SecanGrup is provider and supplier of special food spices. We source our products from all different locations and lands in Turkey to bring you the best and highest quality spices available. The crushed maras chilis The Silk Chili Powder sweet red paper Chili powder Zahter- Thyme Sweet basil Turkish chili Isot Llicorice Root Thyme Cumin Mint Sumac
NTGRAINCO. is a grain Supplier for customers all over the world. Sourced from farmers, we supply large quantities and types of grains for both milling and feed purposes throughout the world. This is done through both forward and free market grain contracts. We are specialized in: - Barley - Corn - Wheat - Sun flower oil - Rye - Animal feed - Rice -Chickpeas - Mills Products - Beans - Yellow&GreenPeas - Red and Green Lentils
Cumin Seeds Turmeric Corriander Seeds Green Cardamom Black Pepper White Pepper Dry Ginger Cloves Nut Meg Mace Asafoetida Anistar
Botanical Name: Trachyspermum ammi Other Names: Carom seeds, Bishop's weed, Omam. Carom seeds are oval shaped, olive green to brown coloured, dried fruits of the herb plant in the in the Umbelliferae family.It is native to India, although it is harvested in Iran, Egypt and Afghanistan also.It has bitter and pungent taste, and a strong flavor similar to oregano and anise. Carom seeds are rich in fiber, minerals, vitamins and antioxidants. Carom seeds contain an essential oil which is about 50% thymol which is a strong germicide, and fungicide. Thymol is used in toothpaste and perfumery too. Health Benefits -Prompt relief from stomach pain and acidity -Remedy for Colic in babies -Helpful in treating common cold -Useful in Tooth Ache and Ear pain
a. Red Chilli b. Black Pepper c. Basil leaves d. Cinnamon e. Clove f. Cardamom g. Turmeric
We are processing and supplying highest standard quality Organic & Conventional spices directly from our processing units in INDIA & Sri Lanka. Types : Whole/Ground/Crushed 1.Red chilli 2.Turmeric 3.Black pepper 4.Cinnamon 5.Cloves 6.Fenugreek 7.Cardamom 8.Star Anise Etc... Also we do different types herbals too.
mtr everest suhana priya mtr kusum badshah shan Apex Kapol Milan masala
As per fssai standards 1. Moisture:- Not more than 14.0 % by weight 3. Non-volatile ether extract:- Not less than 7.5 % by weight on a dry basis The proportion of spices used in the preparation of powder need not be less than 85.0 % by weight. The powder should be free from dirt, mould growth and insect infestation.
As per fssai standards: 1. Moisture:- Not more than 14.0 % by weight 2. Volatile oil:- Not less than 0.25 %(v/w) on a dry basis 3. Non-volatile ether extract:- Not less than 7.5 % by weight on a dry basis 4. Edible common salt:- Not more than 5.0 % by weight on a dry basis 5. Ash insoluble in dil.HCL:- Not more than 2.0 % by weight on a dry basis.
Turmeric is a member of the ginger family. Turmeric finger the powder is bright yellow, which can make a dish stand out and come alive. The roots are quite pungent. Our ground turmeric is an essential ingredient in curry powder. It also has many medicinal properties and has been used in India for centuries. Just a pinch of turmeric is necessary, as too much of it can make the dish extremely bitter. Turmeric has been used for centuries in Indi for its medicinal and healthful qualities. Nutrition Facts Serving Size: 100gm Amounts per servings % Daily Values* Naicin32%folates10% Pyridoxine138%Riboflavin18% Vitamin A0% Vitamin C43% Vitamin D0%Vitamin E21% Vitamin K11%Magnesium48% Sodium2.5%Potassium54% Calcium18%Iron517% Copper67%%Manganese340% Phosphorus38%Magnesium48%
Hsn Codes - 10089090 Organic - 100% Organic Single / Multi Ingredient - Single Minimum Bulk Pack Size - 25/50 Kg Packing Material - White Plain/ Printed Hdpe Bag With Liner Rate/ Kg Ex- Factory Sep 2020 - 100 Price Per Kg(Ex- Factory) in Usd - 1.43
HSN Codes - 09109919 Organic - 100% Organic Single / Multi Ingredient - Single Minimum Bulk Pack Size - 25/50 Kg Packing Material - White Plain/ Printed HDPE Bag with Liner Rate/ Kg Ex- Factory Sep 2020 - 100 Price per KG(Ex- Factory) In USD - 1.43
High quality GRADE A.
