We are offering mustard seeds
we offer whole mustard seed or mustard powder with export quality. Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard (brassica nigra), white mustard (brassica alba) and brown mustard (brassica juncea). Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make american yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make dijon mustard.

mustard seeds have been around since almost 5, 000 years. They're known to have numerous benefits since they're low in calories and high in nutritional value and have a lot of antibacterial and antiseptic qualities.
They're available in different varieties black mustard, white mustard and brown indian mustard, in whole as well as in powdered form.
- mustard oil is known to be great for the skin because it generates warmth.
- mustard seeds are rich in a nutrient called selenium, known for its high anti-inflammatory effects. N the high source of magnesium in mustard seeds helps reducing the severity of asthma attacks and certain symptoms of rheumatoid arthritis and lowering blood pressure.
- suffer from migraines? mustard seeds are known to give relief from the number of migraine attacks you get.
- mustard seeds are very rich in calcium, manganese, omega 3 fatty acids, iron, zinc, protein and dietary fiber include them in your diet.
- for people who suffer from a bad appetite, here's something that will be really helpful. Mix a few black mustard seeds with milk and have it 15 to 20 minutes before your meal.
- mustard seeds are excellent for digestion because they increase the metabolism rate of your body.
- they're also beneficial for menopausal women who have trouble sleeping.

We are offering cumin whole powder.
It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili. Cumin powder contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source.
Cumin seeds, are an excellent source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Also, iron is instrumental in keeping your immune system healthy. Iron is particularly important for menstruating women, who lose iron each month during their period. Children and adolescents also have increased needs for iron, so do women who are pregnant or lactating. Cumin seeds have traditionally been noted to be of benefit to the digestive system, cumin stimulates the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation. Cumin seeds also have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors.

We are offering fennel seeds.
fennel is the dried aromatic ripe fruit of herbaceous plant and grows well in mild climates. Fennel was used as a condiment and culinary spice. Fennel is used to have the sweet flavor that also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor.
Fennel is a beautiful plant. It has a thick, perennial root-stock, stout stems, 4 to 5 feet or more in height, erect and cylindrical, bright green and so smooth as to seem polished, much branched bearing leaves cut into the very finest of segments. The bright golden flowers, produced in large, flat terminal umbels, with from thirteen to twenty rays, are in bloom in july and august.
In the kitchen garden this naturally ornamental, graceful plant, generally has its stems cut down to secure a constant crop of green leaves for flavouring and garnishing, so that the plant is seldom seen in the same perfection as in the wild state. In the original wild condition, it is variable as to size, habit, shape and colour of leaf, number of rays in the flower-head or umbel, and shape of fruit, but it has been under cultivation for so long that there are now several well-marked species. The common garden fennel (f. Capillaceum or officinale) is distinguished from its wild relative (f. Vulgare) by having much stouter, taller, tubular and larger stems, and less divided leaves, but the chief distinction is that the leaf-stalks form a curved sheath around the stem, often even as far as the base of the leaf above. The flower-stalks, or pedicels, of the umbels are also sturdier, and the fruits, 1/4 to 1/2 inch long, are double the size of the wild ones.