What We Export
Whole Spices
Whole spices are dried seeds, roots, bark, or fruits that enhance the flavor and aroma of food. They retain their natural oils and potency longer than ground spices, making them a preferred choice for many culinary applications. Common whole spices include cinnamon sticks, cardamom pods, cloves, and peppercorns, each adding unique depth to dishes. Toasting or grinding them before use helps intensify their fragrance and taste, bringing out their full potential. Whole spices are widely used in cooking, pickling, and spice blends like garam masala, making them essential in kitchens worldwide.
Bay Leaf
Bay leaf is an aromatic herb used in cooking to add a subtle, earthy flavor to soups, stews, and sauces.
Black Cumin
Black cumin has a warm, nutty flavor and is often used in Indian, Middle Eastern, and Central Asian cuisines.
Coriander Seed
Coriander seeds have a warm, citrusy flavor and are commonly used in spice blends, curries, and pickling.
Cumin Seed
Cumin seeds have a warm, earthy, and slightly nutty flavor, commonly used in Indian, Middle Eastern, and Mexican cuisines.
Dill Seed
Dill seeds have a slightly bitter, citrusy flavor and are commonly used in pickling, bread, and spice blends.
Dry Ginger
Dry ginger has a warm, spicy flavor and is widely used in cooking, herbal remedies, and teas for its aromatic and medicinal.
Fennel Seed
Fennel seeds are aromatic, flavorful seeds with a sweet, licorice-like taste, commonly used in cooking and herbal remedies.
Fenugreek Seed
Fenugreek seeds are small, golden-brown seeds with a bitter, nutty flavor, widely used in cooking and traditional medicine.
Green Cardamom
Green cardamom is a fragrant spice with a sweet, citrusy, and slightly spicy flavor, used in both savory and sweet dishes.
Mustard Seed
Mustard seeds are tiny, pungent seeds that add a sharp, spicy flavor to dishes and are widely used in cooking and condiments.
Red Chilli Whole
Whole red chilies are dried, fiery peppers that add heat and rich flavor to various cuisines worldwide.
Taramind
Tamarind is a tangy-sweet fruit with a rich, tart flavor, commonly used in cooking, sauces, and beverages.
Black Pepper
Black pepper is a bold, pungent spice with a sharp, mildly spicy flavor, widely used to enhance savory dishes.
What We Import
Spices
Cloves
Cloves are highly aromatic dried flower buds with a warm, spicy flavor, often used in cooking, baking, and traditional medicine.
Star Anise
Star anise is a star-shaped spice with a strong, sweet licorice-like flavor, commonly used in cooking and herbal remedies.
Cinnamon
Cinnamon is a warm, aromatic spice made from the bark of cinnamon trees, commonly used in sweet and savory.
Powder Spices
Cassia Powder
Cassia powder is a warm, aromatic spice with a sweet and slightly spicy flavor, often used as substitute for cinnamon in cooking.
Corriander Powder
Coriander powder is a warm, citrusy spice made from ground coriander seeds, commonly used in cooking.
Cumin Powder
Cumin powder is a warm, earthy spice with a slightly nutty and smoky flavor, widely used in various cuisines.
Curry Powder
Curry powder is a flavorful spice blend with a warm, aromatic taste, commonly used in Indian and Southeast Asian cuisine.
Garam Masala
Garam masala is a fragrant blend of warm spices, adding depth and richness to Indian dishes.
Ginger Powder
Ginger powder is a warm, aromatic spice with a slightly sweet and spicy flavor, commonly used in cooking.
Gram Flour
Gram flour, also known as besan, is a fine, protein-rich flour made from ground chickpeas, widely used in cooking and baking.
Red Chilly Powder
Red chili powder is a vibrant, spicy seasoning made from dried red chilies, adding heat and flavor to various dishes.
Rice Flour
Rice flour is a fine, gluten-free flour made from ground rice, commonly used in baking, cooking, and thickening sauces.
Turmeric Powder
Turmeric powder is a bright yellow spice with a warm, earthy flavor and powerful anti-inflammatory properties.
White Pepper Powder
White pepper powder is a mildly spicy and earthy seasoning made from dried white peppercorns.