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Cumin is a  spice  that  comes  from  the  Cuminum  cyminum plant. It is native to Asia, Africa, and Europe. However, people all around the world use it to flavour meals. People usually buy cumin in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder.

Wheat the most staple crop of human origin has been in food habits of general population since centuries. We all consume it for our daily requirements of nutrients and fulfill our need to enhance the energy level. We can’t even think of our food without this important crop. It's been ages that we have been consuming it and seen many changes which has lead to its improvement and enhancement not only in terms of quantity but quality also. Number of research are being gone on worldwide to enhance the production of wheat. Wheat Varieties for Rabi Season are Hi 8759 (Tejas), HD 4728 (Malawi), HW 5207 (COW3), HS 562, HD 3171, HD 1605 (Ujala), Lokwan, Sarbati, Shore.
Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, nonceliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.

The pistachio is a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. Pistachio is a desert plant and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3, 000–4, 000 pm of soluble salts. Pistachio trees are fairly hardy in the right conditions and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil.
Loaded with nutrients. High in antioxidants. Low in calories yet high in protein. May aid weight loss. Promote healthy gut bacteria. May lower cholesterol and blood pressure. May promote blood vessel health May help lower blood sugar. Delicious and fun to eat.

When fresh Green peas are not available or when you want to enjoy a starchier, hardier flavoured legume, dried peas are the perfect choice; they are available any time of the year. The pea is most commonly the small spherical seed or the seed pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Calanus cajon), the cowpea (Vigna unguiculate), and the seeds from several species of Lathyrism. P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many parts of the world.

Molasses varies by the amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavouring foods in the United States, Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar. It is also one of the primary ingredients used for distilling rum.

Coriander, popularly known as dhania in India, is extensively used across various regional cuisines to flavour curries, stir fries, snacks, breakfast items – you name it! Coriander seeds are the dried berries of the coriander herb but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form.  Ground coriander  is a  component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies. Crushed whole coriander seeds are delicious for flavouring homemade burgers.

A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the India, United Kingdom, Ireland, New Zealand, and Australia, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors’ including green, black, brown, blue, purple, and yellow. The three types of drying methods are: sun drying, shade drying, and mechanical drying. Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur, and the resulting raisins are often of low quality. Additionally, sun drying is a very slow process and may not produce the most desirable raisins. After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to r move any foreign objects that may have become embedded during the drying process. Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed.
Aids in digestion, Improves eyesight, Regulates blood pressure, Improves bone strength, Supports weight loss goals, Prevents anaemia, Cures bloating and acidity, Prevents tooth decay, Treats infertility problems, Regulates cholesterol levels and improves heart health, Skincare and healthy hair.

ICUMSA-45 is a Highly Versatile Product, capable of meeting the requirements of Domestic, Industrial and Pharmaceutical applications. ICUMSA-45 Indian Sugar is a most Highly Refined form of Sugar. ICUMSA-45 Sugar has a Sparkling White Color. It is suitable for Human Consumption and use in a wide range of Food applications. As a Leading Supplier of ICUMSA-45 White Refined Sugar, FARMIMEX aims at maintaining Punctual and Efficient Deliveries to our Esteemed Clients.

The cashew tree is a tropical evergreen tree that produces the cashew seed and the cashew apple pseudo fruit. The tree can grow as high as 14 m (46 ft). Cashews are commonly used in South Asian 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). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used in Thai and Chinese cuisines, generally in whole form.
Cashews help maintain a healthy heart. Cashews are full of monounsaturated fats, which are needed to to lower LDL cholesterol (AKA the bad kind) and raise HDL cholesterol (AKA the good kind).
Cashews are important for blood health. Copper deficiency can lead to anemia, a condition where a person’s red blood cell count is too low. One serving of cashews contains a lot of copper and some iron, which together help in the formation and utilization of red blood cells. Cashews can help manage weight. Cashews are good for the skin and hair. Cashews improve brain function. Cashews are good for bone health & eye health. Cashews help prevent migraine headaches. Cashews can help regulate thyroid function.

The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses..Traditional unfermented food uses of soybeans include soymilk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natt, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
Soybeans contain significant amounts of phytic acid, dietary minerals, and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop.
Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).

The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 30 cm (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The almond fruit is 3.5–6 cm (1 3⁄8–2 3⁄8 in) long. In botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur. After the fruit matures, the hull splits and separates from the shell.
Almonds are said to be one of the world’s most loved tree nuts that are highly nutritious and filled with fats, antioxidants including vitamins and minerals. Most people are aware of the facts that almonds are good for your health. Almonds are rich in proteins, fiber and nutrients. Almonds reduce your risk of cholesterol. Almond can regulate blood sugar. Consuming almonds in excess can cause nausea, diarrhoea, shortness in breath and problems in swallowing etc. Almonds have High Vitamin E.

