Sky Enterprise Private Limited

Crushed and Ground white pepper : Made from the mature, dried and clean berries of the plant Piper Nigrum. The product is creamish yellow in colour with a hot pungent biting taste and sharp penetrating aroma. The pepper can be cracked to different specifications / mesh sizes, as per the customer requirement.

Creamish yellow in colour made from medium or bold size white peppercorns. White pepper is less pungent than Black pepper but more robust in flavour. We do not only crush but also make by hand grounding in tradition Indian style through machines known as Pounding Machine. White Pepper Powder is also available in 3 grades.

It is often misspelled (or pronounced) as tumeric. It is also known as kunyit (Indonesian and Malay) or haldi or pasupu in some Asian countries In medieval Europe, turmeric became known as Indian Saffron, since it is widely used as an alternative to far more expensive saffron spice.

The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Coriander seed is a key spice ( Hindi name: ????? dhania) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin . It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.

Crushed and Ground black pepper : Made from the mature, dried and clean berries of the plant Piper Nigrum. The product is yellowish black in colour with a hot pungent biting taste and sharp penetrating aroma. Mainly driven by European markets, pepper cracks are usually popular in 24 mesh size and 28 - 32 mesh size. The pepper can be cracked to different specifications / mesh sizes, as per the customers requirement.

Mustard is one of the leading oil seed crops of the country. Although, it is mostly used for extraction of edible oil, mustard seeds as such are also used extensively as a seasoning material for flavour and pungency in different food preparations.

(i) Premium Crushed & Ground Black Pepper made from mature, dried and clean berries of the plant Piper Nigrum. This product is creamish green in colour with a hot pungent biting taste & sharp penetrating aroma. Moisture would be around11% & volatile oil 6%(min).
(ii) Pure Black Pepper Powder is made from the outer layer of Piper Nigrum. The outer layer is derived by a thorough process splitting the whole black pepper and removing it's outer skin thereby crushed to get the final product. Usually brownish-black in colour with strong aroma pungency.
(iii) COMPOUNDED Black Pepper is made from bits of black pepper alongwith other by-products of Piper Nigrum. Very Hot & biting. It is brownish in colour. Though compounded absolutely edible for human consumption free from any artificial flavours or colours

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, parsley and dill.

India is the origin of curry, a name widely recognised all over the world. Because of varied physical form, aroma and flavour an individual spice does not produce the preferred flavour. Indian curry powder is the answer to it. Known as 'curry powder' to the Indians, or simply as 'curry' to the international consumer, the product is a careful blend of selected spices to add pep, flavour and aroma to a wide range of exotic dishes.

Ginger is native to India and China . It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer — the origin of ginger ale. In order to 'gee up' a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal’s backside…

The spice amchur is unripe or green mango fruits which have been sliced and sun dried. The name comes from Hindi am, mango. The spice is either whole or ground and sometimes seasoned with turmeric. The mango tree is native to the India-Burma-Malaysia region and is one of the oldest cultivated fruits.