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Dried Kokum

  • Application Making Medicine
  • Certification FSSAI Certified
  • Shelf Life 1 Month
  • Color Black
  • Feature Good Quality, Good For Health
  • Storage Cool & Dry Place

Kokam is an Indian spice specialty, with an agreeable flavor and sweet, acidic taste. By both culinary and medical standards, kokam ranks high. Indian kokam is a versatile spice. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value. The kokam fruit is cholagogue, cooling, demulcent, emollient and antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing. Among the major uses of kokam are, as a garnish for curries and in the preparation of cooling syrups. In India, kokam is grown plentifully in the Konkan, Malabar and Kanara regions of Western India which combine the advantages of good sunshine, adequate rainfall and rich soil. Exported mainly in the forms of fruits, oil (kokam butter) and syrup, Indian kokam is already popular in several countries like USA, The UK, Canada, Australia, Hong Kong and the Middle East.

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Infrastructure Protection

Reliability: products from an experienced leader in telecommunication with a proven performance on thousands of projects.
expandability: based on native tcpip ethernet communications ensures that the system is able to expand as requirements expand.
multi-site management: allows management from a single location, to a multi-building campus or a global solution covering any number of facilities with single or multiple operator stations.
integration of third party technologies: integration with existing technologies via industry standard interface.
multi application devices: unique range of multi functional devices allows advance integrated applications
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Pipeline Security

Features & Benefits

Protection against Sabotage
Vibration Detection by invisible Geophone Sensors
Corrosion and Erosion detection by Ultrasonic sensors
Wireless Communication
Tamper-Proof
Very Low Power Consumption
Robust and Rugged Capsulation
Continuous Monitoring from Control Room
Faster incident reporting to control center and hence a quicker response by patrolling team
Easy to Install on Existing pipelines
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In Vehicle Surveillance

Features & benefits

bus surveillance by ip-cctv camera
broadband access via wi-fi access point
gps based bus tracking system
ticketing interface
voice announcement via public address system
rfid based access control system
black box systems interfaces
supports 2g and 3g cellular wans.
ethernet or wi-fi as backhaul
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Kerala Spices

Here you will find about Indian spices and its uses, history, and directory of exporters of cardamom, ginger, cassia, greater galanga, chilly, kokum, cinnamon, nutmeg: clove, pepper, coffee, tamarind, curry leaf, tea, cashew, turmeric, vanilla with a picture gallery.
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Dehydrated Green Pepper

Green Pepper corns are the immature, fresh (green) berries of the pepper vine - Piper nigrum. These berries are plucked fresh from the vines and processed into various specialty products while retaining their natural green colour and flavor. Following are the gourmet range of Green Pepper Products processed in India.C
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Coriander Powder

Wholesale suppliers of Curry Powder, curcumin Powder, cummin Powder, cummin seeds, fenugreek seeds, turmeric Powder, coriander Powder, whole turmeric and chilli Powder.
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Tea

High in the Himalayan "Blue" Mountains tea pickers are hard at work . They pluck only young and the most flavorful leaves. The best Assam teas are grown in high altitudes with clouds comforting the tea plant and moisturizing it's leaves. Although tea plants flourish in tropical climate cool mountain air and shade from clouds produce the highest quality teas . Assam , with over 800 tea estates , is one of the major tea producers . Most of the tea is blended for consistent quality Assam . When blended with other teas like African teas or Ceylon teas becomes some of the most famous English tea or Irish tea .


Most of the tea blending is done in Amsterdam and Hamburg . At this point tea is purchased by brokers, packaged and labeled with various brand names. Single estate teas (unblended) are gaining popularity and becoming the teas of choice among tea connoisseurs . Some of the tea estates are producing organic teas. This means that there are no chemical pesticides or fertilizers used in growing the tea . Estates in Darjeeling, India produce teas known as " Darjeeling Teas " also called " Champagne Teas " with aroma resembling Muskat grapes .Tastes vary from malty / complex to bright / simple.


