Mahesana, Gujarat, India
Our Products
Cumin Seeds are one of the popular spices all around the world. Largely grown in India, Cumin Seeds are extensively exported to the countries around the world.
Botanical name Cuminum cyminum
Common names cumin, Jeera
The cumin plant, Cuminum cyminum is native to the shores of the Mediterranean, including the upper regions of Egypt, where is has been cultivated for thousands of years. Nowadays, it is commercially grown in several surrounding countries such as Iran, Turkey and Syria, as well as other hot countries further afield, namely China, India and Latin America. The cumin spice is the dried seed of the cumin plant, which is why cumin is also known as cumin seeds and is available in this form. The cumin plant comes from the same plant family as parsley and it is also related to fennel, coriander and dill. Cumin is now mostly produced in India.
Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma. Cumin is most commonly used to flavor food and is widely available in both seed and powder form. While cumin is a favorite on the spice rack, it has a number of curative properties which make it a versatile natural medicine.
As per Exports Standard Packing
As per Buyer Requirement
Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. New crops of this product come in December and stay till February in this way December to February is its prime season.
It is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called "ajmo" in gujarati, "owa" in Marathi, "vaamu" or "Oma" in Telugu. It is known as Bishops seeds in global market.
It is used to make a special food called the 'omapodi'. It is also mixed in several snacks of north and south India. It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". Among other things, it is used for making a type of paratha, called 'ajwain ka paratha'.
Fennel is the dried, ripe fruit of the perennial Foeniculum vulgare. Tall and hardy, this plant has finely divided, feathery, green foliage and golden yellow flowers.
Botanical name Foeniculum vulgare
Common names Fennel, Saunf
The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomacke, alaieth gripings of the belly, provoketh urine gently, maketh abundance of milke, and stirreth up bodily lust: it staieth the laske (diarrhea), and also the white flux in women.
Anise has been a popular remedy here in North America for hundreds of years as carminative, a herb that relieves gas pains and bloating. Other traditional uses include colic, rheumatism, and the familiar licorice-flavor in cough drops.
Coriander Seeds (Dhania) have a distinctive aroma and taste, that helps in enhancing the taste of a cuisine, when added. Coriander seeds are ground into a fine powder, which is then used to give flavor to the food items.
Botanical name Coriandrum sativum
Common names Coriander, dhana
Dill is the dried fruit of the herb anethum graveolens, which belongs to the parsley family. Dill seeds are oval-shaped, soft and fluffy and has a pungent and aromatic flavor.Dill seeds have been used since ancient times.
The Romans actually used them as a stimulant for gladiators! Today it is widely used in pickling and in German, Russian, Scandinavian and Indian dishes, salad dressing, soup and the preparation of cottage cheese.
The rhombic yellow to amber colored fenugreek seed, commonly called Methi, is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.
We provide rich quality Natural Sesame Seeds to our valuable clients. These seeds are rich source of vitamin-B and minerals.
Botanical name Sesamum indicum
Common names Sesame, Sesamum, Til, Gingeli
| Product properties | Feature | Result | QC Frequency |
|---|---|---|---|
| Color Texture Purity |
Whitish Seed shaped 99% to 99.95% |
Visual check | |
| Microbiology | Salmonela Free fatty acids |
Absent in 25 gram <2% | Visual check Micro planning |
| Average Nutritional Value | Protein Total fat Carbohydrates Fiber Ash Moisture |
20-24% w/w 55-60% w/w 9-25% w/w 4-6% w/w 3-5% Max.6% |
| Types | White Seeds | Dark ColouredSeeds | Admixture | Oil Content | FFA | Moisture |
|---|---|---|---|---|---|---|
| 99/1/1 | 95% Min | 5% Max | 1% Max | 48% Min | 2% Max | 6% Max |
| 98/2/2 | 98% Min | 2% Max | 2% Max | 48% Min | 2% Max | 6% Max |
| 99/1/1-99.95% | 95% Min | 5% Max | 1% Max | 48% Min | 2% Max | 6% Max |
| 95/5/1 Crushing | 95% Min | 5% Max | 1% Max | 48% Min | 2% Max | 6% Max |
When the husk of the sesame seeds is removed then it's called Hulled Sesame Seeds.
Botanical name Sesamum indicum
Common names Sesame, Sesamum, Til, Gingeli
| roduct properties | Feature | Result | QC Frequency |
|---|---|---|---|
| Color Texture Purity |
Whitish Seed shaped 99.5% to 99.98% |
Visual check | |
| Microbiology | Salmonela Yeast and moulds TPC Free fatty acids E-coli |
Absent in 25 gram <200 CFU/gram <10,000 CFU/gram <2% Absent (<3 MPN/gram |
Micro planning |
| Average Nutritional Value | Energy Protein (Nx6.25) Total fat Carbohydrates Saturated fat Mono unsaturated fat Poly unsaturated fat Fiber Sodium Iron Zinc Calcium Magnesium Potassiumv Phosphorus |
660 Kcal/100gram 25% w/w 60% w/w 9% w/w 20% w/w 20% w/w 16% w/w 3% w/w 200 ppm 50 ppm 55 ppm 500 ppm 3000 ppm 4000 ppm 5500 ppm |
| Types | Purity | Admixture | Moisture |
|---|---|---|---|
| Hulled Sesame Seeds | 99.90% Min | 0.10% Max | 5.5% Max |
| Sun Dry 99.95% | 99.95% Min | 0.05% Max | 5% Max |
| Sun Dry 99.97% | 99.97% Min | 0.03% Max | 5.5% Max |
| Auto Dried 99.95% | 99.95% Min | 0.05% Max | 5% Max |
| Auto Dried 99.97% | 99.97% Min | 0.03% Max | 4% Max |
| Major Growing Region | Gujarat, Madhya Pradesh, Rajasthan, Uttar Pradesh | ||
| Supply | Round the year | ||
| Packing | Standard Export Packing 25/50 Kgs. In PP/Paper Bags | ||
We export high quality Black Sesame Seeds Oil that has high nutritious qualities of sesame seed Oil.
| Product properties | Feature | Result | QC Frequency |
|---|---|---|---|
| Color Texture Purity |
Black to jet black Seed shaped 99% to 99.95% |
Visual check | |
| Microbiology | Salmonela Free fatty acids |
Absent in 25 gram <2% |
Micro planning |
| Average Nutritional Value | Protein Total fat Carbohydrates Fiber Ash Moisture |
20-24% w/w 55-60% w/w 9-25% w/w 4-6% w/w 3-5% Max. 6% |
The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens.
Bouquet:The seed itself has no aroma.
Flavour:Sharp and fiery.
Color :Black, Yellow, Red
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