Ahmedabad, Gujarat, India
Our Products
fennel is carminative, a weak diuretic and mild stimulant. The oil is added to purgative medication to prevent intestinal colic. Fennel was once used to stimulate lactation. It allays hunger and was thought to be a cure for obesity in renaissance europe. It should not be used in high dosages as it causes muscular spasms and hallucinations. Fennel has been used as a wash for eyestrain and irritations. Chinese and hindus used it as a snake bite remedy. The major constituents of fennel, which include the terpenoid anethole, are found in the volatile oil.
anethole and other terpenoids inhibit spasms in smooth muscles, such as those in the intestinal tract, and this is thought to contribute to fennels use as a gas relieving and gastrointestinal tract cramp relieving agent. Related compounds to anethole may have mild estrogenic actions, although this has not been proven in humans. Fennel is also thought to possess diuretic that is increase in urine production, choleretic that is increase in production of bile, pain reducing, fever reducing, and anti microbial actions. The seeds are used as a flavoring agent in many herbal medicines, and to help disperse flatulence. The seeds, and roots, also help to open obstructions of the liver, spleen and gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.
the above composition may not be applicable to all types of samples. It may vary considerably depending on various factors. Fennel seeds also contain 9.0 to 13 % fixed oil. The components of fatty acids of the oil are:
the oil has saponification value of 181.2, iodine value of 99 and unsaponifiable matter of 3.68 %. The plant is pleasantly aromatic and is used as a potherb. The leaves are used in fish sauce and for garnishing; leaf stalks are used in salad. Dried fruits of fennel have a fragrant odor and a pleasant aromatic taste. Fennel are used for flavoring soups, meat dishes, sauces, liquors, pickles, and bakery products.
Cumin has since been used as a wash for eyestrain and irritations. Chinese and Hindus used it as a snake bite remedy. Cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East. Cumin is supposed to increase lactation and reduce nausea in pregnancy and has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion and morning sickness.Cumin Seeds has also been used in ancient medicine of Ayurveda as an ingredient for many digestive formularies. Cumin seeds are used as a flavoring agent in many herbal medicines and to help disperse flatulence. The seeds, and roots, also help to open obstructions of the liver, spleen and gall bladder and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.
Cumin seeds are a very good source of iron and a good source of manganese. Other nutritional are Protein, Carbohydrate, Dietary fiber, Vitamin A, B, C, E and K, Calcium, Phosphorus and Potassium.
Cumin has an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin seeds are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two.Cumin seeds are meticulously gathered from the farms of tribes. The analysis of cumin seeds shows them to consist of moisture 6.2 %, protein 17.7%, fat 23.8 %, fiber 9.1%, carbohydrates 35.5% and mineral matter 7.7% per 100 gms.
Cumin, a small, annual herbaceous plant of Apiacae family, grows to a height of about 25 cm. The flowers are small with white or pink color in compound umbels form. The seeds come as paired or separate carpel, about 3-6mm long. They have a striped pattern having nine ridges and oil canals.The cumin seeds are small, hairy, boat shaped, tapering at each extremity, with tiny stalks attached. Cumin seeds are brown yellow in color. The plants bloom in June and July. The seeds are normally ready four months after planting. The plants are cut when the seeds turn to brown and then thresh and dry to collect the cumin seeds.
Mustard seeds are also known asrapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since800 AD, and it was amongst spices taken by the Spanish on explorations throughout the1400s. Mustard is highly used in a variety of Indian pickles consisting of mangoes and aavalu powdered mustard and it is very popular in South India.
There are many varieties of mustard which come in a wide range ofstrengths and flavors. The basic taste and heat of the mustard is largely determined by seed type, preparation and ingredients. Black seed mustard is generally regarded as the hottest type.