Most of the tea blending is done in Amsterdam and Hamburg . At this point tea is purchased by brokers, packaged and labeled with various brand names. Single estate teas (unblended) are gaining popularity and becoming the teas of choice among tea connoisseurs . Some of the tea estates are producing organic teas. This means that there are no chemical pesticides or fertilizers used in growing the tea . Estates in Darjeeling, India produce teas known as " Darjeeling Teas " also called " Champagne Teas " with aroma resembling Muskat grapes .Tastes vary from malty / complex to bright / simple.
PROCESSING : After tea leaves are picked they are inspected and sorted by hand. Withering takes place as water evaporates and the natural process of fermentation takes place . Fermentation , also known as oxidation , does not produce alcohol . Enzymes oxidize the tea leaf and turn it brown just like a tree leaf in the fall changes colors from green to brown .This process is accelerated by increased heat and high humidity . As a result of these conditions it takes only a few hours to turn green tea into what is known as the black tea - World's number one beverage hot or cold. Of historical note, tea is nearly 5, 000 years old and was discovered, as legend has it, in 2737 b.c. by a Chinese emperor when some tea leaves accidentally blew into a pot of boiling water. In the 1600s tea became popular throughout Europe and the American colonies. Since colonial days, tea has played a role in American culture and customs. Today American schoolchildren learn about the famous Boston Tea Party protesting the British tea tax -- one of the acts leading to the Revolutionary War. During this century, two major American contributions to the tea industry occurred. In 1904, iced tea was created at the World's Fair in St. Louis, and in 1908, Thomas Sullivan of New York developed the concept of tea in a bag.





Tea is a drink made from the leaves and buds and is the most important non-alcoholic beverage in the world. It has two basic forms: black tea and green tea.

Black tea makes up about 78% of the commercial tea drunk throughout the world, including the famous British 'cuppa' and that most often enjoyed in the rest of Europe and North America. Green tea remains more popular in the Far East.





















The medicinal effects of tea have a history dating back almost 5000 years in China. The use of tea in traditional Chinese medicine is well-documented and it is suggested that it could be used as a cure for over 200 illnesses and symptoms! Tea is not an important medicine in the main medical traditions of South Asia.


Medicinally tea has been most used as a stimulant, or as an astringent lotion which may be used as a gargle or injection. An infusion of tea leaves was once used as a remedy for insect blights. An infusion of tea has been used for some digestive problems and to reduce sweating in fevers. In Tamil Nadu, tea leaves have been used homoeopathically for mania, paralysis, nervousness, neuralgia and sleeplessness.
Tea's stimulant effects are caused by xanthines such as caffeine. Caffeine is included in small doses in some over-the-counter medicines for its stimulant effect, and is often combined with medicines that treat pain such as aspirin.

A related compound found in tea is theophylline, which is a licensed medicine for the treatment of respiratory diseases such as asthma.

Tea also contains flavonoids, compounds reported to have anti-oxidant properties. These effects may be beneficial to health such as in the prevention of heart disease and cancer. Tea flavonoids are also reported to reduce inflammation and to have antimicrobial effects. Some studies suggest that tea may help prevent tooth decay. Consumption of tea may have diuretic effects, which is largely due to the caffeine, and tea may also inhibit the absorption of iron in the gut. Tea is also used in some cosmetic products for an astringent effect.


The possible beneficial health effects of tea consumption have been suggested and supported by some studies, but others have not found beneficial effects. One should consult a doctor before using high concentrations of tea for disease prevention. Ingestion of large amounts of tea may cause nutritional and other problems because of the strong binding activities of tea polyphenols and the caffeine content, although no solid data exist concerning harmful effects of tea consumption.



