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Our Products
Our Complete range of products are Black Lavanga Whole Cloves, Black Shajeera Seeds, Kasuri Methi, Fenugreek Seeds and Oma Carom Seeds.
Lavangalu (Cloves) SPL
Lavangalu, also known as cloves, are aromatic flower buds that come from the clove tree. They have a strong, sweet, and slightly spicy flavor and a warm, woody aroma. Lavangalu are commonly used in both sweet and savory dishes. They add depth and complexity to curries, stews, and rice preparations, and are often used in spice blends and marinades. Lavangalu are also used in baking, particularly in gingerbread cookies, mulled wine, and spiced cakes. Apart from their culinary uses, cloves have been used in traditional medicine for their potential anti-inflammatory and digestive properties. They are also rich in antioxidants and are known for their oral health benefits.
Sajeera
Sajeera, also known as shahjeera or black cumin seeds, is a spice with a strong and slightly bitter flavor. It is commonly used in Indian and Middle Eastern cuisines. Sajeera seeds are small, crescent-shaped, and dark in color. They have a distinct aroma and are often used as a flavoring agent in rice dishes, curries, and spice blends. Sajeera adds depth and complexity to dishes, enhancing their overall taste. It is also used in herbal teas, pickles, and as a digestive aid. Embrace the intense and aromatic qualities of Sajeera, and elevate the flavor of your culinary creations with its unique profile.
Kasturi Methi
Kasturi Methi, also known as dried fenugreek leaves, is a popular herb used in Indian cooking. It has a strong, aromatic fragrance and a slightly bitter taste. Kasturi Methi is made by drying fresh fenugreek leaves, which are then crushed into flakes or powder. It is commonly used as a flavoring agent in curries, vegetable dishes, and bread, adding a unique and earthy taste. Kasturi Methi can be used in both vegetarian and non-vegetarian recipes, providing a distinct flavor and aroma. It is also believed to have medicinal properties and is often used in traditional Ayurvedic preparations. Incorporate Kasturi Methi into your dishes to enjoy its robust flavor and potential health benefits.
Menthulu
Menthulu, also known as fenugreek seeds, is a spice with a strong, bitter, and slightly sweet flavor. It is commonly used in Indian, Middle Eastern, and Mediterranean cuisines. Menthulu seeds are small, yellowish-brown in color, and have a distinct aroma. They are often used in spice blends, curries, dals, and pickles. Menthulu adds a depth of flavor and a hint of bitterness to dishes, enhancing their overall taste. It is also used as a seasoning for bread, pastries, and sprouts. Menthulu is known for its potential health benefits, including aiding digestion and controlling blood sugar levels. Embrace the robust and aromatic qualities of Menthulu, and incorporate it into your culinary creations for its unique taste and potential health benefits.
Oma
Oma, also known as ajwain or carom seeds, is a spice with a strong, pungent, and slightly bitter flavor. It is commonly used in Indian, Pakistani, and Middle Eastern cuisines. Oma seeds resemble small caraway seeds and are known for their digestive properties. They are often used in spice blends, bread, pastries, and savory snacks. Oma adds a distinct flavor to dishes like curries, lentil soups, and vegetable stir-fries. It is also used in pickles and as a seasoning for flatbreads like parathas and puris. Embrace the bold and distinctive taste of Oma, and enhance the flavor and digestive properties of your culinary creations.
Anasapuvvu (Star Anise)
Anasapuvvu, also known as star anise, is a spice with a unique star-shaped appearance and a strong licorice-like flavor. It is commonly used in Asian cuisine, particularly in Chinese and Vietnamese dishes. Anasapuvvu has a warm and sweet taste, imparting a distinct aroma to soups, broths, braised meats, and sauces. It is often used in spice blends like Chinese five-spice powder and adds depth to dishes like biryanis and stews. Anasapuvvu can also be used in tea infusions for a soothing and aromatic beverage. Embrace the exotic and aromatic qualities of Anasapuvvu (Star Anise), and add a touch of intrigue to your culinary creations.
Jeera
Jeera, also known as cumin seeds, is a widely used spice in Indian and Middle Eastern cuisines. These small, elongated seeds have a warm, earthy flavor with a hint of sweetness. Jeera is a versatile spice that can be used whole or ground. It is commonly used in curries, rice dishes, lentil soups, and spice blends like garam masala. Jeera adds a distinct aroma and depth of flavor to dishes and is known for its digestive properties. It is also used in Ayurvedic remedies for its potential health benefits. Embrace the aromatic and savory qualities of Jeera and elevate the taste of your favorite recipes with this versatile spice.
Biryani Leaves
Biryani Leaves, also known as bay leaves or tej patta, are aromatic leaves that come from the bay laurel tree. They have a subtle and slightly floral flavor, with hints of mint and clove. Biryani Leaves are a key ingredient in the preparation of biryani, a popular rice dish in Indian and Middle Eastern cuisines. They are used to infuse the rice and meat with their distinct aroma and flavor. Biryani Leaves are typically added to the cooking process and removed before serving. They are also used in soups, stews, and other rice dishes, providing a fragrant and savory note to the final dish. Additionally, bay leaves are believed to have medicinal properties and are sometimes used in herbal remedies for their potential antioxidant and anti-inflammatory effects.
Mr Neela Santhosh (Jai Santhoshi Matha Tea Industries)
Shop No. 8-559 To 8-560 Main Road Opposite Srinivasa Theatre Mancherial, Abids, Telangana - 504208
https://www.jsmteaindustries.in
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