In India, mustard is known both as oil seed as well as spice. Internationally, however, it is more popular as a spice. The genus Brassica consists of over 150 species of annual or biennial herbs several of which are cultivated as oil seed crops like mustard. Other oil seed crops in genus are toria and rapeseed. There are many others, which are cultivated mainly as vegetable like cabbage, collies flower, turnip etc. There are many other, which are being grown as fodder. The mustard seeds of only the above four species have condiment value.
The oil yielding Brassicas that are predominantly cross pollinated, constitute a group about which considerable confusion exists, regarding their identification and nomenclature.
The mustard flour of commerce is a mixture of the flours of two types of mustard seeds; brown or black mustard (nigra) and white mustard (alba). Mustard condimental properties are largely due to the essential principles of these two seeds. The essential principle or volatile oil of the brown mustard is allyl isothiocyanate, while that of white or yellow mustard is acrimyl isothiocyanate. The essential principles are not present as such in the seeds of brown and white mustards but are produced as a result of hydrolysis of their respective glycosides, sinigrin potassium myronate and sinalbin, by the action of enzyme myrosin, in the presence of moisture under suitable conditions.
Mustard seeds are sold either whole or as a ground powder.
Mustard seeds are a very good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.
The black mustard seed grows throughout Europe, except in the north eastern parts, also in South Siberia, Asia Minor and Northern Africa, and is naturalized in North and South America. It is largely cultivated in England, Holland, Italy, Germany and elsewhere for the sake of the seed, used partly as a condiment, and partly for its oil. Mustard seeds generally take 3 to 10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
Mustard grows well in temperature regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.
Botanical names: Brassica nigra KochThe seeds yield 23 to 33% of the fixed oil. The volatile oil of mustard is obtained in a yield of 0.7 to 1.2% after the hydrolysis of the glucoside sinigrin, by the enzyme myrosin.
Mustard oil for the preparation of volatile oil, the fixed oil is first expressed from the seeds, which are subsequently macerated with tepid warm water for several hours, and steam distilled. The oil obtained is an extremely powerful irritant owing to its volatility and penetrating power, and is responsible for the painful nature of alcohol, or in the Black mustard is ground with white mustard for preparing table mustard and also various medicinal preparations, such as bath mustard, mustard bran and mustard flour. The expressed oil has mild rubefacient properties and is used as a liniment. The technical oil obtained during the preparation of mustard also contains the oil from white mustard seeds. In India seeds of black mustard are used in pickles and curries.
Brassica juncea or Indian mustard is a self fertile species, and is a very variable annual. Its narrow based leaves are not stem clasping like those of toria and sarson. Rai matures later than either. The mustard seeds are rugose, reddish brown and generally smaller.
Sesbania i.e. swamp seeds. This is very attractive species and is found growing wild mainly in southern half of Alabama. The plant is cultivated else where. This is a shrub to small tree which reaches a height of +2m. Plant grows easily from seed and makes a fantastic garden specimen. It is easily identified by its bright red flowers and 4-winged fruits.
The genus name Sesbania is a latinised version of the old nameSesbanof Arabic origin.
Sesbania is a legume also known as aSwamp Pea. It is great for duck marshes and quail. Sesbania makes a good cover for ducks and upland game birds, growing as high as 8-12 feet. It is one of the finest quality quail foods available. Dove and wild turkey also have a craving for Sesbania. Grows best in moist, heavy lands though will grow im most soils.
In India seeds are sown in June-July at onset of southwest monsoon; sowings after September produce poor seed production. In southern United States seed broadcast after soil has been moistened by rains in April or May and harrowed. In India seed is usually broadcast, but sometimes drilled in rows of 30cm apart. Thicker planting facilities harvest of small plants. The crop is fast growing and needs little weeding.
Usually, no fertilizers are applied. In India, it is grown as main crop in rice rotation or as a border crop on the edge of rice fields.
The seeds get ready to cut in September or October, but the fiber does not suffer it left standing until seed is ripe in November. In India seed matures in about 5-51 / 2 months; in the United States in about 2 months.
