Spices hold a potential to elevate the taste of any cuisine to several notches. The world without spices is hard to imagine. Spices are one of the most important ingredients in Indian dishes. Indian Spices have been popular across the world for their unique flavour, aroma, and beautiful texture. Asian spices, Indian varieties specifically, are popular across the world for their mesmerizing aroma and taste . Our company as a exporter of spices and export from India has increased substantially. We believe that the customer is our god and our process is perfectly transparent and reliable .We being whole spice exporters and export numerous spices including turmeric, Star anise, Cinnamon, Asafoetida, Nutmeg, cumin, black pepper, and many more.
We export Turmeric in the processed form is as dry turmeric, fresh turmeric, turmeric powder and oleoresin. Some of the finest types of Turmeric known for rich Curcumin and medicinal values include :- Allepey, Erode, Salem, Roma, Suguna Rajendra Sonia, Roma, Suroma.
The orange-yellow flesh of Allepey contains 3 – 5.5% oils and 4 – 7% Curcumin.
We are export Turmeric from Indian such as Turmeric Powder & Turmeric Finger (Polished and Unpolished) to countries like Europe, Malaysia, Brazil etc.
Indian Coriander has a stronger flavour than its Moroccan cousin. It delivers pronounced citrus notes, with an overall nutty warmth that is mellow, resinous, and earthy, with an aroma that is reminiscent of oranges with a hint of pepper. Indian Coriander Seed is a classic ingredient in Indian kitchens because its can be used on its own for a nuanced addition to a base flavour, like potatoes or rice, or mixed into favourite Indian spice blends like garam masala. The oleoresin is in addition employed for seasoning beverages, pickles, sweets and other numerous delicacies. It is also used in flavouring pastries, cookies, buns, cakes and tobacco product. Alcoholic extracts as mother tincture of this herb is exceedingly popular amongst the homeopathic professionals.
Chilli is one of the most important spices in India and all over the world. Chilly is the largest spice item exported from India in terms of volume. Indian Chillies are popular across the world. Due to various culinary uses of Chilli, the popularity of this spice is growing. The Chilli export includes the export of various varieties of the product. Chilly has two important commercial qualities namely colour and pungency. Some varieties of chilly are famous for their red colour because of the pigment capsanthin, others are known for biting pungency attributed to capsaicin.
Cumin is an aromatic spice with a distinctive bitter flavour and strong, warm aroma due to its abundant oil content. Cumin “seeds” are actually the small dried fruit of an annual plant in the parsley family. The Indian Cumin seeds have been used since ancient times and are still a signature ingredient in many lovely dishes across the world. At Our company, we are leading exporters of the best quality Cumin seeds. Indian cumin seeds, It is also used in beverages, liquors, medicines, toiletries and perfumery. Indian Cumin has a good demand in export market in its Natural form as well in its Powder Form.
The distinctive Star Anise has a heady, earthy, and licorice fragrance, with a hint of sweet pepper that tickles the end of the nose. Star anise is the fruit of a small oriental tree. It is star-shaped and has five to ten pointed boat-shaped sections. These hard sections are seed pods. Star anise trees are short, compact and pleasant-looking. It tastes sweet and warm; yes, like licorice, but with a touch of clove clinging to the top notes and a bittersweet finish. Star Anise has an essential oil component of 2.5%-3.5% and leaves a warm, slightly numb feeling in the mouth. That comes from the chemical compound anethol. Star Anise, despite being considered a spice, is a fruit. It comes from the Chinese evergreen tree, the Illicium verum, indigenous to China and Vietnam.
Cinnamon sticks, or Cinnamon burmannii, come from the bark of Cinnamon trees. Cinnamon is a dried bark of various laurel trees in the Cinnamon family. The “True Cinnamon” is the dried inner stem bark of Cinnamon Verum. Cinnamon has a sweet taste and a woody fragrance in both grounds and sticks forms. Organic Cinnamon Sticks have a 0.9% to 7% essential oil content, which is mostly made up of cinnamic aldehyde. Cinnamon is a perfect partner for chocolate. It can be used in any chocolate dessert or drink. Cinnamon is used extensively in flavouring confectionery, liquors, pharmaceuticals, and cosmetics. It is also said to help diabetics in the digestion of sugar. Due to such diverse uses of Cinnamon, the cinnamon import from India has risen over a period of time.
Nutmeg is a bushy, evergreen and aromatic tree with oblong leaves and pale yellow flowers, followed by round fleshy fruits, containing a brown seed. The parts that are used are the dried and de-husked seeds, arils, and oil are used. It is used to flavour many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and such beverages as eggnog. Nutmeg is also used in the perfumery and pharmaceutical industries.
Black Pepper is one of the most commonly used spices in the world. It is the 3rd most added ingredient in food among the wide range of spices and also Known as the ‘king of spices. Originally from India, black pepper is grown in several tropical countries in the world. India is one of the largest producers of black pepper and also one of the leading exporters of black pepper in international trade. Black pepper has played a pivotal role in India’s international trade.
Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. Cloves both whole and ground are used in baked goods, cakes, confectionery, chocolate, puddings, desserts, sweets, syrups, preserves etc. It has been discovered that like many spices, clove contains antioxidants which help prevent the cell damage that scientists believe eventually causes cancer. Cloves are also used as an ingredient in many toothpastes and mouth washes.
Our Organic Bay Leaf have a pungent, camphoraceous eucalyptus aroma. It’s a little astringent. It’s a bit sharp and woodsy. Whole bay Leaf initially give off a bitter taste but readily reveal elements of pine and the complex essences of nutmeg and clove. It finishes with a persistent and cooling mint-camphor flavour. Our Organic Bay Leaves contain, on average, 1.3% essential oils by weight and is largely made up of cineole, which is the primary compound in eucalyptus.
Mace blades are the weirdest looking spice in the whole world. These freaky little things are intimately linked to nutmeg, as they both come from the same plant. Mace is the lacy tendrils of red wrapped around the nutmeg seed, which comes from the plant Myristica fragrance of the Myristicaceae family. Not only is it bizarre looking, but it also has a bizarrely good flavour. Mace has an essential oil content of 7%-14% which is mostly made up of monoterpenes
Green cardamom are preferred by both chefs and serious home cooks. Top quality cardamom is harvested while still immature and then it is sun-dried to preserve its bright green colour. Green cardamom are often difficult to find and therefore a bit expensive. Whole Green cardamom have a superior ability to retain the much sought after flavour and aroma. Green Cardamom is a spice with an intense, slightly sweet flavour that can be compared to mint. Even though Green Cardamom originated in India, it is used all over the world today.
Cardamom can also be used for savoury flavouring in pâtés, purées, rice, sauces, soups, stews and with chicken, meats, seafood and vegetables.
Cardamom spice is a very aromatic spice, it is a member of the ginger family. Cardamom has a thin, papery outer shell and small black seed. A German coffee planter named Oscar Majus Kloeffer introduced Indian cardamom before World War I. Brown cardamom used in masala and Tandoori spice blends, black cardamom can be used in cooking soups, stews and casseroles. Add a few to give an almost mysterious, bacony flavour. If you add toward the end of the cooking process the flavour tends to be stronger than when added at the beginning.