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Marwari Spices And Pulses
location Chomu, Jaipur, Rajasthan

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Our Products

  1. Whole Spices 12 Products available
  2. Cooking Spices 9 Products available
  3. Seeds 5 Products available
  4. Pure And Natural Herbs 3 Products available

  5. Chilli

    2 Products available

  6. Natural Flowers

    2 Products available

  7. Cooking Spices And Masala

    2 Products available

  8. Bandages

    2 Products available

  9. Fresh Vegetables

    1 Products available

  10. Fresh, Organic & Preserved Vegetables

    1 Products available
  11. Others Products 12 Products available

Our Products

Our product range contains a wide range of Dill Tips, Dried Leek, Peppermint Mentha and Spearmint Mentha

Bay Leaves

Bay Leaves
These are the leaves of the laurel tree of ancient Greece, not the native American mountain laurel whose leaves are toxic. It is a powerful seasoning, with the deeply savory essence of nutmeg and warm spices. It is possible to grow quite a large plant in a small pot, and it will thrive for years without repotting.
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saffron

Saffron
Saffron (Hindi Name: kesar or keshar) is the dried stigmas of the saffron crocus and is the world's most expensive spice. The saffron strands are strongly perfumed bright orange-red colored, thread-like, each measuring 2.5 - 4 cm in length. It takes 75, 000 blossoms or 250, 000 hand-picked stigmas to make one pound of saffron.
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guar gum

Guar Gum
The applications of gur gum are endless! It is used in many products that we eat daily - ice cream, cake, cheese, dough, and some sauces. It is used frequently due to its great thickening ability and for its great stabilizer ability to hold ingredients together (such as keeping cake from being crumbly). And for the kids: it makes great slime just mixing a little with water!!!
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clove

Clove
Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, but turn to a brown color when dried. Cloves have a strong, sweet, aromatic taste.Clove are the unopened flower bud of a tree that grows in many of the warmer regions of the world such as Madagascar, India, Malaysia, the Philippines, Sumatra, and Brazil. Cloves can be purchased both whole and ground. Cloves have a most pleasant aroma, but they are so strong that a tiny bit will be sufficient to flavor a great deal of prepared food. Be careful!
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ginger

Ginger
Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.
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Garlic

Garlic
Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called cloves which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste.
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Mace

Mace
Mace is strongly aromatic, resinous and warm in taste. It is similar to nutmug however, it generally has a finer aroma than nutmeg, but the difference is small.
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black pepper

Black Pepper
Tellicherry peppercorns are larger, more pungent, and more aromatic than regular black peppercorns. They only come from India. Try adding this intense flavor to your soups, stews, and meat dishes. Black pepper is high in antioxidants and is effective in protecting against tumors and certain cancers. It provides a great taste to vegetables, salads and soups. It is an important ingredient ofgaram masalaused in Indian recipes
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Oregano

Oregano
Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August. Each flower produces four small structures. The foliage is dotted with small glands containing the volatile oil, which gives the plant aroma and colour.
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red chillies

Red Chillies
Chilli pepper is one of the most useful spice. Capsaicinis the component that makes hot chilli hot. Chilies can improve digestion, help ease pain, destroy bacteria, and boost metabolism.
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Basil

Basil
Basil also known as French Basil or Sweet Basil or Tulsi is an erect glabrous herb, 30-90 cm high is indigenous to India. The leaves of basil have numerous oil glands with aromatic volatile oil. The herb bears cluster of small white lipped flowers in racemes. The freshly picked bright green leaves turns brownish green when dried and become brittle and curled. The major types are American Basil, French Basil, Egyptian Basil and Indian Basil.
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Celery

Celery
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. Celery plant is usually 30-60 cm high, erect with conspicuously jointed stems, bearing well-developed leaves on long expanded petioles. The rigid fruit is small, ovoid, 1 to 1.5mm long, 1 to 2mm in diameter, contains a small brown seed.
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Coriander

Coriander
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.
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Parsley

Parsley
Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. There are two main types of horticultural parsleys. The one cultivated for leaves, which is found in India and the other grows for its turnip like roots. The flowering stalk reaches up to a height of 100 cm in the second year. Flowers are yellow or yellowish green in compound umbels. Fruits 2-3 mm long, crescent shape, conspicuously rigid and consisting of two mericarps. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.
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Chamomile Flowers

Chamomile Flowers
Botanical Name ( Matricaria Chmomilla )Available Form: Chamomile flowers Grade A QualityChamomile flowers Grade B QualityChamomile flowers Industrial Grade QualityChamomile flowers Fine cut ( T.B.C )Chamomile flowers Pollen mixed with seedsChamomile flowers Pure Pollen
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