Our Products

Ajwains small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the Apiaceae family such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent.

Amchoor or aamchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. The flavor of Amchur is tart with a slightly sour flavor while the aroma is both sweet and sour with hints of dried fruit. The dried, finely ground powder is often a bit lumpy and has a fibrous texture but provides needed acidity when additional moisture is not desired. We offer wide range of Amchur Powder. The Amchur Powder is prepared by Grinding Peeled Clean and dried raw mango slices.

Anise is a member of the parsley family and is related to caraway, cumin, dill and fennel. It is known as anise seed or aniseed. Anise seeds possess a sweet, licorice like aroma while the taste is a bit fruity and warm. Anise seed are popular to add special flavor and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking.

Basil  leaves is a culinary herb of the family Lamiaceae. It is also called the "king of herbs" and the "royal herb". The name "basil" comes from Greek , "royal/kingly plant".Basil is possibly native to India, and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Dioscorides.

Dried Bay Leaves are used more frequently than fresh, as dried bay leaves possess a sweeter, more pleasant flavor than fresh.  The flavor of dried bay leaves becomes more intense the longer it cooks. Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg, clove and with muted camphorlike notes. As with many spices, the fragrance of the bay leaf is more noticeable than its taste.

Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer.

Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer.

Caraway, also known as meridian fennel, and Persian cumin, (Carum carvi) is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (7.9–11.8 in) stems. The main flower stem is 40–60 cm (16–24 in) tall, with small white or pink flowers in umbels.

Black cardamom comes from either of two species in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying. It has been described as smoky, funky and a bit brash. Their intense flavor makes them ideally suited to longer cooking dishes which have the presence of water and fat soluble oils.

Green cardamom (or, when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. Belonging to the same family as turmeric and ginger, cardamom is indigenous to India and Sri Lanka but is now also harvested in Cambodia, Guatemala, Indonesia, Mexico and Vietnam. Whole Cardamom pods, when slightly crushed, are used to flavor casseroles, curries, rice and stew.

Green cardamom (or, when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. Belonging to the same family as turmeric and ginger, cardamom is indigenous to India and Sri Lanka but is now also harvested in Cambodia, Guatemala, Indonesia, Mexico and Vietnam. Whole Cardamom pods, when slightly crushed, are used to flavor casseroles, curries, rice and stew.

The chili pepper from Nahuatl chilli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.

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 flavoring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, and traditional foods. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

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 flavoring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, and traditional foods. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

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 flavoring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, and traditional foods. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, and Tanzania. Cloves are available throughout the year.

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, and Tanzania. Cloves are available throughout the year.

Coriander is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Spiso Coriander has a fantastic aroma and mild lemony flavour and is widely used in Indian, Thai and Latin cuisines. It is also used in curries, vegetable, meat and sea food dishes and is also used as add on to soups, sauces, salad dressings and yoghurt.

Coriander is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Spiso Coriander has a fantastic aroma and mild lemony flavour and is widely used in Indian, Thai and Latin cuisines. It is also used in curries, vegetable, meat and sea food dishes and is also used as add on to soups, sauces, salad dressings.

Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices: Bunium bulbocastanum, black cumin is considered similar to caraway, but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, India and Africa.

Whole cumin can refer to the seeds of either of two quite different plants, both of which are used as spices: Bunium bulbocastanum, black cumin is considered similar to caraway, but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, India and Africa.

Ground cumin can refer to the seeds of either of two quite different plants, both of which are used as spices: Bunium bulbocastanum, black cumin is considered similar to caraway, but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, India and Africa.

We are offering a wide range of Curry Powder. This powder is garnered from reputed vendors with assistance of our procuring agents. This curry powder is good for health and available with best packaging and can be kept for a period of time. Our product is available in hot & mild flavors for using in different Indian cuisines to make them tasty and flavorful. Curry powder is a spice mix of widely varying composition originating from the Indian subcontinent.

Dill weed is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of fennel.

LUCKNOW Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Ground Fennel is a flowering plant species in the carrot family.It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Fennel Seeds is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. We are offering our patrons a supreme quality assortment of Fennel Seeds. This is prepared under the supervision of trained personnel in tandem with worldwide quality norms. Accredited for longer shelf life, high nutritional value, rich aroma and delicious taste, this range is highly needed in the national market. Patrons can buy offered range of seeds from us at affordable rates.

Whole Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and its leaves are common ingredients in dishes from South Asia.

Flax Seeds, also known as common flax or linseed, is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax are known in the Western countries as linen, and traditionally used for bed sheets, underclothes, and table linen. The oil is known as linseed oil. In addition to referring to the plant itself, the word "flax" may refer to the unspun fibers of the flake plant.

Garam masala is a blend of ground spices common in cuisines from the Indian subcontinent. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

There are differing opinions as to its origin, but most seem to place it somewhere in central Asia. Garlic throughout the ages was highly touted for its varied medicinal purposes; it was credited for curing everything from the plague to gunpowder wounds. It is a very common seasoning.

We ensure the quality of Garlic Flake to our valuable clients. The dehydrated garlic flake have excellent flavor and taste that is similar to the fresh garlic. We offer the dehydrated garlic flake at economical prices. Garlic flakes represent a dried or dehydrated form of garlic, which has been minced or sliced into flakes previously.

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric, cardamom and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation.

