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The history and culture of Indian spices is probably
as old as human civilization itself. The Vedas, the
Bible and the Quran are all replete with references
- direct or indirect - to Indian spices. The earliest
literary record in India on spices is the Rig Veda (around
6000 BC), and the other three Vedas - Yajur, Sama and
Atharva. Today Indian Spices hold the same smell.
Spices constitute an important group of agricultural
commodities which are virtually indispensable in the
culinary art. They can be primarily defined as farm
products used in various forms viz; fresh, ripe, dried,
broken, powdered etc. which contributes aroma, taste,
flavour, colour and pungency to food, rather than a
lone food seasoning factor. Spices may be either bark,
buds, flowers, fruits, leaves, rhizomes, roots, seeds,
stigmas and styles or the entire plant tops. They are
well known as appetizers or preservatives and many of
them have rich medicinal properties and are used in
pharmaceutical, perfumery, cosmetic products, religious
rituals etc.,
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Curry
leaf
Curry leaf tree is a small deciduous tree. Most Indian
cuisine cannot do without the subtle flavouring of this
highly aromatic leafy spice. Curry leaf grows profusely
throughout mainland. The western world is fast taking
enthusiastically to Indian curry leaf, especially those
who prefer their food to be tangy without being too hot
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Garlic
Garlic is a hardy bulbous annual, with narrow flat leaves
a pungent and acid flavour and acknowledged medicinal
value. Like onion, the entire bulb ('cloves') is almost
without odour but, once cut or bruised, they produce an
intensely strong and characteristic odour. Garlic is used
in vegetable, meat and poultry dishes, especially in casserole,stew
and marinade.
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Asafoetida
Asafoetida or asafoetid
(Devil's Dung) is the dried latex (oleo-gum-resin) exuded
from the living rhizome, rootstock or taproot of an
umbelliferous plant of varied species. A popular spice
in foods and medicines.
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Cassia
Cassia is the dried husk (bark) of a small, bushy evergreen
tree. Though botanically has close relations, cassia
is considered inferior to cinnamon.
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Kokam
Kokam is an Indian spice speciality, with an agreeable
flavour and sweet, acidic taste. By both culinary and
medical standards, kokam ranks high. Indian kokam is a
versatile spice. Its oils, seeds, fruits, bark and the
young leaves are all of extensive culinary and therapeutic
value. The kokam fruit is cholagogue, cooling, demulcent,
emollient and antiseptic. The bark and young leaves are
astringent. The oil is emollient and soothing. Among the
major uses of kokam are, as a garnish for curries and
in the preparation of cooling syrups.
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Saffron
Saffron is the slender, dried,
reddish-brown, flattened stigma of a small crocus of the
iris family. It has a characteristic aromatic odour and
a peculiar, exotic, bitter taste. Often called 'The Golden
Spice', saffron has a history rooted in antiquity. It
has always held a very special place for its extraordinary
medicinal and flavouring properties as well as for being
a striking yellow dye The fruit of a tropical tree.
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Tamarind
Tamarind is an indispensible
spice in most south Indian kitchens. Today, India is the
only producer of tamarind on a commercial scaleIndigenous
to India.
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Pepper
pepper, rightly called the King of Spices, is one of the
oldest and best-known spices in the world. India has always
reigned supreme in the production and export of this most
exotic and sought-after spice.One of the most exotic and
highly prized spices.
Specification
Clean, sound berries with aroma & taste, characteristic
to black pepper Packing: In 50 kg net, sound new sea worthy
jute bags. Quantity: About 14 MT per 20 ft FCL
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Indian
cardamom small
Indian cardamom small has a history as old as human civilization.
The dried fruit of a herbaceous perennial.
Specification
Clean, broken Maximum 5%, not mouldy, aroma & flavour
as characterized to specific variety as supplied, free
from extraneous odours & flavours.
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Large
cardamom
Large cardamom is the dried fruit
of a perennial herbaceous plant. It's quality characteristics
are different from that of small cardamom. The fruit is
4 to 6 times size of small cardamom. Valued for its acceptable
taste, flavour and aroma, large cardamom is used in rice
preparations and meat dishes, besides a wide range of
beverages and sweets. In India, it is a popular ingredient
of pan masala.
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Indian
Chilly
Chilli is nature's wonder.
