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Spiceland International

Thiruvananthapuram, Kerala
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Cinnamon & Cassia

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Black Pepper Whole

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Cardamom

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Coriander

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Turmeric Whole

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After the decades of experience in Local Market Trading & Distribution, SpiceLand's professional Team successfully launched the International Trading Business in Europe & Middle East.+ Read More

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Exporter

Chili Whole Red Chilli
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Chili Whole Red Chilli

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Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies.

The pungency for the red peppers and the colour value for the paprikas are the most important parameters.

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Cinnamon & Cassia
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Cinnamon & Cassia

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Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon trees are native to South East Asia.

Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste.

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Black Pepper Whole
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Black Pepper Whole

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Black pepper is the dried, unripe berry. The corns are wrinkled and spherical, about 5 mm (1/8 in) in diameter. Malabar and Tellicherry pepper are both considered top quality due to size and maturity, with only 10% of the largest corns being graded as Tellicherry.

Flavor, Aroma, Taste & use
Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

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Cardamom
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Cardamom

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Cardamom, the 'queen of spices', is a rich spice culled from the seeds of a cardamum perennial plant, Elettaria cardamomum. It is one of the highly prized spices of the world. The majority of cardamom is still grown in southern India, although some other countries, such as Guatemala and Sri Lanka

Flavor, Aroma, Taste & Use
The cardamom seeds have a warm, slightly pungent and highly aromatic flavour. The majority of cardamom is still grown in southern India, although some other countries, such as Guatemala and Sri Lanka

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Coriander
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Coriander

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Coriander (Coriandrum sativum), also called cilantro, or dhania is an annual herb  in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

Flavor, Aroma & Taste
The pleasing flavour of the coriander fruit is not thoroughly developed until it is completely dry.

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Turmeric Whole
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Turmeric Whole

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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.

Flavor, Aroma & Taste
Raw turmeric rhizomes have to be cured for both colour and aroma. For this, the fingers and bulbs are boiled separately in water for 30 to 45 minutes until the rhizomes are soft.

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