Fennel is a spice native to the South Europe and parts of Asia, this perennial plant is widely grown for its strong flavor. The flavor of the plant is somewhat similar to anise and is milder. This highly aromatic plant is used for both seeds and leaves.
Indian Name: Saunf
Botanical Name: Foeniculum vulgare
Family Name: Apiaceae
Parts Used: Seed, Leaves
Habitat: Southern Europe and South Western Asia
Forms of Natural Fennel Seeds
Whole Fennel seeds
Powdered Fennel Seeds
Trade in Natural Fennel Seeds
India, China, Turkey and Egypt are the major fennel producing countries. Germany, Netherland, UK and USA are the major fennel importing countries. The international trade in the spice takes place in the dried whole seeds followed by the powdered form. Countries like France, Iran, Russia and India are growing fennel on a large scale primarily for its medicinal properties.
India produces high quality natural fennel seeds and consumes a significant portion of the total fennel production. The spice is used for both culinary use, flavoring and also as a mouth freshener. Rajasthan, Gujarat and Uttar Pradesh are the major fennel producing states.
Uses of Fennel
The plant is grown for its seeds and leaves and are used in flavoring food. It is also used as a mouth freshener.
The plant is used to relieve chills and stomaches. The essential extracted from the fennel spice is also used as a blend with other oils for curing diseases and relaxation of mind and body.
The essential oil is also used in certain personal hygiene products like soaps and perfumes.
Cumin Seeds Usage :
Today, cumin is the second most admired spice in the world after black pepper, usually get used in foods, beverages, liquors, medicines, toiletries and perfumery. Cumin can be used to season many dishes, either ground or as whole seeds. Cumin is said to help in treatment of the common cold, when added to hot milk and consumed.
Cumin Seeds Nutrition Value :
Cumin seeds are a very good source of iron and a good source of manganese. Other nutritional are Protein, Carbohydrate, Dietary fiber, Vitamin A, B, C, E and K, Calcium, Phosphorus and Potassium.
Colour : Pale Green.
Extraneous matter : All matter from the specific plant other than the required part. The total content of this extraneous matter shall not exceed 1%.
Country of origin : India
Packaging : 12.5 kg, 25 kg & 50 lbs paper/poly bags.
Labelling : As per buyer's requirement.
Shelf life : 1 year from production date.
Storage condition : Cool and dry (<20C).
|Total ASH||9.50% Max.|
|Acid insuluble ASH||1.75% Max.|
|Salmonella||Absent / 25 gms.|
|Volaile oil||Min. 2.00 ml /100 gms.|
Coriander is an annual herb popularly grown and prized for its culinary and medicinal use. It is also known as cilantro in North America. It is native to North Africa and Southwest Asia. Coriander is always used fresh, as its leaves lose the flavor and aroma on drying. Coriander is never cooked as it also diminishes its flavor. It is used in the end for flavoring the dish.
Indian Name: Dhania
Botanical Name: Coriandrum sativum
Family Name: Apiaceae
Parts Used: Leaves
Habitat: Southwestern Asia
Trade in Coriander
Coriander seeds are also used in whole or powdered form for food seasoning and flavoring. Canada, Morocco, India, Pakistan, Bulgaria and Romania are the major coriander producing countries. Russia is the prime producer of coriander oil used in liquor, pharmaceutical and chemical industry.
India is a major coriander powder producing country. Production is done in a number of states on a commercial basis. Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh are major Indian production areas. A significant percentage of the total coriander produced is used for domestic consumed and the rest is exported.
Uses of Coriander
All parts of the herb are edible and widely used in a number of cuisine for flavoring and aroma. Coriander Powder is also used for garnishing. Fresh leaves are used as a main ingredient in Vietnamese food, Asian chutney and other dishes. The roots of the herb are also used in Thai cuisine. Coriander seeds are used as a condiment in pickle spices, seasonings, curry powders, sausages, cakes, pastries, biscuits, buns and alcoholic beverages like gin.
Dhania Seeds is known to possess antibacterial properties and has been used in traditional medicine to relieve anxiety and insomnia. Dhania powder also helps to clear the body of lead, mercury and aluminum.
Dhania Powder is used as a flavoring agent in a number of pharmaceutical preparations, especially the digestive medicines.
Dill is an annual herb native to the Central Asia, it is also widely grown in Europe and Northern Africa for its culinary and medicinal use. Dill weed, dried leaves of the same plant is also used for flavoring. It is milder in taste when compared to dill seed.
Indian Name : Sowa / Suva
Botanical Name : Anethum graveolens
Family Name : Apiaceae
Parts Used : Seeds
Habitat : South west and Central Asia
Origin of Dill Seeds
Dill seeds are originated in Central Asia. It is however is also grown in large quantity in Egypt and Mediterranean countries or Eastern Europe. It is also getting popular in North America. It's related species Sowa is grown in India whose fruits are larger but less fragrant.
Description Of Dill Seed
Dill seed brown in color. It is oval shaped seed with with one side flat having two ridges. The other side of the dill seed is convex. The convex side has three ridges and three oil channels. The size of the seed is around 5 mm (0.15 in). The leaves and stalks of the dill seed is aromatic. They are used for pickling. The flavor of the seed is slightly bitter which is similar to caraway
Dillseed and the leaves contains essential oils but the oils from both the sources are not the same. The oil content of the leaves include carvone, limonene, phellandren and monoterpenes that decides aroma whereas the fruit oil consist of carvone, limonene and other monoterpenes. Indian dill consistb of phenylpropanoid dill apiole (6-allyl-4,4-dimethoxy-1,3-benzodioxol).
Form of Dill Seeds
Whole Dill Seeds
Grounded Dill Seeds
Trade in Dill
India and Pakistan are the major dill production areas, Egypt, Fiji, Mexico, Netherland, United States, England, Hungary are other commercially productive areas, making small contributions to the world production.
India is the leading producer of dill seed and its derivatives. The exports of the essential oil and seeds have grown over the past five years. India supplies whole and powdered spice to various European countries.