Ahmedabad, Gujarat, India
We are leaders in the market for providing best range of Flax Seed, Quinoa Seeds, Amaranth Seeds, Chia Seeds and Ajwain Seeds
Super-rich in anti-inflammatory omega-3 fatty acids, and abundant in lignans that offer powerful antioxidant effects, flaxseeds can be considered one of the most nutritious foods on the planet. These shiny and nutty seeds that come from the flax plant have an earthy aroma and possess various benefits.* What Can Flaxseeds Do For You? Two of the most important nutrients in flaxseeds are omega-3s and lignans. One tablespoon of ground flaxseeds contains 1.8 grams of omega-3s. And they contain 75 to 800 times more lignans than other plant foods. Also, flaxseeds contain fiber, both soluble and insoluble.
Quinoa, often called as “superfood” or a “supergrain, ” is one of the world’s most popular health foods. If that’s a tad too generic, let’s get into the details. Quinoa (keen-wah, remember?) is a flowering plant that belongs to the amaranth family. It is an annual plant that is grown for its edible seeds. So, when we refer to the benefits of quinoa, we mean the benefits of its seeds. As the seeds are what we generally use.* The seeds are gluten-free. The composition of quinoa is similar to wheat or rice when cooked. It is an excellent source of protein (a complete source, as it contains all the nine essential amino acids). It also contains a good amount of fiber and minerals.* Is Quinoa Good For You? Obviously. Otherwise, no point in knowing about it, right? The question is how it can be good for you.* The seeds are rich in fiber, B vitamins, vitamin E, and other minerals like iron, magnesium, calcium, potassium, and phosphorus. They are highly nutritious. And they also contain quercetin and kaempferol.* Quinoa is gluten-free, which means it is party time for individuals who are intolerant to gluten. And it has a low glycemic index – and this means party time for diabetics too. Given it is high in iron and magnesium, quinoa can have wonderful effects on an individual’s metabolic health. The seeds brim with antioxidants.*
Amaranth is one of the oldest things cultivated and eaten by humans. Like, say, more than 8, 000 years ago. The Aztecs were the first guys to cultivate this crop, and it is still a native crop in modern-day Peru. The ancient history of amaranth can be traced back to Mexico and the Yucatan Peninsula.* Today, amaranth is grown in Africa, India, Russia, China, throughout South America, and parts of North America.* The reason amaranth is being cultivated for more than 8, 000 years now is the stuff it contains – the nutrients.*
Scientifically known as Salvia hispanica, chia seeds are considered to be one of the few superfoods nature has bestowed us with. Originating in Mexico, and dating back to the Mayan and Aztec cultures, these seeds are known for their richness in omega-3 fatty acids , fiber, protein, antioxidants, and calcium. They also act as a natural laxative.* Why Are Chia Seeds Good For You? Chia seeds are a member of the mint family, and, as we already discussed, have gained immense popularity in the recent years. So much that food companies are fortifying cereals, breads, bars, puddings, and chia seed drink.* Firstly, it is the omega-3 fatty acids. Consuming chia seeds is probably the easiest way to intake these healthy fatty acids. Yes, we have flaxseeds or salmon that are good sources of omega-3, but it’s all about the ease of intaking. You don’t have to grind or cook the chia seeds. Also, one serving of chia seeds contains 5 grams of omega-3 fatty acids.* Secondly, it’s the soluble fiber. Simply get the chia seeds a little wet, and you will see them turning into a gel – which is the soluble fiber. The benefits of soluble fiber are many – it helps manage blood sugar, feeds the gut-friendly bacteria, and even bulks up the stool. A single serving of chia seeds meets almost a third of your daily fiber requirement.*
Ajwain seeds are derived from a herb plant of family Apiaceae. They are oval in shape and are highly aromatic. They vary from slightly green to brown in color. It tastes bitter and pungent, somewhat like oregano.* Apart from adding flavors to our dishes, ajwain serves several other health benefits, such as; it helps to maintain our digestive health, it is good for ear and toothache,
Gokshura – the amazing ayurvedic herb will change your life completely. In Ayurveda, Gokshura is known as effective Rasayana for rejuvenation of your health.* Most of us are turning to Ayurveda these days to get rid of numerous diseases. If you have been looking for an Ayurvedic herb that could end most of your problems, then your search ends here.*
