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Spices Whole And Ground

Providing you the best range of Coriander Seeds And Powder, Chillies Whole Powder, Turmeric Whole And Powder, Green Cardamom And Powder, Ginger Whole And Powder and Cumin Seeds with effective & timely delivery.
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  • Coriander Seeds And Powder
  • Coriander Seeds And Powder
Coriander Seeds And Powder
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Ironically, the history of coriander begins with its strong bug-like smell rather than its medicinal or culinary qualities. Coriander is believed to be derived from the Greek word koros which means insect or the Greek word koriannon, meaning bug. The specific name refers to its cultivation in gardens. Taken together, the full scientific name calls coriander ‘the cultivated buggy-smelling plant.

Botanical Name Coriander Sativam L
FamilyUmbelliferae
Harvesting Season February to March

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  • Chillies Whole Powder
  • Chillies Whole Powder
Chillies Whole Powder
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Chillies Whole Powder

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Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is selfpollinating.

Chilli:
» Whole Chille
» Chilli Powder
» Crushed Red Chilles
» Grounded Red Chilles

Botanical Name Capsicum annuum L
FamilySolanaceae
Harvesting Season January, February, March

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  • Turmeric Whole And Powder
  • Turmeric Whole And Powder
Turmeric Whole And Powder
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Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

Turmeric is the dried root of curcuma Longa. It has a tough brown skin and bright orange flesh. It is a major ingredient in curry powder.

Botanical Name Curcuma Longa
FamilyZingiberaceae
Harvesting Season Feb to March

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  • Green Cardamom And Powder
  • Green Cardamom And Powder
Green Cardamom And Powder
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Green Cardamom & Powder refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae.Both genera are native to India and Bhutan; they are recognised by their small seed pod,triangular in cross-section and spindle-shaped,with a thin papery outer shell and small black seeds.

Botanical Name Elettaria Green Cardamom & Powderum
FamilyZingiberaceae
Harvesting Season Aug to Sept

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  • Ginger Whole And Powder
  • Ginger Whole And Powder
Ginger Whole And Powder
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Ginger Whole And Powder

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Ginger produces clusters of white and pink flower buds that bloom into yellow flowers.Because of its aesthetic appeal and the adaption of the plant to warm climates,giner is often used as landscaping around subtropical homes.

Botanical Name Zingibar officinale R
FamilyZingiberaceae
Harvesting Season Dec to Jan

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  • Cumin Seeds
  • Cumin Seeds
Cumin Seeds
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Cumin Seeds

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Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.

Botanical Name Cuminum cyminum L
FamilyUmbelliferae
Harvesting Season February to March

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  • Fennel Seeds
  • Fennel Seeds
Fennel Seeds
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Fennel Seeds

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Fennel is a plant species in the genus foeniculum.It is a member of the family Apiaceae.It is indigenous to the shores of the Mediterranean, but has become widely naturalised in many parts of the world. especially on dry soils near the sea-coast & on riverbanks.

Botanical Name Foeniculum Vulgare
FamilyApiaceae(Umbelliferae)
Harvesting Season Jan to Feb

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Fenugreek Seeds
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Fenugreek Seeds

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The name Fenugreek or foenum-graecum is from latin for"Greek hay".The plant's similarity to wild clover has likely spawned its swedish name:"bockhornsklover" as well as the German: "Bockshornklee",both literally meaning:ram's horn clover".

Botanical Name Trigonella foenum-graecum L
FamilyLeguminosae
Harvesting Season Feb to Mar

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Dill Seeds
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Dill Seeds

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Dill originated with an area around the Meditteranean and South of russia.Although several twigs of dill were found in the tomb of amenhotep II,they report that the earliest archeological evidence for its cultivation comes from late Neolithis lake shore settlements in Switzerland.

Botanical Name Anethum graveolens L
FamilyUmbelliferae
Harvesting Season Nov to Dec

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Ajwain
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Ajwain

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Ajwain originated in the Middle est,possibly in Egypt and the Indian subcontinent, but also in iran and Afghanistan.It is sometimes used as an ingredient in berbere,a spice mixture favored in Eritrea and Ethiopia.

