Bundi, Rajasthan, India
Our Products
IntroductionKnown as the king of spices, black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper, after China and Vietnam. Black pepper has played a pivotal role in Indias international trade and it is said that the Europeans came to India primarily for this very spice. A wide variety of black pepper is traded at an international level, with India as one of the top five exporters of black pepper, along with Vietnam, Indonesia, Brazil and Malaysia
What is Black Pepper?Black pepper is defined as a small and unripe fruit of Piper Nigrum, a weak climbing plant, which is dried to be used in the form of spice and seasoning. One of the earliest and the most widely used spices, it smells extremely pungent. In India, its production is largely concentrated in South India and other tropical regions. It is derived from the vine of Piper Nigrum. To get black pepper, the berries from the plant are picked when they are still not fully ripe, fermented and then dried in the sun till the time they dehydrate and turn brownish-black in colour.
Etymology of Black PepperThe term pepper was derived from the Sanskrit word pippali. From this Sanskrit term came the Greek word peperi and the Latin term piper. These two terms primarily referred to black pepper instead of long pepper. In Hindi, it is known by the name of kali mirch.
Constituents of Black PepperBlack Pepper has a sharp and penetrating aroma and it tastes extremely pungent and spicy. The pungent taste is primarily due to the presence of two alkaloids in the pepper, namely pipperine and piperidine. It is also slightly tangy in taste due to certain specific plant resins that can be found in the seeds of the plant.
| |||
| History of Black PepperBlack pepper is one of the first form of spices to have been cultivated since pre-historic times. It has been addressed as a master spice because it has the ability of being stored for years without losing its flavor or aroma. The importance of black pepper can be judged from the fact that in the ancient times, it was used as a form of currency to pay taxes, dowry, rent, etc. In ancient times, black pepper was found in the nostrils of the Ramesses II, the third Egyptian pharaoh of the nineteenth dynasty. The black pepper was placed there to mummify his corpse as part of the Egyptian ritual. In the Middle Ages, it was used as a means to conceal the foul smell of meat. Black pepper is known to be a native to India and has been used since 2000 BCE. Its production was primarily concentrated in the Malabar coast of Kerala in India. After the Middle Ages, black pepper traveled from this Malabar Coast to Europe, North Africa and Middle East. Malaysia and Indonesia have been growing black pepper for the last 2000 years. The importance of black pepper was one of the many important reasons that attracted the Europeans to come to India. |
| |||||||
| |||||||
| Uses of Black PepperBlack Pepper, being the most oldest spice in the world, is seen both as a taste enhancer and as a medicine. Its importance can be judged from the following points: | |||||||
Market Scope of Black PepperBlack pepper accounts for the largest volume of exports in India. Kerala, in the southern region of the country, is the largest producer of black pepper, accounting for 90% of total pepper production. Since the past few years, Indias rise has been on full swing in terms of export of black pepper. Also, the country holds the 3rd position in the production of black pepper in the world. Some of the major Indian markets dealing in black pepper are Kochi and Sultan Bethary in Kerala, while Delhi and Nagpur have also emerged as key players in this arena in recent times.
An Introduction
Clove, (syzygium aromaticum, syn. eugenia aromaticum or eugenia caryophyllata), is one of the oldest spices in the world. This dried, unopened flower bud of a small evergreen tree is widely used as an ingredient of a variety of beverages, food specialties, medicines, cosmetics, perfumery and toiletries.The word clove originates from the Latin word clavus, which means nail, as its buds resemble small irregular nails in shape. Clove is a native to the North Moluccas, the Spice Islands of Indonesia and is widely cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba. Indonesia is the largest producer of cloves in the world followed by Madagascar and Tanzania.
|
|
|
History of Coves in a Nutshell
| Clove Plant DescriptionThe clove is an evergreen tree from the Myrtaceae family and grows well in rich loamy soils of the humid tropics. It grows to a height ranging from 10-20 m, having upright branches with shiny / leathery leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first, of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when they grow 1.5-2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre. Clove CompoundsEugenol, is the main ingredient which is responsible for its sweet and nice aroma. Clove oil contains about 72-90% of eugenol, which | |
| hold many antiseptic and anaesthetic properties. Other major constituents are essential oils acetyl eugenol, beta-caryophylline & vanillin; crategolic acid; tannins, gallotannic acid, methyl salicylate (painkiller); the flavanoids eugenin, kaempferol, rhamnetin, and eugenitin; triterpenoids like oleanolic acid, stigmasterol and campesterol; and several sesquiterpenes. | |
Culinary UsesFor centuries, cloves have been widely used in cooking, either whole or in a ground form in many popular cuisines of the world. In the north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also smoked in a type of cigarettes locally known as kretek in Indonesia. In the Chinese and Japanese culture, cloves are an important incense material and is widely used in religious ceremonies.
