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D. R. B. Commodities India Private Limited

Ahmedabad, Gujarat

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Spices

ndia is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices. Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. In India, spices are important commercial crops from the point of view of both domestic consumption and export. Besides, huge quantities of spices are also being consumed within the country for flavouring foods and are also used in medicine, pharmaceutical, perfumery, cosmetics and several other industries.+ Read More

Cummin Seeds
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Cummin Seeds

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A basic Indian spice. Used mainly in North India. Used for its strong but very pleasing flavor. Cumin seeds are the seeds of Cuminum cyminum, which belongs to the parsley family. It is pale green in color and elliptical in shape with deep furrows.

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Fennel Seeds
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Fennel Seeds

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Fennel seeds, are greenish brown to yellowish brown oblong ovals about 6 mm (0.25 inch) long with five prominent longitudinal dorsal ridges. They contain 3 to 4 percent essential oil. Fennel seeds are the dried fruit of Foeniculum vulgare, which belongs to the parsley family. It is oval in shape and green or yellowish brown in color. It has a slightly sweet flavour.

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Fenugreek Seeds
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Fenugreek Seeds

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Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3 mm. Fenugreek seeds are a dried, ripe seed of the herb Trigonella foenum - graecum. It is brownish-yellow in color and is one of the oldest cultivated medicinal plants.

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Red Chilly Whole, Powder & Crushed (For Pizza)
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Chillies show more or less the same aroma components as paprika, but their content in capsaicin (the amide of 3-hydroxy 2 methoxy benzylamine with 8-methyl-6-noneneoic acid) and related compounds.An indispensable and probably the most popular culinary spice in the world, chilly, has a pungent flavor. India is the largest exporter of this widely used spice

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Turmeric Fingers & Powder
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Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Turmeric is the boiled, dried, cleaned and polished rhizomes Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem.

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Clove
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Clove

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Clove, small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum of the family Myrtaceae, was important in the earliest spice trade and believed in indigenous to the Moluccas or Spice Islands (now Maluka), of Indonesia.

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Coriander Seeds (Small & Big) & Powder
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  • Coriander (Coriandrum sativum) is an umbelliferous annual plant of the parsley family, native to the eastern Mediterranean region and southern Europe and is found in many other parts of the world.
  • It is valued for the dry ripe fruits, called coriander seeds and also the fresh green leaves called cilantro. The herb is produced in Morocco, Romania, Mexico, Argentina, the People's Republic of China, Bangladesh, Bulgaria, Canada, Egypt, Indonesia, Nigeria, Poland, Syria, the United States, the USSR and Yugoslavia.

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Cardamom
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Cardamom

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  • Large cardamom is the dried fruit of a perennial herbaceous plant. It's quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom.
  • Valued for its acceptable taste, flavour and aroma, large cardamom is used in rice preparations and meat dishes, besides a wide range of beverages and sweets.
  • The largest producer and exporter of large cardamom, India enjoys near monopoly in this spice. The main production centres are the sub-Himalayan ranges spread across Sikkim and Darjeeling district of West Bengal. The popular varieties are 'Ramsey', Golsey', and 'Sawany'. Pakistan, Afghanistan, Singapore and UK are the major importers of large cardamom.

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Ginger Dry & Powder
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Ginger Dry & Powder

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Ginger is a plant that grows the best in the warm climates of China, India and Jamaica. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year's growth. Dry Ginger is emollient, appetiser, laxative, stomachic, stimulant, rubefacient, , expectorant and carminative. Powdered Ginger is obtained by pulverizing dried ripe fruits of Zingiber Officinale. The fine-ground, light yellow ginger powder is renowned for its subtle lemon like aroma and sharp biting flavor.

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Ajwan Seeds
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Ajwan Seeds

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Ajwain is not very common in our days; its usage is almost confined to Central Asia and Northern India, particularly the North West (Punjab, Gujarat). Ajwain also enjoys some popularity in the Arabic world and is found in berbere, a spice mixture of Ethiopia which both shows Indian and Arabic heritage.

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Dill Seeds
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Dill Seeds

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The seed is light brown, winged and oval, with one side flat, with two ridges. The other side is convex with three ridges and three oil channels. Seeds are about 3.5 mm (0.15 in) long. Dill is the dried fruit of the herb Anethum graveolens, which belongs to the parsley family. Dill seeds are oval-shaped, soft and fluffy and has a pungent and aromatic flavor.

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Celery Seeds
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Celery Seeds

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Seed of the celery resembles the plant itself in taste and aroma and is used as a seasoning, particularly in soups and pickles. Celery seeds are the dried fruit of Apium graviolens, which belongs to the parsley family. The seeds are very small, oval-shaped and light Green in color. They have a crisp texture subtle flavour.

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Mustard Seeds & Powder (Yellow & Black)
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Mustard Seed comes from two large Shrubs, Brassica Juncea (Brown Mustard) and Brassica Hirta (Yellow Mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds. Mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the black from the Middle East.

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Black Pepper
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Black Pepper

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Indian pepper had a profound influence on the European economy of the Middle Ages.Many western countries owed their prosperity to this spice which fetched them a very high price. Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries.

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