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Cumin Seeds

An aromatic spice with a distinctive bitter flavor and strong warm aroma due to its abundant oil content, cumin seeds are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color and larger than caraway, another spice it is sometimes confused with. India is the main producer and consumer of cumin, producing 70% of the world population and consuming about 90% of its own production (about 63% of the world production). Cumin seeds are an excellent source of iron and a very good source of manganese. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder

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Fennel Seeds

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses. Fennel seeds look like cumin seeds, only greener, and have an aniseed flavor and a warm, sweet aroma. They are oblong, elliptical, straight and slightly curved with prominent ridges. The seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Seeds of the fennel plant are widely used in many culinary traditions of the world. They are used in spice mixes such as Chinese fivespice and the Indian panch poran. Fennel is also used as a flavoring in some nature toothpastes. In many parts of India and Pakistan, fennel seeds are consumed as an after-meal digestive and breath freshener.

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Mustard Seeds

Mustard seeds are one of the most popular spices traded in the world today. Mustard seeds are from the mustard plant, which surprisingly belong to the cruciferous plant family (vegetables from the family include cauliflower and broccoli). The two main varieties of the mustard plant produces pungent brown seeds, which have a sharp, spicy-hot flavor, and the other yields milder, yellowish seeds have a pungent, acrid taste. Mustard seeds are widely used in cooking in the Indian subcontinent. Other uses of mustard seeds in medicine include mustard poultices used to relieve the congestion experienced when you have a cold or cough and mustard powder baths to ease the pain of stiff, sore or aching muscles.

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Chilli

Chillies are the dried fruits of the species of the Solonaceae family. The substance that gives chilli peppers their intensity when ingested or applied topically is capsaicin. Chillies are conditioned to 10 percent moisture and carefully compressed using a bailing process. The moisture content at the time of storage and the ambient temperature during the period of storage has a major influence on color. Although India is the largest producer of chillies in the world,they originated in the Americas and were brought to India induring the 16th century. Dried or powdered chilli is extensively used as a spice in curried dishes.It is also used as an ingredient in curry powder and seasonings. Asa medicine it is used as a counter irritant for arthritis, diabetic neuropathy, mastectomy pain and headaches.

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Turmeric

A part of the ginger family, turmeric is the boiled, dried, cleaned and polished rhizome (rootstock) of the plant Curcuma Longa. Turmeric has been grown in India since ancient times. Turmeric was widely cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes. Turmeric is primarily used to flavor and color foodstuffs, and it is a principal ingredient in curry powder. Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in Far Eastern, South Asian and Middle Eastern cuisine. Turmeric is also used as a dye in the textile industry, and is used in the preparation of medicinal oils, ointments and poultice.

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Fenugreek Seeds

Fenugreek seeds are sharp, pungent, bitter legumes used as a spice. The seeds are generally angular or cuboid in shape, and have a warm and penetrating aroma, which becomes more pronounced on roasting. India is the world’s largest producer of Fenugreek seeds. Fenugreek is either used an herb (dried or fresh leaves) or as a spice (seeds). Fenugreek Seeds are a popular ingredient in many Indian dishes. The seeds are rich source of vitamins and minerals and have several health benefits such as the reduction of cholesterol, prevention of diabetes, protection from cancer and many more.

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Coriander Seeds

Coriander is an important spice crop that holds a prime position in the flavoring of food. The entire plant has a pleasant aroma and the seeds have a delicate, lemony citrus flavor when crushed. The seeds are generally pale white to light brown in color, and are described as warm, nutty, spicy, and orange flavored. Coriander is commonly found both as whole dried seeds and in ground form. Coriander seeds act as a thickener, and its ground form is a common ingredient in curries. Roasted coriander seeds can be eaten as a snack, while boiled seeds are consumed as a traditional medicine for colds. Outside of Asia, coriander seeds are used for pickling vegetables, and are an occasional ingredient in rye bread.

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Sesame Seeds

Sesame is one of the oldest cultivated plants in the world, and is drought-tolerant so it is able to grow where other crops fail. The seeds come in many colors depending on the cultivar harvested. The most traded variety of sesame is off-white colored. Other common colors are buff, gold, brown, reddish, and black. Seeds with the hulls removed have become increasingly popular and are favored by buyers for their uniformity. Today India is the world’s largest producers of sesame. Sesame has one of the highest oil contents of any seed. With a rich nutty flavor, it is a common ingredient in cuisines across the world. Oil from the seeds contains about 47% oleic acid and 39% linoleic acid and is used in cooking, salad oils and margarine.

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Specifications of Natural Whitish Sesame Seeds (NWSS): (Origin – India)

Specifications of Hulled Sesame Seeds:(Origin – India)

Specifications of Black Sesame Seeds (NBSS):(Origin – India)