Medicinal Uses of Clove OilOil extracted from cloves contain eugenol which constitutes about 60-90% of each clove and contains many medicinal properties. This oil also acts as an antiseptic, anesthetic, stimulant (promotes digestion by increasing bile and gastric acid secretions), expectorant, aromatic, antispasmodic, astringent and accounts for its various uses. Cloves have been widely used for curing:
An IntroductionCoriander, also known as the Chinese Parsley, Cilantro, Dizzycorn and Japanese Parsley, is an annual herb in the family Apiaceae. It is among the the first spices used by mankind, having been known as early as 5000 BC. Its description is also mentioned in Sanskrit writings dating from about 1500 BC. Coriander is referred to in the Bible, in the books of Exodus and Numbers, where the colour of manna is compared to it. Romans introduced it to Britain and coriander was widely used in cookery and medicine until the Renaissance, when an array of new aromatic spices replaced it. Historical findings suggest that ancient physicians like Hippocratic and Pliny were familiar to it.In culinary context coriander refers to either the seeds of the plant (used as a spice), or to its leaves (used as a herb). Though, all parts of coriander plant are edible, but its dried seeds and fresh leaves are widely used in cooking. Its leaves are known by the name of Cilantro in North American countries. Coriander seeds are primary ingredients of the garam masala, a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine. The word coriander originates from French coriandre through Latin coriandrum in turn from Greek ?????????.
Coriander SeedsThey are spherical in shape with a slightly pointed and flattened ends. Coriander Seeds are generally 3 5 mm (1/8 3/16) in length and the colour, when dried, is usually brown, but may be green or off white. These tan-colored, ribbed and lightweight fruits have a distinctive fragrance and orange or lemon like flavor, due to the presence of the terpenes linalool and pinene. They are usually dried but can be eaten green.
They are widely used as spices in preparing pork, curries, Middle Eastern dishes, vegetables, stewed fruit, chutney, pickles, cakes, biscuits, lentils, etc. For obtaining superlative flavour, whole coriander seeds should be used within six months, or stored for no more than a year in an air tight container, away from sunlight and heat.
Its flavour is strong, yet delicate and complex, with notes of lemon and ginger. Coriander leaves are widely used in making chutneys, pastes and raitas when combined with other herbs and spices such as green chillies and mint.
Coriander PowderCoriander is widely used as a powdered form in almost every Indian cuisine. It is obtained from the Coriander seed of the coriander plant. The powder is prepared by selecting the high quality of matured sundried coriander of fine quality. This assures fresh taste and aroma to any dish to which these are added.Coriander Essential OilCoriander oil is extracted from Coriandrum sativum of the Umbelliferae (Apiaceae) family and is also known as coriander seed and Chinese parsley.For centuries it has been widely used in aromatherapy to treat mental fatigue. The therapeutic properties of coriander oil are analgesic, aphrodisiac, antispasmodic, carminative, depurative, deodorant, digestive, carminative, fungicidal, lipolytic, stimulant and stomachic.
A Brief IntroductionChilli powder, a powdered spice mix comprise of chilli peppers, either red peppers or cayenne peppers, has become the basic ingredient in majority of cuisine. It can be a mix of either pure powdered chillis, or it may contain other additives, like cumin, oregano, garlic powder and salt. Other spices like black pepper, cinnamon, cloves, coriander, mace, nutmeg, etc. are also used in preparing chilli powder. As a result of different ingredients, the spiciness of any given chilli powder is incredibly variable. As a rule, the purer the chilli powder is, the more spicy it is. Many people prefer home made chilli powder, but many versions are also available commercially.
Varieties of Chilli PowderThere are two famous varieties of the chilli powder used in worldwide cuisine, viz. The Mexican Chilli Powder and Indian Chilli Powder. The chilli powder used in India is completely different from the Mexican version of chilli powders.
Mexican Chilli PowderThey are mixtures of spices such as dried grounded chilli, cumin, garlic, and oregano. This spice is used included in Mexican cuisine.
Indian Chilli PowderIndian chilli powder is made by drying and grounding the red chilli to give highly pungent red powder. The pungency in the chilli powder depends on the variety of the chilli used in preparing the powder. The low oil content helps in retaining its red color which will not fade away with time.
Brief HistoryThough, there is some disagreement about the origin of manufactured chilli powder, but its first usage can be traced, at its earliest, to Indian cuisine, where it was widely used in curry dishes. Today chilli powder is immensely popular in American cuisine, where they are the primary flavor ingredient in chilli con carne.
