Typically just labeled as paprika, this spice adds vibrant color to any dish. It can be sprinkled as a garnish over deviled eggs or potato salad, or used as a flavoring for meat rubs. ... Sweet paprika provides a sweeter flavor to calm down the heat, but smoked paprika will add a delicious, subtle smokiness. Often used as seasoning (for hummus, waffle fries and those aforementioned deviled eggs), paprika is also a common ingredient in spice blends and rubs, marinades, sauces, and stews, as well as classic dishes like paella and chicken paprikash
ITEM NAME PACKING Coriander seeds (eagle qly ) 40 Coriander seeds nylon 40 Fennu greek seeds average 50 Fenny hydrabadi 50 Cumin seeds no 1 25 Cumin seed no 2 60 Cumin seed no 3 60 Fennel seeds 25 Fennel seeds 60 Fennel seeds 60 Tukmeri thick 50 Tukmeria small 50 Pawa med 50 Pawa thin 40 Kismis black no 1 50 Kismis black no 2 50 Kismisa red no 1 50 Kismis red no 2 50 Roaster gram no 1 50 Roasted gram split 40 Roasted gram split 40 Turmeric powder no 1 50 Turmeric powder no 2 50 Turmeric powder no 3 50 Turmeric powder no 4 50 Ajwain seeds no 1 50 Ajwain seeds no 2 50 Ajwain seeds no 3 50 Dill seeds 50 Roasted dhaniya dal 25 Roasted dhaniya dal 25 Poppy seeds no 1 50 Poppy seeds no 2 50 Poppy seeds no 3 50 Pooja supari 25 Badiyan 20 Shah zeera 25 Sago seeds 25 ITEM NAME PACKING Phool makhana 10 Kalunji 50 Mustered seeds 60 Kumra basmati 10 kg gross Kumra bhatti 10 kg gross Makai pawa 18 kg ctn Chilly powder stemless 25 Pizza chili powder stem less 25 Pizza chili powder with stem 25 Curry powder mild 25 Curry powder hot 25 Black pepper m.g.1 50 Black pepper t.g.e.b. 50 Tamarind best 200gm x 50 packets Tamarind no 2 200gm x 50 Coriander green powder 50 Coriander powder 50 Anardana 1 kg x 50 Chilly powder mild 50 Chilly powder hot 50 Chyilly powder no 3 50 Black pepper powder 25 Ginger powder 25 Cumin powder 25 Fennui8greek powder 25 Turmeric finger dubai 50 Turmeric eurpoe qly 50 Turmeric japan qly 50 Moong dal 50 Moongf chilka 50 Moong whole 50 Udad whole 50 Udad dal 50 Kabuli channa 10 mm 25 Kabuki channa 12 mm 25 Masoor dal 50 Masoor whole 50 Channa dal 50
Descripition: Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. Uses: Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant.
Descripition: 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. Uses: 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. Botanical Name: Elettaria_cardamomum Maton Family Name: Zingiberaceae Commericial Part: Fruit
Descripition: Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Uses: The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Botanical Name: Brassica juncea Family Name: Brassicaceae Commericial Part: Seeds
Descripition: Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. Uses: Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. Botanical Name: Myristica fragrans. Family Name: Myristicaceae Commericial Part: Seeds
Descripition: Coriander is an important spice crop having a prime position in flavouring 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 locules each having one seed. Uses: The young plant is used for flavuring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. Botanical Name: Coriandrum sativum L. Family Name: Apiaceae Commericial Part: Leaf And Seeds
Descripition: It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma. Uses: The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative. Botanical Name: Foeniculum vulgare Family Name: Apiaceae Commericial Part: Fruits
Descripition: Fenugreek seed is the ripe fruit of an annual herb. 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. Uses: Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food. Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the principle constituent of curry powder. Botanical Name: Trigonella_foenum-graecum L. Family Name: Fabaceae Commericial Part: Fruit
Descripition: As a general guide sow in spring after all danger of frost has passed, usually mid-September; sow summer whenever good rainfall is expected; in tropical areas seeds can be sown right through the year whenever moisture is available. More specific sowing times are listed as part of the seed description. Uses: Millet is best suited for swath grazing. Yields and quality tend to be comparable to spring cereals used for the same purpose. However, later seeding dates, warmer temperatures, and drier conditions can favor millet. Millet will resist some weathering in the swath due to a thick waxy coating over its leaves and stems. Botanical Name: Pennisetum glaucum Family Name: Bazrra Commericial Part: Seeds
Descripition: Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, yellow. Seedless varieties include the Sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are made from Sultanas, treated with sulfur dioxide (SO2), and flame-dried to give them their characteristic colo. Uses: Raisins are dried grapes. They are produced in many regions of the world, such as Armenia, the United States, Australia, Chile, Colombia, Argentina, Macedonia, Mexico, Greece, Syria, Turkey, Georgia, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or used in cooking, baking and brewing. Botanical Name: Vitis Vinitera Family Name: Grapes Commericial Part: Fruit
Descripition: Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice. Uses: Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative. Botanical Name: Anethum graveolens L. Family Name: Apiaceae Commericial Part: Fruit
Descripition: Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. Celery plant is usually 30-60 cm high, erect with conspicuously jointed stems, bearing well-developed leaves on long expanded petioles. The rigid fruit is small, ovoid, 1 to 1.5mm long, 1 to 2mm in diameter, contains a small brown seed. Uses: The dried ripped fruits (celery fruit) are used as spice. Leaves and stalks are used as salads and in soups. It is also widely used in meat seasonings, in flavouring beverages, confectionaries, ice creams and baked goods. It is figured as a natural medicine in different cultures. In modern medicine, it is used as a stimulant and for treating Asthma and liver diseases. Botanical Name: Apium graveolens L Family Name: Apiaceae Commericial Part: Dried fruit
Descripition: Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels. Uses: Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials Botanical Name: Cuminum cyminum L. Family Name: Apiaceae Commericial Part: Fruit
CNB Exports is specializes in providing best quality spices of India. We source the best and the freshest spices from best farms in India. We have identified the best spice growing areas for highest quality products. We are the leading processor and supplier of premium quality ingredients to the food industry. CNB Exports offers a wide range of spice products:
We supply spices like, Turmeric, Black Paper, Read chilli and Leather Products Belt, Shoes,Bags,wallet.
Welcome To SM&BK Group of Export Since 2006, We are supplier and Export of Spices to World wide. About Spices Indian spices are valued for their high quality and flavour around the world. The climate in India, which has tropical and subtropical weather patterns, is ideal for growing almost all types of spices. A number of small landowners have converted to cultivating spices in the last ten years or so since they require less space and yield higher yields. As a result, India still produces more than 75 of the 109 different spices found worldwide and exports the majority of them. So, it is abundantly obvious that there is room for growth in Indiaâ??s spice export industry. Continue reading to know about the benefits, types, documents required for Spice Export Business. Types of spices Hot spices like pepper, cayenne pepper, hot paprika, chili and fennel Sweet spice like cardamom, cinnamon, saffron and coriander Common spice like black pepper, garlic and ginger Popular spices like paprika, garlic and chili Exporter Country - India
Organic Ajwain Seeds
Indian Spices 1. Indian Red Chilly Powder 2. Turmeric Powder 3. Indian Jeera 4. Coriander Powder 5. Rock Salt 6. Garam Masala 7. Jeera Powder 8. Different Diss Masala ready packs Cost will be provided in USD basis & only for Exports Purpose. Buyer from International Countries, Buying Agents, Agents from India & Traders.
PACKING : 30 KGS C&F USD : 81.6
