)Brand:Zodiac International. 6)Quality Available : Medium, Best, Deluxe and Super Deluxe. 7)Usage : Cooking. 8)MOQ : 500KG. 9)Payment Terms : L/C or T/T
