Black Pepper Known as the 'king of spices', black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper and also one of the leading exporters of black pepper in international trade. Black pepper has played a pivotal role in India's international trade. Black pepper names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Tellicherry and Malabar varieties of Indian Black Pepper are in great demand.
It is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.
The root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.

Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.

The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.
Clove taste is imparted by the chemical eugenol. Clove is usually paired with vanilla, red wine, cinnamon, onion, citrus peel, peppercorns etc. This organic spice is also used as an anti-repellent.

The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of 'kretek' cigarettes. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.

Cloves in India is said to be an Ayurvedic medicine and is also used in dentistry where the oil of clove is used as a pain killer for dental emergencies. It is commonly used to freshen the breath. It is also used in Chinese medicine and western herbs. Cloves in India are used in many curries, dishes and delicacies; it adds a strong flavor and aroma to the dish.

the original genuine high curcumin turmeric. It is very popular in the US and other countries and has curcumin percentages of min.5%. This generic variety of turmeric is grown only in Kerala state.
Alleppey turmeric is much darker in colour. Its curcumin content on average at 5% and may be as high as 6.5%, making it a more effective colouring agent with superior fresh turmeric flavour notes. Alleppey turmeric more closely resembles the flavour of fresh turmeric and has a somewhat earthy aroma with surprisingly delicate top notes of lemon and mint, reminiscent of its cousin, ginger. The texture is 'oily' due to the higher curcumin content, and when blending with other spices we suggest sieving it through a small strainer to prevent clumping.
We are engaged in providing our clients with premium quality Turmeric, which is organically grown using natural manures. In accordance with the requirements of clients, we can make turmeric available in various quantities. Reckoned for medicinal properties, qualitative turmeric offered by us finds huge demand in the market. We make Turmeric available in the market, after stringent quality testing.

Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties.

Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the "Queen of Spices" because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.

Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties.
It is used in food and drink as a flavoring and cooking spice. It is also used as a medicine. It is said to have a strong and unique taste with an intensely aromatic fragrance. Black cardamom is said to have a smokey aroma with a coolness considered similar to mint. Green cardamom is said to be an expensive spice but little is needed for flavor. Ground seeds quickly loose its flavor, so it is best to be stored in the pods as exposed. If the pods and seeds are grinded together, it loosed its quality and price. It is the most common ingredient in India and is found in a lot of dishes and curries. It is said to be used in baking in Nordic countries and also in Sweden and Finland. In the Middle East, it is used as a spice for sweet dishes, as a traditional flavoring in coffee and tea. Cardamom is mostly used in savory dishes.

The major use is for the preparation of 'gahwa' a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.