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Clove

Small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum (sometimes Eugenia caryophyllata) of the family Myrtaceae, important in the earliest spice trade and believed indigenous to the Moluccas, or Spice Islands, of Indonesia. Strong of aroma and hot and pungent in taste, cloves are used to flavour many foods, particularly meats and bakery products; in Europe and the United States the spice is a characteristic flavouring in Christmas holiday fare, such as wassail and mincemeat.
As early as 200 BC, envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor. During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food. Clove cultivation was almost entirely confined to Indonesia, and in the early 17th century the Dutch eradicated cloves on all islands except Amboina and Ternate in order to create scarcity and sustain high prices. In the latter half of the 18th century the French smuggled cloves from the East Indies to Indian Ocean islands and the New World, breaking the Dutch monopoly.
The clove tree is an evergeen that grows to about 25 to 40 feet (8 to 12 m) in height. Its gland-dotted leaves are small, simple, and opposite. The trees are usually propagated from seeds that are planted in shaded areas. Flowering begins about the fifth year; a tree may annually yield up to 75 pounds (34 kg) of dried buds. The buds are hand-picked in late summer and again in winter and are then sun-dried. The island of Zanzibar, which is part of Tanzania, is the world's largest producer of cloves. Madagascar and Indonesia are smaller producers.
Cloves vary in length from about 1/2 to 3/4 inch (13 to 19 mm). They contain 14 to 20 percent essential oil, the principal component of which is the aromatic oil eugenol. Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves. This oil is used to prepare microscopic slides for viewing and is also a local anesthetic for toothaches. Eugenol is used in germicides, perfumes, and mouthwashes, in the synthesis of vanillin, and as a sweetener or intensifier.




Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of locally known as kretek in Indonesia and in occasional coffee bars in the West, mixed with to create spliffs (joints). Cloves are also an important incense material in Chinese and Japanese culture. Clove essential oil is used in aromatherapy and oil of cloves is widely used to treat toothache in dental emergencies.


Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in chai tea along with green cardamoms. In the south indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice.


Along with the recreational uses of cloves, they are also said to be a natural anthelmintic.


Cloves are ingredients in many classic spice mixtures. Whole cloves are frequently used to flavour cooking liquids for simmering fish, poultry, game and meat. They feature in classic sauces and are used in the bakery industry and the processed meats industry as a ground spice.



Until modern times, cloves grew only on a few islands in the Maluku Islands (historically called the Spice Islands), including Bacan, Makian, Moti, Ternate, and Tidore.[1] Nevertheless, they found their way west to the Middle East and Europe well before the time of Christ. Archeologists found cloves within a ceramic vessel in Syria along with evidence dating the find to within a few years of 1721 BC.[1] In the 4th century BC, Chinese leaders in the Han Dynasty required those who addressed them to chew cloves so as to freshen their breath. Cloves, along with nutmeg and pepper, were highly prized in Roman times, and Pliny the Elder once famously complained that "there is no year in which India does not drain the Roman Empire of fifty million sesterces". Cloves were traded by Arabs during the Middle Ages in the profitable Indian Ocean trade. In the late fifteenth century, Portugal took over the Indian Ocean trade, including cloves, due to the Treaty of Tordesillas with Spain and a separate treaty with the sultan of Ternate. The Portuguese brought large quantities of cloves to Europe, mainly from the Maluku Islands. Clove was then one of the most valuable spices, a kg costing around 7 g of gold. The trade later became dominated by the Dutch in the seventeenth century. With great difficulty the French succeeded in introducing the clove tree into Mauritius in the year 1770; subsequently their cultivation was introduced into Guiana, Brazil, most of the West Indies, and Zanzibar, where the majority of cloves are grown today. In Britain in the seventeenth and eighteenth centuries, cloves were worth at least their weight in gold, due to the high price of importing them.[citation needed] The clove has become a commercial 'success', with products including clove drops being released and enjoyed by die-hard clove fans.

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Coffe

Although Brazil commands the Top Spot for Coffee globally, India has been a major player in this commodity.

India Monsoon Malabar


Monsoon Malabar is a unique coffee grown at 1, 000 to 2, 000 meters above sea level. It is a significantly larger arabica bean named for the region and its rainy season which contributes to the beans' higher moisture content. To create a "monsooned" crop, the green coffee is warehoused in an open structure protected from rain while moist tropical air blows through the storage area. In a 2 to 3 month period, the beans absorb moisture, losing a degree of natural acidity and at roast time, a richer yet mellower beverage results.


