Our Products - Whole Spices

≈ CORIANDER (All Qualities)

Coriander also known as cilantro, chinese parsley or dhania is an annual herb in the family Apiaceae Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm (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.

≈ SPLIT CORIANDER (All Qualities)

Split Coriander are those fruits which have split longitudinally. Coriander seeds are used as Dhana Dal which is very famous in India usually consumed after meals known. Coriander seeds when crushed have a lemony citrus flavour and are nutty, spicy and orange-flavoured. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened.

≈ CUMIN (All Qualities)

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family. The scientific name for cumin is Cuminum cyminum.Cumin is available both in its whole seed form and ground into a powder.

≈ FENNEL (All Qualities)

Fennel is a plant spcies in the genus Foeniculum. It is a member of the family Apiaceae. It is a hardy, perennial, umbelliferous herb, with yellow flowers and featheryleaves. 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 and on riverbanks.

≈ FENUGREEK (All Qualities)

Fenugreek is a Mediterranean herb used in cooking and also as a nutritional supplement. Whole or ground Fenugreek is traditional in Mediterranean and Indian cooking, and it is found in most Indian curries and chutneys. The ground seeds are used to give a maple-flavoring to confectionery. It is also a basic Indian pickling spice. Sprouted and used in salads.

≈ TURMERIC (All Qualities)

Turmeric is a rhizomatous herbaceous perennial plant of the gingerfamily, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) 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.

≈ RED CHILLI (All Qualities)

Red Chilli (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.

≈ CARDAMOM (All Qualities)

Cardamom (or cardamon) refers to several plants of the similar genera Elettaria andAmomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal andBhutan they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds.

≈ MUSTARD (All Qualities)

Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.

≈ TAMARIND

Tamarind (Tamarindus indica) (from Arabic romanized tamar hind, "Indian date") is a tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is amonotypic taxon, having only a single species. The tamarind tree produces edible, pod-likefruit which are used extensively in cuisines around the world.

≈ NUTMEG (All Qualities)

Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form.

≈ BAY LEAVES (All Qualities)

Bay Leaves (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

≈ BLACK PEPPER (All Qualities)

Black Pepper adds a different kind of hotness to any recipe. Fresh green peppercorns in bunches are used in pickles and for milder flavoring. Black peppercorns are the sun dried, hard, black, brittle seeds that are commonly used in many western and Indian recipes. This is perhaps the most popular & universally used spice, used whole or ground. Freshly ground pepper imparts a lot of flavor and taste.

≈ WHITE PAPPER

White Pepper sometimes called pepper corn, is a kind of pepper that comes from tropical berries called Piper Nigrum. It is actually made from the seed of the plant, once the fruit flesh is already stripped down. Unlike black peppers, however, the fruit from which white peppers come from are made to ripen fully before they are picked. When they are ready, the fruits (berries) are then soaked in water for several days.