SPICES
Spices have been used for more than hundreds of years and have played an important taste enhancing role in the lives of everyone around the world and Indian spices have always been famous for their quality, aroma, taste and health values. There are as many Indian Spices. It is our privilege to state that we have the potential of supplying our product wherein quantity has never been a question and quality is remarkable.
Variety of spices we deal in
- Cardamom
- Turmeric
- Clove
- Red Chilli
- Black Pepper
- Ginger
- Coriander
- Garlic
- Cumin
- Fennel
- Fenugreek
- Cinnamon
- Nutmeg
- Mustard
- Onions
- Oreango
- Tamarind
- Mint
- Mango Powder
- Asafoetida
- Star anise
Cumin
Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot
Chili powder
Chili powder - Red color, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part.
Cloves
Cloves - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste.
Turmeric
Turmeric (Haldi) - comes from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties.
Cardamom
Cardamom (Elaichi) - Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds.