India Mysore Nuggets


The Malabar Coast: the Arabian Ocean: the West facing slopes of Indias Ghat Mountains: these things supply ideal coffee growing conditions to the region centered in Karnakata (formerly Mysore). A mineral-rich volcanic soil, suitable altitudes, good rainfall and temperature variations make for the winning team that coffee needs here. Shade growth and one-thousand meter altitude means longer growing periods and slow ripening. The coffee cherry, as a result, is richer in taste and higher in sugar content.





Much processing and human labour is required before coffee berries and its seed can be processed into the roasted coffee with which most Western consumers are familiar. Coffee berries must be picked, defruited, dried, sorted, andin some processesalso aged. Coffee is usually sold in a roasted state, and the roasting process has a considerable degree of influence on the taste of the final product. All coffee is roasted before being consumed. Coffee can be sold roasted by the supplier; alternatively it can be home roasted. Everyday alchemy, coffee roasting coaxes golden flavor from a bland bean. Unroasted beans boast all of coffees acids, protein, and caffeinebut none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.




















Preparation
The processing of coffee typically refers to the agricultural and industrial processes needed to deliver whole roasted coffee beans to the consumer. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or at home. It is most commonly ground at the roastery and sold to the consumer ground and packaged, though "whole-bean" coffee that is ground at home is becoming more popular despite the extra effort required. A grind is referred to by its brewing method. "Turkish" grind, the finest, is meant for mixing straight with water, while the coarsest grinds, such as coffee percolator or French press, are at the other extreme. Midway between the extremes are the most common: "drip" and "paper filter" grinds, which are used in the most common home coffee brewing machines. The "drip" machines operate with near-boiling water passed in a slow stream through the ground coffee in a filter. The espresso method uses more advanced technology to force very hot (not boiling) water, through the ground coffee, resulting in a stronger flavor and chemical changes with more coffee bean matter in the drink. Once brewed, it may be presented in a variety of ways: on its own, with sugar, with milk or cream, hot or cold, and so on. Roasted arabica beans are also eaten plain and covered with chocolate. See the article on coffee preparation for a comprehensive list. A number of products are sold for the convenience of consumers who don't want to prepare their own coffee. Instant coffee has been dried into soluble powder or freeze dried into granules, which can be quickly dissolved in hot water for consumption. Canned coffee is a beverage that has been popular in Asian countries for many years, particularly in Japan and South Korea. Vending machines typically sell a number of varieties of canned coffee, available both hot and cold. To match the often busy life of Korean city dwellers, companies mostly have canned coffee with a wide variety of tastes. Japanese convenience stores and groceries also have a wide availability of plastic-bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk. Lastly, liquid coffee concentrate is sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10 cents a cup to produce. The machines used to process it can handle up to 500 cups an hour, or 1, 000 if the water is preheated.
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Cashew

The specifications below follow the specifications of the Cashew Export Promotion Council of India. Our products are normally offered by importers to their customers as the commodity grade mentioned, with the suffix "Top quality Indian Shipper", or "Group Shipper".
We have a consistent record of not taking liberties with subjective interpretations and tolerances and a control system to ensure that we surpass expectations of fair average quality (FAQ). We also work our production schedules around our shipping schedules to deliver on time. The absence of headaches when dealing with us means that our product commands a slight premium of 1-2% over most other Indian shippers



Originally spread from Brazil by the Portuguese, the cashew tree is now cultivated in all regions with a sufficiently warm and humid climate. India, Vietnam, and Brazil, in that order, are the largest producers of cashew kernels; collectively they account for more than 90% of all cashew kernel exports. One of the finest varieties of cashews come from Kollam or Quilon in Kerala, South India which alone produces 4000 tons of cashews per annum.


The cashew apple is used for its juicy but acidic pulp, which can be eaten raw or used in the production of jam, chutney, or various beverages. Depending on local customs, its juice is also processed and distilled into liquor or consumed diluted and sugared as a refreshing drink, Cajuna. In Goa, India, the cashew apple is the source of juicy pulp used to prepare fenny, a locally popular distilled liquor. The cashew apple contains much tannin and is very perishable. For this reason, in many parts of the world, the false fruit is simply discarded after removal of the cashew nut.


