Mumbai, Maharashtra, India
Our Products
Description
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
Origin and Distribution
Cumin is indigenous to Northern Egypt, Syria, the Mediterranean region, Iran and India. It is also cultivated in Mexico, China, Sicily and Malta. Cumin is a tropical plant and is cultivated as a rabi crop in areas where atmospheric humidity during February-March is low.
Uses
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.Botanical name Family name Commercial partCuminum cyminum L. Apiaceae Fruit
Indian Names
Name in international languages
Description
Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance.
Origin and Distribution
Fenugreek is a native of South Eastern Europe and West Asia, now cultivated in India, Argentina, Egypt and Mediterranean countries (Southern France, Morocco and Lebanon). In India it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab.It is a cold season crop and is fairly tolerant to frost and very low temperature. It is best suited to tracts of moderate to low rainfall and is sown in all types of soil but perform better in loam and clayey loam with proper drainage. It can also be grown on black cotton soils.
Uses
Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food. Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the principle constituent of curry powder.The seeds are used in colic flatulence, dysentery, diarrhoea, dyspepsia, chronic cough and enlargement of liver and spleen, rickets, gout and diabetes. It is also used as a carminative, tonic, and aphrodisiac. Fenugreek oil is used in the manufacture of hair tonics.
Botanical name Family name Commercial partTrigonella foenum-graecum L. Fabaceae Fruit
Indian Names
Name in international languages
description
dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice.
origin and distribution
european dill (anetheum graveolens) is indigenous to europe and is cultivated in england, germany, romania, turkey, usa and russia. The indian dill (anetheum sowa), a native of northern india is bolder than the european dill. It is cultivated as a cold weather crop in many parts of india.
uses
dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative.
botanical name family name commercial partanethum graveolens l. Apiaceae fruit
indian names
name in international languages
black seed appropriately known as the seed of blessing is considered to be one of the greatest healing herbs of all times. Kalonji, which may also be called nigella, refers to small black seeds grown on kalonji bushes, which are grown widely through india. Kalonji is both flavoring, added to a variety of traditional foods, and herbal remedy that has been touted as the magic bullet for a variety of ailments. Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape.
nigella seeds are dry roasted or fried in oil to give more intense aroma. It is mostly used to enhance vegetable dishes. It reduces flatulence, and treat nervous disorders.
the seeds are frequently refered to as black cumin. They are seeds of a plant nigella sativa, of the buttercup family and are often confused with onion seeds and black sesame seeds. This seed is used to flavour breads and pastries, it is a well known ingredient in english seed cake and is used in other desserts as well. It is used as medicine to treat a range of hepatic and digestive disorders, as well as fever, headaches and skin diseases.
Description
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.
Origin and Distribution
It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.
Uses
The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors.In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.
Botanical name Family name Commercial partCoriandrum sativum L. Apiaceae Leaf and seed
Indian Names
Name in international languages
Description
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. Celery plant is usually 30-60 cm high, erect with conspicuously jointed stems, bearing well-developed leaves on long expanded petioles. The rigid fruit is small, ovoid, 1 to 1.5mm long, 1 to 2mm in diameter, contains a small brown seed.
Origin and Distribution
The native habitat of celery extends from Sweden to Egypt, Algeria and Ethiopia and in Asia, India and China. It is an annual in the planes, whereas, biennial in cold climate and on hills.
Uses
The dried ripped fruits (celery fruit) are used as spice. Leaves and stalks are used as salads and in soups. It is also widely used in meat seasonings, in flavouring beverages, confectionaries, ice creams and baked goods. It is figured as a natural medicine in different cultures. In modern medicine, it is used as a stimulant and for treating Asthma and liver diseases.
Botanical name Family name Commercial partApium graveolens L. Apiaceae Dried fruit
Indian Names
Name in international languages
Description
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.
Origin and Distribution
It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favours high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.
Uses
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.
Botanical name Family name Commercial partFoeniculum vulgare Miller Apiaceae Fruit
Indian Name
Name in international languages
Description
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm.
Origin and Distribution
The yellow/white mustard is indigenous to Southern Europe, whereas brown mustard is from China introduced to Northern India. The black mustard is endemic in the Southern Mediterranean region. The white mustard is widely cultivated in Australia, China, Chili, Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA.Mustard prefers loamy or clayey loam soil. It is grown as rabbi crop in North India. It is raised during rainy season from July to November in South India.
Uses
The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries.Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.
