Basic Cooking Spices

This variety encompasses some of the most commonly used basic cooking spices and common kitchen spices. These are an integral part of food making, be it occasional or routine. They are used for various purposes and in various forms which could be a powder or nuggets like in the case of turmeric, which is just chopped in to pieces. The basic kitchen spices that we use are picked under expert guidance of our team who are well aware with the ins and outs and can tell a good spice from another.

Red Chilli

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Red Chilli is known for its healing and digestive properties and can be used in various forms like powder or cracked, and can also be crushed to form flakes and used as a dressing. Red chilly is hot, sharp and stimulating it has a pungent smell that irritates sometimes. It is widely used in preparation of snacks and sometimes used for garnishing. The red chilies that we provide are mature pods and have larger seeds, more spicy and sharp due to expert cultivation methods. Some of the varities includes-
• Red Chilli S4 Sanam with stem
• Red Chilli S4 Sanam Without Stem
• Red Chilli Wrinkle With Stem
• Red Chillies Wrinkle Without Stem
• Red Chilli Semi Bird Eye Without Stem
• Red Chilli Bird Eye

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Black Pepper

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There are many varieties of black pepper in India, such as green pepper, black pepper and white pepper are its derivatives. Pepper is known for its strong smell and though it has subtle taste, its smell registers its presence in a dish. It has medicinal value and is used for seasoning as well. We provide the choicest of pepper picked from certain exclusive fields and they can be used in the seed form or can be crushed to fine powder for diverse usage.

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Turmeric Finger

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Turmeric is best known for its antiseptic properties and is largely used by patients for quick healing of wounds. Turmeric is used in kitchen to add the color and make the preparation look more appealing to the eyes and grants a pleasant smell & taste to the food.

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Ajwain

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Ajwain is very aromatic but less subtle in taste. It is slightly bitter, pungent and strong. Even a small amount of ajwain dominates the taste of a dish. In India, ajwain is never used raw, but is either roasted or fried in ghee, which is done to develop a stronger and more prominent aroma. It is primary used as a digestive aid and ant emetic. We offer ajwain that is grown under trained farmers, which is used for culinary as well as medicinal purposes.

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Tamarind

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Tamarind is a very popular spice, used vividly in asian countries. This fruit is very tart and acidic and is used as a component of a savory dishes. When the fruit is ripe it is sweeter yet is distinctively sour and is used in desserts, traditional dishes and snacks. The leaves, pulp and the bark of the tamarind tree also have medicinal applications. What we provide is the premium quality tamarind, the best available in the country.




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Dry 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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Cardamom

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It has a strong, pungent and unique taste with an intense aroma. Its two varieties are very widely used. Black cardamom has a distinct aroma and is used to enhance the flavor of the dishes. Most indians add whole black cardamom in rice & in biryani dishes to nullify the effect of gastric problems faced after consumption of excessive rice.  types of cardamom that we have are as follows - • small cardamom (green cardamom) • large cardamom (black cardamom).

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Spices

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  • Turmeric finger
  • Red chilly
  • Dry ginger
  • Crushed chilly
  • Cardamom green
  • Cardamom large
  • Nut megs
  • Tamarind
  • Bay leaves
  • (Laurel)
  • Ajwain
  • (Bishop's weed)
  • Black pepper
  • Black cumin
  • (Nigella seed)
  • Celery seed
  • Coriander seed
  • Cumin seed
  • Dill seed
  • Fennel seed
  • Fenugreek seed
  • Halim
  • (Aselio)
  • Flax seeds
  • (Linum ustitatissimum)

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