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Black Pepper

Peppercorns, whether black, white or green, are the dried fruits of the pepper plant. One of the oldest and best-known spices in the world, pepper is indigenous to India and is rightly called the \"King of Spices\". It is a perennial, climbing vine indigenous to the Malabar Coast of India. The hotly pungent spice made from its berries is one of the earliest spices known and is probably the most widely used spice in the world today. Black pepper is produced when the fruits turn yellow-orange; pepper made from these almost ripe berries has a particularly good flavor. Fully ripened pepper fruits are used to make White Pepper. White pepper retains the full pungency of black pepper, but it has an altered flavor due to partial loss of aroma compounds. White pepper is significantly more expensive than black pepper. White pepper has a hotter taste than black pepper.

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Turmeric

If cardamom is the queen of spices and peppers the black king, then turmeric is definitely the taste of India; because without turmeric every Indian kitchen is bare and incomplete. Indian Turmeric, which is also popularly known as \"Indian Saffron”, because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. Turmeric has a pungent, bitter flavor. It is available in three types Nizam, Salem and Madras in the form of fingers and powder. Besides its usage in kitchen it is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. It is also a natural anti-inflammatory that works with-out side effects. It is a natural pain killer and a natural liver detoxifier as well

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Cumin Seeds

Cumin is the seed of a small umbelliferous plant and is popularly used for food flavoring and aroma. Its flavor is pungent, powerful, sharp and slightly bitter. The seeds of the plant are used in whole or powdered form in food processing industry. It is mainly used in spicy foods. Cumin is seed of an annual small herb It is widely one of the widely used spices in our day-to-day cuisines. Cumin along with Coriander forms a major ingredient of Curry Powder and other Spice Blends. Cumin contains calcium, vitaminA, sodium, iron, magenisum and phosphorous Cumin is widely used flavor in Indian and Middle Eastern countries. It is mainly used where highly spicy food is preferred. It is an ingredient of most curry powders and many savory spice mixtures, and is used in stews, grills especially lamb and chicken dishes. In India, its popular usage is Zeera pani, a refreshing and appetizing drink made from cumin and tamarind water. Cumin is also used in different industries for its essential oil. It is also used for flavoring dishes, biscuits, confectionery and other spicy products.

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Chick Peas (Chana)

Chickpea is slightly round & irregular shaped crop & a very important pulse crop that grows as a seed of a plant named Cicer arietinum in the Leguminosae family. This light brown colored pulse is considered to be a good source of protein and is also called by the name of Garbanzo beans. Chickpea is used as an edible seed and is also used for making flour throughout the globe. Chickpea is a highly nutritious pulse and places third in the importance list of the food legumes that are cultivated throughout the world and have a nut like taste with a high protein content in them. It contains 25% proteins, which is the maximum provided by any pulse and 60% carbohydrates. There are mainly two types of chickpea produced i.e. Desi and Kabuli. Types of Chickpeas: Chickpeas come in two basic varieties. These are: Desi Chickpeas: These are split peas and are relatively smaller in size with dark, small seeds and a rough coat. Desi peas are also known as \'Bengal gram\' or \'kala chana\'. They are mostly cultivated in India, Mexico, Ethiopia and Iran. Desi chickpeas have a remarkably high fiber content and are thus suitable for people suffering from diabetes Kabuli Chickpeas: These chickpeas are light, almost whitish cream in color, with larger seeds and a smoother coat as compared to the desi chickpeas. Introduced in India during the 18th century, the kabuli chickpeas are mainly grown in Southern Europe, Northern Africa, Chile and Afghanistan. Chick Pea Flour is made by grinding seeds. This flour is one of the main ingredients of many forms of Indian confectionary made with ghee and sugar. It is also used for preparing many tasty snacks like sev, chila and pakoras and curries like koftas. Green pods and tender shoots are used as a vegetable. Chick Peas or Bengal gram has many medicinal properties. Soaked in water overnight and chewed in the morning with honey, the whole gram seed acts as a general tonic. The liquid, obtained by soaking the seeds and then macerating them, also serves as tonic. Sprouted Bengal gram supplies plenty of B-complex and vitamins. Cooked germinated gram is a wholesome food for children and invalids. However excessive use of Bengal gram causes indigestion and may precipitate urinary calcium due to high concentration of oxalic acid and form urinary stone of calculi. It is good for Diabetes and Bengal gram extract, have shown considerable improvement in their fasting blood sugar levels, glucose tolerance, urinary excretion of sugar and general condition. It cures Anemia, Digestive System Disorder and valuable astringent for use in dyspepsia, vomiting, indigestion, costiveness, diarrhea and dysentery.