Botanical name Family name Commercial partBrassica juncea (L.) Czern. & Coss. Brassicaceae Seed
Indian Names
Name in international languages
Description
An erect, glabrous or minutely pubescent, branched annual. The stems are striate; the leaves are rather distant, 2-3-pinnately divided, the segments linear. The flowers occur in terminal or seemingly-lateral pedunculate, compound umbels, white and small; the fruits are ovoid, muricate, aromatic cremocarps, greyish brown; the mericarps, which are the components of the fruit, are compressed, with distinct ridges and tubercular surface, 1-seeded.
Origin and Distribution
Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of Indias total production.
Medicinal Uses
It is traditionally used as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and for kids it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In the northern part of India, Ajwain is often consumed after a heavy meal. It is commonly offered after dinner parties.
Botanical name Family name Commercial partTrachyspermum ammi (L.) Sprague Apiaceae Fruit
Indian Name
Name in international languages
Description
Caraway of commerce is the fruit of a biennial herb. The plant has a fleshy root and slender branched stem that attains a height of 0.5 to 0.6 mtrs, with small white flowers in compound umbels. The fruit when ripened splits into narrow elongated carpel, 4 to 6.5mm long, curved, pointed at ends with 5 longitudinal ridges on the surface. The dried fruit is brown in colour has pleasant odour is with sharp taste. Seeds are hard and sharp to touch.
Origin and Distribution
It is a native of North and Central Europe and is extensively cultivated in Holland, Russia, Poland, Bulgaria, Denmark, Rumania, Syria, Morocco, and to a small extent in England, and US. It is cultivated as a cold season crop in the hills of Kashmir and Kumaon at an altitude of above 2750 MSL.
Uses
Caraway is widely used as a spice for culinary purposes and for flavouring bread, biscuits, cakes and cheese. It is also used for seasoning sausages and as medicine.
Botanical name Family name Commercial partCarum carvi Apiaceae Fruit
Indian Names
Name in international languages
Sesame plant is an annual plant, whose seeds as well as leaves can be eaten and used. Sesame seed is commonly referred to as till in India. And is used in various forms. Even in making of vines and beverages and sweet dishes. Especially during winters. Sesame oil seeds are considered to grant heat to the body and are popularly used to away chills. The sesame seeds are ground and processed to make various snacks all over the world. Sesame oil is massaged to relive pain in joints and muscles. Natural Sesame seeds are rich in calcium, protein and B-Vitamins. Sesame seeds burst forth from the ripe seed-pods of the sesame plant with a shattering explosion, hence the term open sesame Black, Brown and White Sesame seeds are the hulled seeds which may be either black or golden brown White Sesame Seeds are hulled seeds and are the most popular type to use in cooking.
USAGE/APPLICATION
Sesame seeds can be sprinkled over cakes, breads, halwa etc. and lends a nutty taste to them. The oil taken out from its seeds is healthy and has medicinal values like emollient and demulcent properties.This oil is widely used in different types of medicines.
NATURAL WHITE SESAME SEED
Natural Sesame seeds are flat and tiny seeds which have a nutty sweet. Flavor and are usually white or beige in colour. It is an important nutritional additive to salads and dressings. It is extensively used to embellish products such as Sesame seeds on bread, bread sticks, cookies and Candice and as garnish on pasta and vegetables. It is also widely used in curry dishes and tahini. The qualities are accordingly differentiated as 99/1/1 i.e. 99 % White Colored Seeds, 1 % different than white seeds & Max 1 % Impurities Similarly the other two qualities which are available are 98/2/1 & 95/5/1.
HULLED SESAME SEEDS
Sesame Seeds are an agricultural produce and cultivated in various parts of India especially in Gujrat. Sesame seeds have a thin shell or husk which needs to be removed by a process known as hulling. This process requires substantial quantity of water as raw sesame seeds are soaked in water to facilitate hulling and minimize breakages.After mechanically hulling the soaked natural seeds they are mechanically dried to produce Auto Dry Hulled Sesame Seeds. These hulled sesame seeds are uniformly bold in size , bright whiter in color and used in backer and confectionery products.
INSPECTION
We carryout Pre Shipment Inspection in respect of Quality , Weight, Packing and Shipping Marks in order to be 100% assured that the Right Quality is being delivered to our Esteemed Buyers. We are exporting Natural and Hulled Sesame seeds to Various Countries such as Turkey, Europe, Vietnam etc.
