Kashmiri Saffron
Procurement of seeds, crops and other raw products, only after complete quality check. Decent Warehouse, equipped to keep the products intact, fresh and clean. Routine sterilization for the control of microbiological contamination. Round the clock monitoring of form, appearance and smell of the products. Keeping track of the stock along with the data like Packing date, weight, date of manufacture, storage and shelf life. Significant investment in R&D to instil more quality in our products and processes, in order to continue to satisfy our customers. Prompt shipment and timely delivery of products.
The Capsisin content: 40, 000+/- 5, 000 shu (by hplc) Asta color: 40-60 cu Total ash: max. 8.0% Acid insoluble ash: max 1.0% Moisture: max 10.0% Microbiological characteristics: Salmonela: absent/375g E.Coli: negative/10g Total plate count (cfu/g): 10, 000 max. Yeast and mould (cu/g): 100 max. Coliforms (mpn/g):
Spices
Cubeb Hindi Name : Kabab Chini Discover the exotic and peppery taste of whole cubeb berries. Seeds Available Packing Size - 100Gm, 200Gm, 500Gm, 1Kg
Nigella Seed Hindi Name : Kalonji Seeds Add a unique and aromatic flavor to your dishes with nigella seeds, also known as black cumin. Seeds Available Packing Size - 100Gm, 200Gm, 500Gm, 1Kg
Coriander Powder : 200 Gm X 100 Coriander Powder : 1 Kgm X 20 Coriander Powder : 500 Gm X 40 Coriander Powder : 10 Kg Garam Masala : 10 Kg Garam Masala : 200 Gm X 100 Garam Masala : 500 Gm X 40 Garam Masala : 1 Kgm X 20 Coriander Seeds : 100 Gm X 200 Coriander Seeds : 500 Gm X 40 Coriander Seeds : 200 Gm X 100 Cumin Powder : 200 Gm X 100 Cumin Powder : 500 Gm X 40 Cumin Powder : 1kg X 20 Cumin Powder : 100 Gm X 200 Coriander Cumin Powder : 200 Gm X 100 Coriander Cumin Powder : 500 Gm X 40 Coriander Cumin Powder : 100gmx200 Cumin Seeds : 200 Gm X 100 Cumin Seeds : 500 Gm X40 Cumin Seeds : 1 Kg X 20 Cumin Seeds : 10 Kg Fenugreek Seeds : 200 Gm X 100 Fenugreek Seeds : 500 Gm X 40 Fenugreek Seeds : 100gmx200 Fenugreek Seeds : 1 Kg X 20
Anethum sowa is the scientific name of dill and belongs to the Umbelliferae family. The leaves and seed of the dill plant are popularly used as a spice by the Eurasian countries. In India it is otherwise known as Soa/Soya. The dill plant has numerous health benefits such as helps in digestion, stimulates menstruation, strengthening of bones, dental care etc. It is also used widely by the culinary world. India leads in the production of dill seeds and it's related products.
Immerse your senses in the vibrant tapestry of flavors that Indian spices bring to the world of cuisine. At Shree Vishnu Proteins, we celebrate the rich and aromatic legacy of Indian spices, renowned for transforming ordinary meals into extraordinary culinary experiences. Sourced directly from the spice fields of India, our spices are meticulously selected for their authenticity and quality. We take pride in delivering a taste of India to kitchens worldwide, where the enchanting blend of spices creates an unforgettable symphony of flavors. We have the following spices available with us CORIANDER BAY LEAF CAEDMON BLACK PEPPER CINNAMON CLOVES FENUGREEK SEEDS MUSTARD SEEDS
Chaat Masala, Also Spelled Chat Masala, Is a Powder Spice Mix, or Masala, Originating from South Asia, Typically Used to Add Flavor to Chaat. Beyond Its Use in Preparing Chaat, Chaat Masala Finds Uses in Indian Fruit Salads Made with Papaya, Sapodilla, Apples and Bananas. Chaat Masala Is Also Sprinkled on Potatoes, Fruit, Egg Toasts and Regular Salads in India.
Name says it all. It is a mixture of spices used especially for Chicken, Chicken Tikka or Chicken Curry. This improves the chicken's flavor and fragrance. Chicken is a common meat dish enjoyed in many households, especially in India. Knowing the right ingredients and their ratios is crucial for the chicken recipe and not everyone's cup of it.
Spices are the face and identify of ancient india and the image of an abundant spioce producer still enhances the name of the country. Lithik Export and Import adds a featherto the cap of the nation and stands as one of the best among spices dealers and exporter in india. We boost of a wide range of quality organic spices and whole sices which have made us a proud name around the world . Among organic spices exporter in india.
It is a home made Tradition item .
Exporting Authentic Indian Spices Worldwide : Our aromatic spices are sourced directly from local farmers across India, ensuring purity, potency, and sustainability for International Trade.
Ginger Garlic Paste, Garlic Paste, Ginger Paste Sauces
Ajwain Ajwain was first cultivated for extract, whose principal component, thymol, has bactericidal and antiseptic properties. Ajwain comes from southern India and in the old Orient, its seeds were used as a natural antiseptic and anti-flatulence agent. Lentils are an appropriate legume to cook with ajwain. The main supplier of ajwain is India, but it is also grown in Afghanistan, Pakistan, Iran and Egypt. Ajwain is an excellent additive to foods high in starch. In Southeast Asia it is routinely added to bread and unsweetened pastry. Ajwain may be replaced by thyme, but in a much smaller quantity, since ajwain's flavor is much stronger.
Chicken Masala
The fruit has an agreeable flavour and a sweetish acid taste. It is used in Konkan chiefly in the kokam which is prepared by drying the outer rind, soaking it repeatedly in the juice of the pulp and sundrying. kokam contains 10 per cent acid, most of which is malic acid. It is used as a souring agent for curries. Kokam is also used for preparing syrups or ready to use drinks by adding sugar. These drinks are very popular and reported to have a cooling effect on body.
Red Chilly Powder, Turmeric ,Coriander, Dry Red Chillies , Coriander Powder, Black Pepper
'Methi' is the Indian name for Fenugreek and 'Kasuri Methi' in English translates to 'Dried fenugreek leaves'. Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times.
