Jaipur, Rajasthan, India
Our Products
| Black Cumin, also known as Nigella seeds or Kalonji, has a pungent bitter taste and a faint smell of strawberries. It has been used for medicinal purposes for centuries, both as a herb and pressed into oil, in Asia, Middle East, and Africa. It has been traditionally used for a variety of conditions and treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, and for general well-being. Our supply is from India, machine cleaned and well dried. |
| Turmeric is the dried root of the plant Curcuma longa. Noted for its bright yellow color, it is related to and similar in size to ginger. Turmeric has been used in Asia for thousands of years and is a major part of Ayurvedic medicine. It was first used as a dye, and then later for its medicinal properties. We offer Indonesian Turmeric Slices that is known for high quality with high Curcuma content. These slices are well dried with a high curcumin percentage which is responsible for the bright yellow color that is used as a yellow food colorant and food additive. |
| Fenugreek is commonly known as Methi in India. The rhombic yellow to amber colored fenugreek seed is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell. |
| Cumin is the dried seed of the herb Cuminum, a member of the parsley family. The seeds come as paired or separate carpels, and are 3-6mm long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour. It has strong spicy-sweet aroma with pungent, sharp and slightly bitter flavor. Cumin is often confused with Caraway seed because of similar look but in flavor cumin is much more powerful. The use of the terms black cumin for nigella, and sweet cumin for aniseed or fennel, further confounds this confusion. Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan, and Turkey. |
| Red Chilli - Red Pepper is the dried, ripened fruit pod of Capsicum frutescens, one of the most pungent Capsicums. It is sometimes referred to as Cayenne Red Pepper. Red Pepper adds heat and bite to seasoning blends, meats, pickles, seafood, Italian, Indian, Mexican, and Caribbean cuisines. Although there are numerous sources of Red Pepper, India, Pakistan, and China are the major producers. Varieties originating from these countries are among the hottest and most pungent types. |
| A spice made from the bark of the Cinnamomum aromaticum tree. Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Indonesian Cassia sticks can be distinguished from Ceylon cinnamon sticks in the following manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer. |
| Cassia bark comes to the factory in raw form. Upon drying they curl inwards from outer edge into round sticks. Usually it is single curled because of its thickness. Thin barks can curl from both edges making it double curled sticks. The length of the sticks may be upto 1m and thickness of bark is between 1-4mm. Sticks are sorted manually in different grades depending on its thickness, colour and quality. Curled sticks are cut into required lengths from 6cm to 60cm. Other sticks are used as broken chips or grinded into powder. |
| Grades | |||||||||||||||||||||||||||||||||||||||||||||||
| ------------------------------------------------------------------------------------------- | |||||||||||||||||||||||||||||||||||||||||||||||
|
| Loading Capacity | ||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||
|
|
