Category

Spices

Spices are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates. Herbs are the leaves of certain plants that usually grow in temperate climates. Spice is primarily used for flavoring, coloring or preserving food
We provide variety of quality spices to the customer which includes Pepper, Red chilli, Turmeric, Coriander, Cardamom, Clove and ginger.

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Spices

GINGER

Botanical Name: Zingiber officinale Roscoe
Family: Zingiberaceae
Commercial Part: The rhizome
Ginger is the dried underground stem of the herbaceous tropical plant. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice.

  • • Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots.
  • • It is a tropical plant with the centre of origin in India and Malaysia.
  • • Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc.
  • • In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.
  • • Tea made with fresh ginger is helpful in Pain management

Available form – Whole and ground.
Description - Light brown, knobby root of ginger plant

FOREIGN NAME OF SPICES

Spanish: Jengibre French: Gingembre German: Ingwer Swedish: Ingefara Arabic: Zanjabil Dutch: Gember Italian: Zenzero Portuguese: Gengibre Russian: Imbir Japanese : Shoga Chinese : Chiang

CORIANDER

Botanical Name: Coriandrum sativum L.
Family: Apiaceae
Commercial Part: Leaf and seed
Coriander is an important spice crop having a prime position in flavouring food.

  • • The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. The whole plant has a pleasant aroma.
  • • Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.
  • • Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.
  • • The young plant is used for flavouring and garnishing curries and soups.
  • • The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac.
  • • In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.

Available form: whole and Ground
FOREIGN NAME OF SPICES
Spanish: Cilantro French: Corriandre German: Koriander Swedish: Koriander Arabic: Kuzhbare Dutch: Koriander Portuguese: Coentro Russian: Koriandr Japanese: Koendoro Chinese: Hu-sui

BLACK PEPPER

Botanical Name: Piper nigrum L.
Family: Piperaceae
Commercial Part: Fruit
Black Pepper is the dried mature berry of Piper nigrum. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.
Pepper cones in three forms: white, black, and green. All three are actually the same berry but processed differently. Black pepper is picked unripe, white is ripened, and the hull is removed, and green peppercorns are picked unripe and preserved before their colour darkens.

  • • Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value.
  • • It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes.
  • • Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc.
  • • Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.

Available form: whole and Ground.
FOREIGN NAME OF SPICES
Spanish: Pimienta French: Poivre German: Pfeffer Swedish: Peppar Arabic: Filfil Aswad Dutch: Peper Italian: Pepe Portuguese: Pimenta Russian: Pyerets Japanese: Kosha Chinese: Hu-Chiao

CLOVES

Botanical Name: Syzygium aromaticum
Family: Myrtaceae
Commercial Part: Unopened flower bud
The clove is the air-dried unopened flower bud obtained from evergreen medium sized tree.

  • • Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.
  • • The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savoury dishes.
  • • It is highly valued in medicine as carminative, aromatic and stimulant.
  • • The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.

Available form: Whole and ground
FOREIGN NAME OF SPICES
Arabic: Kabsh, Qarunfil Chinese: Ding xiang French: Clou de girofle Indonesian: Cengkeh German: Nelke

RED CHILLIES

Botanical Name: Capsicum annum L., Capsicum frutescens L.
Family: Solanaceae
Commercial Part: Green as well as ripe and dried pod (fruit)
We provide dry red chillies of all varieties which includes Sanam, Teja, bedgi or byadagi, wonder , Kashmiri chilli to name a few.
Chilli is the dried ripe fruit of the genus Capsicum. Capsaicin is considered for its anti-bacterial, anti – diabetic and analgesic properties. The heat of chilli is measured in Scoville heat units or SHU and capsicum ranges from

  • • Dry chilly is extensively used as spice in curried dishes, ingredient in curry powder and in seasonings. The varieties are used in making sauces and the other varieties popular for less pungent and high colour are used for colour extraction.
  • • This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’.
  • • The red chilli peppers are mostly consumed as a whole or in powdered or flaked or paste form. Chillies, whole or ground (powdered), shall be free from living insects and shall be practically free from mould growth, dead insects, insect fragment and rodent contamination.

TURMERIC

Botanical Name: Curcuma longa L.
Family: Zingiberaceae
Commercial Part: Rhizome or underground stem
Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa.

  • • The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf.
  • • Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant.
  • • Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts have biopesticidal properties and popularly used in organic farming.
  • • The active constituents known as curcuminoids possess anti-inflammatory properties and prevents the formation of free radicals. Practitioners of ayurvedic medicine have used turmeric since ancient times.
  • • Turmeric can be applied externally as a paste to help heal haemorrhoids, wounds, cuts and burns.

Available form - Ground and whole
Description - Intense yellow root of ginger family; mild but distinctive peppery flavor
FOREIGN NAME OF SPICES
Spanish: Curcuma French: Curcuma German: Kurkuma Gelbwurzel Swedish: Gurkmeja Arabic: Kurkum Dutch: Geelwortel Italian: Curcuma Portuguese: Acafrao-da-India Russian: Zholty Imbir Japanese : Ukon Chinese : Yu.Chin

CARDAMOM

Botanical Name: Elettaria cardamomum Maton
Family: Zingiberaceae
Commercial Part: Fruit (Capsule)
Cardamom is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste

  • •Cultivation of cardamom is mostly concentrated in the ever-green forests of Western Ghats in South India. Cardamom is a perennial, herbaceous, rhizomatous plant.
  • •Indian cardamom is offered to the international markets in different grades:
    oAGEB - 'Alleppey Green Extra Bold'
    oAGB - 'Alleppey Green Bold'
    oAGS - 'Alleppey Green Superior'.
  • • Used for preparation in Cardamom oil which is a precious ingredient in food preparations, perfumery, health foods medicines and beverages
  • • Used in middle east countries for the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab.
  • • Cardamom is widely used as a flavouring material in whole and ground form.
  • • In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America, it is an ingredient in curry powder and in some sausages products.

