Manufacturer / Exporter / Supplier / Retailer Of Jelly Sweet, Mustard, fenu greek, Bay Leaf, Neem Oil Based Insecticide, Ginger Sweet, Nutmeg, Cinnamon Stick, Natural Mace Spice, Chocolate Tea, PMCS Neem Cake Fertilizer, Phosphate Solubilizing Bacteria, Pseudomonas Fluorescens Pesticides, Chocolate Packaging Paper Box, Trichoderma Viride Pesticide, cashew nut
Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.
Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic properties.
The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc.
Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food.
Cashew nuts are commonly used in Indian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi)
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