Fenugreek is the small stony seed obtained from the pods of a bean-like plant. The seeds are hard, angular and yellowish brown in colour. Some are oblong, some rhombic, others are virtually cubic, with a side of about 3mm (1/8”). They are available whole and dried , or also as dull yellow powder, ground from the roasted seeds.
Red Chilli powder is an indispensable ingredient in most Indian dishes. Dried red chillies are powdered after being sun dried till they are very crisp. A spice blend consisting of one or two types of dried red chillies that are ground and pulverized into a fine powder. Also referred to as a "chilli" powder, this type of seasoning may contain not only ground chillies but also a mixture of other spices, such as cumin, oregano, garlic powder, paprika, and salt, mixed into the chilli powder. Foods are often enhanced with this powder, depending on the chillies used for the powder and the intensity of the heat in the chilli.
Cassia’- an aromatic bark is similar to cinnamon, but differs in strength and quality. Cassia barks are darker, thicker and coarser. The outside of a bark is rough and grayish brown, and the inside of the bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When in trade, cinnamon rolls into a single quill while cassia is rolled from both sides toward the center so that they end up resembling scrolls.
The spice amchur is sliced and sun dried mango fruit. The name comes from Hindi aam,i.e mango. It is either whole or ground and sometimes even seasoned with turmeric. The mango tree is a member of the family that includes the cashew and pistachio nut. The slices are light brown with a rough surface. Riped mango slices are also dried and are orange brown in colour. Amchur powder is finely ground but with a slightly fibrous texture. It is beige in colour. Slightly sweet and acidic. It is used as an acid to flavour curries, soups, chutneys, marinades and is also widely used as a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind.
The spice amchur is sliced and sun dried mango fruit. The name comes from Hindi aam,i.e mango. It is either whole or ground and sometimes even seasoned with turmeric. The mango tree is a member of the family that includes the cashew and pistachio nut. The slices are light brown with a rough surface. Riped mango slices are also dried and are orange brown in colour. Amchur powder is finely ground but with a slightly fibrous texture. It is beige in colour. Slightly sweet and acidic. It is used as an acid to flavour curries, soups, chutneys, marinades and is also widely used as a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind.
Asafoetida got its name by combining the Persian word aza, meaning mastic or resin, and the Latin foetidus, meaning stink. It is a gum obtained from the sap of the roots and stem of the ferula species, a giant fennel that gives a vile odour.Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Asafoetida got its name by combining the Persian word aza, meaning mastic or resin, and the Latin foetidus, meaning stink. It is a gum obtained from the sap of the roots and stem of the ferula species, a giant fennel that gives a vile odour.Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. Fresh leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf becomes dull n turns to matte olive green.
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. Fresh leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf becomes dull n turns to matte olive green.
Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, a spice mixture favored in Eritrea and Ethiopia. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production. Omam (Ajwain) is used to make a special food called the 'omapodi'. It is also mixed in several snacks of north and south India. Omam is used to cure digestive problems in children and adults. Omam is also mentioned in ancient Tamil literatures.
Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, a spice mixture favored in Eritrea and Ethiopia. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production. Omam (Ajwain) is used to make a special food called the 'omapodi'. It is also mixed in several snacks of north and south India. Omam is used to cure digestive problems in children and adults. Omam is also mentioned in ancient Tamil literatures.
Caraway takes 2 years for the whole life cycle, it dies off after producing seeds. It has a thick root, similar to a parsnip and also has hollow fluted stems. The clusters can be white, yellow or green. It is an easily grown plant and prefers a well drained soil and a sunny spot. The seed produced are brownish in colour, ribbed and slightly cresent shaped. It resembles cumin and is often confused. These are commercially cultivated all over Europe as well as in Turkey, India and North African regions.
Caraway takes 2 years for the whole life cycle, it dies off after producing seeds. It has a thick root, similar to a parsnip and also has hollow fluted stems. The clusters can be white, yellow or green. It is an easily grown plant and prefers a well drained soil and a sunny spot. The seed produced are brownish in colour, ribbed and slightly cresent shaped. It resembles cumin and is often confused. These are commercially cultivated all over Europe as well as in Turkey, India and North African regions.
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black seeds are contained in a pod in three double rows with about six seeds in each row. The dried surface of the pod is rough and furrowed, the large ‘blacks’ having deep wrinkles. Pods are available whole or split and the seeds are sold loose or ground.