Its fruit appears in different sizes, shapes and colour.
The fruit size of some varieties is more than hundred
times that of others. The shape may be elongated or round
and distal pointed, blunt or sucked in. Corrugated, leathery
or smooth maybe the touch on outer skin. It may look like
a bird's eye or a small orange fruit. Colour varies from
blue, green, orange, red, yellow, violet, cream white
to near black.Chilli has two important commercial qualities.
If some varieties are famous for red colour because of
the pigment capsanthin, others are known for biting pungency
attributed by capsaicin.
Specification
Clean, not mouldy - guaranteed, free from wetting problems &
destination, aromas, flavoured as characteristic to specify
variety, free from extraneous odour. Packing: In about
20 kg gross, in sound, new jute bags and then stuffed
n 20/40 ft FCL. Varieties: Indian Sannam S-4 with stem,
Indian Sannam S-4 stem less. Quantity: About 5.5 MT per
40 ft FCL One of the earliest Oriental spices known in
Europe,
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Ginger
ginger has been cultivated
in India both as a fresh vegetable and marketed as a dried
spice since time immemorial. The fresh, dried or powdered
rhizome of a slender, perennial herb, Indian ginger has
been acclaimed worldwide for its characteristic taste,
flavour & texture. Ginger has always meant many things
to many people. A taste- maker. A flavourant. An appetizer.
A drug.
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Dried
Turmeric
The spice is also sometimes called 'Indian saffron' thanks
to its brilliant yellow colour. Indian turmeric has been
known to the world since ancient times. Several unique
properties of Indian turmeric make it the ideal choice
as a food flavour, an effective ingredient in medicines
and cosmetics, and as a natural colourant. With its rich
curcumin content, which imparts the distinctive yellow
colour, and other inherent qualities.
Specification
Finger type, current crop from Tamil Nadu. Packing: In 50 kg,
sound, new jute bags and then stuffed in 20 ft FCL. Turmeric
powder: 100% pure turmeric powder as per the required
mesh is supplied.
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Coriander Seeds
A fragrant spice, coriander
is today valued as much for its medicinal properties
as for its use as a condiment. It finds extensive application
in several kinds of foods, beverages, liquors and perfumes.
Coriander requires full exposure to sunlight but with
less heat and medium-to-heavy loamy soil, good drainage
and well-distributed moisture.
Specifications
Clean, broken Maximum 5%, not mouldy, aroma & flavour
as characterized to specific variety as supplied, free
from extraneous odours & flavours
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Cumin
Cumin has an intensely strong
flavour, much similar to caraway. Indian cumin finds worldwide
use in foods, beverages, liquors, medicines, toiletries
and perfumery. The spice is of particular value in the
blending of Indian curry powder. The dried fruit of a
perennial herbaceous plant, celery seed has a pleasingly
crisp texture and subtle flavour. The odour of the green
stalk and leaves is distinctly different from that of
the seed, which has a characteristic warm and slightly
bitter taste.
Specifications
Clean, admixture maximum 1% - 3%, aroma & flavour
as characterized to specific variety, free from extraneous
odours & flavours Packing: In 50 kg new jute bags.
Variety: Indian Quantity: About 24 MT per 40 ft FCL as
characterized to Indian Cassia. Packing: In 50 kg net
Quantity: About 12 MT per 20 ft FCL s.
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Celery
Celery seed is widely used in foods, beverages, drugs
and perfumery. Celery requires sandy loam soil with a
good content of organic matter and plenty of moisture.The
dried ripe fruit of aromatic, herbaceous plant.
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fennel
fennel grows well in most mild climates. In India, it
thrives in the sunny, limey, well-drained loams of Gujarat,
Rajasthan and Uttar Pradesh. The pleasingly warm, sweet
smell and the clean appearance are clear indications of
how well Indian fennel retains its exclusive quality even
after drying. Well-known as 'Saunf' Indian fennel is used
in food, medicine, liquor and perfume.
Specification
Clean, admixture maximum 0.5% - 0.3%, aroma & flavours
as characteristic to specific variety, free from extraneous
odours & flavours. Packing: In 50 kg new jute bags.
Quantity: About 20 MT per 40 ft FCL.
