Call : +91-9829066031
Email :
Whole Spices
Cardamom Black
Hindi Name:- Badi Elaichi
Botanical Name:- Amomum subulatum Roxb.
Family name:- Zingiberaceae
Commercial part:- Fruit (Capsule)

In India, black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used.The fruit is 4 to 6 times size of small cardamom has an acceptable taste, flavor and aroma that stimulates the taste buds when used in rice and meat preparations, besides a wide range of beverages and sweets. In India, it is a popular ingredient of pan masala.

India being the largest producer of black cardamom enjoys the monopoly in this spice. The main production centers are the sub-Himalayan ranges spread across Sikkim and Darjeeling district of West Bengal
Coriander Seeds
Hindi Name:- Dhaniya
Family Name:- Apiaceae
Botanical Name:- Coriandrum Sativam L
Commercial part:- Leaf & Seed

Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves.

The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Roasting or frying of coriander is much practiced in India and Sri Lanka to enhance the flavor. Producing States : Gujarat, Rajasthan, Madhya Pradesh and Andhra Pradesh
Fennel Seeds
Hindi Name:- Saunf
Botanical name:- Foeniculum vulgare
Family name:- Miller Apiaceae
Commercial part:- Fruit

Fennel is the dried aromatic ripe fruit of herbaceous plant and grows well in mild climates. Throughout Asia and Europe fennel fruits or seeds are used but there is no region where extensive fennel usage were especially typical. Even in many Mediterranean, Arabic, Iranian, Indian and Central European dishes fennel is needed in small quantities. It is a component of the Chinese five-spice powder and the Bengali panch phoron in India.

Different countries have various usage and beliefs regarding fennel. In ancient India fennel was used as a condiment and culinary spice. Today in India for meat dishes, fishes and seafood fennel is used to have the sweet flavor that also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor. Fennel Seeds is widely used in India as a Mouth Freshener especially after suppers. Producing States : Gujarat, Rajasthan and Uttar Pradesh
Cumin Seeds
Hindi Name:- Jeera
Botanical name:- Cuminum cyminum L
Family name:- Apiaceae
Commercial part:- Fruit

Cumin is one of the most typical spices for India and is fried or roasted before usage. Legumes, especially lentils are normally flavored by cumin fried in butterfat. Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. This spice mixture is sometimes used for cooking, but more frequently sprinkled over the dishes before serving.

Cummin is known for stimulating the appetite. It is antispasmodic, carminative, stimulant, diuretic, astringent, emmenagogic and stomachic. It improves lactation and reduces nausea in pregnancy. In East, it is used more like a traditional herbal remedy. While in the Western countries, it is used as a carminative, in veterinary medicine. It is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It has been proved effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness. Cummin also shows promise as a natural way to increase breast size. Used in a poultice, it relieves swelling of the breast or the testicles Producing States : Gujarat, Rajasthan, MadhyaPradesh,and Andhra Pradesh.
Fenugreek Seeds
Hindi Name:- Methi
Botanical name:- Trigonella foenum-graecum L
Family name:- Fabaceae
Commercial part:- Fruit

Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Dry roasting enhances the flavor and reduces the bitterness of this spice. In Egyptian papyri this spice finds its mention as of the plant necessary for the mummification process and as food, medicine and an embalming agent.

Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. It has also been used to increase breast size. It can be found in capsule form in many health food stores. It is also used as a conditioner when mixed with yogurt. Producing States : Rajasthan, Gujarat, Uttar Pradesh &TamilNadu.
Black Pepper
Hindi Name:- Kali Mirch
Botanical name:- Piper nigrum L
Family name:- Piperaceae
Commercial part:- Fruit

Pepper tastes & smells best when ground directly on to food. For hot food it is best to add pepper well towards the end of the cooking process, this preserves the aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish.
Hindi Name:- Haldi
Botanical name:- Curcuma longa L
Family name:- Zingiberaceae
Commercial part:- Rhizome or underground stem

There is hardly any dish in which Indians don't put a little bit of turmeric. Curcumin, one of the active ingredients in turmeric, induces the flow of bile, which breaks down fats. Curcumin in Turmeric is an anti-inflammatory agent that relieves the aches and pains associated with arthritis. Turmeric is very useful in case of Cardiovascular conditions. Organic Turmeric pastes and ointments can be made from Turmeric. The turmeric, with its antibacterial action, will prevent the bacterial wound infections.

Producing Centers: Andhra Pradesh, Maharashtra Tamilnadu
Hindi Name:- Lal Mirch
Botanical name:- Capsicum annum L Capsicum frutescens L
Family name:- Solanaceae
Commercial part:- Green as well as ripe and dried pod (fruit)

The dried chili pepper is the ripe fruit of brownish-red to red species of plant capsicum.The fruit is eaten cooked or raw for its fiery hot flavor, which is concentrated along the top of the pod. The stem end of the pod has glands, which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Whole dried chili peppers vary in length, red to brownish red in color. These are warm and peppery, having intense pungent flavor with a biting hot, sharp and cumulative lingering effect. Our Dried Red Chili is perfect to provide a spicy taste and aroma to the Indian cuisines. Widely used as one of the vital ingredients of dishes and delicacies, our Dried Red Chili is pure, Safe to use.
Ginger Dry
Hindi Name : Adrak
Botanical Name : Zingiber officinale
Family Name : Roscoe Zingiberaceae
Commercial Part : The rhizome

Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground-dried root is a constituent of many curry powders.

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping.

Ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping.