Spice

India produces a wide range of spices and holds a prominent position in world spice production. Because of the varying climates – from tropical to sub-tropical to temperate-almost all spices grow splendidly in India. In reality almost all the states and union territories of India grow one or the other spices. Under the act of Parliament, a total of 52 spices are brought under the purview of Spices Board. However 109 spices are notified in the ISO list.

Flavour and Aroma

India is the world’s largest producer of spices. Since ancient days, India has been making available authentic high quality spices to gulf countries, Europe and other parts of the world. Indian spices are well known in international markets for their rich intrinsic qualities. India, blessed with diverse agro climatic conditions remains the ‘Spice Bowl of the World’, offering the largest range of spices and spice products to the global markets. The large number of cultivars and varieties of spices grown across the country, come with unique and rich intrinsic qualities, which are suitable for processing and value addition to meet the diverse global requirements.

Product Details

For any Details about Our Product you can send us enquiry, we would love to provide you Our Product and services Related Information.

01. Green Cardamom (ilaichi)

Indian cardamom is offered to the international markets in different grades: ‘Alleppey Green Extra Bold’ (AGEB), ‘Alleppey Green Bold’ (AGB) and ‘Alleppey Green Superior’ (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of ‘Gahwa’ – a strong cardamom – coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties.

02. Clove

The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 m and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.

03. Coriander Seed

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. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour. There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.

04. Black Pepper

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.

05. Cumin (Jira)

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. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.

06. Turmeric (Haldi)

Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. 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.

07. Cinnamon (Dalachini)

The “True Cinnamon” or Sri Lankan Cinnamon 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.

08. Star Anise

Star anise is the dried, star shaped fruit of Illicium verum. It is an evergreen tree attaining a height of 8-15 meters and a diameter of 25 cm. The leaves are entire, 10-15 cm long, 2.5 – 5 cm broad, elliptic, flowers are solitary, white to red in colour. Fruits are star shaped, reddish brown consisting of 6-8 carpels arranged in a whorl. Each carpel is 10 mm long, boat shaped, hard and wrinkled containing a seed. Seeds are brown, compressed, ovoid, smooth, shiny and brittle.

09. Black Cardamom

Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds.

10. Nutmeg (Jaiphal)

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. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.

11. Mace (Javitri)

Mace is the sister spice of nutmeg. Nutmeg trees are the only plant to give us two spices. (As opposed to a plant like dill which gives us a Spice and an Harb.) Nutmegs are the actual seeds of the tree while mace is what is known as an airl—the protective coating of the seed. Mace’s flavor and aroma differ slightly from nutmeg as its profile tends to be sharper and less sweet. The essential oils of mace and nutmeg have different chemical compositions and noticeably different flavors even though they come from the same plant.

Subscribe To Get Special Offer

To get instant updates about our products and services subscribe to us.