We offer the best quality of the fresh green cardamom seeds which is also popularly known as Elachi. The cardamom extensively grows in several parts of India. With brilliant flavoring characteristics, the cardamom finds its place in several dishes, flavored tea, chocolates etc. Moreover, it has numerous medicinal values and effectively treats nausea, mouth ulcers and various types of respiratory allergies, prevents spasms or convulsions and improves digestion.

Cardamom has a strong, unique taste with intensely aromatic fragrance. We offer Indian Green Cardamom seeds, which are highly demanded and widely used all across the country.

We have all size cardamom and Good price & Good quality.

We are offering to our clients a comprehensive range of Black Cardamom that is widely used to enhance and intensify the taste of various cuisines. This is tremendously praised by our esteemed clients due to its rich taste, flavor and aroma. Used in rice and meat preparations, besides a wide array of beverages and sweets. Furthermore, our offered cardamom is procured from some of the reliable and certified vendors of the industry at par with the set quality standards. To meet the set industry quality standards, offered Black cardamom is stringently examined on various parameters by our experts and is available with us in various quantity packaging options. Also, our offered cardamom is hygienically packed for ensuring to protect its aroma and properties. Our client can avail these products from us at competitive price.

Indian Chilies are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA & Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin in it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S – 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye, Bird Eye, Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc.

In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly is the highest. Due to its bulk production and availability throughout the year this quality is very popular and is in big demand throughout the world.

The Indian bay leaf is commonly known as tejpatta (Cinnamomum Tamala) that is used as an aroma enhancer in the food. Its strong aroma is the natural characteristic feature that makes it the most demanded herb in the food industry. Tejpatra, cinnamomum tamala is mainly found in the south slopes of the great Himalayas.

We excel considerably in the supplying of broad spectrum of bay leaf that includes whole bay leaf, organic bay leaf etc. Our products are exported globally and have given us success in leaps and bounds. Our expertise and experience has made us the leading bay leaf supplier in the market. The best part associated with our products is that all our products are available at alluring prices. In addition, we have carved a niche as one of the prominent organic bay leaf exporters from India.

We offer to our client’s superior quality Javitri (Mace). Due to high quality and durability these Javitri (Mace) are famous among its user. It can be used in some masala mixes and is an ingredient that is added to garam masala to produce another variation of it. Known for its strongly aromatic, warm, fresh, and nutty flavor, nutmeg comes from fruit of nutmeg tree. These products are available in market at most economical rates. Our products are highly appreciated by our clients in the market.

Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in color with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.

Both nutmeg and mace are used as condiment particularly in sweet foods. 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. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savory dishes.

It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries.

Dried ginger is nothing but fresh ginger which undergoes a drying process before being used. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish covering on ginger. However, this is not required and can be avoided.

If ginger is unpeeled and then dried, it is called Brown Ginger. As opposed to this, if it is peeled and dried, then it is called White Ginger.

The best time for planting ginger in the West Coast of India is during the first fortnight of May with the receipt of pre-monsoon showers. Under irrigated conditions, it can be planted well in advance during the middle of February or early March. Burning the surface soil and early planting with the receipt of summer showers results in higher yield and reduces disease incidence.

CULINARY USES

• Dried ginger is usually powdered and then used in making spices and masalas which are used in gravies, curries, marinades, stews etc.
• Dried ginger is crushed or powdered and then used to brew teas.
• It is used crushed in Indian, specifically Punjabi marinades for Tandoori starters, veg as well as non veg.

We offer the best quality of the fresh green cardamom seeds which is also popularly known as Elachi. The cardamom extensively grows in several parts of India. With brilliant flavoring characteristics, the cardamom finds its place in several dishes, flavored tea, chocolates etc. Moreover, it has numerous medicinal values and effectively treats nausea, mouth ulcers and various types of respiratory allergies, prevents spasms or convulsions and improves digestion.

Cardamom has a strong, unique taste with intensely aromatic fragrance. We offer Indian Green Cardamom seeds, which are highly demanded and widely used all across the country.

We have all size cardamom and Good price & Good quality.

We are offering to our clients a comprehensive range of Black Cardamom that is widely used to enhance and intensify the taste of various cuisines. This is tremendously praised by our esteemed clients due to its rich taste, flavor and aroma. Used in rice and meat preparations, besides a wide array of beverages and sweets. Furthermore, our offered cardamom is procured from some of the reliable and certified vendors of the industry at par with the set quality standards. To meet the set industry quality standards, offered Black cardamom is stringently examined on various parameters by our experts and is available with us in various quantity packaging options. Also, our offered cardamom is hygienically packed for ensuring to protect its aroma and properties. Our client can avail these products from us at competitive price.

Indian Chilies are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA & Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin in it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S – 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye, Bird Eye, Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc.

In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly is the highest. Due to its bulk production and availability throughout the year this quality is very popular and is in big demand throughout the world.

The Indian bay leaf is commonly known as tejpatta (Cinnamomum Tamala) that is used as an aroma enhancer in the food. Its strong aroma is the natural characteristic feature that makes it the most demanded herb in the food industry. Tejpatra, cinnamomum tamala is mainly found in the south slopes of the great Himalayas.

We excel considerably in the supplying of broad spectrum of bay leaf that includes whole bay leaf, organic bay leaf etc. Our products are exported globally and have given us success in leaps and bounds. Our expertise and experience has made us the leading bay leaf supplier in the market. The best part associated with our products is that all our products are available at alluring prices. In addition, we have carved a niche as one of the prominent organic bay leaf exporters from India.

We offer to our client’s superior quality Javitri (Mace). Due to high quality and durability these Javitri (Mace) are famous among its user. It can be used in some masala mixes and is an ingredient that is added to garam masala to produce another variation of it. Known for its strongly aromatic, warm, fresh, and nutty flavor, nutmeg comes from fruit of nutmeg tree. These products are available in market at most economical rates. Our products are highly appreciated by our clients in the market.

Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in color with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.

Both nutmeg and mace are used as condiment particularly in sweet foods. 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. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savory dishes.

It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries.

Dried ginger is nothing but fresh ginger which undergoes a drying process before being used. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish covering on ginger. However, this is not required and can be avoided.

If ginger is unpeeled and then dried, it is called Brown Ginger. As opposed to this, if it is peeled and dried, then it is called White Ginger.

The best time for planting ginger in the West Coast of India is during the first fortnight of May with the receipt of pre-monsoon showers. Under irrigated conditions, it can be planted well in advance during the middle of February or early March. Burning the surface soil and early planting with the receipt of summer showers results in higher yield and reduces disease incidence.

CULINARY USES

• Dried ginger is usually powdered and then used in making spices and masalas which are used in gravies, curries, marinades, stews etc.
• Dried ginger is crushed or powdered and then used to brew teas.
• It is used crushed in Indian, specifically Punjabi marinades for Tandoori starters, veg as well as non veg.