Products

Products

Spices

SPICES

  • CARDAMOM

    cardamomCardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; 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.

  • CLOVES

    klincekanka—and the largest producer, just off the coast of Tanzania.Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, , Pakistan, Sri L

  • BLACK PEPPER

    black_pepper_whole_1Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed.

  • CINNAMON

    cinnamonCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be “true cinnamon”, most cinnamon in international commerce is derived from related species.

  • CHILLY

    redchilliesThe chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Dry Fruits

DRY FRUITS

  • GOLDEN RAISINS

    6874627_origGolden Raisins are being sold as `hip’ and happening and – I’d like to think – with tongue firmly planted in cheek, as the fashionable blonde `supermodel of the dried fruit family.’Raisin’ the Profile of Dried Fruit Marketing and advertising types have been working hard to find new ways to make dried grapes or ‘dried vine fruit’ – the (incredibly) somehow less appealing quasi-official term for the category – sexy since the inspired breakthrough that was the Californian Raisins.

  • FIG

    figsThe common fig is a species of flowering plant in the genus Ficus, from the family Moraceae, known as the common fig (fig). It is the source of the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant.

  • DATES

    KhajoorDate is a palm in the genus Phoenix, cultivated for its edible sweet fruit. Although its place of origin is unknown because of long cultivation, it probably originated from lands around Iraq. The species is widely cultivated and is reportedly naturalized in Australia, Spain, North Africa etc.

  • CASHEW

    cashew-nutsThe cashew nut is served as a snack or used in recipes, like other nuts, although it is actually a seed. The cashew apple is a fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liqueur.The shell of the cashew nut yields derivatives that can be used in many applications from lubricants to paints

  • ALMOND

    almondsThe almond (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) is a species of tree native to the Middle East and South Asia. “Almond” is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.

Pulses

PULSES

BEAN SPROUTS

beansproutsBean sprouts are a common ingredient, especially in Asian cuisine, made from sprouting beans.The typical bean sprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time and, therefore, less fuel.

BENGAL GRAM

d_253-01The chickpea is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram, it is also commonly known as garbanzo bean and sometimes channa, or Bengal gram. Its seeds are high in protein. Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. Scientists expect this work will lead to the development of superior varieties.

PIGEON PEA

PigeonPea3The pigeon pea is a perennial legume from the family Fabaceae. Since its domestication in South Asia at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America.Pigeon peas are both a food crop and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food.



COFFEE

cofeeCoffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the “robusta” form of the hardier Coffea canephora.

Oil

oilAn oil is any neutral, nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic and lipophilic . Oils have a high carbon and hydrogen content and are usually flammable and slippery.

RICE

stolmina-cambodia-riceRice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia.