Evens Agro Food Pvt Ltd Thrissur, Kerala

We are offering coriander (coriandrum sativum), belonging to the family apiaceae, is also commonly known as cilantro or chinese parsley. While the fresh leaves of the plant are used as an herb, the dried seed is used as a spice and as a main component in indian curry masalas. The coriander plant has been cultivated since the early bronze age and its existence has been mentioned in the old testament. The plant which thrives in naturally humid climates grows up to 50 cms (20 inches) in height and produces small dry, round fruits that measure around 3–5 mm (0.12–0.20 inches) in diameter.

We are offering cumin seed. Cumin, cuminum cyminum, is the dried seed of an annual herbaceous plant of the parsley family. The cumin plant grows to 30–50 cm, before bearing small white or pink flowers that later turn into a fruit containing a single yellow-brown seed of about 4-5 mm long. The seeds are harvested by hand once a year during march and april. Originally cultivated in the mediterranean countries, the seed is now commercially grown in china, india, uzbekistan, iran, turkey, morocco, egypt, syria, mexico and chile. After pepper, cumin is the second most popular spice in the world.

An indispensable culinary spice, it comes in various shapes and colours. Chilli is the dried fruit of an annual sub-herb. It is also called as capsicum, paprika, sweet pepper, red pepper, pimento, cayenne pepper etc depending upon the manner in which it is prepared and used. Chilli comes in a wide range of shapes, sizes, color and degrees of pungency. Some varieties of chilli are highly pungent, medium pungent, others flavorsome but not pungent. Chilli is propagates by seeds. Chilli was introduced in india by the great portuguese explorer vasco-da-gama. The spice chilli blended well in indian cooking. Chilli became extremely popular in india. The climate in india was favorable to cultivate chillies and soon many varieties of chilli were available in india. Places like andhra pradesh, tamil nadu, gujarat, and kashmir became famous for different varieties in chilli. The highly pungent "sannam" & the mildly pungent 'mundu' chilies are internationally popular varieties. India also offers 'gospurea chilli�. Byadgi chillis are known for its high colour value. Evens spices has a well experienced chilli procurement team stationed at guntur, andhra pradesh which is the largest chilli market in asia. We have well-framed backward integrated farm contracts for ipm (pcp-pesticide control program) chillies and organic chilli cultivation. chilli is one of the spices used most in garnishing dishes. Chilli is an indispensable spice used as basic ingredient in everyday cuisine all over the world. The chilli powder is made by crushing the dried chilli having chilli flakes and chilli pods. The pungency of the chill is measure in scoville scale. The hotness of the chilli is because the capsaicin present actually in the inner membrane placenta of the chilli and not in the chilli pods and chilli flakes as commonly believed. There are more than 400 varieties of chilli available all over the world. They differ in pungency, size, shape and colors.

Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “queen of spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, mysore with erect panicle, and vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of mysore. Vazhukka variety is a mix of both the above in physical characteristics. Indian cardamom is offered to the international markets in different grades: 'alleppey green extra bold' (ageb), 'alleppey green bold' (agb) and 'alleppey green superior' (ags) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the middle east countries where it goes mostly into the preparation of 'gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an arab. Indian cardamom enjoys a premium preference in the middle east, japanese and russians who relish it for its distinct enriching properties. Origin and distribution cultivation of cardamom is mostly concentrated in the ever green forests of western ghats in south india. Besides india, cardamom is grown as a commercial crop in guatemala and on small scale in tanzania, sri lanka, el salvador, vietnam, laos, thailand, cambodia, honduras, and papua & new guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above msl. The cardamom growing regions of south india lies within 8 - 30 degree n latitudes and 75-78 degree longitudes.

We are offering black pepper. Pepper, the most famous of all spices, is native to the malabar coast in south india. Pepper, harvested from the piper nigrum plant (family piperaceae), also holds the distinction of being the most traded spice in the world. The use of dried ground pepper powder as a condiment to add flavor and spice in culinary preparations has been in record since time immemorial. The pepper plant, a smooth woody vine that can grow up to 33 feet, produces small round berries that is approximately 5 millimeters (0.20 in) in diameter. This is harvested between the months of october and february and then processed and packed for use.

White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as Retting, where fully ripe berries are soaked in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer fruit from the seed, including decortication, the removal of the outer layer from black pepper from berries through mechanical, chemical or biological methods. White pepper is sometimes used in dishes like light-coloured sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They have differing flavor due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed. The main reason most cooks use white pepper is to maintain consistent color in light foods. Black specks in a perfectly prepared creamy white sauce are considered distracting. White pepper are also used in marinades or added to pickling spice.