Food & Beverage

Carom seeds are the seeds of the ajwain herb, or Trachyspermum ammi. They’re common in Indian cuisine. Although referred to as “seeds,” carom seeds are the fruit of the ajwain herb. They’re slightly green to brown in color and have a pungent, bitter taste.

Derived from pod of a soy plant, Soybean Seeds (Food & Feed grade) Non-GMO is widely demanded in the market due to its high levels of protein and mild flavor. The array of the Soybean Seeds includes a huge variety having no alternative in the market.

Coriander seeds are plump and usually brown in colour. They have a hollow cavity which bears essential oils that flavour of the dishes when used in cooking. The Coriander Seeds exporter in India exports huge quantities of the product each year. Coriander Seeds export from India is considered a great business opportunity for our local vendors and farmers to expand their businesses and enter the international market. The Indian Coriander Seeds exporter exports several varieties of these seeds to different parts of the world. The Coriander Seeds export has great demand in the world today.

Split Coriander Seeds is used in spices. The dry fruits are known as Split Coriander Seeds. Coriander Seeds are used in a variety of Asian cuisines. Split Coriander Seeds, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice.

Grounded from coriander seeds, coriander powder is an essential condiment in the Indian cuisine. Very few dishes can be made without the touch of coriander powder. It has a pleasing aroma and savour.Coriander from which the powder is made is one of the world’s oldest spices. It is considered both a spice and a herb.

Fenugreek is a herb used in cooking, medicine, and to hide the taste of other medicines. Fenugreek seeds have a smell and taste similar to maple syrup. Fenugreek leaves are also eaten as a vegetable in India.

Dehydrated garlic flakes are the dry bulbs. It is characterized by a pungent and pleasant flavor, characteristic of the compound allicin. Garlic products are used for culinary and medical purposes. In baking, it's added to breads, rolls, pizza and other savory goods.  

Basmati (pronounced IPA: [baːsmət̪i]) is a variety of long, slender-grained aromatic rice which is traditionally grown in India.

Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine’s signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste and is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron. Both the pods and the seeds are used in cooking and available year-round.

Soyawadi is made with soyabean flour.Soyawadi Rich in Protein and Low in Fat. An excellent Vegan source of protein. It is an excellent source of iron and calcium.

Maize, also known as Indian corn (Zea mays), is a cereal grain from the grass family Poaceae, first cultivated in ancient Central America. Today, around 1 billion tonnes are harvested annually, though most of it is used for animal feed, biofuels, and industry rather than direct human consumption. 🌽

Sorghum is a genus of about 25 species of flowering plants in the grass family Poaceae. Some of these species have grown as cereals for human consumption and some in pastures for animals. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe.

Bajra refers to the edible seeds of pearl millet plants. They grow in various shades of white, yellow, gray, brown, and bluish-purple. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as a flour.

Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the Black gram is one of the important pulses grown in both Kharif and Rabi seasons.

Red gram (pigeon pea) is less suitable for the tropics. The most favorable temperature range is 18-30ºC. The crop is grown at a wide range of elevation. Red gram can be grown in almost all soil types that are not very poor in lime and are not subjected to waterlogging.

The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savoury and sweet dishes.

Dal is a term originating in the Indian subcontinent for dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses.

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.

Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries.

Garden cress (Asaliya) is uses in seed format. It is used in cooking as it is extremely nutritious and also therapeutic in nature. It is mostly used in ayurvedic medicines. Garden cress’s medical properties make its uses better known in many diseases like asthma, menstrual cycle regularize digestion, skin problem, and hair treatment, enhance the immune system, and relive from gastric problem, anti cancer, milk production and memory booster. It’s also taken with cow row milk (without boiled) for height grows.

India is the world’s largest producer of Kabuli Chickpea , Chickpeas, also known as garbanzo beans are renowned for their delicious nut like taste and high protein content. Chickpeas are legumes of the family, Fabaceae, and they are one of the oldest legumes to be cultivated by humans.

Black Cumin Seeds is appropriately known as the “seed of blessing” is considered to be one of the greatest healing herbs of all times. Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India.

Kalonji is both flavourings, added to a variety of traditional foods, and herbal remedy that has been touted as the magic bullet for a variety of ailments. Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape.

Onion flakes are made from fresh onions that are coarsely chopped and then dehydrated. They lack much of the pungency of fresh onions, but they are convenient and have a great flavor and aroma. They can be used as a substitution for fresh onions in various dishes.

Dehydrated garlic flakes are the dry bulbs. It is characterized by a pungent and pleasant flavor, characteristic of the compound allicin. Garlic products are used for culinary and medical purposes. In baking, it's added to breads, rolls, pizza and other savory goods.  

A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.

The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. The product is sourced from the farmers who grow the crop in natural and organic manner. Turmeric is widely grown in Erode. Turmeric powder is made from turmeric fingers.

Cumin is a spice that comes from the Cuminum cyminum plant. It is native to Asia, Africa, and Europe. However, people all around the world use it to flavor meals. People usually buy cumin in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder.

Fennel seeds have a recognizable long, thing shape and are pale green or brown in color. They give a sweet licorice-like taste and scent to curries, stews, bread, desserts, and beverages. In some parts of the world, people chew plain or sugar-coated fennel seeds after a meal.

Green cardamom is a aromatic spice with a very wide range of uses. The plant has underground stems with leafy roots, large white or pale green leaves, pale green fruits and black seeds. The spice has a very warm aroma and pungent taste which it can retain for a very long time.

Dill seed is an ancient Indian spice. Its seeds, seed oil and whole plant is used in Indian culinary. It is mainly used in digestive disorders. It is also called as Indian Dill.

Fenugreek is a herb used in cooking, medicine, and to hide the taste of other medicines. Fenugreek seeds have a smell and taste similar to maple syrup. Fenugreek leaves are also eaten as a vegetable in India.