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Coriander Seeds

Coriander Seeds are greenish-brown in color and have a strong aroma. The name coriander actually originated from the Greek word Koris meaning bedbug. This plant is considered to be indigenously form Greece but it has become widely used spice in most of the Asian countries. It is also used in many of the Greek dishes and Mexican dishes as a condiment. It also forms an important ingredient in many of the Thai recipes. When these rounded seeds are crushed with a mortar and pestle, they give off a strong sweet smell somewhere between cinnamon, rose, orange, and clove. The leaves of this plant are smooth and the whole plant including the stem as well as the leaves is used in cookery. It is extensively used in curry powders and adds a nice flavor to it. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice.

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Fennel Seeds

It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. Fennel is used as a spice, a medicine and food preservative from a very long period of time. Fennel seeds are the ripe, dried, gray-green striped to yellowish brown schizocarpic fruits of the fennel bush. As a thumb rule, a bright green color seeds indicates a good quality. Obtained from an aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. It contains essential oil 1 to 6% which is rich in anethole. It has about 15% fatty oil. Generally fennel has less penetrative smell than cumin.

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Sorghum (Jawar/Jowar)

Sorghum is the fifth largest crop in the world after rice, maize, wheat and barley. Because it is extremely resistant to drought, it is usually grown in dry and semi-arid parts of the world. India is among the top five producers of sorghum or \'jowar\' as it is popularly known among the Indian farmers. We tender to our customers a wide compass of white sorghum. It has rich nutrition value and is absolutely free from any impurities Sorghum is the third largest crop to be grown in India after wheat and rice. More commonly known as jowar in the Indian sub-continent, it grows well in both summer and winter, and is thus both a rabi and khariff crop. 75% of the cultivated area is devoted to the production of sorghum. Sorghum is used in many different areas because of its nutritional as well as commercial value. Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. Sorghum is a rich source of proteins and important nutrients like iron, calcium, potassium, phosphorus etc. that are necessary to keep the body healthy. Sorghum has good amount of thiamin and niacin with small amounts of riboflavin. Since sorghum contains many nutritional additives like protein, iron, calcium, etc. it is widely used as food for human consumption. It is used in the form of porridge, flour, malted & distilled beverage, etc. Sorghum is also extensively used as Animal Feed for livestock in many parts of the world. It contains almost the same nutritional content as maize, and is thus an ideal source of food for the animals. Because it also contains a high amount of tannins and phenolic acids, which can be harmful for some animals like cattle, it needs to be reprocessed to enable the sorghum grains to be digested by these cattle. Sorghum also carries commercial usage as the stems or fibers of the sorghum plant are used in making wall boards, solvents, bio-degradable packaging materials, fences, etc. Sorghum is also used in making ethanol, adhesives and paper.

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Sesame Seeds

Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their healthful polyunsaturated fats), and also yields sesame oil.

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Rapeseed Meal

Rapeseed Meal is a widely used protein source in dairy, beef, swine, and poultry feeds. It contains a minimum of 38% protein by weight. It has an excellent balance of essential amino acids such as methionine and lysine. In addition, rapeseed meal is a rich source of B and E vitamins and essential minerals. Rapeseed Meal is obtained after removal of most of the oil from the whole seeds. Heat-processed rapeseed meal is used as a protein-rich livestock feed. Rapeseed meal is also a high-quality organic fertilizer. It is a source of nitrogen and phosphorous. Rapeseed Meal breaks down rapidly and will supply balanced nutrients throughout the growing season. Our entire range is processed under strict hygienic conditions to ensure these are free from husk or castor seeds, weevils, lumps, urea and other impurities. In order to ensure that the Rapeseed Meal remain fresh, we also take due care while packaging these before the delivery of consignments.

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Millet

We offer qualitative array of Indian Millet (Bajara), which is highly demanded by agriculturists and various farmers located across the world. One of the oldest forms of crops in the world, millets are the first cereal grains to be domesticated for human consumption. Millets can be described as a group of small seeded species of grains or cereals that are mainly grown for human food and animal feed. Millets are grown under difficult production environment and come under the category of agronomic group. During the prehistoric times, millets formed a very important part of people\'s diet, much before rice came into existence. Our organic millet is decay free, safe and is also available in air tight packing. We assure our high end users of the prime quality of our products. Pearl Millet is one of the most widely used millet in the world and is grown mainly in India and Africa. It is resistant to drought, low soil fertility and high temperature. Pearl millet accounts for about 50% of the world\'s total production. It is also known as ‘Bajra’ in India. Pearl Millet contains protein from 6 to 21%. Pearl millet grains are very high in calories—precisely the reason they do wonders for growing children and pregnant women. It contains more calories than wheat, probably because of it’s higher oil content of 4.2% which is 50% polyunsaturated. Pearl millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. It is ideal for people with wheat allergies. Pearl millet grain compares favorably with maize and sorghum as a high-energy, high-protein ingredient in feed for poultry, pigs, cattle and sheep. Compared to maize, pearl millet is 8-60% higher in crude protein, and 40% richer in amino-acids lysine and methionine.