Ripe pods normally do not suffer. In India pods are usually hand picked and threshed by beating sticks; however, if hand picking is delayed by March, some pods shatter. In the United States crop is harvested by machine and windrowed, and then threshed with an ordinary thresher. Seeds must be treated with insecticides before storing, as they are liable to damage by insects. Process for steeping and cleaning the fiber are similar to those for sunn hemp (crotalaria juncea).
In India yields of seeds are about 600 / kg / ha; in Peru, 900 kg / ha; in California, 1, 000 kg / ha. Fiber yields are 100-1000 kg / ha.
This crop is self pollinating and requires no isolation for pure seed production. Several nematodes attack this Sesbania: Meloidogyne incognita, M. javanica, and Trichodorus minor. In southern United States, this crop usually precedes autumn planted vegetables. However, because of nematode attack, it is not recommended for growing in sandy soils with other susceptible crops, as cucurbits. Weevils and caterpillars attack seed pods, and the seeds in storage. These may be controlled with insecticides. Plants are attacked by the parasitic flowering plant, Dendrophthoe falcata.
It tends to thrive in almost any soil type but prefers very moist, fertile conditions. Sesbania grows rapidly in hot weather and matures in around 90 to 100 days after emergence. Seeds are highly preferred by quail, turkey and doves.
Sesbania is a vigorous, very tallannual legume that thrives in warm weather locations. The stalks of this plant reach a height of 8 to 12 feet. Sesbania is valuable as a green manure crop because of its tremendous growth. It can be ready to plow under in 8 to 12 weeks after germination.
Sesbania is particularly suited for planting in orchards because it protects the young trees during hot weather, and enriches the soil at the same time. The seed color at maturity is cream colored with a smooth seed coat. The Sesbania pea is classified a non Crowder class and is primarily planted for bird feed and bird feed mixtures when harvested as a professional farm crop.
fenugreek seeds are small about 5 mm. Long, hard, and brownish yellow although the color varies. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8). A deep furrow all but splits them in two. They are available whole and dried, or as a dull yellow powder, ground from the roasted seeds.
the name fenugreek(methi)comes from the latin termfoenum-graecum, or greek hay. Fenugreek is an erect annual herb native to asia and southern europe. Fenugreek is a tender, erect annual with three-part leaves and pea-like flowers that grows in fertile, well-drained, alkaline soil in full sun. It reaches a height of less than three feet and has a sweet hay scent when dried.
as native of the mediterranean area, the seeds have been used for thousands of years formedicinal purposes. Undoubtedly one of the oldest cultivated medicinal plants, fenugreek is widely grown today in the mediterranean countries, pakistan, argentina, france, india, north africa, and the united states etc as a food, condiment, medicinal, dye, and forage plant. The plant reaches a height of 0.3 to 0.8 meters and hastrifoliate leaves.
white flowers appear in early summer and develop into long, slender, yellow brown pods containing thebrown seedsof fenugreek commerce.
the reported life zone of fenugreek is8 to 27 degreescentigrade with an annual precipitation of0.4 to 1.5 metersand a soil ph of5.3 to 8.2. The plant thrives in full sun on rich, well-drained soils. Growth is slow and weak in cold temperatures and wet soils. As a leguminous plant, fenugreek needs little if any nitrogen fertilizer, and the plant can enrich soils with nitrogen.
fenugreek seeds are ground and roasted and used to flavor to curry. The seeds are also soaked and then powdered and used to make lip balm and tonic.
the seeds can be used to make tea, which can reduce fever and menstrual pains, or they can be used in an ointment to treat skin infections.
ground seeds are often used to give amaple flavorto sweets and candies. Ground seeds are also used to flavor cattle food, including different vegetable meals and hays.
fenugreek seeds are used to treat bronchitis, coughs, respiratory problems, sinus conditions and to increase milk supply.
