Manufacturer / Exporter / Supplier / Retailer Of Amaranth Seeds, Millets, Nigella Sativa, Basil Seeds, Flax Seeds, AMARANTH, indian organic spices, Sesame Seeds, mastard seeds, Fenugreek Seeds, Fennel Seeds, Cumin Seeds, Mustard Seeds
Manager
Mihir Patel
Year of Establishment
1989
Primary Business
Retailer
Number of Employees
20 - 50
Annual Turnover
Rs. 2.5 to 5 Crore Approx.
Market Covered
any country
Nigella Sativa is variously called as Black Seeds, Black Onion, Black Cumin Seeds, Roman Coriander or Kalonji. Nigella Seeds are small, Matte- black seeds with rough surface and an oily white interior. The seeds of Nigella sativa are used as a spice in Indian and Middle Eastern cuisines. The black seeds taste like a combination of onions, black pepper and oregano. The dry-roasted nigella seeds flavor curries, vegetables and pulses. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry.
The black and tear-shaped seeds that many confuse with chia seeds are rich in proteins, carbs, and essential fats and are packed with a good deal of fiber. Interestingly, these seeds of the basil plant contain no calories. Basil seeds are rich in antioxidants, help in controlling diabetes and is also good for your skin.Basil seeds are most nutritious when soaked in water and consumed. They begin to swell at the touch of water, with a translucent white film coating each black seed, and they become twice their size. You can soak about two teaspoons of seeds in one cup of warm water for about 15 minutes. Warm water causes the seeds to fully swell up releasing antioxidants and beneficial digestive enzymes. These fragrant seeds do not really have a distinct taste and can be added to a variety of dishes for a nutrition boost.
Mustard was used by the Romans as a spice for the first time. It is commonly called ‘sarson’ in India. The genus Brassica consists of over 150 species of annual or biennial herbs several of which are cultivated as oil seed crops like mustard. Other oil seed crops in genus are toria and rapeseed. There are many other, which are cultivated mainly as vegetable like cabbage, collies flower, turnip etc.They are extensively used for cooking as well as in various food processing units. They are used for extracting edible oil used for preparation of almost all kinds of dishes. The oil obtained from the mustard seeds is of highest quality and standard.
Amaranth has been cultivated as a grain for 8, 000 years. Due to its nutritional characteristics, it is predestinated for alternative food applications and health-oriented nutrition. The sweet, nutty flavour enriches the conventional segment of cereals. As the interest in specialty products for bread, muffins, pasta, muesli and snacks is growing, Amaranth is an attractive innovation suitable for all cooking and baking styles. The recent attention given to Amaranth is due to its extraordinary nutritional value. The grain has a protein content of 12 to 17 percent and a high content of the essential amino acid lysine, which can hardly be found in other cereals. The grain has a high fibre content and is low in saturated fats. Amaranth is rich in iron and calcium as well as other vitamines and minerals. Amaranth has a high lysine, methionine and cysteine content. The essential amino acids in amaranth are in well-balanced relation to each other. This nutritional balanced and richness is of central importance for vegetarians. A low content of sodium and the absence of saturated fats continue the list of positive attributes. Like Quinoa, Amaranth is also suitable for a gluten-free diet.
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