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Navi Mumbai, Maharashtra, India
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Seeds #596246

Fennel Seeds

We are reckoned as a prominent Fennel Seeds Manufacturer, Exporter and Supplier in global markets. These Fennel Seeds offered by us are oval, yellow brownish colored seed, member of the parsley family. In non-veg, Italian, and many other dishes, Fennel Seeds are extensively used for adding great flavor.
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Celery Seeds

Celery seeds are the dried fruit of apium graviolens, which belongs to the parsley family. The seeds are very small, oval-shaped and light green in color. They have a crisp texture subtle flavour.
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Kalonji Seeds

Kalojni Seeds are also known as Black Onion Seeds, Black Cumin Seeds, Black Seeds and Nigella Seeds. These seeds are very similar in size to a sesame seed, they are black in colour and have a very fragrant strong aroma.
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Cumin Seeds

Cumin seeds are the seeds of cuminum cyminum, which belongs to the parsley family. It is pale green in color and elliptical in shape with deep furrows. Cumin seeds has a penetrating flavour and aroma.
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Dill Seeds

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.
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Coriander Seeds

Among one of the first spices used by mankind, coriander seeds, is the seed of coriandrum sativum, which belongs to the parsley family. The coriander seeds are almost round in shape and brown to yellowish red in color.
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Ajwain

Ajwain is very aromatic but less subtle in taste. It is slightly bitter, pungent and strong. Even a small amount of ajwain dominates the taste of a dish.
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Black Sesame Seeds

The black sesame seed is less common and has a more concentrated flavor than other sesame seeds. Black sesame seeds are especially good on salmon and other fish.
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Mustard Seeds

Mustard is a versatile seed, it is used in umpteen number of ways, the seeds can be crushed to form a paste that is mixed with water to form condiment. It can be dried and crushed to form a powder, which is further processed to form mustard sauce.
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