Bhavnagar, Gujarat, India
Our Products
Turmeric, the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. The primary rhizomes, round in shape are called 'bulbs', while the thin, long secondary rhizomes are 'fingers'.
After harvest, the rhizomes are cleaned, boiled, dried and polished. Turmeric is closely related to ginger and is sometimes called Indian saffron due to its brilliant yellow color. The propagation of turmeric is by rhizomes. Turmeric is characterized with a fragrant, peppery aroma. It is slightly bitter in taste with a musky flavor.
In Ayurvedic practices, turmeric has many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent.
In medieval Europe, turmeric became known as Indian Saffron, since it was widely used as an alternative to the far more expensive saffron spice.
Erode, a city in the south Indian state of Tamil Nadu, is the world's largest producer and most important trading center of turmeric in Asia. For these reasons, Erode in history is also known as "Yellow City" or "Turmeric City".
Turmeric contains up to 5% essential oil and up to 5.5% curcumin, poly phenol (pH indicator). In turmeric most important for the aroma are Turmerone, turmerone, Zingiberene. Conjugated Diarylheptanoids are responsible for the orange colour and probably for the mild spicy taste.
Harvest Season : February - April
Variety: Turmeric Fingers, Ground Turmeric, Oleoresin & Turmeric Oil
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Today, 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's distinctive flavour and strong, warm aroma is due to its essential oil content.
It is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed, and seeds separated by winnowing. Cumin has an intensely strong and slightly bitter flavor.
Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.
Cumin was mentioned in the Bible not only as a seasoning for soup and bread, but also as a currency used to pay to the priests. In ancient Egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.
Cumin seeds were highly honored as a culinary seasoning in both ancient Greek and Roman kitchens. Cumin's popularity was partly due to the fact that its peppery flavor made it a viable replacement for black pepper, which was very expensive and hard to come by. Cumin was also noted for both its medicinal and cosmetic properties.
Harvest Season : March - April
Variety: Whole & ground
Fenugreek is one of the oldest cultivated spice in the world. Fenugreek is the ripe, dried fruit of an annual leguminous herb, which grows upto 30-60 cms in height and produces horn-shaped pods. Each pod contains 10-12 small seeds, each about 3 mm long. These vary in colour from olive green to yellow-brown and shapes ranging from square to oblong. When the seeds are ripe, the plants are pulled up and dried. The seeds are then threshed and dried further.
Fenugreek has strong, pleasant and quite peculiar odour. Its aromatic smell dominates curry powder. The cuboid yellow to amber coloured 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 flavour other dishes. The dried leaves (called kasturi methi) have a bitter taste and a strong characteristic smell.
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline. Thus, it finds its way into many traditional & medicinal fields.
Harvest Season : February - April
Variety: Whole & ground
Grades: Different species: 'Cassia China', Batavia Cassia', 'Java Cassia or Cassia Vera', 'Saigon Cassia'
Through botanically closely related to Cinnamon , Cassia is considered inferior to cinnamon. Cassia is the dried bark of a small, bushy, evergreen tree. It is characterised by a sweet, pungent aroma.
There are different varieties of cassia obtained from different species of Cinnamomum and originating from different sources. Through they share a general likeness in aromatic properties, they also exhibit differences in some other aspects.
Cassia is cultivated in sandy soil as a shrub. It is grown along the ever green tract of the Western Ghats and the North-Eastern States of India, which form the major producing regions of Indian cassia.
Harvesting Season: June - July
Star anise is the dried, star shaped fruit of Illicium verum.
Uses
Star anise is one of the signature flavours of Chinese savory cooking. The five-spice powder mix common in China contains star anise. It is used to flavour vegetables, meat, and to marinate meat. It is used as a condiment for flavouring curries, confectionaries, spirits, and for pickling. It is also used in perfumery. The essential oil of star anise is used to flavour soft drinks, bakery products and liquors.
The fruit is anti-bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic.
Botanical name: Tamarindus indica
Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind the melodic name of which comes from the Persian "tamar-I-hind, " meaning "date of India" is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India.
It's a condiment. It's a spice. No, it's a bean. The "Manila sweet, " as the tamarind is sometimes called, is all of the above. Tamarind seed extract, which is deliciously tangy, is one of the most highly prized foods in Asian and Indian cuisine.
Each 100 grams of tamarind contain impressive amounts of essential nutrients, including 36% of the daily recommended value in thiamin, 35% in iron, 23% in magnesium, and 16% in phosphorus. Other prominent benefits include niacin, calcium, vitamin C, copper, fiber, and pyridoxine, proving it to be a uniquely beneficial food.
Traditional uses for tamarind include relief from stomach and digestive ailments, fevers, sore throat, rheumatism, inflammation, and sunstroke.
Dozens of tamarind recipes, from simple to complex, are available on the internet for those desiring a fresh, unique culinary opportunity. An easy one is tamarind water, used in many Indian and Asian dishes: Just soak prepackaged tamarind paste in water, strain it, and add as part of your liquid requirements to stir fries, sauces, or curries.
Botanical name:Murraya koenigii (L.) Sprengel
Family name:RutaceaeCommercial part:Leaf
Kadi Patta, Kadipatta, Karivepallai, Sweet Neem leaves
A native Indian plant; these leaves are highly aromatic. They grow from a sub tropical and tropical tree called a Neeme tree, they are commonly referred to as Kari Bevu , which translated means Black Neem. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.
This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will seldom be found in non vegetarian dishes.
Description
A native Indian plant; these leaves are highly aromatic. . They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.
This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will also be found in non vegetarian dishes.Curry leaves adding a very distinct flavor and aroma to an assortment of dishes.Apart from being widely used in medicines, it is widely used in Many cuisines.The green mid-sized leaves are joined to main stem and have a faint aroma which can be experienced while cooking.
Culinary Uses
Health Benefits
