Chillies show more or less the same aroma components as paprika, but their content in capsaicin (the amide of 3-hydroxy 2 methoxy benzylamine with 8-methyl-6-noneneoic acid) and related compounds.An indispensable and probably the most popular culinary spice in the world, chilly, has a pungent flavor. India is the largest exporter of this widely used spice.
Scientific Name: Capsicum Annuum / Capsicum Frutescens
Family Name: Capsicum frutescens L.
Commercial part: Solanaceae Green as well as ripe and dried pod (Fruit)

Cardamom, admired as “Queen of Spices” belongs to ginger family Zingiberaceae. It is one of the most exotic and highly priced spices across the globe after Vanilla and Saffron. Indian cardamom has a history as old as human civilization. Cardamom is a native plant of parts of India, Sri Lanka and parts of Southeast Asia, where it occurs in the wild. We procure it directly from Kerala farm.

We bring directly from Kerala farms & Export different grades of black pepper from 450gram to 550gram. Indian pepper had a profound influence on the European economy of the Middle Ages.Many western countries owed their prosperity to this spice which fetched them a very high price. Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries.
Scientific Name: Piper nigrum L.
Family Name: Piperaceae
Commercial part: Fruit

We bring directly from Kerala farms & Export different grades of black pepper from 450gram to 550gram. Indian pepper had a profound influence on the European economy of the Middle Ages.Many western countries owed their prosperity to this spice which fetched them a very high price. Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries.
Scientific Name: Piper nigrum L.
Family Name: Piperaceae
Commercial part: Fruit

Fresh ginger is known for its aromatic, spicy and pungent flavour. It has a special flavour and enhances the taste of many dishes. It is popularly used in Indian and Asian cuisines. Ginger is known for its healing properties. When fresh ginger is sun-dried it becomes dry ginger. Dried ginger is powdered and used in gravies, marinades and tea. Ginger is known for its medicinal properties. If ginger is unpeeled and then dried, it is called brown ginger & peeled and dried, it is called white ginger.
Scientific Name: Zingiber Officinale

  • India origin: February & March

Ajwain is very aromatic but less subtle in taste. It is slightly bitter, pungent and strong. Even a small amount of ajwain dominates the taste of a dish. We offer ajwain that is grown under trained farmers, which is used for culinary as well as medicinal purposes.

Whole dill seeds has a somewhat sweet aroma but is slightly bitter in taste. The seeds contain carvone as an essential oil. Dill is considered a carminative.

Fennel seeds is an ancient and common plant known to the Greeks and spread throughout Europe by Imperial Rome. Fennel leaves are used in French and Italian cuisine. It is traditionally considered one of the best herbs for fish preparations.

India is the largest fenugreek producer in the world. Fenugreek seeds are hard, stony, yellowish brown and angular. They have a warm and penetrating aroma, which becomes more pronounced on roasting. Fenugreek leaves a strong bitter aftertaste.

Cumin is native to the Levant and Upper Egypt.. Besides being used for medicinal purposes like for proper digestion and nutrient assimilation, healing of stitches and pain, cumin seed and powder are essential ingredients in many mixed spices, chutneys, and chili and curry powders.

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