Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia.

Saffron is highly prized as it is one of the best natural food flavoring and coloring substance having general panacea properties.

Our Culinary spices includes large black cardamom, green cardamom (smal and large), clove, cumin seeds, cinnamon etc.

Naga Chilli also called “ Naga Mircha” belongs to the genus capsicum of Solanaceae or nightshade Family. Naga chilli is considered as world’s hottest Chilli and entered in “Guiness Book of World Records”.

Coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. Coriander seeds are available whole or in ground powder form all round the year.

Red Chillies is the dried ripe fruit of the genus Capsicum. India is the largest producer and exporter of chillies. The most important Indian grades are Sannam, Mundu, Rari (Patarki or Patli) and Gospurea.

Black Pepper (Piper nigrum), the king of spices, is one of the oldest and the most popular spice in the world. Black Pepper is the dried mature berry of Piper nigrum. Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper.
Available Grades : 500g/l and 550g/l

Black cardamom has a fresh and aromatic aroma which is complex in nature. It can be described as slightly sweet, floral, and spicy with citric elements. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Cardamom is best stored in pod form, because once the seeds are exposed or ground they quickly lose their flavour.

Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. A native of the land of Mediterranean, Cumin is now grown mainly in India, Egypt, Syria, Turkey, China and parts of America. A speed spice, cumin is grown mainly in hot climatic conditions.

Fennel yields both a herb and a spice. All plant parts are edible; roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to ancient Greeks and spread throughout Europe by Imperial Rome.

Fenugreek is a slender annual herb of the pea family (Fabaceae). It was used by the ancient Egyptians and is mentioned in medical writings in their tombs. The Romans grew it as fodder for their cattles. Historically, the main usage of fenugreek was medicinal rather than as a labour.

Pepper is the 'King of Spices', Cardamom is  'Queen' of Spice . One of the most exotic and highly prized spices, Indian cardamom has a history as old as human civilization. The dried fruit of a herbaceous perennial, cardamom is grown mainly in Kerala, Tamilnadu and Karnataka, on the shady slopes of the western Ghats.

Tamarind is actually the fruit pod produced by tall, semi-evergreen tree grown primarily in India. The beans and pulp within the pod are virtually no smell, but is has an extremely sour taste. Tamarind is available in whole pods, a compressed block, paste or concentrates and is most likely to be found in Asian markets.