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spices & Herbals

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BLACK PEPPER

Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as both a spice and a medicine. The chemical piperine, which is present in black pepper, causes the spiciness. It is native to Kerala, the southern state of India.

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CARDAMOM

Cardamom, the Queen of Spices and is one of the most expensive spices, ranking third, the first and second being saffron and vanilla, respectively. In botanical terms, cardamom belongs to the family of Zingibercease and its scientific name is Elettaria cardamomum.

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CHILLIES

Green chilis are immature chili peppers, most often Pasilla, Anaheim or Poblano peppers that have been harvested before fully ripening. Not as spicy as red chili peppers, they are available raw, canned or pickled and are a common addition to traditional Hispanic dishes ranging from soups to snacks.

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CLOVE

Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. Cloves are a popular flavoring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines.

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CINNAMON

The "True Cinnamon" or Lauraceae(Family name) is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.

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GINGER

Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice.

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TURMERIC

Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence. It grows in light black, black clayey loams and red soils in irrigated and conditions.

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GARLIC

Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc.

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MUSTARD

Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra).

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MACE/ NUTMEG

Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary.

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TAMARIND

The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are pari pinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining.

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DILL

Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice.

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CORIANDER

Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings.

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CUMIN SEED

Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs.

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FENNEL SEED

It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma. The leaves of fennel is used for garnishing. Leaves and stalks are used in salads.

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FENUGREEK

Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance. Fenugreek is used both as a food and food additive as well as in medicines.

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AJWAIN (BISHOP'S WEED)

An erect, glabrous or minutely pubescent, branched annual. The stems are striate; the leaves are rather distant, 2-3-pinnately divided, the segments linear. The flowers occur in terminal or seemingly-lateral pedunculate, compound umbels, white and small; the fruits are ovoid, muricate, aromatic cremocarps, greyish brown; the mericarps, which are the components of the fruit, are compressed, with distinct ridges and tubercular surface, 1-seeded.

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BASIL

Basil also known as French Basil or Sweet Basil or Tulsi is an erect glabrous herb, 30-90 cm high is indigenous to India. The leaves of basil have numerous oil glands with aromatic volatile oil. The herb bears cluster of small white lipped flowers in racemes.

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