The urushiol must be removed from the dark green nut shells before the seed inside is processed for consumption; this is done by shelling the nuts, a somewhat hazardous process, and exceedingly painful skin rashes (similar to poison-ivy rashes) among processing workers are common. In India urushiol is traditionally used to control tamed elephants by its mahout (rider or keeper). The so-called "raw cashews" available in health food shops have been cooked but not roasted or browned.


Cashew nuts are a common ingredient in Asian cooking. They can also be ground into a spread called cashew butter similar to peanut butter. Cashews have a very high oil content, and they are used in some other nut butters to add extra oil. In an off-the-shelf package of cashews found in the United States, a 30-gram serving contained 180 calories (750 kilojoules), 70% of which was fat.


The liquid contained within the shell casing of the cashew, known as Cashew Nut Shell Liquid (CNSL), has a variety of industrial uses which were first developed in the 1930s. CNSL is fractionated in a process similar to the distillation of petroleum, and has two primary end products: solids that are pulverized and used as friction particle for brake linings, and an amber-colored liquid that is aminated to create phenalkamine curing agents and resin modifiers. Phenalkamines are primarily used in epoxy coatings for the marine and flooring markets, as they have intense hydrophobic properties and are capable of remaining chemically active at low temperatures.

W - 240 White Wholes
W - 320 White Wholes
W - 450 White Wholes
SW - 320 Scorched Wholes
SW - 450 Scorched Wholes
SSW Scorched Wholes Seconds
FS Fancy Splits
FB Fancy Butts
SS Scorched Splits
SB Scorched Butts
LWP Large White Pieces
SP Scorched Pieces
SPS Scorched Pieces Seconds
SWP Small White Pieces
SSP Scorched Small Pieces
BB Baby Bits
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Greater Galanga


Indigenous to India, galangal shows exuberant growth and fine health along the eastern Himalayas and in south-west India. India exports several varieties of galangal in different forms. However, its volatile oil attracts more international interest because of its high medicinal value.


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Cardamom

Cardamom is one of the worlds very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4-3/4) long, the larger variety known as black, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large blacks having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.



All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general,



  • Elettaria subulatum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei.

  • Amomum is used as an ingredient in traditional systems of medicine in China, India, Korea, and Vietnam.

  • Can be used as a traditional flavouring to Turkish coffee.
































Uses in cuisines around the world
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavour. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 teaspoons of ground cardamom.
In traditional medicine

In India, green cardamom (A. subulatum) is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.


Species in the genus Amomum are also used in traditiona indian medicinel . Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom is cultivated in Yunnan, China, both for medicinal purposes and as a spice.


Culinary Uses

The pods can be used whole or split when cooked in Indian substantial meals such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes.
Cardamom is used mainly in the Near and Far East. Its commonest Western manifestation is in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a festive spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.




     
     

      Botanical name            Family name       Commercial part
Cinnamomum cassia Blume. Lauraceae Bark and leaf
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Vanilla

Vanilla is a climbing orchid cultivated for its pleasant flavour. It is one of the few contributions of the western hemisphere to the world of spices. Over 50 species described, only three are important species as sources of natural vanillin, which are Vanilla planifollia Andrews, Vanilla pompona Shiede and Vanilla tahitensis J.W. Moore. Of these, Vanilla planifollia is the most preferred and commercially cultivated.

Pods (beans) are subjected to curing process to produce the characteristic aroma. The substance chiefly responsible for the unique fragrance and flavour of the vanilla bean is vanillin(C8 H8 03).

Among the food flavors, vanilla has a prime position. Vanilla essence is largely used in foods in the preparation of ice creams, chocolates, bakery products, puddings, pharmaceuticals, liquors and perfumes. Vanilla is the second most expensive spice traded in the world market.

The vanilla flavour industry was based on the processed beans of the vanilla plants. With the advent of chemical
technology to produce vanillin/ ethyl vanillin, these synthetic substitutes have taken over the use of vanilla beans. However, natural vanillin is still the most preferred food flavor
.