The cashew nut is a popular snack, and its rich flavor means that it is often eaten on its own, lightly salted or sugared. Cashew nuts are sold covered in chocolate, but due to their higher price compared to peanuts and almonds, cashews are not as common in candy except from higher quality manufacturers. Cashew nuts also factor in Thai cuisine and Chinese cuisine, generally in whole form, and in Indian cuisine, often ground into sauces such as shahi korma, and also used as garnish in Indian sweets and desserts. The cashew nut can also be used in cheese alternatives for vegans, typically in homemade cheese recipes.
The cashew nut is a popular snack, and its rich flavor means that it is often eaten on its own, lightly salted or sugared. Cashew nuts are sold covered in chocolate, but due to their higher price compared to peanuts and almonds, cashews are not as common in candy except from higher quality manufacturers. Cashew nuts also factor in Thai cuisine and Chinese cuisine, generally in whole form, and in Indian cuisine, often ground into sauces such as shahi korma, and also used as garnish in Indian sweets and desserts. The cashew nut can also be used in cheese alternatives for vegans, typically in homemade cheese recipes.
Cinnamon the inner bark of a tropical evergreen tree has many different species; varying between 50 and 250, depending on the botanist you believe. The two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. C. zeylanicum is otherwise known as Ceylon cinnamon ( Latin name, zeylanicum), or also ‘true cinnamon’ which has a lighter colour and possesses a sweet, more delicate flavour than cassia. Cinnamon best grows along the coastal strip near Colombo.
The word ‘clove’ is from ‘clavus’ a Latin word. The clove is a native, of the Spice Islands of Indonesia. Cloves are cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar. The History of cloves is as early as 400 BC first appeared in the Chinese scripts.
The coriander seeds that is popularly known for its culinary and medicinal properties. Our coriander has an aromatic odor and is packaged in different corrugated and poly pouches. Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries] Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
The coriander seeds that is popularly known for its culinary and medicinal properties. Our coriander has an aromatic odor and is packaged in different corrugated and poly pouches. Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries] Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
Cumin is the seed of a small umbelliferous plant. The seeds are found as paired or separate carpels, and are of about 3-6mm (1/8-1/4 in) long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each extremity, with tiny stalks attached. They resemble caraway seeds, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder. Cumin is freely available in the West, although it is not a traditional European spice.
Cumin is the seed of a small umbelliferous plant. The seeds are found as paired or separate carpels, and are of about 3-6mm (1/8-1/4 in) long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each extremity, with tiny stalks attached. They resemble caraway seeds, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder. Cumin is freely available in the West, although it is not a traditional European spice.
Fennel seeds split into two, one sometimes remaining on the stalk. They are 4 -8 mm (1/8 - 5/16 in) long, thin and curved, with colour varying from brown to light green. Green seeds are considered to of the most superior quality.
Fennel seeds split into two, one sometimes remaining on the stalk. They are 4 -8 mm (1/8 - 5/16 in) long, thin and curved, with colour varying from brown to light green. Green seeds are considered to of the most superior quality.
Garlic (Lehsoon) bulbs are the spices that belong to the family of onion. It is used for seasoning of food as it has very pungent smell. It is used in kebabs, mezes and other Turkish cuisines. Besides food, it is also useful on medical ground. It helps in lowering the cholesterol level, high blood pressure, etc. It also boosts the immunity system, overcomes fatigue, etc. Garlic when roasted provides more zing to the food. We are one of the prominent white garlic exporters and roasted garlic suppliers from India.
Garlic (Lehsoon) bulbs are the spices that belong to the family of onion. It is used for seasoning of food as it has very pungent smell. It is used in kebabs, mezes and other Turkish cuisines. Besides food, it is also useful on medical ground. It helps in lowering the cholesterol level, high blood pressure, etc. It also boosts the immunity system, overcomes fatigue, etc. Garlic when roasted provides more zing to the food. We are one of the prominent white garlic exporters and roasted garlic suppliers from India.
Although called “ginger root” it is actually a rhizome. It has a pale yellow interior and a skin varying in colour from brown to off-white.Whole fresh roots provide the best taste. The immature roots are collected and shipped, the outer skin is light green in colour. Dried roots are sold either ‘black’ with the root skin left on, or ‘white’ with the skin peeled off. The dried root is available whole or sliced.Powdered ginger is the spice made from dried root.
