Seasoning is usually a mix of dried oregano, basil thyme and rosemary. Pizza seasoning usually has the extra ingredients that everyone loves with their pizza, like onions, garlic, fennel and more.
We export highly quality and unadulterated cumin seeds. It is used in vegetarian as well as non-vegetarian dishes. It is used for medicinal purposes like proper digestion, nutrient assimilation and healing of stitches and pain. Cumin seeds are called jeera in India. It is a spice used to add flavour to many dishes. It has an aromatic and bitter taste. When added to rice, it becomes jeera rice, a popular rice dish in North India. Apart from India, cumin seeds are widely used in Mexico too.
Fennel is a plant belonging to the carrot family. It is a perennial herb with yellow flowers. Fennel seeds are derived from these plants. They have a dominant space in the Indian kitchen. They are consumed after food and are commonly referred as Saunf. Fennel Seeds have a natural minty flavor because of which they are popular as natural mouth fresheners. Fennel symbolizes longevity, courage, and strength. Its use as medicinal values, fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins.
Black Cumin seeds are derived from the plant Nigella Sativa which is native to south-west Asia. They are highly preferred in the cosmetic, medicine and food industry for their strong flavored Oil extracts. They are known as Kalonji in the Indian market. These seeds have an earthy and smoky taste. They have been in use since centuries for curative and culinary properties. It has been used in various herbal and medicinal products by the Ayurvedic branch of medicines. It is a common seasoning agent in the Asian and Middle eastern cuisines. Organic Products India are black cumin seed manufacturers, suppliers and exporters of high quality seeds throughout the world.
Quality being the prime concern, we offer our clients naturally processed range of Cloves that are utilized to prepare dishes and are available with air-tight packaging. These products have pleasing aroma and taste and are in adherence with quality standards and policies. Offered product range is sourced from certified vendors in the industry who have attained strong foothold in the industry.
They are used as an alternate for Black pepper to enhance the flavor & colour of the dishes. White peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
Black mustard seeds are those tiny little strong flavored seeds used most commonly in Indian cooking. They have dark brown with a slightly reddish hue as compared to some seeds. They are the most pungent of all mustard seeds. They belong to the Brassica family & are scientifically known as Brassica Juncea. Brown mustard, which is actually dark in color, has a pungent acrid taste. Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese. These seeds are mainly used as a spice and to flavor mustard condiment.
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.
Flaxseed (also called linseed) comes from the flax plant (Linum usitatissimum ), which belongs to the Linaceae plant family. The flax plant is a small, single-stemmed annual that grows to about 2 ft (0.6 m) tall and has grayish green leaves and sky-blue flowers.
Flaxseeds, sometimes called linseeds, are small, brown, tan or golden-colored seeds. They contain the omega-3 fatty acid called ALA, protein, fiber, minerals like magnesium and phosphorus, and antioxidants called lignans.
The chana masala we supply is popularly used in the preparation of chanabhatura. Our finely processed premium chana masala imparts quality, flavour, taste and rich aroma to the dish. It is made from the best ingredients which include superior quality coriander, chilli, cumin seeds, bay leaves, cardamom and many more.
Chat masala imparts flavour and a delicious taste to all kinds of salads and starters. The chat masala we supply imparts a sweet and tangy flavour to the food. It can be added to sandwiches, juices or any other preparation. The ingredients present in the chaat masala are rock salt, dry mango, dry ginger, black salt and asafoetida.
The red onion powder we supply is derived from dehydrated red onions. It is pinkish purple in colour and has a beautiful aroma. It can be sprinkled on any food and leaves a wonderful after taste.
A traditional spice blend for preparing Indian vegetables. Using Sabji Masala in addition to regular chilli, turmeric & coriander powder helps the cook to give a unique aromatic flavour as it turns any vegetable and curry in to intense, warm and an evocative dish.
A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
Pickle Masala is a blend of fresh aromatic spices that can be ground together and stored for few month and used to make instant pickles with any vegetables any time at your own home kitchen.
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Tandoori chicken is marinated in a blend of spices (known as tandoori masala), along with yogurt, ginger, garlic and lemon before cooking it in the traditional â??tandoorâ?? oven. A tandoor oven is an outdoor clay oven that reaches extremely hot temperatures to give a charred and deep flavour to your food.
In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom: black cardamom and green cardamom. Cardamom is used mainly in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts. Interestingly enough, one of the countries that consumes the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meat loaves.
Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. They have a fragrant flavor that is reminiscent of both citrus peel and sage.They have a wide range of qualities available. The seeds are rich in vitamin A, vitamin C, fat, carbohydrates, protein and other minerals. It provides relief from digestion problems and acne.
