Production Category: Spices

Black pepper- Black pepper (Piper nigrum) is a flowering vine within the Piperaceae, cultivated for its fruit, a peppercorn, typically dried and used as a spice and seasoning. Since antiquity, ground, dried, and cooked peppercorns have been used for flavor and as standard medicine. Black pepper is the world’s most traded spice and is one of the foremost common spices added to cuisines worldwide.

Dry whole ginger- Ginger (Zingiber officinale) may be an angiosperm whose rhizome, ginger root, or ginger, is widely used as a spice and folk medicine. Ginger is a common spice used worldwide, whether for meals or folk medicine. Ginger is often used to spread food items like vegetables, candy, soda, pickles, and alcoholic beverages.

Chili peppers (also chile, chile pepper, cayenne, or chili) are sorts of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade Solanaceae, cultivated for pungency.

Cinnamon may be a spice obtained from the inner bark of several tree species from the Cinnamomum. Cinnamon is employed mainly as an aromatic condiment and flavouring additive during a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea, and traditional foods.

Star Anise- a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, star anise seed, Chinese anise, or badian that closely resembles anise in flavour is obtained from the star-shaped pericarps of the fruit.

Coriander seeds is one the spice used to make garam masala, an Indian spice blend. It is the dried fruit of the coriander plant and has a lemony citrus flavour. The taste of the seeds heightens when roasted.The coriander seeds have numerous uses other than a food ingredient.

Unlike the menthol taste of green cardamom, black cardamom has a smoky aroma and taste. The black cardamom is prepared by drying the cardamom over open fire, thus the smoky taste along with camphor and resin. The spice is served with dishes complimenting smoky taste.

Bold Cardamom, also known as hari elaichi is considered to be a premium quality cardamom among the other local ones. It is mainly used in Indian sweets, biryani and cooked vegetables to enhance the flavour of the food.

Cumin seeds belong to the parsley family and are widely used as a great food enhancer. It is one of the staple spices used in our daily cooking. Also, it is a part of many spice blends, majorly garam masala, another widely used Indian spice.

Unlike other spices, the flower buds of the clove tree are used as a spice. Along with the spicy warm taste, the spice has medicinal properties as well.