Jaggery (also transliterated as jaggeree), guṛ (India, Pakistan and Bangladesh), hakuru (Sri Lanka), panela (Spanish South America), and rapadura (Brazil) , is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa and South America.It is made for direct consumption. This type of sugar is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as ash, proteins and bagasse fibers
Jaggery (also transliterated as jaggeree), guṛ (India, Pakistan and Bangladesh), hakuru (Sri Lanka), panela (Spanish South America), and rapadura (Brazil) , is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa and South America.It is made for direct consumption. This type of sugar is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as ash, proteins and bagasse fibers
In nature, mace is found as bright crimson lace that extend up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. when dried, it develops a charcteristic aroma but on the whole loses its bright red colour. Mace obtained from the West Indies are yellowish brown in colour and with fewer holes than mace from East Indian nutmegs which are more orangee when dried. The best quality mace releases a little oil when squeezed. It is flattened and sometimes roughly broken into ‘blades’.
In nature, mace is found as bright crimson lace that extend up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. when dried, it develops a charcteristic aroma but on the whole loses its bright red colour. Mace obtained from the West Indies are yellowish brown in colour and with fewer holes than mace from East Indian nutmegs which are more orangee when dried. The best quality mace releases a little oil when squeezed. It is flattened and sometimes roughly broken into ‘blades’.
The nutmeg seeds are encased in mottled yellow, edible fruits, the size and shape of a small peach. The fruits when split in half reveal a net-like, bright red covering over the seed. This is 'aril'.More popularly known as Mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source.
The nutmeg seeds are encased in mottled yellow, edible fruits, the size and shape of a small peach. The fruits when split in half reveal a net-like, bright red covering over the seed. This is 'aril'.More popularly known as Mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source.
Pepper comes from the species of a vinous plant, the spice a fruit is called ‘peppercorns’. Black pepper is the dried, unripe berry. The corns are about 5 mm (1/8 in) in diameter. White pepper is same as the black, but is allowed to ripen more fully on the vine. The outer shells of the berries are removed by soaking them in water until the shell falls off, or are held under flowing spring water, yielding a whiter, cleaner pepper.
Sesame seeds are contained in pods of a tropical plant. They are tiny, flat ovals, measuring about 3 mm (1/8 in) long. The Seed colour can vary, though they are usually creamy white when husked. The seeds are sold dried and whole or ground to form tahini paste
Sesame seeds are contained in pods of a tropical plant. They are tiny, flat ovals, measuring about 3 mm (1/8 in) long. The Seed colour can vary, though they are usually creamy white when husked. The seeds are sold dried and whole or ground to form tahini paste
Star anise is an unusual fruit of a small oriental tree. It is, as the name denotes, star shaped, radiating between five and ten pointed boat-shaped horns. These horns are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked and dried before it ripes. The stars are available whole, or ground to a red-brown powder.
Tamarind (Imli) fruit is used as a spice as it helps in proving tangy taste to the food items. Whole tamarind is used in food as a spice, as a medicine for better digestion, in carpentry use for cleaning of brass objects and many more. We are one of the popular tamarind exporters and suppliers in India. The fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. The ripened fruit is considered the more palatable as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of snack. It is also consumed as a natural laxative.
Tamarind (Imli) fruit is used as a spice as it helps in proving tangy taste to the food items. Whole tamarind is used in food as a spice, as a medicine for better digestion, in carpentry use for cleaning of brass objects and many more. We are one of the popular tamarind exporters and suppliers in India. The fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. The ripened fruit is considered the more palatable as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of snack. It is also consumed as a natural laxative.
In Ayurvedic practices, turmeric has many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent. In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake Sfouf.
In Ayurvedic practices, turmeric has many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent. In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake Sfouf.
The mustard family includes plants which are grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds: White Mustard (Brassica alba or Brassica hirta) are round hard seed, beige or straw coloured. The light outer skin is removed before sale. With milder flavour and good preservative qualities, it is used in ballpark mustard and in pickling. Black Mustard (Brassica nigra) are also round hard seeds, varying in colour from dark brown to black, smaller and much more pungent than the white. Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.it ranges between white and black mustard.
The mustard family includes plants which are grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds: White Mustard (Brassica alba or Brassica hirta) are round hard seed, beige or straw coloured. The light outer skin is removed before sale. With milder flavour and good preservative qualities, it is used in ballpark mustard and in pickling. Black Mustard (Brassica nigra) are also round hard seeds, varying in colour from dark brown to black, smaller and much more pungent than the white. Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.it ranges between white and black mustard.
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