Whole Spices

We are leaders in the market for providing best range of Curry Leaves, Cinnamon, Turmeric, Tamarind and Fenugreek

Curry Leaves

They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded. They are mainly used as an aromatic and flavoring for most curries and soups.

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Cinnamon

Whole cinnamon is used for spacing hot drinks, ground - in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken.

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Turmeric

We are offering turmeric is an essential spice in indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss.

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Tamarind

Tamarind (Amli) is the sticky, dried, brown pod of the evergreen tree. It has a sour taste and very tart, citric flavor. The pulp must be soaked before usage. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). It adds a distinctive cooling quality to curries, chutneys.

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