fenugreek seeds are used in colic flatulence, dysentery, diarrhea, dyspepsia, chronic cough and enlargement of liver and spleen, rickets, gout and diabetes. It is also used as a carminative, tonic and aphrodisiac. They increase the secretion and discharge of urine, relieve flatulence and promote lactation in nursing mothers. They also arrest any secretion or bleeding and have an aphrodisiac effect. They are the best cleansers within the body, highly mucous-solvent and soothing agent.
fenugreek seed powder has been used for centuries as a spice to increase the taste of curries by the pakistani and the chinese. This fenugreek seed powder was first introduced to the arabs and the europeans through spice trading. Medicinally it was used for the treatment of wounds, abscesses, arthritis, bronchitis, and digestive problems. Traditional chinese herbalists used it for kidney problems and conditions affecting the male reproductive tract. Fenugreek was, and remains, a food and a spice commonly eaten in many parts of the world.
Cassia Tora is a wild crop plant that belongs to the Caesalpinaceae plant family and genus Cassia. Cassia tora seeds are hard to beat in their quality and affordability. They are bold and small seeds. These seeds are also shiny and are duly machine cleaned. These cassia tora seeds are available into many ranges such as cassia tora seed and natural cassia tora seeds.
Cassia tora L., (=Cassia obtusifolia L.), Caesalpiniaceae, occurs throughout India as a . The leaves, flowers and young fruits are illustrated.
The plant is known for its significant medicinal value. The Cassia plant mainly grows in the tropical regions of India and is commercially supplied in bulk from regions of Uttar Pradesh and Madhya Pradesh.
Cassia Tora Seed or Jue Ming Zi in Chinese, or the ripe seed of sickelpod cold nature of the fruit is excellent for cooling down the body. Cassia Tora Seed is highly valued in ancient Chinese herb.
This bitter and salty Cassia Tora Seed has also been credited as an eyesight booster. Cassia Tora can also helps by removing intensive heat from the liver and improving vision, moisturizing intestine and easing the bowels. Great help for losing weight as well.
Sweet, bitter and salty in flavor, slightly cold in nature, it is related to the liver, kidney and large intestine channels.
The parts like roots, seeds and leaves of this plant can be used in curing various health problems and diseases.
The root is used in snakebite.
The dried and fresh leaves are used in northern Nigeria in the treatment of ulcers, ring worm and other parasitic skin diseases. In cultures, the leaf extracts of the plant showed anti-bacterial activity. Antiviral activity, particularly against Newcastle disease virus and Vaccinia virus.
The Cassia Tora Seed, ripe seed of sickle pod, is a highly valued ancient Chinese herb. As defined in Ayurveda these seeds of Cassia Tora are great laxatives, ophthalmics, anthelmintics and expectorants. Its main constituents include derivatives of anthraquinone, chrysophanol, emodin, rhein and fixed oil. Due to the cold nature of the fruit from which they are extracted, the Cassia Tora seeds are the excellent sources for cooling down the body. Used as aperients and purgatives the seeds are help to loosen the bowels to relieve constipation.
Traditionally, the leaves of Chakvad are popular as potherb. It is used as a natural pesticide in the organic farms of India. It has been reported that Cassia tora containschrysophanic acid-9-anthronewhich is an important fungicide.
The intake of these seeds can cure skin diseases like ring worm, itch and psoriasis. These herbal seeds can also remove intense heat from the liver and improve the acuity of sight and loosen the bowels to relieve constipation.
The leaves contain anthroquinones, and are employed in weak decoction for treating childhood teething, fever and constipation.
The paste of the ground, dried root is used in Ayurveda as a treatment for ringworm and snakebite.
