Shreenathji Overseas

We are a reputed importer and exporter of Asafoetida (HING). Our range is procured from trusted vendors and provided in proper packaging to retain its original properties.

Description:

Asafoetida is the dried latex (gum oleoresin) that is extracted from the living underground rhizome or tap root of several species of Ferula. It is a perennial herb (1 to 1.5 mtr. High) and three of its species grow in India. Owing to its strong aroma, pure asafoetida is not preferred. It is blended with starch and gum and marketed in bricket, free flowing powder and tablet forms. Further, the white or pale variety of our range is soluble in water but the dark or black variety is oil soluble. Our range is available in three forms such as ‘Tears’, ‘Mass’ and ‘Paste’.

Tears:

• Most pure form of resin
• Rounded or flattened in shape
• 5 to 30 mm in diameter
• Greyish or dull yellow in colour

Mass:

• Common commercial form
• Uniform in mass

Paste:

• Contains extraneous matter

Origin & Distribution:

It is cultivated across the countries from Mediterranean region to Central Asia. It is mainly cultivated in Kashmir and in some parts of Punjab in India. Further, Afghanistan and Iran export asafoetida to India as well.

Varieties Available:

• Hing Kabuli Sufaid (Milky white asafoetida)
• Hing Lal (Red asafoetida)

Taste & Aroma:

• It is acrid and bitter in taste
• Has a pungent smell due to the presence of sulphur compounds in it

Uses:

• Used for flavouring curries, sauces, and pickles
• Because of its antibiotic properties, it is used in medicines

We offer Chilli (Marchu), which is essentially used in various dishes across the globe. It is the dried ripe fruit of the genus Capsicum, which is an annual sub –shrub. Its flowers are borne singly and fruits usually pendent. Red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) are available from this shrub. The capsicum fruit essence, which is a perennial chilly has small sized pods. These pods are highly pungent and are popularly known as ‘bird chilly’ and ‘Tabasco’.

Origin and Distribution:

It is an indigenous plant of South America and extensively found in India and other tropical and sub tropical countries. The Portuguese introduced the plant in India towards the end of 15th Century.

Uses:

• Used as spice in curried dishes
• Used in curry powder and in seasonings
• Bird chilly is used in making hot sauces as pepper sauce and Tabasco sauce
• Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction
• Used as colorant
• Used as a medicine such as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders
• Capsicum has a tonic and carminative action
• It may cause gastro-enteritis if taken inordinately
• The isolated enzyme of chilly is used in the treatment of certain type of cancers
• Oleoresin capsicum is used in preparing pain balms and vaporubs
• Dehydrated green chilly is a good source of vitamin ‘c’

Avail from us Coriander (KOTHAMIR, DHANIA), which is immensely used for flavouring various dishes. Coriander plant is generally thin stemmed and small. This bushy herb grows upto 25 to 50 cm in height and has many branches and umbels. Its leaves are alternate and compound and the entire plant emits a pleasant aroma. The fruits of the plants are globular in shapes with 3 to 4 mm diameter. The fruits break into two locules each having one seed, when they are pressed. Seeds are pale white to light brown in colour and have a delicate smell. Inflorescence is a compound umbel that consists of 5 smaller umbels.

Morphological Types:

• Erect and tall with a comparatively stronger main shoot
• Bushy with a relatively weaker main shoot and longer spreading branches

Origin and Distribution:

A native plant of Mediterranean region and nowadays also cultivated in:

• India
• Morocco
• Russia
• East European countries
• France
• Central America
• Mexico
• USA

Geographical Conditions:

It is a tropical crop that is extensively cultivated as a rabi season crop in the areas that are free from severe frost during February. In February, the crops grow flowers and set their seeds.

Uses:

• Used for flavouring and garnishing curries and soups
• The seeds of the plants are used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings
• Used in the manufacture of food flavourings
• Widely used in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors
• Used as a carminative, refrigerant, diuretic, and aphrodisiac
• Used to cure seasonal fever, stomach disorders, and nausea
• Coriander oil and oleoresins are widely used in seasonings for sausages and other meat products

We offer Mustard (RAI), which is a very common spice in India as well as in other parts of the globe. This annual herb is immensely cultivated either as oil seed crop or as vegetable or as fodder. The 3 species that are reckoned for their s condiment value are pale yellow or white mustard (Brassica Hirta), brown mustard (Brassica Juncea) and black mustard (Brassica Nigra).

Other Details of the Plant:

• The leaves are alternate and long, bristly branched, petiolate and grow hair on both sides
• Flowers are small and yellow in colour and have 4petals
• Seeds are 1.5-3mm

Origin and Distribution:

Yellow/white mustard is originated from Southern Europe and brown mustard is from China that was first introduced to Northern India. In the Southern Mediterranean region the black mustard is widely found.

Further, the white mustard is grown in:

• Australia
• China
• Chilli
• Denmark
• Italy
• Japan
• UK
• Netherlands
• North Africa
• Canada
• USA

Geographical Condition:

The plant requires loamy or clayey loam soil. Mustard is cultivated as a rabi crop in North India and also in South India during rainy season from July to November.

Uses:

• Used in major processed products
• Manufacture of mayonnaise
• Dried or dehydrated mustard leaves, whole mustard seeds are used as spice
• As a flavouring agent in Indian cooking
• Ground mustard provides flavour and consistency in various Bengali fish curries
• Mustard flour has preservative and antioxidant properties

Available with us, is premium quality Pepper (TIKHA) that is appreciated for its culinary and medicinal properties. It is used to process pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper and frozen pepper. It is basically the dried mature berry of Piper Nigrum. The shrub is widely grown in hot, moist region of Southern India. The shrub is 5-6 mtr tall and 1-2 meter diameter. Further, the pepper vines require support to be trailed on. The woody stems that climb have swollen nods. The nods have clinging roots that help in anchoring the vine to the support columns or trees.

Other Details of the Plant:

• Root system is confined to 75-100 cm radius and depth
• Inflorescence is a pendent spike that is 3-15 cm long and grows 50-150 flowers
• Flowers are minute and white pale yellow in colour
• Flowers are arranged spirally on fleshy pedantries
• Naturally self-pollinated and pollen dispersal is aided by the presence of water droplets
• Fruit is a single seeded drupe that is called berry
• Fruits are spherical in shape, green in colour that turn to red when ripe

Origin and Distribution:

It is a native of the hills of South Western Ghats of India. Apart from this, it is commercially cultivated in:

• Indonesia
• Malaysia
• Sri Lanka
• Thailand
• China
• Vietnam
• Cambodia
• Brazil
• Mexico
• Guatemala

Geographical Condition:

The plant prefers hot and humid climate. It grows well in regions between 20 degree North and South latitudes that are up to 1500 meters above MSL from sea level. The plant can grow in temperatures between10 degree and 40 degree C. Ideal annual rainfall required for the plant is 125 to 200 cm.

Uses:

• Useful in canning, pickling, baking and reckoned for preserving meat products
• Adjusts flavour in final dishes
• Used as an important ingredient of numerous commercial foodstuffs
• Used in spice mixes
• White pepper is used in products like mayonnaise
• Widely used in medicine
• Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability
• Pepper oleoresin is extensively used in pharmaceuticals
• Reckoned for its medicinal properties such as analgesic, anti-pyretic, anti-oxidant and anti-microbial