Soap, spices , leather ,onion.
Red chilli, turmeric, cumin, coriander, black pepper, tea.
Elaichi (cardamom) kalonji (black cumin), hing (asafetida)jaiphal (nutmeg), kaali mirch (black pepper), amchoor (dried mango powder), laal mirch (red chilli/ pepper) adrak (ginger), haldi (turmeric), lehsun (garlic) tej patta (bay leaf) sabja (basil seeds), sabut dhaniya (coriander seeds), tulsi (holy basil), ajwain (carom seeds) javitri (mace), jeera (cumin) rai (brown mustard), laung (cloves) sarson dana (mustard seeds), garam masala saunf (fennel seeds), kasturi methi (fenugreek leaves) chakri phool (star anise), daalchini (cinnamon) khus khus (poppy seeds), kesar (saffron) kari patta (curry leaves), badi elaichi (black cardamom) dhaniya powder (coriander powder),methi dana (fenugreek seeds) jangalee dalchini chaal (cassia bark), imli (tamarind), til (sesame seeds), anar dana (pomegranate seeds) pudhina (mint), adrak powder (ginger powder)amla powder (gooseberry grass powder) and all spices powder.
Elevate global cuisine with our diverse and aromatic spices, meticulously sourced for exceptional quality and flavor
Spices
Spices
Tej Patta In Indian cooking, Tej Patta is used in much the same manner as European. It is included as woe leaf and usally cooked for the length of the dish, removed just before serving. It's aromatic flavour is trminiscent of cinnamon and clove. Tej patta leaves are usualy added with mustrad sees, cumin seeds, cardamom pods and other frying spices at the beginning of asish and browned slightly.
Spices hold a central place in the culinary identity of India, celebrated globally for their unique flavors, captivating aromas, and delightful textures. This has spurred a considerable increase in the export of Indian spices. VSR is dedicated to sharing the richness of Indian culture and its distinctive spice heritage with every corner of the world. As a leading exporter specializing in whole spices, our offerings encompass a diverse array, including turmeric, ginger, star anise, cinnamon, asafoetida, nutmeg, cumin, black pepper, and more. Renowned as one of the top spice exporters in India, VSR brings a wealth of experience in the food industry, ensuring the best market connections for your products. Our global network enables the smooth export of Indian masala to every continent. Embracing a customer-centric philosophy, we consider each client as royalty, offering a transparent and reliable process. At VSR, we understand the paramount importance of delivering spices that meet the highest standards. Our commitment to quality is reflected in every aspect of our spice offerings. Purity: We take pride in ensuring that our spices are free from any adulteration or impurities. Through stringent quality control measures, we guarantee that our spices are in their purest form, allowing consumers to savor the authentic taste. Freshness: VSR is dedicated to providing spices at their freshest. We employ careful sourcing and storage practices to preserve the natural flavors and aromas of our spices. This commitment to freshness enhances the overall culinary impact of our products. Ethical Sourcing: We prioritize ethical and sustainable sourcing practices. Our partnerships with trusted growers and suppliers not only contribute to the superior quality of our spices but also support the communities involved in their cultivation. Rich Aroma and Flavor: The essence of any spice lies in its aroma and flavor profile. VSR ensures that our spices are packed with the rich, authentic tastes and scents that make them indispensable in various cuisines. Stringent Quality Checks: Before reaching our customers, every batch of spices undergoes rigorous quality checks. This meticulous process guarantees that only the finest spices, meeting our strict quality criteria, make their way to your kitchen. Packaging Excellence: To preserve the quality of our spices, we invest in superior packaging. Our packaging is designed to protect the spices from environmental factors, ensuring they retain their freshness and potency until they reach your hands. Consistency: VSR is dedicated to delivering consistent quality across all our spice varieties. Our customers can rely on us to provide spices that consistently meet or exceed their expectations, creating a dependable culinary experience.
We have all kind of spices fresh from Kerala India we have cardamom, chillies, cloves, maze, nutmeg and all kinds of whole spices Pls do let us know your requirement
Exporting Authentic Indian Spices Worldwide : Our aromatic spices are sourced directly from local farmers across India, ensuring purity, potency, and sustainability for International Trade.
We understand that the superior quality raw material is essential for manufacturing top-notch products. For this, we have tied-up with the leading names who assure us for the quality. To ensure maximum quality retention, we package our products in industrial-grade packaging materials that can brave mechanical damages and logistical jostling. Additionally, they are labeled to impart product information.
To make sure supreme quality retaining, we bundle our goods in high-grade packaging supplies that can endure mechanical damages and logistical jostling. Moreover, they are branded to provide product details. We own a capacious and well structured warehousing unit wherein we store the entire lot away from diverse damaging factors such as moisture, rain, sunlight and various others.
Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics. Turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue. It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other uses include depression, Alzheimer's disease, swelling in the middle layer of the eye (anterior uveitis), diabetes, water retention, worms, an autoimmune disease called systemic lupus erythematosus (SLE), tuberculosis, urinary bladder inflammation, and kidney problems. Some people apply turmeric to the skin for pain, ringworm, sprains and swellings, bruising, leech bites, eye infections, acne, inflammatory skin conditions and skin sores, soreness inside of the mouth, infected wounds, and gum disease. Turmeric is also used as an enema for people with inflammatory bowel disease. In food and manufacturing, the essential oil of turmeric is used in perfumes, and its resin is used as a flavor and color component in foods.
we are offering good quality dry turmeric with affordable prices.
With complete help and support of our team members, we deliver high grade and excellent range that commensurate to globally accepted standards. With us, payment transactions will always remain secured as we follow reliable online payment gateway that is handled by a trusted e-commerce application service provider.
Turmeric: Curcuma Longa is the scientific name for turmeric. The dried powdered spice that many people use in recipes comes from the root (rhizome) portion of the plant Curcuma longa. The unprocessed form of this root bears a strong resemblance to ginger root, and that resemblance is not a coincidence! Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger family. You'll sometimes hear turmeric being referred to as Indian saffron since its deep yellow-orange color is similar to that of saffron. Turmeric has been used throughout history as a culinary spice, herbal medicine, and fabric dye and is considered auspicious and holy in India because of its uses in various Hindu and religious ceremonies. Turmeric root has a distinctive taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger. India is the largest producer and exporter of turmeric powder. US is the largest Importer of turmeric, India provides 90% of the US demand, followed by Dubai, Saudi Arabia, Sri Lanka & Bangladesh. Descriptions : Cuddapa : Finger - Polished : 10% : 2.5% Finger : Polished : 10% : 2.5% : Salem Nizamabad : Finger - Polished : 10% : 2.5%
All kind of spices like and food stuff like coriander seeds whole coriander seeds powder turmeric finger turmeric powder red chili powder red chili whole with stem & w/o red chili whole kashmiri sago seeds tamarind seeds mustard seeds fenugreek sedds curry powder cumin seeds fennel seeds green ajwan seeds sesame seeds hulled red chili crushed red chili round groundnut kernels 70/80 count black pepper whole kolinji seeds sortax garlic powder garlic flakes rice poha tej patta dry ginger whole dry ginger powder rice mumra soya wadi toor dal urid dal urid dal mung dalsplit mung dal makai poha indian jaggery cub indian raisin [golden] coriander seeds split fish masala meat masala biryani masala chicken masala rasama masala sambar masala amchoor powder asolio seeds dil seeds cumin powder.Exporter , manufacturing, packaging , private labeling etc
Basmati And Non Basmati Rice, Spices- Turmeric, Cardamom, Chilly Powder, Cloves, Black Pepper, Coriander Powder, Makhana.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
