Indian Spices

We are a leading exporter of Cinnomom in India. The offered product is processed very hygienically by manufacturers and packed. Best quality and excellent taste are some of the features that acknowledge our product in the market.

We are reputed one of the trusted Coriander Powder Exporters in the industry. We source our Coriander Powder from trusted manufacturers who are known for quality and hygiene standards for processing of spices. Furthermore, our testing team ensures the it is packaged following the hygiene guidelines and other standards set by food departments. The quality-approved spices can be purchased in different packaging sizes from us.

Cumin Seeds belong to the parsley and dill family and resemble caraway seeds, though they are different in flavour from them. Oblong shaped, these pale or dark brownish seeds are a very popular spice in the world and are used as a spice for their distinctive aroma. It is an aromatic spice with bitter and warm flavor. This ancient spice is popular in Indian, Mexican, North African, Middle Eastern, and western Chinese cuisines. Cumin is one of the most typical spices for India and is fried or roasted before usage.

Health Benefits

• It aids in increasing lactation and reduce nausea in pregnancy.
• Cumin stimulates the appetite.
• Cumin can help boost the Liver's ability to detoxify the body.
• It may help relieve symptoms of cold due to its antiseptic properties.
• Cumin can help increase the heat in the body thus making metabolism more efficient.
• Cumin paste is used to treat boils.

It is used as a stimulant and an antispasmodic and is also said to relieve nausea and diarrhea and to treat morning sickness.

Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being natural plant colour.

As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin.

Different Varieties

BYADAGI(KADDI)

Grown in Dharwar Karnataka

Red in colour with less pungency or without pungency

Harvesting season : January to May

Annual Production : 21,000 tonnes

Available in Hubli-Dharwad markets

ASTA colour value : 159.9

Capsaicine : Negligible

ELLACHIPUR SANNAM-S4 TYPE

Grown in Amaravathi District of Maharashtra

Reddish in colour and very hot

Annual Production : 1800 tonnes

Harvesting season : September to December

Available in Bombay,Delhi,Ahemedabad and Nagpur

ASTA colour value : 70.40

Capsaicine : 0.2%

GUNTUR SANNAM-S4 TYPE

Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh

Skin thick,hot and red

Harvesting season : December to May

Annual Production : 2,80,000 tonnes

Available in Guntur market

ASTA colour value : 32.11

Capsaicine : 0.226%

HINDPUR-S7

Grown in Hindpur in Andhra Pradesh

Red in colour,hot and highly pungent

Harvesting season : December to March

Available in Hindpur

Capsaicine : 0.24

ASTA colour value : 33.00

KASHMIR CHILLI

Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter seasonLong,fleshy,deep red in colour

Harvesting season : November to February

Available in major markets of North India

ASTA colour value : 54.10

Capsaicine : 0.325%

MADHYA PRADESH G.T.SANNAM

Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh

Red in colour and pungent

Harvesting season : January to March

Annual Production : 7500 tonnes

Available in major markets of Madhya Pradesh.

We export hygienically processed; quality Red Chilli Powder that adds special tingles to the tongue and exotic flavour to the food. Indian Chillies are one of the famous in the world. Chilly has two important commercial qualities namely colour and pungency. Our chilly Powder is famous for their red colour and taste.

India produces nearly whole world’s Turmeric Finger crop and consume 80% of it. With its inherent qualities, Indian Turmeric Finger is considered the best in the world. A yellow spice with a warm and mellow flavor, Turmeric Finger is related to ginger. Modern Indian cooking employs Turmeric Finger liberally. It is added to nearly every dish, be it meat or vegetables. Yellow rice is popular on the Eastern islands of Indonesia; it derives its colour from fresh or dried Turmeric Finger. Western cuisine does not use Turmeric Finger directly, but it forms part of several spice mixtures and sauces; it is also used to impart a bright yellow colour to mustard paste.

Turmeric, basically a tropical plant of ginger family is the rhizome or underground stem, with a rough, segmented skin. The length of main rhizome is approximately 2.5 - 7 cm (1 - 3 inches) in length with a diameter of 2.5 cm (1 inch), with smaller tubers branching off. The color of rhizome is yellowish-brown with a dull orange interior and color of powder is bright yellow.

Specification

Color : Bright Yellow

Flavor & Aroma : Earthy aroma and a pungent, slightly bitter flavor

Bouquet : Earthy and slightly acrid

Main constituents of our Turmeric

Turmeric contains an essential oil max. 5%, this contains a variety of sesquiterpenes specific for the spices.

In turmeric most important for the aroma are

Turmerone : Max. 30%

Ar-turmerone : 25%

Zingiberene : 25%

Conjugated Diarylheptanoids are responsible for the orange colour and probably for the spicy taste (3 - 4%).

Varieties : Sellam, Nizam, Erod Etc.

Turmeric powder is a bright yellow powder made by dry grinding of mature turmeric rhizomes.

1. It is a spice powder that is made from the root of a plant in the ginger family, Curcuma longa.

2. Turmeric has been used in Asia for thousands of years as a dye, food coloring, and in Indian traditional medicine

3. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.