Available form - Whole pod and ground
Description - Tiny brown seeds inside white or green pod; sweet and aromatic.
FOREIGN NAME OF SPICES
Spanish: Cardamomo French: Cardamome German: Kardamom Swedish: Kardemumma Arabic: Hal Dutch: Kardemom Italian: Cardamomo Portuguese: Cardamomo Russian: Kardamon Japanese: Karudamon Chinese: Pai-tou-k'ou

Sannam

One of the popular red chilli variety found and wanted due to its Quality and Pungency.
Maharashtra origin ELLACHIPUR SANNAM-S4 TYPE Mainly grown in Amaravati District of Maharashtra, Harvesting season-September to December Description - Reddish in colour and ASTA colour value – 70-80 Pungency – 80000-85000 Capsaicine-0.2%
Andhra Pradesh origin Mainly grown in Guntur, Warangal, Khammam districts of Andhra Pradesh. Harvesting season - December to May description - Thick skin, Red, pungent and ASTA. value (colour) – 32 – 34 Pungency – 30,000 – 40,000 SHU Capsaicin – 0.226 % approx.

TEJA

known as finest among Guntur chillies and considered one of the test among chillies in India. Like Sanam chilli, it is among the popular varieties in domestic and international markets. Preferred use mainly for stir-fry, soups, and stews. Quality specification: General Character - Bright Red Color, Thin Skin & Fiery . ASTA. colour value – 50 - 70 Pungency – 65,000 – 85,000 SHU Capsaicin – 0.589 %

Byadagi or kaddi chilli

Origin: Karnataka, mostly produced in Dharwad and Hubli district. The chilli is long and wrinkled and deeply red. It’s not very but imparts a dark colour and aroma. The dried chilli is deep red in colour with a mild pungency but aromatic flavour. Popular among domestic and international buyers. Mainly used in Indian masala products. The constituent “Oleoresin” extracted from this red chilli is used for its colouring properties for such as dye, nail polish, Lipstick, etc, Quality specification: description - Wrinkled, High dark red colour, Less or no pungency. ASTA. colour value – 156 – 200 Pungency –10,000 – 30,000 SHU Capsaicin – Negligible. Harvesting season – January to may

Semi-Wrinkled chilli

Semi-Wrinkled chilli and has a Long size with medium heat, its mostly used for culinary purpose globally. Supplied in the form of Whole dried red chilli with or without stem, Powder for frying and crushed chilli flakes for garnishing purpose. It has high demand in Domestic as well as in International market. Quality specification: General Character - Semi-Wrinkled, Dark Red Color, Thick Skin, less seeded & moderate . ASTA. colour value – 80 - 100 Pungency – 16,000 – 22,000 SHU Capsaicin – 0.726%

Wonder

Wonder chilli is larger in shape and has thick skin comparatively. It is mostly used for its colour and pungency. These wonder chillies are mainly cultivated from Andhra Pradesh of India. Quality specification: General Character - Bright Red, Long sized & Mild pungency. ASTA. color value – 70 - 100 Pungency –5,000 – 8,000 SHU Capsaicin – 0.226

Mundu / S9 red mundu chilli

Round shaped chilli, grown in ramanathapuram district in tamilnadu, India, it’s also called as ramnad S9 red mundu chilli. Mundu red chilli is very popular in south indian cuisine. It has a dark shiny & thick skin. It has a good flavor and known for its aroma around the world. Also, Used for food coloring. Quality specification: General Character - Round shaped, Yellowish red, Shiny & Medium pungency. ASTA. colour value – 32.95 Pungency –10,000 – 30,000 SHU Capsaicin – 0.166%

Kashmiri chilli

Grown in temperate regions such as Himachal Pradesh, Jammu & Kashmir and in sub-tropical regions of North India during winter season India is the largest producer, exporter and consumer of Kashmiri chilli and Its most popular chilli variety in the world. Its Known more for its colour than its spice and known as daggi chilli. The Kashmiri chillies are long, flushy, Red in color and lesser pungent also lends a very bright red color and enhance aroma to the food. Mostly it’s used as a grinded powder form to add to dishes across many countries. Quality specification: General Character - Long, fleshy, deep red in color & Less pungency. ASTA. color value – 50 – 60 Pungency –1000 – 2,000 SHU Capsaicin – 0.325 Harvesting season- November to February

Devanur deluxe chilli

This chilli is one of the Guntur chilli variety and it’s a hybrid type of traditional Byadagi chilli variety. It has a High market preference for powder, oleoresin (Used for Lipstick & Nail polish) and much preferred as an important ingredient on spice mixture. Thick red in colour and has more oil content than other varieties.  Quality specification: General Character - Long sized (12cms), Semi-Wrinkled type with Medium . ASTA. color value – 90 - 120 Pungency –25,000 – 35,000 SHU Capsaicin – Negligible