There are three main commercial preparations of natural vanilla :
* whole bean
* powder (pure ground beans or blended with sugar,
starch or other ingredients),
* extract (in alcoholic solution)
Vanilla flavor in creams, cakes and other foodstuff may be achieved by adding some vanilla extract or by cooking vanilla beans in the liquid preparation. A stronger aroma may be attained if the beans are split in two; in this case, the innards of the beans (the seeds), consisting of flavorful tiny black grains, are mixed into the preparation. Natural vanilla gives a brownish to yellowish colour to preparations, depending on concentration. Good quality vanilla has a strong aromatic flavour, but foodstuffs with small amounts of low quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive. One major use of vanilla is in flavoring ice cream : the most common flavour of ice cream is vanilla, and thus most people consider it to be the "default" flavor. By analogy, the term "vanilla" is used as a synonym for "plain". In old medicinal literature, vanilla is described as an aphrodisiac and a remedy for fevers, but these purported uses have never been scientifically proven. Methyl vanillin is used by the food industry as well as ethyl vanillin. The ethyl is more expensive but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, all tasters preferred the flavor of vanillin to vanilla.





Vanilla was a highly regarded flavoring in Pre-Columbian Mesoamerica, and was brought back to Europe (and from there the rest of the world) by the Spanish Conquistadors. In ancient Mexico the Totonac people were regarded as the producers of the best vanilla. The Totonac are from the region that is now known as the state of Veracruz (Papantla, Mexico, holds itself out as the origin of vanilla). They continued to be the world's chief producers of the flavoring through the mid 19th century. At that time, French vanilla growers in Mexico traded their knowledge of artificial pollination of flowers for the Totonac knowledge of preparing the beans. The Coca-Cola Corporation is the world's largest customer of natural vanilla extract. When New Coke was introduced in 1985, the economy of Madagascar crashed, and only recovered after New Coke flopped. The reason was that New Coke used vanillin, a less expensive synthetic substitute, and purchases of vanilla more than halved during this period.[citation needed] The market price of vanilla rose dramatically in the late 1970s due to a typhoon. Prices stayed stable at this level through the early 1980s due to the pressure of recently introduced Indonesian vanilla. In the mid 1980s the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the next few years to nearly $20 USD per kilo. This changed due to typhoon Huddah, which struck early in the year 2000. The typhoon, political instability, and poor weather in the third year drove vanilla prices to an astonishing $500 USD per kilo in 2004. A good crop coupled with decreased demand have pushed the market price down to the $40 per kilo range in the middle of 2005.

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Chilly


Chilly is the universal spice of India. Chilly is nature's wonder. Its fruit appears in different sizes, shapes and colour. The fruit size of some varieties is more than hundred times that of others. The shape may be elongated or round and distal pointed, blunt or sucked in. Corrugated, leathery or smooth maybe the touch on outer skin. It may look like a bird's eye or a small orange fruit. Colour varies from blue, green, orange, red, yellow, violet, cream white to near black.
Chilly has two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by
capsaicin. India is the only country rich in many varieties with different quality factors.
Chilly is an essential ingredient of Kerala curry. Curry is characterized by tempting colour and titillating pungency. Both are contributed by chilly. In curry, chilly is used as a paste, powder, broken split or whole form. There are Kerala pickles, especially with tender mango in which chilly powder is added lavishly to form a thick paste with biting sensation at the end of curing. In all Kerala homes, chilly is used by the poor and the rich alike.




The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.


Well-known dishes with a strong chile flavor are Mexican salsas, Tex-Mex chile con carne, and Indian vindaloos and other curries. Chile powder is a spice made of the dried ground chilies, usually of the Mexican chile ancho variety, but with small amounts of cayenne added for heat, while chili powder is composed of dried ground chile peppers, cumin, garlic and oregano. Bottled hot sauces such as Tabasco sauce are made from Tabasco chilies, similar to cayenne, which may also be fermented.


Chipotles are dry, smoked red (ripe) jalapeos.


Korean, Indian, Indonesian, Szechuan and Thai cuisines are particularly associated with the chile pepper, although the plant was unknown in Asia until Europeans introduced it there.


In Turkish or Ottoman cuisine, chilies are widely used. It is known as "Krmz Biber" (Red Pepper) or "Ac Biber" (Hot Pepper).


