Whole Spices
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Cumin Seeds
Cumin seeds are elongated oval and sage-green to yellowish brown in color and have longitudinal ridges. Although this is called a seed but it is the dried fruit of the cumin Its scientific name is CUMINUM CYMINUM L, from the Umbelliferae family.
Product is produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Fennel Seeds
Fennel seeds are light tp pale green in Fennel is an Anise-Flavored herb with characteristic odor
And . Its scientific name is FOENICULUM VULGARE, from the Umbelliferae family.
Product is produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Fenugreek Seeds
Fenugreek seeds are tan in color, aromatic and have a characteristic flavor of the . Its scientific name is TRIGONELLA FOENUM- 0GRAECUM from the Umbelliferon family.
Product is produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and and regulations.
Ajwain Seeds
Ajwain seeds (bishop \Weed or Carom) are light to dark greenish brown in color. Ajwain seeds have a bitter and pungent taste with a characteristic odor and Its scientific name is TRACHYSPERMUM AMMI, from the Umbelliferae family.
Product is produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Coriander Seeds
Coriander seeds are dried fruits, nearly globular, externally pale yellow to yellowish brown, with a characteristic taste flavor.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Kalonji Seeds
Nigella sativa, also known as black cumin or black seeds, is a medicinal herb native to the eastern Mediterranean, northern Africa, southwest Asia, and the Indian subcontinent.
While you can use it in cooking, it’s perhaps better known for its centuries-long use in traditional medicine.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Dill Seeds
Dill Seeds have a much more potent flavor, similar to a combination of anise and celery. The flat, yellow flowers umbels of late summer give way to the seeds in fall. Dill seed has a camphorous, slightly bitter flavor and has a delicate flavor.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Celery Seeds
Chilli
It is basically a spice blend consisting of one or two types of dried red chilies that are ground and pulverized into a fine powder.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations.
Turmeric
Turmeric fingers are the dried & small Bulb forms of plant curcuma longa. Its scientific name is curcuma longa, from the Zingiberaceae family.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP, FASSI norms and regulations NPOP & NOP.
Ginger
Once the rhizomes of ginger have been harvested in the field, they are transported to the processing plant where they are classified, washed, desinfected, dried, sieved and packed. The ginger consumption reduces the risk of cardiovascular disease and improves blood flow; also it helps to lower cholesterol levels by the presence of omega -3 in its composition and helps relieve respiratory diseases. In addition, it is a potent anti-inflammatory and analgesic.
Nutmeg
Nutmeg is the spice obtained as seeds of Nutmeg Tree, Myristica fragrans, of family Myristicaceae.it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and beverages. Dried nutmegs are egg shaped grayish brown ovals with furrowed surfaces.
Cardamom
Elettaria cardamom, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.
Cinnamon
Coriander Powder are the most sought after products as one can use them in cooking, processing foods and beverages, liquors and perfumes.
Black Pepper
Black pepper (Piper nigrum) is an annual vine that belongs to family Piperaceae. Its dry fruits are used as a spice worldwide. Black pepper possesses antioxidant, antipyretic, and anti-inflammatory property.
Saffron
Saffron (Crocus sativus Linnaeus) belongs to the class Liliatae (monocotyledons), sub-class Liliidae, order Liliales, Iridaceae family and genus Crocus. The Crocus genus comprises about 85 species distributed throughout Mediterranean Europe and Western Asia.
Amranth Seed
Amaranth seeds are tiny, round, and grain-like seeds derived from the Amaranthus plant, a nutrient-dense pseudo-cereal cultivated for centuries.
Known for being gluten-free, rich in protein, and packed with micronutrients, amaranth is gaining popularity as a superfood in health-conscious markets.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP, KOSHER, FASSI.
Black Sesame Seeds
Black Sesame Seeds are small, flat, oil-rich seeds with a bold, nutty flavor and a black outer hull.
They are widely used in bakery, confectionery, spice blends, and traditional medicines due to their rich nutrient profile.
These seeds are a good source of protein, calcium, iron, magnesium, and dietary fiber. Its scientific name is SESAMUM INDICUM, from the Umbelliferae
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