DY FOOD EXIM

DY FOOD EXIM exporter of INDIAN SPICES     Whole Spices : - Cumin Seeds (Jeera) - Coriander Seeds (Dhaniya) - Mustard Seeds (Rai/Sarson) - Fenugreek Seeds (Methi) - Fennel Seeds (Saunf) - Carom Seeds (Ajwain) - Nigella Seeds (Kalonji) - Black Pepper (Kali Mirch) - Cinnamon Sticks (Dalchini) - Cloves (Laung) - Green Cardamom (Choti Elaichi) - Black Cardamom (Badi Elaichi) - Bay Leaves (Tej Patta) - Star Anise (Chakri Phool) - Asafoetida (Hing) - Dry Red Chilies (Lal Mirch) - Curry Leaves (Kadi Patta) - Mace (Javitri) - Nutmeg (Jaiphal) - Saffron (Kesar)   Ground Spices : - Turmeric Powder (Haldi) - Red Chili Powder (Lal Mirch Powder) - Coriander Powder (Dhaniya Powder) - Cumin Powder (Jeera Powder) - Ginger Powder (Saunth) - Garlic Powder (Lehsun Powder) - Mango Powder (Amchur) - Black Salt (Kala Namak) - White Pepper Powder (Safed Mirch) - Garam Masala - Chat Masala - Chaat Masala - Tandoori Masala - Biryani Masala - Curry Powder - Fenugreek Powder (Methi Powder) - Carom Powder (Ajwain Powder)   Specialty Blends: - Panch Phoron (Bengali Five-Spice Blend) - Sambar Powder - Rasam Powder - Chana Masala - Chhole Masala - Pav Bhaji Masala - Kitchen King Masala - Pani Puri Masala - Masala for Pickles (Achar Masala)

• Cultivation TypeNatural

INDIAN FOOD CEREALS . 1. Wheat (Gehu) 2. Rice (Chawal) 3. Barley (Jau) 4. Maize (Makka) 5. Millets (Bajra) 6. Sorghum (Jowar) 7. Oats 8. Foxtail Millet (Kangni) 9. Finger Millet (Ragi) 10. Pearl Millet (Bajra)

• Shelf Life1 to 6 Months
• Purity100%

Toor Dal (Arhar Dal) Moong Dal (Green Gram) Masoor Dal (Red Lentil) Chana Dal (Bengal Gram) Urad Dal (Black Gram) Rajma (Kidney Beans) Lobia (Black-eyed Peas) Moth Dal Kabuli Chana (Chickpeas) Masoor Malka (Split Red Lentils)

• Processing TypeRaw
• Cultivation TypeOrganic
• FormPowder
• UsageCooking

• Cultivation TypeOrganic
• GradeA Grade
• UsageHuman Consumption