Fenugreek Seeds / मेथी दाना / Methi
Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Dry roasting enhances the flavor and reduces the bitterness of this spice. In Egyptian papyri this spice finds its mention as of the plant necessary for the mummification process and as food, medicine and an embalming agent. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. It has also been used to increase breast size. It can be found in capsule form in many health food stores. It is also used as a conditioner when mixed with yogurt
Coriander Seeds / धनिया / Dhaniya
Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves.
The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.
In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Roasting or frying of coriander is much practiced in India and Sri Lanka to enhance the flavour.
Ajwain / अज्वैन
The ajwain seeds combine the powerful and stimulant qualities of capsicum, bitter property of chiretta and anti spasmodic qualities of asafoetida. An essential oil is eracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. For a long time this oil was the main source of thymol.Some very valuable unani medicines are prepared from ajwain seeds.
The oil of ajwain is an almost colourless to brownish liquid with characteristic odour and a sharp hot taste. Ajwain is called omam in the southern part of India. Omam (ajwain) water that is the water distilled from the seeds in an excellent carminative that cures flatulence, indigestion & low appetite.This water is a household medicine not only in south India but also in Srilanka, Malaysia and even in some Arabian countries.
Chickpea / चना / Chana
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, and sometimes known as Egyptian pea, or chana or Kabuli Chana (particularly in northern India). Its seeds are high in protein. It is one of the earliest cultivated legumes
Desi has small, darker seeds and a rough coat. It is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. Desi means ‘country’ or ‘local’ in Hindustani; its other names include Bengal gram or kala chana (“black chickpea” in both Hindi and Urdu) or chhola boot. Desi is probably the earliest variety because it closely resembles seeds found both on archaeological sites and the wild plant ancestor Cicer reticulatum of domesticated chickpeas, which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than other varieties, and hence a very low glycemic index, which may make them suitable for people with blood sugar problems.
Black seed / Nigella Sativa / कलोंजी / Kalonji
Black seed, nigella or kalonji, is also known as the “seed of blessing” as it is considered to be one of the greatest healing herbs of all times. The small black seeds are got from kalonji bushes, which are grown widely throughout India. The seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape.
Apart from being a wonderful medicine, kalonji is a superb spice, used to flavour a variety of traditional dishes including pickles.
Garlic / लहसून / Lahsoon
Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.
The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavour that mellows and sweetens considerably with cooking.
Flax seed / अलसी / Alsi
Flax is grown for its oil, used as a nutritional supplement, and as an ingredient in many wood-finishing products. Flax is also grown as an ornamental plant in gardens. Flax fibers are used to make linen. The Latin species name usitatissimum means most useful.
Flax fibers are taken from the stem of the plant and are two to three times as strong as those of cotton. As well, flax fibers are naturally smooth and straight.
Soyabean / सोयाबीन
Approximately 85% of the world’s soybean crop is processed into soybean meal and vegetable oil. Soybeans can be broadly classified as “vegetable” (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types.
Among the legumes, the soybean, also classed as an oilseed, is preeminent for its high (38–45%) protein content as well as its high (approximately 20%) oil content.
WHEAT FLOUR
Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself. We export good quality Whole Wheat Fresh Chakki Ataa.
Psyllium husk / इसबगोल / Isabgol
Psyllium husk is commonly known as Isabgol in India. Isabgol is grown in India. Isabgol is the husk of the seeds of the plant Plantago ovato.
Psyllium husks/ Isabgol contain both soluble as well as insoluble fiber. It is a mix of 70% soluble and 30% insoluble fiber. The soluble fiber in Isabgol helps in reducing cholesterol from blood. The insoluble fibre in Isabgol helps in diabetes by managing hunger pangs. Isabgol has a lot of health benefits.
Turmeric Powder / हल्दी पाउडर / Haldee Paudar
Turmeric powder is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for coloring and flavoring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of India.
The wide range of turmeric health benefits come mainly from its ingredient, curcumin. This widely researched component of turmeric is highly therapeutic and is used in various drugs and pharmaceutics mainly because of its immunity boosting and anti-oxidant properties. We offer Turmeric Powder that is natural, fresh and free from all sort of impurities, and is therefore safe to use.
Red Chili Powder / लाल मिर्च पाउडर / Laal Mirch Paudar
Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes.
The red chilli powder is widely used for flavoring and coloring of various cuisines and also for some medicinal properties. The number of varieties, colors and aromas of the lal mirch powder has attracted various national as well as international clients to place repeated orders
Coriander Powder / धनिया पाउडर / Dhaniya Paudar
A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour.
In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in oil gives the characteristic ‘curry’ flavour. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract.
Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
Cumin Powder / जीरा चूर्ण / Jeera Choorn
Cumin is one such spice that forms an integral part of various dishes in the Indian cuisine. Cumin or ‘Jeera’ in Hindi, is basically a tiny seed of an annual plant in the parsley family, native to the Mediterranean. A typical cumin seed has a striped pattern of nine ridges and oil canals. It is brownish in colour and oblong shaped, tapering at each extremity with tiny stalks attached. Cumin seeds resemble caraway seeds in appearance. However, they are lighter in colour, hotter to taste, larger in size and unlike caraway, have minute bristles that are hardly visible to the naked eye.
The warm and bitter flavor of this aromatic spice as well as its abundant oil content make it usable in Indian, Mexican, North African, Middle Eastern and western Chinese cuisines. In India, cumin seeds are an important component of curry powder and “garam masala”. They are generally fried or roasted before usage. Cumin seeds are generally available dried or ground to a brownish-green powder.
