SPICES | HERBS | OILSEEDS

Cumin Seed

Cumin (Cuminum cyminum) is a small herbaceous plant. At maturity the seeds are approximately 6 mm long, oval shaped, yellow-brown in colour and with a strong and slightly bitter flavour.

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Green Cardamom

Green Cardamom (Elettaria) is in the from of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds.

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Dill Seed

Dill Seed (Lao coriander or Anethum graveolens) is a short-lived perennial herb. They are aromatic and are used to flavour many foods.

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Fennel

Fennel (Foenicuium vulgare) is composed of a white or pale green herb with a highly aromatic and flavourful herb. It is generally considered indigenous to the shores of the Mediterranean.

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Fenugreek

Fenugreek (Methi or Champa or Trigonella foenum-graecum) is the dried fruit of an annual leguminous herb, grows in horn-shaped pods and colour from olive green to yellow-brown.

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Nigella Seed

Nigella Seed (Black cumin or Kalonji) is a fruit with seeds that are used as a flavourful spice in many cuisines and also known for its medicinal properties.

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Coriander

Coriander (Coriandrum sativum or Dhaniya or Chinese parsley) is the dried fruit of an annual herb in the family Apiaceae with globular in shape.

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Annatto Seed

Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree. It is used as a coloring agent in many processed food products, such as cheeses, dairy spreads etc.

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Basil Seed

Basil (Natural basil seeds or Sabja seeds) belongs to the family of Lamiaceae, in the genus: Ocimum. Its scientific name is “Ocimum basilicum”.

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Bay Leave

Bay leaves (Laurus nobilis or Lauraceae) is an aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant.

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Natural Camphor

Edible Camphor (Cinnamomum camphora or Kapur) is made by distilling the bark and wood of the camphor tree. It is loaded with healing factors.

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Galangal Roots

Galangal (Alpinia officinarum or Galanga or Kah or Laos root or Garingal) is a tropical herbaeceous plant and a member of the ginger family, cultivated primarily for its roots.

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Himej

Himej (Bal harad or Kali harad or Laghu harad or Choti harad) has always been praised for its extraordinary healing powers and has antibacterial and antioxidant properties.

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Rose Petal

Rose Petal (Rosa indica or Rosa centifolia) are considered anti-bacterial, relaxant, and rich in fibre. We carefully selected and dried it in such a way that it retains most of its rich aroma and colour.

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Senna Pods

Senna Pods (Cassia pods or senna) obtained from the Senna Alexandria plant, act as laxatives.

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Zedoary Roots

Curcuma Zedoaria (Zedoary or White Turmeric or Kentjur) is a perennial herb and member of the genus Curcuma, family Zingiberaceae.

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Brown Sesame Seed

Natural Brown Sesame Seeds are a good source of fiber. Prime season is between September and April when the new crops are harvested.

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Black Sesame Seed

It is small, flat, dark colour seeds with sweet and nutty flavour. Black sesame seeds are high in many minerals including calcium and iron and are also used to promote regular bowel movements.

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Groundnut

There are several Indian peanut varieties including Java, Bold, TJ, Java Long, G20, K6, Mathadi, J24 and Western 44. Indian peanuts are Non-GMO with a high fat and oil content.

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Hulled Sesame Seed

It is creamy organic white sesame seeds comes with rich nutty and sweet flavour. The husk hull (skin) of these seeds are removed hence are called hulled sesame seeds.

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Natural Sesame Seed

Natural Sesame Seed offers most nutritional value when the entire seed is used un-hulled. It is full of calcium, magnesium, copper, vitamin B1, zinc and dietary fiber.

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Safflower Seed

It is used in preparation of ayurvedic medicines. India is the largest producer of safflower seed in the world. It is also widely used as Bird feed.

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Sunflower Seed

It is more commonly eaten as a healthy snack than as part of a meal. The seeds may be sold as in-shell seeds or dehulled kernels.

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Yellow Mustard

These are the small seeds about 2 mm in diameter. It came from black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba).

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