Cloves are commonly used in spice blends for meat rubs and marinades, including the popular blends Chinese five-spice powder and garam masala. They are one of many spices used to make Vietnamese pho, and they stud whole-baked hams  and pots of German braised red cabbage. Cloves are a pungent spice found in savoury  dishes,   desserts, and drinks. Ground or whole cloves flavour meat, sauces,   and rice dishes. Cloves are often used along with cinnamon and nutmeg in sweet dishes, especially "pumpkin pie" flavoured items for the autumn and winter holidays, and in drinks such as mulled wine, cider, or chai.

Cardamom of commerce is the dried ripe fruit often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom has a strong, sweet, pungent flavour and aroma, with hints of lemon and mint. Black cardamom has a smoky note and a cooling menthol one as well.

Sorghum is a genus of about 25 species of flowering plants in the grass family Ponceau. Some of these species have grown as cereals for human consumption and some in pastures for animals. Sorghums contain phenolic acids, and most contain flavonoids. Sorghum grains are one of the highest food sources of flavonoid, proanthocyanin. Most varieties are drought- and heat- tolerant, and nitrogen-efficient, and are especially important in arid regions, where the grain is one of the staples for people.

Bajra popularly known as Pearl millet, cattail millet or bulrush belongs to the family Gramineae. The crop is cultivated for grain as well as for fodder in the arid region of Africa and Asia and as a pasture in U.S.A. It is originated in India or Africa. It is grown all over India except Assam and part of northeast India. Bajra is grown rainfed and crop being drought resistant hardly needs any irrigation, however it is observed that the yield may be significantly increased by irrigating the crop at critical growth stages like maximum tillering, flowering and grain filling stage. Therefore, light irrigations and efficient drainage is very essential for bajra production.
Types Of Bajra: NBH-149, VBH-4 developed for Andhra Pradesh, Madhya Pradesh, Gujarat, Maharashtra are capable of producing 14% higher yield. ICM4-155 gave higher yield than the standard check and adopted for all growing tracts of India. Also H-306, NH-338 and hybrid like MP-204, MP205 have been identified.

Black pepper is one of the most used spices worldwide. It’s made by grinding peppercorns, which are dried berries from the vine Piper nigrum. It has a sharp and mildly spicy flavour that goes well with many dishes. But black pepper is more than just a kitchen staple. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds.

Peanut, Arachis hypogaea, is an herbaceous annual plant in the family Fabaceae grown for its oil and edible nuts. Peanut plants are small, usually erect, thin stemmed plants with feather-like leaves. The leaves are arranged in alternate pairs and have leaf-like attachments near the stalk. The peanut plant produces yellow, orange, cream or white flowers which produce 'pegs', characteristic floral structures which sink into the ground to grow the pod. The pods can reach up to 10 cm (4 in) in length and can contain between 1 and 5 seeds. The peanut plant can reach 0.6 m (2 ft) in height depending on the variety and as an annual plant, survives only one growing season.
Most commercially grown peanuts are used for the extraction of their oil which is used in cooking. The by product of oil extraction is a pressed cake which is used as an animal feed and also in the production of peanut flour. Raw kernels are also commonly roasted and eaten as a snack food.

Moat" beans and not as Moth, though the spelling says otherwise. They are also known as Moath, dew beans, papillons, muths, mot beans, mat beans, Turkish grams, and mat grams. Commonly known as "Matki" in India. They grow in small pods on thick, matted bushes. In the winter, the pods are picked, dried and threshed, either by hand or mechanically. Moth beans can be found under cultivation throughout Southeast Asia and the Middle East. They are also sometimes cultivated in the Mediterranean, in places like Italy. The hardy creeping plant favours arid conditions, and neutral to acidic soils. The plant produces bright yellow flowers which turn into elongated seedpods, which will ultimately produce small seeds around the size of a grain of rice. These seeds can be dried and cooked or saved for planting next year. They have a nutty flavour.

While we generally associate dried peas with deep green colour, they are also available in a yellowish white (safed) colour, which offer a more delicate flavour. safed vataana are nothing but dried white peas. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they’re dried and the skins removed, they split naturally. When fresh peas are not available or when you want to enjoy a starchier, harder flavoured legume, dried peas or white vataana are the perfect choice. Safed vataana is available all year round, and there are different types, all of which are spherical in shape. In India, safed vataana are mostly used in Guajarati and Maharashtrian cuisine. They are an essential in making Maharashtrian street food dishes like missal pav and even Ragda patties. They are also used in other cuisines all over India.