Botanical Name Trachyspermum ammi L
FamilyUmbelliferae
Harvesting Season Dec to Jan

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  • Black Pepper
  • Black Pepper
Black Pepper
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Black Pepper

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Black Pepper & Powder is a flowering vine in the family Piperaceac,cultivated for its fruit,which is usually dried and user as a spice and seasoning.Black Pepper & Powder in native to India and is extensively cultivated there and elsewhere in tropical regions.

Botanical Name Piper nigrum
FamilyPiperaceae
Harvesting Season Dec to Jan

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Black Cardamom
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Black Cardamom

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Black Green Cardamom & Powder seeds pods have a strong camphor-like-flavor,with a smoky character derived from the method of drying.The pods are used as a spice ,in a similar manner to the green Indian Green Cardamom & Powder pods, but those have a differant flavor.

Unlike green Green Cardamom & Powder.this spice is rarely used in sweet dishes.Its smoky flavor and aroma derive from traditional methods of drying over open flames.

Botanical Name Amomum subulatum Rozburgh
FamilyZingiberaceae
Harvesting Season Nov to Dec

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Mustard Seeds
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Mustard Seeds

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Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil.Mature mustard plants grow into shrubs.Mustard seed is a rich source of oil and protein.The seed has oil as high as 46-48 percent,whole seed meal has 43.6 percent protein.

Botanical Name Brassica alba L,B. nigra K and B.Juncea L
FamilyCruciferae
Harvesting Season Feb to April

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  • Nutmeg
  • Nutmeg
Nutmeg
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Nutmeg

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The Nutmeg tree is evergreen,with oblong egg-shaped leaves and small,bell-like light yellow flowers that give odd a distinct aroma when in bloom.The fruit is light yellow with red and green marking,resembling an apricot or large plum.

Botanical Name Myristica fragrans H
FamilyMyristicaceae
Harvesting Season Jun to Jul

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Kalonji
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Kalonji

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Nigella sativa is an annual flowering plant,native to south and southwest Asia.It grows to 20-30 cm(7.9-12 in) tall,with finaly divided,linear(but not thread-like) leaves.
In English,Nigella sativa seed is variously called fennel flower,nutmeg flower,Roman coriander,blackseed or black caraway.Other names used,sometimes misleadingly,are onion seed and black sesame,both of which are similar looking, but unrelated.

Botanical Name Nigella sativa
FamilyRanunculaceae
Harvesting Season Mar to Apr

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Tamarind
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Tamarind

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Tamarind is a sticky, sweet-sour fruit that grows in long, bean-like pods.The fruit is mixed with sugar and dried in strips to make candy, or rendered into paste. Tamarind paste is a staple of Indian, Thai and Vietnamese cooking. It is used in many barbecue sauces.

Botanical Name Tamarindus Indica
FamilyFabaceae
Harvesting Season February to June

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Celery Seeds
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Celery Seeds

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Celery leaf stalks and roots are used around the world as a vegetable. Celery seeds are used as flavoring or spice, either as whole seeds or as celery salt, ground and mixed with salt. It is an important ingredient of Indian and European cuisine.
It is valuable in weight-loss diets. The common belief is that celery yields negative calories because it is very difficult for humans to digest.

Botanical Name Apium graveolens
FamilyApiaceae
Harvesting Season June & July.

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Whole Chillies
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Whole Chillies

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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. We can deliver chillies ground from 20,000 SHU to 60,000 SHU and crushed chillies from 5 mm to 8 mm cut. Certificate of quality from any reputed surveyor is given on request.

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Whole Turmeric
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Whole Turmeric

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The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. Our high quality turmeric acts as a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic, its water is used as a cosmetic applied to impart a golden glow to the complexion.

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Ginger
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Ginger

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Ginger has a pungent smell and taste and that attributes to the presence of a particular oil in its edible part. It is the flesh of the ginger that is dried and beaten in to a mesh and paste sometimes, widely used in cooking. Its juice is also used in beverages as well as snacks. it also has medicinal properties and has blood thinning properties that indirectly lower cholesterol. We provide dry ginger which is compressed under hygienic conditions and efforts are made to maintain its properties.

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Curry Powder

Curry Powder

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