Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour. Cumin seeds has a penetrating musty, earthy flavour. It's a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking. A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.

Fine ground and really aromatic Everest Black Pepper Powder is well-known for its exceptional flavor. It has a hot taste and spicy. These 'bold' berried peppers are sourcing from the last shipping port Alleppey a Southern district of Kerala. It is moreover one of the oldest and essential spices across the world.

This Everest blend strikes an even balance between aromatic and flavouring spice agents to give chicken a luscious, inviting flavour. Since this blend is used in apply-and-cook-over-the-fire situations, the flavouring spices predominate, in order not to dissipate under direct fire.

Star anise is the dried, star-shaped fruit of Illicium verum. It is dark-brown in colour with eight segments. It has a sweetish liquorice taste. The star-shaped fruits are picked just before ripening and dried before use. They contain the same essential oil as the botanically unrelated Spanish anise seed, which gives the two a nearly identical flavour - strong, sweet, and liquorice.

Gums and resins exude from tree trunks of specific trees and collected in gum and sticky form. Gum can be simply dissolved or dispersed in the water for giving a thickening and gelling effect but do not dissolve in alcohol or ether. All these Natural Glee Gums are widely utilised for industrial use only as thickening agents, gelling agents, emulsifiers and the stabilisers. It is soluble in dietary fibre and high in organic ingredients & nutrients. It is edible, pure and hygienically processed. Its powder is utilised all over the world for its medicinal properties.

Black Salt or kala namak powder comes in a 100-gram pouch. And this salt is often considered as a more viable alternative to regular salt. It is obtained from volcanic rock salt. The BB packet salt sourced directly from salt farms and then packed hygienically.

Bay leaf leaves are strong and contain a sharp, bitter taste. Their flavour and aroma are somewhat similar to the cinnamon bark but slightly milder. Clean or dried bay leaves are utilised in cooking for their distinctive taste and fragrance. The flavour is strengthened with the length of cooking time.

Red Chillies are generally used for cooking and profitable purposes. It has a peppery flavour and a pungent smell. It also adds colour to the food thereby attractive the look of cooking preparations.

Gundu Chilli is the most popular in South Indian dishes. They are also utilized in synthetic food colours for their individual red colour. It is a great blend of colour and pungency. Chilies are wealthy in vitamins such as vitamins A, B, E and C especially vitamin C. Minerals such as manganese, potassium, copper and thiamin are also there.

Every product is carefully selected by experienced and technically competent merchandisers, cleaned and packed at our hygienic facilities in food grade plastic and sold to you at the most competitive prices in the market.

Green cardamom or elaichi is a very widely used spice that comes with greens shells and brown, small seeds. They can be slit or crushed and added to various dishes to impart a strong aroma and flavour. In Ayurveda, green cardamom is considered to have many beneficial properties.

Javitri/Mace consists of necessary oils, which gives it a distinct rich aroma and a strong, warm taste. It is hard to grind, so it is generally roasted until brittle, and then ground. Its mildly sweet taste is commonly used in infusions, like in milk for preparing white sauce, or for meat marinades. Chutneys and pickles are also generally spiced with javitri.

Jeera is an ordinary ingredient which gives flavour to various cuisines. Apart from adding taste to a dish, it contains got health benefits too. It is a flavour which gives a strong, unique and soothing fragrance. These are wealthy in Vitamin C and contain antifungal properties.

Methi or fenugreek seeds are small, solid, cuboid-shaped, dirty yellow coloured, fragrant, strong flavoured seeds of the fenugreek plant. They are wealthy in copper, dietary fibre and iron. They include Vitamin C and minerals such as potassium, phosphorous, calcium, magnesium and sodium in plenty.

Black mustard seeds have the strongest flavor, while white mustard seeds, which are essentially yellow in color, are the mildest and are the ones used to make American yellow mustard. These are indeed extremely rich in phytonutrients, minerals, vitamins and anti-oxidants.

Mustard seeds enjoy the peppery, sweet-smelling rustic flavour and fragrance that mustard can add to your meals. These are a very trendy ingredient in many regional cuisines. they are recognised to have several benefits since they are low in calories and high in dietary value and have a lot of antibacterial and antiseptic qualities.

Ajwain is one of the main herbs for Indian kitchen to make the Indian cuisine delicious. Ajwain seeds are small in size but flavor hot, penchant and pungent. The high concentration of necessary oils in ajwain seeds, primarily thymol, provides them a smell and flavor resembling thyme, with a stronger bite. It acts as superior appetizer, laxative and stomachic. It is used as successful remedy in managing ailments like vomiting, pile, mouth diseases, cure of ascites, abdominal pain, abdominal tumor etc. It is free from synthetic chemicals and pesticides.

Tamarind extract is used to flavour foods ranging from meals to snacks. Notable meat-based stews, it is often combined with dried fruits to achieve a sweet-sour tang.

The deliciously tangy and sweet taste of tamarind makes it one of the most popular ingredients in the Indian kitchen, especially in South Asia. The tamarind is widely used in flavouring the dishes across India. 

Cooking Soda is a general ingredient in many food recipes and found in almost every house. It is sodium bicarbonate, which is an antacid. Baking soda contains been broadly used as a household cleaner and a health and beauty product for an amount of years. The soda works as a base to neutralize the irritating stomach acids. This treatment works very rapidly, usually dropping discomfort in a matter of minutes.

Dried ginger is nothing but clean ginger which undergoes a drying process before being used. Dried ginger includes a pale yellow inside and a skin varying in colour from brown to off-white. Whole fresh roots give the freshest taste. It is utilised in culinary recipes; it improves their flavour and aroma.

Steamed and Sun-dried organic vadaams

Kalonji seeds are much related in size to a sesame seed; they are black in colour and have a very aromatic sturdy odour. Used mostly in bread recipes and savoury dishes; kalonji has a very unique smell and flavour. Although awfully yummy, kalonji seeds are not just superior for flavouring your favourite recipes, kalonji seeds have wonderful healthiness benefits too.

Cloves are the dried, flower bud of the evergreen tree, Eugenia aromatica. Cloves are an incredibly common type of spices that are broadly used for cooking and other purposes. It is also highly used in Cigarettes to add taste. It is used to create oil, as an antiseptic and even for other medicinal purposes. Cloves are also famous for their health benefits and have been usually used as a component in preparing remedies for several diseases.