However when Cassia Tora is used together with self-heal Spica Prunellae and Cape jasmine fruit (Fructus Gardeniae) can be god remedy for conjunctivitis or inflammation of the conjunctiva, the mucous membrane that lines the inner surface of the eyelids and is continued over the forepart of the eyeball. This can even cure photophobia, or intolerance to light, due to fire of excess types in the liver channel. It is frequently used together with milk vetch seed or Semen Astragali Complanati for blurred vision due to yin deficiency of the liver and kidneys. The sickle senna seed decoction, syrup and tablets is most effective for hyperlipemia, the presence of excess fat or lipids in the blood.
The modern researches reveal that the fresh seed of this plant contains chrysophanol, obtusin, aurantio-obtusin and vitamin A. It contains anthra-glucoside which is known for its laxative effect. Cassia seed mixture with water can inhibit dermatomyces, while its alcohol infusion is known to inhibit the growth of harmful microorganisms like staphylococcus, bacillus diphtheriae, bacillus coli, typhoid and paratyphoid bacillus.
In addition to being used as medicinal herbs, the seeds are also used as a mordant in dyeing. They can be roasted and ground to be used as a coffee substitute. As the dehydrated seed of Cassia plant has good protein, it can be used as a full of protein feed for livestock and birds. Growing as leguminous in several parts of India, this is also used as fodder for animals and as a feed ingredient for carps.
Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard is highly used in a variety of Indian pickles consisting of mangoes and aavalu powdered mustard and it is very popular in South India.
There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and heat of the mustard is largely determined by seed type, preparation and ingredients. Black seed mustard is generally regarded as the hottest type.
In India, mustard is known both as oil seed as well as spice. Internationally, however, it is more popular as a spice. The genus Brassica consists of over 150 species of annual or biennial herbs several of which are cultivated as oil seed crops like mustard. Other oil seed crops in genus are toria and rapeseed. There are many others, which are cultivated mainly as vegetable like cabbage, collies flower, turnip etc. There are many other, which are being grown as fodder. The mustard seeds of only the above four species have condiment value.
The oil yielding Brassicas that are predominantly cross pollinated, constitute a group about which considerable confusion exists, regarding their identification and nomenclature.
The mustard flour of commerce is a mixture of the flours of two types of mustard seeds; brown or black mustard (nigra) and white mustard (alba). Mustard condimental properties are largely due to the essential principles of these two seeds. The essential principle or volatile oil of the brown mustard is allyl isothiocyanate, while that of white or yellow mustard is acrimyl isothiocyanate. The essential principles are not present as such in the seeds of brown and white mustards but are produced as a result of hydrolysis of their respective glycosides, sinigrin potassium myronate and sinalbin, by the action of enzyme myrosin, in the presence of moisture under suitable conditions.
Mustard seeds are sold either whole or as a ground powder.
Mustard seeds are a very good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.
The black mustard seed grows throughout Europe, except in the north eastern parts, also in South Siberia, Asia Minor and Northern Africa, and is naturalized in North and South America. It is largely cultivated in England, Holland, Italy, Germany and elsewhere for the sake of the seed, used partly as a condiment, and partly for its oil. Mustard seeds generally take 3 to 10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
Mustard grows well in temperature regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.
Botanical names: Brassica nigra Koch
The seeds yield 23 to 33% of the fixed oil. The volatile oil of mustard is obtained in a yield of 0.7 to 1.2% after the hydrolysis of the glucoside sinigrin, by the enzyme myrosin.
Mustard oil for the preparation of volatile oil, the fixed oil is first expressed from the seeds, which are subsequently macerated with tepid warm water for several hours, and steam distilled. The oil obtained is an extremely powerful irritant owing to its volatility and penetrating power, and is responsible for the painful nature of alcohol, or in the Black mustard is ground with white mustard for preparing table mustard and also various medicinal preparations, such as bath mustard, mustard bran and mustard flour. The expressed oil has mild rubefacient properties and is used as a liniment. The technical oil obtained during the preparation of mustard also contains the oil from white mustard seeds. In India seeds of black mustard are used in pickles and curries.