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Fenugreek
Fenugreek is one of the earliest spices known to
man. Ancient Egyptians used it as a food, medicine and
an embalming agent. The ripe, dried fruit of a quick-growing
annual leguminous herb, fenugreek has a strong, pleasant
and quite peculiar odour reminiscent of maple. Traditionally,
fenugreek grows best in well-drained loams with a low
rainfall. In India, this spice is often cultivated as
a cover crop in citrus-fruit groves to take advantage
of their leguminous nature.
Specification :Current crop,
good quality.
Packing: 50 kg new jute bags.
Quantity: About 12 MT per 20 ft FCL
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Dill
Dill is the dried fruit of an annual herb of the parsley
family. It has a distinctive but mild caraway-like flavour.
A winter crop, dill requires a well-drained, sandy soil
with full exposure to sunlight. The sub tropical and temperate
regions of India, particularly the northern parts, produce
high quality dill. The quality is enhanced by the farmer
resorting to organic cultivation.
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Poppy
Poppy is the dried seed of an annual herb indigenous to
the Mediterranean region and Central Asia. The poppy seeds
are sweet and mild, with a nutty flavour and aroma. The
seeds are not narcotic. Opium is obtained from the latex
of the mature fruits by making incisions on them. Therefore,
no opium reaches the seeds from the ovaries. The fruits
are dried and the seeds extracted.Also known as ajowan,
bishop's weed is an aromatic spice closely resembling
thyme in flavour. Bishop's weed imparts a specific aroma
and taste to a wide variety of foods. It has also excellent
preservative and medicinal properties.
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Spice
oils
Spice oils are the volatile components present in most
spices and provide the characteristic aroma of the spices.
Spice oil is normally extracted by steam distillation.
Spice oils have the major advantages such as standardisation,
consistency and hygiene. The standard of quality expected
in a spice oil will differ depending on its end uses.
Therefore, these oils are custom-made to meet the exact
requirement of the user. Spice oils are mostly used in
food, cosmetics, perfumes and personal hygiene products
like toothpastes, mouthwashes and aerosols, besides in
a variety of pharmaceutical formulation.Because of its
cooling effect and refreshing aroma.
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Mint
oil
Mint oil has wide uses in tooth paste, mouth wash, chewing
gum, candy, hair oil, perfume, cigarettes and cosmetic
products. The many units producing this oil are using
the latest knowhow to meet customer requirements.
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Oleoresins
Spice oleoresins represent the complete flavour profile
of the spice. It contains the volatile as well as non
volatile constituents of spices. Oleoresins can be defined
as the true essence of the spices and can replace whole/ground
spices without impairing any flavour and aroma characteristic.
Oleoresins are obtained from spices by extraction with
a non-aqueous solvent followed by removal of the solvent
by evaporation. Spice oleoresins guarantee superior quality
of flavour and aroma. They are complete and balanced,
consistent and standardised. They ensure storage stability
in the final product and are free from contamination.
Custom made blends are also offered to suit the specific
requirement of the buyer. Spice oleoresins are mainly
used in processed meat, fish and vegetables, soups, sauces,
chutneys and dressings, cheeses and other dairy products,
baked foods, confectionery, snacks and beverages
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Vanilla
Vanilla is a climbing orchid cultivated for its
pleasant flavour. It is one of the few contributions of
the western hemisphere to the world of spices. Over 50
species described, only three are important species as
sources of natural vanillin, which are Vanilla planifollia
Andrews, Vanilla pompona Shiede and Vanilla tahitensis
J.W. Moore. Of these, Vanilla planifolia is the most preferred
and commercially cultivated.
Pods (beans) are subjected to curing process to produce
the characteristic aroma. The substance chiefly responsible
for the unique fragrance and flavour of the vanilla
bean is vanillin(C8 H8 03).
Among the food flavours, vanilla has a prime position.
Vanilla essence is largely used in foods in the preparation
of ice creams, chocolates, bakery products, puddings,
pharmaceuticals, liquors and perfumes. Vanilla is the
second most expensive spice traded in the world market.
The vanilla flavour industry was based on the processed
beans of the vanilla plants. With the advent of chemical
technology to produce vanillin/ ethyl vanillin, these
synthetic substitutes have taken over the use of vanilla
beans. However, natural vanillin is still the most preferred
food flavour.
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