Prodcut LIst | Whole Spices & Powder Spices

  • Cumin Seeds

    Whole Spices, Whole Spices India, Whole Spices Gujarat, Whole Spices Ahmedabad, Powder Spices, Powder Spices India, Powder Spices Gujarat, Powder Spices Ahmedabad

    Cumin seeds is an oblong shaped, sharp flavored and dark colored aromatic spice. It belongs to parsley family. It is consumed all over the world as a flovoring agent in whole or grounded form.

  • Cumin Powder

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    The cumin powder is considered as the most important in green vegetables as well as non-veg preparations. We process cumin powder in the hygienic conditions keeping their netural taste and aroma intact.

  • Sesame Seeds(Natural)

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    Natural Sesame Seeds are used in multiple way. Mainly for extract of oil for food, pharmaceuticals, dressing, also occasionally added to breads and at the tops of hamburger buns. Seeds known to be quite rich in many minral contents like iron, magnesium, manganese, copper & calcium. The seeds are also good natural source of vitamin B1 and vitamin E.

  • Sesame Seeds(Hulled)

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    For hulled sesame seeds the natural sesame seeds are passed through the Maseto peeler. After the seeds are peeled they are passed through four different sifters. Then the seeds are dried and again passed through the sifters. Finally before packing the seeds are color sorted using the color sorter. We offer Hulled Sesame seeds processed with hi – tech machines is most hygienic conditions. Our hi – tech process preserve all the natural richness and flavors of seed. Hulled sesame seed has wider application in topping for humburger buns.

  • Red Chilly Powder

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    Indian food is greatly influenced with chilly powder. The hot flavor of the chilly powder enhance the recipes. It is the base for making any flavored , hot and spicy food. It is used in vegetarian and non-vegetarian cooking. It adds lovely and wonderfull red color and sharp flavor in any recipe. Chilly has been the most important spice throughout the history. Chilly Powder, when used in any dish, transforms the blend dish into a delicious hot dish. Dried chilly contributes the major share among the spices consumed in India.

  • Turmeric Powder

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    Turmeric has a long history of uses . For centuries, this aromatic spice has been widely used as a medicine as well as a spice. Turmeric is a 5000 years old herb. Turmeric also called as ‘Indian Saffron’. Turmeric is an important spice among the riceeating people in India, South East Asia and Indonesia and is indispensable in the preparation of curry powder.

  • Ginger Powder

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    Ginger Powder has a very distinctive warm and spice aroma. Ginger has a long history in India where they used it in many kind of dishes. Powdered ginger is been used by the Europeans for backing ginger flavored breads, cakes and for other sweet snakes. Dry ginger powder can be used in food, beverages, food preservatives, medicins,perfumery industries.

  • Aamchur Powder

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    Amchur powder is spice made by grinding dried mango. The powder preserves the acidic, tart and spicy flavor of unripe mangoes. Amchur powder is commonly used for flavoring curries, chutneys, soups, marinades and as a condiment. It enhance the taste of chicken and fish dishes. It is a souring agent like tamrind and has tenderizing qualities like lime juice.

  • Coriander Seeds

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    Coriander is one of the oldest herbs and spices on record. Coriander spice has an aromatic sent which is soothingly warm, nutty, slightly fruity and complex. Like other spice coriander is available through out the year.Coriander holds a prominent position in the Indian kitchen. Coriander seeds flavor many an Indian receipe with their richness. This spice is an important ingredient in pickles, curry, the Indian spice mixture garam masala, curry powder, and various spice blends in India.

  • Coriander Seeds Powder

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    The ground coriander is obtained from the Coriander seed of the coriander plant. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage hence it is best to ground as needed. Coriander powder has a pleasing whiff and taste. One can crush coriander seeds finely or coarsely as per recipe requirement.

    Coriander is usually well known as Mexican or Chinese parsley and as Dhania in India. Coriander and cumin seeds are pounded together, which is very popularly used in Indian dishes. It is an essential ingredient of many curries and gravies as it has a mild aroma instigating the appetite.

  • Fennel Seeds

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    Saunf or Fennel seeds are the dried seeds of the Fennel plant. They are roughly 4-8 mm in length and look like a grooved or ridged grain of rice. Saunf comes in colors ranging from bright green to pale green and tan and has a licorice-like taste - sweeter and slightly less pungent and intense than licorice. Saunf is used extensively in Indian cooking. While it is mostly used in seed form, some dishes do call for the seeds to be roasted and powdered. Some key Masalas (spice mixes) in Indian cooking, like Paanch Phoran Masala, have Saunf as one of their ingredients. Saunf is often used in Tadka or tempering of dishes andin pickles and chutneys. It is also considered a digestive and mouth freshener and chewed by many as an after dinner 'mint'. Saunf is also boiled and steeped in water, which is then strained and given to babies as a colic- reliever!

  • Black Pepper Powder

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    Fine ground, highly aromatic Alleppy pepper acclaimed for its superb flavor and bite. These ‘bold’ berried peppers are sourced from the erstwhile shipping port ‘Allepey’ – a southern district of Kerala. Pepper has a sharp, hot and biting taste. It’s a warming spice. It is one of the oldest and important spices in the world.India holds a supreme position in the production of pepper.Pepper is extensively used in the cusine of north India, to impart warmth and pungency to veg. dishes. In the south, it is used as a flavoring spice in non-veg preparations.

  • Black Mustard Seeds

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    The mustard seeds used in Indian cooking, are tiny and black or dark brown in color. The seeds have a faint spicy smell much like curry leaves. They taste just like mustard in its paste form. Mustard seeds are from the mustard plant, which belongs to the Cruciferous plant family. Mustard seeds were used medicinally in history and today we know them to be a great source of omega-3 fatty acids, iron, calcium, zinc, manganese and magnesium. Some research suggests they contain compounds that help fight cancer! In comparison, Rai/ Sarson is used more in South Indian than in North Indian cooking. In the South, it is typically combined with green chillies and curry leaves in a tadka. It is sometimes used in paste form, in Eastern Indian dishes like Deemer Patudi or fish curries.

  • Fenugreek Seeds & Powder

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    Fenugreek seeds, an ancient spice, with a slightly bitter taste, are small, hard, yellowish-brown, smooth and oblong shaped.The fresh tender green leaves of the fenugreek plant, called methi or menthi, have a bitter-sweet flavor and used as a regular green vegetable in Indian cuisine like dals and vegetables. Fenugreek seeds should be lightly dry roasted before using to enhance the flavor of the dish and reduce the bitterness of the spice. The more you roast, the more the bitterness. Adding these dry roasted seeds as it is or in powdered form to a gravy or dal dish lends the dish a tangy and mellow characteristic curry flavor. Medical research shows that fenugreek seeds lowers blood cholesterol and blood sugar levels. It was also known to cure constipation, as a powerful expectorant, and is used as herbal infusion to break up respiratory congestion.