Red Chili Powder (Gold), Red Chili Powder (VIP), Tikhalal Chili Powder (Gold), Tikhalal Chili Powder (Deluxe), Tikhalal Chili Powder (Platinum), Kashmiri Chilli Powder (Gold), Kasmiri Chili Powder(Deluxe), Coriander Seed Powder ( Dhania ), Turmeric Powder ( Kesar ), Turmeric Powder ( Sadhu ), Chat Masala, Chicken Masala, Garam Masala Super, Garam Masala Deluxe, Hing Powder, Jaljeera Masala, Kitchen King Masala, Mutton Masala, Pawbhaji Masala, Sambar Masala, Sabji Masala etc.
No food is complete without spices, Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Saffron | Black Pepper | Nut Meg | Asafetida (hing) | Cumin Seeds | Cardamon | Ginger
Indonesian Cassia Stick lenght : 6 cm / 8 cm / 10 cm moisture : max 14% roll : 90% Packing : carton box 10 kg
Fiji Spices
Price range : 60-100INR/Kilogram-FOB(Indian Port-Mundra/Mumbai) Exact Price : Furnish all particulars for exact PRICE / QUOTE. Packaging: As per requirement of customer. MinOrder Quantity: By SEA/MARINE : 1 FCL/20 Ft : 24 MT : BY AIR : AS PER REQUIREMENT. Payment : Advance / LC Product Weight - 1kg Product min prices - $1
Sri Lanka is a land of spices.Of all the spices used in Sri Lankan cuisine, Ceylon cinnamon, also known as real cinnamon, is the most famous. It is a spice that has given Sri Lanka an important position on the spice map. In addition to cinnamon, Sri Lanka produces other spices, some of which are also used for medicinal purposes. Here are the most used spices grown on the island. It is worth buying them when traveling to Sri Lanka.Black pepper is the second most grown spice in Sri Lanka after cinnamon, and is exported all over the world. Some say that black pepper comes from India, while others believe that it comes from Sri Lanka, and this tropical plant grows in the Sri Lankan jungles. Sri Lankan cuisine uses a lot of black pepper in curries and other dishes. Sometimes even plain rice is seasoned with a few unground black peppercorns. "The Queen of Spices" is the nickname of cardamom. It is a spice used in both savory and sweet dishes. While Sri Lanka's cardamom comes from India, the country remains one of the main suppliers of both white and green varieties. Cardamom is often found in curries, sambolas, as well as spiced tea, and is one of the most sought after and expensive spices. The end product used in cooking is the dried seed pods. cloves Cloves do not come from Sri Lanka or India, yet they grow here successfully. The islanders add cloves to rice as a flavoring spice. A few grains are simply thrown into the water in which the rice is cooked. It is worth mentioning that cloves have healing properties. Clove oil is a natural antibiotic. Nutmeg is native to Indonesia, but like cloves, this plant grows well in Sri Lanka. It adds flavor to everything from curries to cookies and other sweets. Along with cloves, nutmeg is one of the most popular spices worldwide. Turmeric is gaining huge recognition recently as a medicinal plant. It is mainly used in face masks and to treat hair. Turmeric root powder gives dishes a wonderful yellow color and has many healing properties. Chilli pepper Chili peppers are a popular spice for any Sri Lankan dish. Dried red varieties are used whole or as a powder. Powdered seasoning comes in two forms: roasted and unroasted chili. Each has a distinct flavor. Green chili peppers are added fresh to the dish and sometimes added at the end of the cooking process.
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Indian spices include a variety of spices grown across the Indian subcontinent with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom, cumin are some example of Indian spices. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first.
