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Turmeric (Haldi) is known for its vibrant yellow color, turmeric is used in both powdered and fresh forms. It imparts a warm, earthy flavor to dishes and is commonly used in curries, rice, vegetable preparations and lends a distinct color to Indian dishes. It is also known for its medicinal properties.
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Cumin seeds have a warm, earthy, a distinct nutty and a slightly bitter taste. They are small, elongated, and brown in color. They are often used whole or ground and are a staple in Indian spice blends. Cumin add depth in curries, dals (lentil dishes), rice and roasted vegetables.
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Coriander seeds are widely used in Indian cooking. The seeds have a citrusy, slightly sweet flavour and are often ground into a powder. Ground Coriander is used in spice blends, curries, chutneys, and marinades.
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Mustard seeds come in different colors, such as black, brown, and yellow. They have a pungent, slightly bitter taste and are frequently used for tempering (heating spices in oil/Tadka) in Indian cooking. Mustard seeds are used in curries, pickles, vegetable dishes and spice blends.
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Fenugreek seeds are used in Indian cuisine and herb. The seeds have a strong, sweet aroma, nutty flavour and slightly bitter taste. The seeds are small, yellowish-brown, and used whole or ground. Fenugreek is also a key ingredient in spice blends, curries and pickles.
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These small, oval seeds have a sweet and slightly licorice-like flavour and are used for both culinary and medicinal purposes. Fennel seeds are often used as an after-meal digestive aid in Indian cuisine. Fennel seeds are often eaten as a mouth freshener after meals and are used in spice blends, curries, and desserts.
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Black pepper, derived from dried peppercorns, is a widely used spice known for its pungent, slightly spicy flavor and aroma. It comes in whole peppercorn or ground form and adds taste to savory and sweet dishes. Besides its culinary uses, black pepper is also valued for potential health benefits.
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Asafoetida is a pungent spice derived from Ferula plants' resin. It enhances flavors and aids digestion, especially in vegetarian dishes. With a strong garlic and onion-like flavor, it serves as a substitute for these ingredients in Indian cooking. Used sparingly, it enhances lentil curries, vegetable preparations, and stir-fries
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Nutmeg, a hard seed covered by reddish-brown mace, offers a warm, aromatic flavor with hints of sweetness, spice, and nuttiness. It enhances a wide range of dishes, from desserts and beverages to sauces, soups, and meats. Commonly found in spice blends like pumpkin pie spice and garam masala, nutmeg is also utilized in liqueurs and perfumes.
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Green and black cardamom are popular in Indian cuisine. Green cardamom pods hold small black seeds with a strong, sweet, floral flavor and a hint of mint. They enhance both sweet and savory dishes like desserts, rice, and curries, and are essential in masala chai. In contrast, black cardamom has a smoky, earthy taste and is commonly used in savory dishes, meat preparations, and spice blends.
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Ground red chili powder adds heat and vibrant color to Indian dishes. It is made from dried red chili peppers and can range from mild to extremely hot depending on the variety of chili used. It is used in various forms like whole dried chili, ground powder, or as a chili paste. It is used in various curries, marinades, and spice mixes.
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These small, dark brown flower buds have a strong, pungent flavour, sweet flavor and aromatic flavor. Cloves are used in both whole and ground forms. Cloves are used in both sweet and savory dishes, including curries, rice pilafs, and spice mixes.
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Cinnamon is a sweet with a woody aroma, slightly spicy flavor and fragrant spice commonly used in Indian cuisine. It adds warmth to both sweet and savory dishes and is often used in curries, rice dishes, biryanis and desserts.
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Garam masala is a blend of several fragrant spices, including cinnamon, cloves, cardamom, cumin, coriander, black pepper and more. The blend may vary regionally. It adds warmth and complexity to dishes and is used in curries, biryanis, and other Indian dishes preparations.
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A prized spice derived from the saffron crocus flower. It has a unique floral flavor and is used to add a yellow color and subtle taste to dishes like biryanis and desserts.
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