Quality Food Products Industries

Fenugreek has a strong, pleasant and peculiar odour reminiscent
of maple. It's a warming spice. The ancient Egyptians used it as food and as an embalming agent. The Romans used it as cattle feed. In India, fenugreek is a cover crop. Major producers are Rajasthan, Gujarat, Uttar Pradesh & Tamil Nadu

Ingradients

Coriander, Chilli, Fennel, Dal, Salt, Turmeric,Cinnamon
Cloves, Pepper,Nutmeg.

ingradients
quality garam masala

fennel, black pepper, tejpatta,stone flower, cardamom, dry ginger, garlic, clove leaf, cassia,
nutmeg, turmeric,curry leaf, salt, cumin

Ingradients
Quality Meat Masala

Coriander, Chilli, Fennel, Dal, Salt, Turmeric,Cinnamon
Cloves, Pepper,Nutmeg.

The fennel seed has sweet agreeable flavour and an odour similar to aniseed. It's a cooling spice. In ancient times, fennel was considered to increase strength. Roman gladiators mixed it with their food before entering the arena. The famous battle of marathon in 490 B.C, was fought on a fennel field. Fennel is a native of Europe and Asia Minor. Today, India is by far the largest source of fennel along with Egypt and China. In India it thrives in the sunny, limey well-drained loams of Gujarat, Rajasthan and Uttar Pradesh

Mustard has a pungent, biting flavour. It is a warming spice. Jesus immortalized mustard when he compared the power of faith, even if only as tiny as a mustard seed.
In India mustard is cultivated in Uttar Pradesh, Rajasthan, Madhya Pradesh, Bengal & Punjab.
Unlike most aromatic spices, ground mustard has no aroma when dry. It must be moistened for about 10 minutes to develop its sharp, hot, tangy flavour.

Vegetarian Curry Mixes

Ingradients

Chilli, Coriander,Turmeric, Asafoetida, Methi, Begal Gram, Black Gram,
Mustard, Salt, Curry leaf, Coriander leaf, Cummin Seeds.

Cumin seeds has a penetrating musty, earthy flavour. It's a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking.
A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.