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Spices
Finest spices with of high quality and finesse. We source these from finest farms evaluating them on high quality standards.
Fennel seeds have a recognizable long, thin shape and are pale green or brown in color. They give a sweet licorice like taste and scent to curries, stews, bread, desserts, and beverages. In some parts of the world, people chew plain or sugar-coated fennel seeds after a meal.
Carom seeds are the seeds of the ajwain herb or Trachyspermum ammi. They are common in Indian cuisine. Although referred to as “seeds,” carom seeds are the fruit of the ajwain herb. They are slightly green to brown in color and have a pungent, bitter taste.
Dill seed is an ancient Indian spice. Its seeds, seed oil and whole plant is used in Indian culinary. It is mainly used in digestive disorders. It is also called as Indian Dill.
Coriander seeds are plump and usually brown in colour. They have a hollow cavity which bears essential oils that flavour of the dishes when used in cooking. The Coriander Seeds exporter in India exports huge quantities of the product each year. Coriander Seeds export from India is considered a great business opportunity for our local vendors and farmers to expand their businesses and enter the international market. The Indian Coriander Seeds exporter exports several varieties of these seeds to different parts of the world.
Green Cardamon is an aromatic spice with a very wide range of uses. The plant has underground stems with leafy roots, large white or pale green leaves, pale green fruits and black seeds. The spice has a very warm aroma and pungent taste which it can retain for a very long time.
The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. The product is sourced from the farmers who grow the crop in natural and organic manner. Turmeric is widely grown in Erode. Turmeric powder is made from turmeric fingers.
Fenugreek is an herb used in cooking, medicine, and to hide the taste of other medicines. Fenugreek seeds have a smell and taste similar to maple syrup. Fenugreek leaves are also eaten as a vegetable in India.
Cumin is a spice that comes from the Cuminum cyminum plant. It is native to Asia, Africa, and Europe. However, people all around the world use it to flavor meals. People usually buy cumin in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder.
Fresh garlic is so full of moisture that it actually cooks more quickly than older garlic. Use low, gentle heat and pay attention, because scorched garlic has an acrid odor and bitter taste. When sautéing or frying, add garlic after other ingredients have given off moisture.
Cloves are a spice made from the flower buds of an evergreen tree called, appropriately enough, the clove tree (Syzygium aromaticum). Clove flower buds are harvested in their immature state and then dried. Whole cloves are shaped like a small, reddish-brown spike, usually around 1 centimeter in length, with a bulbous top. Cloves can be used whole or ground, and they have a very strong, pungent flavor and aroma.