Yellow mustard seed is used as a spice and to flavor mustard condiment. There are approximately 40 different species of mustard plant. Three different types are generally used to make the mustard condiment. Black mustard (Brassica nigra) is the most pungent. White mustard (Brassica alba) is mostly mild and is used to make traditional American yellow mustard. Brown mustard (Brassica juncea) is dark yellow, has a pungent taste, and is used to make Dijon mustard. It is easier to harvest the brown mustard seed than the black mustard seed, so many mustard condiments now contain brown mustard seed instead of black mustard seed.*
Cumin seeds are generally available in three colours- amber, white and black. The amber seeds are the most common. The black ones have a complex flavor and cannot be substituted for the other two. Black cumin seeds or nigella are different from cumin seeds though both are similar in appearance. Known as “kalonji” in northern India and ‘kaalo jeere’ in Bengal, they have a pungent, powerful, sharp and slightly bitter flavor and a spicy-sweet aroma. They have a thin crescent shape.*
Coriander is known as Dhaniya in the Indian subcontinent. The scientific name of coriander is Coriandrum sativum.* The broad application of coriander includes being used in garnish and decoration or as a condiment on culinary dishes. Indian subcontinent widely mixes the chutney of coriander either with their curries or by adding it into curd/yogurt, making a special sauce. But all of these uses of coriander are a tip of the iceberg. The wide range of benefits for health and skin will make coriander your priority to reach for any health-related issue arises at home. It is an underrated herb that has excellent benefits even for serious conditions ranging from osteoporosis to cardiovascular health.*
Did you know that India happens to be the largest exporter of fennel seeds, widely known as saunf. A common practice in most Indian households is to have few fennel seeds or saunf at the end of every meal. This practice you might think is to freshen the mouth, but think again. A concentrated source of minerals like Copper, Potassium, Calcium, Zinc, Manganese, Vitamin C, Iron, Selenium and Magnesium, the age-old practice does much more than simply beat bad breath. From regulating blood pressure to water retention, fennel seeds pack a bevy of nutrients that make it a must-have in your kitchen. In size and shape, they resemble cumin or jeera, but fennel is a different spice altogether. *
Asaliya seeds (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress, is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person's pepper.* The seed contains arachidic and linoleic fatty acids. The seeds are high in calories and protein, whereas the leaves are an excellent source of vitamin A, C and folate. Cress (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma.*
Mucuna pruriens is a tropical legume also known as Kapikachhu, velvet bean, cowitch, and cowhage. It is a constituent of more than 200 indigenous herbal formulations. It has been used since ancient times in Ayurvedic medicine. Mucuna pruriens offers a natural way to replenish your supply of L-dopa.
Fenugreek also known as Methi or Trigonella Foenum Graecum is a wonder herb and a very popular vegetable used in India. Seeds of Methi are generally used as a condiment and for flavoring. Methi is rich in Proteins, calcium, Phosphorus, and iron in their natural forms. It's mineral and vitamin contents are also very high and easily assimilated by our body. Methi seeds are nourishing and rejuvenating with the properties of a stimulant. Apart from its medicinal benefits, it is also mixed with Henna for making natural dye and hair treatment products.*
Psyllium seeds are only portions of the seeds of the plant called Plantago Ovata, a plant found in India. These promote colon health because these make a great source of fiber. In fact, this is oftentimes referred to as the “broom” that sweeps the waste materials out of your body. Psyllium seeds have a variety of uses. Aside from being a source of soluble dietary fiber, these relieve you of constipation and bring back balance in your digestion. The seeds are also used for baking because the seed husks bind moisture and make breads less brittle. When used in their natural state, you need to chop them or pulverize them for easier consumption. Otherwise, you may just choke.
Basil seeds, like much of the Ocimum sanctum plant, are a nutrient-packed natural remedy for a range of health conditions. With anti-inflammatory and antibacterial properties, it is a useful solution to everything from coronary artery disease to oral healthcare issues. Loaded with antioxidants and omega-3s, it can even work toward lowering overall mortality.*
"Moringa seeds are obtained from the pods of the Moringa plant (Moringa Oleifera) or the drumstick tree, native to Northern India. Fresh and raw moringa seeds are quite tender, but as soon as they get dried, they become hard and start to resemble small beans. They are greyish-white in colour with unique wing-like structures. They can be steamed, boiled or roasted for various purposes.*