Sambal is dipping sauce made from chile peppers with any other ingredients such as garlic, onion, shallots, salt, vinegar and sugar. It is very popular in Indonesia, Malaysia and Singapore.


The leaves of the chili pepper plant, which are mildly bitter, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are often used in the chicken soup dish known as tinola.[1] In Korean cuisine, the leaves are also used to produce chili pepper leaf kimchi


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Ginger

GINGER (Zinngiber Officianale Rosc), is one of the earliest Oriental spices known in Europe, ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. The fresh, dried or powdered rhizome of a slender, perennial herb, Indian ginger has been acclaimed worldwide for its characteristic taste, flavor & texture. Ginger has always meant many things to many people. A taste- maker. A flavorant. An appetizer. A drug.
Though grown all over India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a rich earthy soil. Indian dry ginger is known in the world market as 'Cochin Ginger' (NUGC) & 'Calicut Ginger' (NUGK). India offers ginger in a variety of forms; oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. It also comes in garbled/ungarbled, bleached/unbleached and powder forms. India has a predominant position in
ginger production and export.




Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishs such as in seafood and mutton . Ginger is also candied, is used as a flavoring for candy, cookies, crackers and cake, and is the main flavor in ginger ale, a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer. A ginger-flavored liqueur called Canton is produced in the Guangdong province of China; it is advertised to be based on a recipe created for the rulers of the Qing Dynasty and made from six different varieties of ginger. Green ginger wine is a ginger flavoured wine produced in the United Kingdom by Crabbie's and Stone's and traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. In Western cuisine, ginger is traditionally restricted to sweet foods, such as ginger ale, gingerbread, ginger snaps, ginger cake and ginger biscuits. Powdered dry ginger (ground ginger) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a particularly poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger. In Myanmar, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In traditional Korean Kimchi, ginger is minced finely and added into the ingredients of the spicy paste just before the fermenting process. In India, ginger is used in all sub-varieties of the indian cuisines. In south India, ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied ginger is also very famous around these parts. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice, salt and tender green chillies. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours. In South East Asia, the flower of a type of ginger is used in cooking. This unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savoury soups, like Assam Laksa. Ginger has a sialagogue action, stimulating the production of saliva.




















Medicinal uses
Medical research has shown that ginger root is an effective treatment for nausea caused by motion sickness or other illness, [4] and also contains many antioxidants. Powdered dried ginger root is made into capsules for medicinal use. Modern research on nausea and motion sickness used approximately 1 gram of ginger powder daily. Although very effective against all forms of nausea, PDR health officials do not recommend taking ginger root for morning sickness commonly associated with pregnancy, though Chinese women traditionally eat ginger root during pregnancy to combat morning sickness. The Natural Medicines Comprehensive Database (compiled by health professionals and pharmacists), states that ginger is likely safe for use in pregnancy when used orally in amounts found in foods. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps in the United States in the past. Research has also found ginger to be a powerful antioxidant. Ginger has also been shown in research to have a regulatory role in the natural inflammatory response of the body. In India ginger is applied as a paste to the temples to relieve headache. In Myanmar, ginger and local sweet(Htan nyat) which is made from palm tree juce are boiled together and taken to prevent the Flu. Ginger has also been commonly used to treat inflammation, although medical studies as to the efficacy of ginger in decreasing inflammation have shown mixed results. There are several studies that demonstrate very positive results on minimizing joint pain from arthritis and other inflammatory disorders. It may also have blood thinning and cholesterol lowering properties, making it effective in treating heart disease; while early studies have shown some efficacy, it is too early to determine whether further research will bear this out.[1] The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about 1%3% by weight of fresh ginger. The gingerols have analgesic, sedative, antipyretic, antibacterial, and GI tract motility effects. Ginger is on the GRAS list from FDA. However, like other herbs, ginger may be harmful because it may interact with other medications, such as warfarin; hence, a physician or pharmacist should be consulted before taking the herb as a medicinal agent or on a long-term basis. Ginger is also contraindicated in people suffering from gallstones, because the herb promotes the release of bile from the gallbladder [2]. Ginger can also be used to prevent scurvy.

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