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Spices

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Spices
We are one of leading exporters and suppliers of indian spices

A spice may be sold in fresh, whole dried, or pre-ground dry forms. The majority of spices are dried. For ease, spices can be made into a powder. Since whole dried spices can be bought and stored in bigger quantities and have the longest shelf lives, they are more affordable per serving. Fresh spices, like ginger, are more flavorful than their dried counterparts in general, but they are more expensive and have a considerably shorter shelf life. Not all spices can be found fresh or whole all the time. we are manufecturer, exporters and suppliers of indian spices.

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Dry Ginger

The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun-dried on mats or barbecues for around a week.

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Turmeric Finger

The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. Turmeric is widely grown in Erode. Turmeric powder is made from turmeric fingers.

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Turmeric Powder

Turmeric powder is a common spice that comes from the root of Curcuma longa.Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses.

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Cumin Seed

Cumin is a spice made from the dried seed of a plant known as Cuminum cyminum, which is a member of the parsley family. Cumin is one of the most popular spices and is commonly used in Latin American.

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Fennel-Saunf

Fennel (Saunf) is a common ingredient in many dishes. Fennel (Saunf) is a mainstay in your kitchen since it is packed with a variety of nutrients that help with anything from hydration retention.

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Ajwain (carom seed)

Ajwain, ajowan, or Trachyspermum ammi is also referred to as ajowan caraway, omam, thymol seeds, bishop's weed, or carom. Humans eat the plant's fruit, which resembles seeds, as well as its leaves.

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Coriander Seeds

Coriander seed helps in reducing bad cholesterol and promotes good cholesterol in the body. These are rich in copper, zinc, iron and other essential minerals that increases RBC and improves heart health.

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Fenugreek (Methi)

Fenugreek (Methi) Methi's high amount of fibre might help suppress hunger, amplified in obese patients. Consumption of methi powder was found to be helpful in reducing weight as per animal studies.

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Mustard Seeds

Both white and brown mustard seeds are almost globular in shape, finely pitted, and have a strong flavour when eaten whole. The light-yellow, 2.5 mm (0.1 inch) in diameter, white mustard seeds have a rounded shape.

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Sesame Seed (Til)

Sesame or til seeds are a heat source and source of intense energy. They have fluoride, magnesium, iron, zinc, and copper in them. For multivitamins, Vitamin B, and D, they are the best organic source.

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Alsi-Flax Seed

Alsi is a good source of essential fatty acids and organic acids. It is also a rich source of dietary fibres, protein, vitamins E, K, C, B1, B3, B5, and B6. Alsi is also found to be an equally good source of minerals.

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Watermelon Seed

Watermelon seeds are known to be rich in nutrients like folate, iron, zinc, copper, magnesium, potassium, amino acids and Vitamin B complex These nutrients are extremely helpful in regulating.

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Green Cardamom

Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour.

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Javantri-Mace

Javantri (Mace) is a significant zest utilized in Indian and Indonesian cooking. It has restorative properties that treat a sleeping disorder and mouth bruises. Mace's flavor can be portrayed as a mix of cinnamon.

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Jayfal-Nutmeg

Jayfal or Nutmeg is a renowned flavor utilized broadly in foods worldwide that delivers a gentle,sweet and warm scent to the dishes.Jaiphala has been a necessary piece of Ayurvedic medication from old times.

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Black Pepper

Black pepper, Piper nigrum, is a climbing perennial plant in the family Piperaceae which is grown for its fruits.white and green peppercorns which are commonly used as a spice in cooking.

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Clove-Loung

Clove that has a creditable antiquity is a major spice product of Kerala. Clove is the unopened flower bud obtained from the tree which is later sun dried,The aromatic flower buds of the plant are known as cloves.

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Cinnamon-Dalchini

Cinnamon is known as Twak in Sanskrit and Dalchini in Hindi is generally used to add a particular flavor to different dishes. The flavor all the more accurately known as cinnamon.

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Bay leaf (Tejpatta)

The Bay leaf (Tejpatta) is a fragrant leaf generally utilized in cooking. It very well may be utilized entire, either dried or new, in which case it is taken out from the dish before utilization.

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Anise Seeds

Anise seed is used as a spice,Anise seeds give baked products and more a licorice flavour. Indian, Mexican, Italian, German, and Middle Eastern cuisines all frequently employ this spice.

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