Kastori Methi is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and its leaves are common ingredients in dishes from South Asia. Kasoori Methi once added to any traditional recipe creates a lingering & sensational flavor to vegetables & curries. Widely used in curries,  Kasoori Methi imparts a rich aromatic flavor in distinct dishes.

Mace Whole refers to the seed or ground spice of several species of the Myristica genus. Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved, evergreen tree cultivated for two spices derived from its fruit: nutmeg and mace. It is also a commercial source of an essential oil and nutmeg butter.

Ground mace is two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mt high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in color with a longitudinal groove in the center.

Mint leave is a genus of plants in the family Lamiaceae. It is estimated that 13 to 18 species exist, and the exact distinction between species is still unclear. Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known.

We are the prominent manufacturer, exporter and supplier of Dehydrated Mint Powder, these are known for their best quality in market. Our client can avail these dehydrated mint powder at affordable price. In modern mints, coin dies are manufactured in large numbers and planets are made into milled coins by the billions. With the mass production of currency, the production cost is weighed when minting coins.

Mustard are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. Our entity is proficient to provide Yellow Mustard Seed in varied structures. Our presented products are very employed in the market owing to their longer service life.

Mustard are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. Our firm is among the trusted names, involved in offering Black Mustard Seeds. Experts make this product as per customer demand using the advanced techniques.

Nutmeg refers to the seed or ground spice of several species of the Myristica genus. Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved, evergreen tree cultivated for two spices derived from its fruit: nutmeg and mace.

The word for nutmeg comes from the Latin “nux” and “muscat” meaning nut and musky, respectively. The scientific name is Myristica fragrans of the Myristicaceae family. The tree that gives us nutmeg also gives us another spice, mace. Mace is the red, lacy tendrils that are wrapped around the nutmeg, which is a seed inside of a fruit that grows on the tree. They are both revealed when the fruit of the tree is ripe, and splits open naturally.

Best onion in terms of quality and quantity, originated from onion seeds and grown, the crop is harvested as such. Onion crops are strictly not genetically modified. Ripe and fresh bulbs of onion of peculiar size are cleaned by removing its outer layer including foreign material, roots etc. It is washed with fresh bore well water treated with disinfectant. But never treated with SO2 or any bleaching agent or pesticide. Any parts of its volatile components are not removed.

Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.

We have set-up the most modern and integrated dehydration facility in the midst of a large onion and vegetables growing area. We supply high quality seed to our growers and get onions and vegetables grown on contract. These are harvested at the peak of maturity, flavor and taste and quickly transported to our processing facility. Manual harvesting enables the growers to supply clean and high quality produce demanded by Farm Fresh.

Organic Mediterranean Oregano, Origanum vulgare is a member of the Lamiaceae, or mint, family. Other members of this family include basil, lavender, marjoram, mint, rosemary, sage, savory and thyme. It is a robust herb that is both complex and strongly aromatic. There are so many plants that are called oregano, some have suggested that it should be considered a flavor instead of a specific species.

Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made.

Crushed red pepper (CRP) or red pepper flakes (RPF) is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers. Crushed red pepper shakers have become as standard as salt and pepper on tables at Italian style restaurants and especially pizza parlors in the United States. Often there is a high ratio of seeds.

Red Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled "chili". In British English the spelling "chilli" (with two "l"s) is used consistently.

Red Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled "chili". In British English the spelling "chilli" (with two "l"s) is used consistently.

Red Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled "chili". In British English the spelling "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines.

Sesame is a flowering plant in the genus Sesamum. Native to Africa and Indonesia, they are also now found in tropical regions around the world. They come in a variety of different colors, including white, yellow, black and red. Our seeds are the white variety and are sourced from India and are not irradiated. We also carry a top quality black sesame seed.

Sesame is a flowering plant in the genus Sesamum. Native to Africa and Indonesia, they are also now found in tropical regions around the world. They come in a variety of different colors, including white, yellow, black and red. Our seeds are the white variety and are sourced from India and are not irradiated. We also carry a top quality black sesame seed.

Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to the Indian Subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68–86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to the Indian Subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68–86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

Ajwains small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the Apiaceae family such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent.

Amchoor or aamchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. The flavor of Amchur is tart with a slightly sour flavor while the aroma is both sweet and sour with hints of dried fruit. The dried, finely ground powder is often a bit lumpy and has a fibrous texture but provides needed acidity when additional moisture is not desired. We offer wide range of Amchur Powder. The Amchur Powder is prepared by Grinding Peeled Clean and dried raw mango slices.

Anise is a member of the parsley family and is related to caraway, cumin, dill and fennel. It is known as anise seed or aniseed. Anise seeds possess a sweet, licorice like aroma while the taste is a bit fruity and warm. Anise seed are popular to add special flavor and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking.

Basil  leaves is a culinary herb of the family Lamiaceae. It is also called the "king of herbs" and the "royal herb". The name "basil" comes from Greek , "royal/kingly plant".Basil is possibly native to India, and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Dioscorides.

Dried Bay Leaves are used more frequently than fresh, as dried bay leaves possess a sweeter, more pleasant flavor than fresh.  The flavor of dried bay leaves becomes more intense the longer it cooks. Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg, clove and with muted camphorlike notes. As with many spices, the fragrance of the bay leaf is more noticeable than its taste.

Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer.

Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer.

Caraway, also known as meridian fennel, and Persian cumin, (Carum carvi) is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (7.9–11.8 in) stems. The main flower stem is 40–60 cm (16–24 in) tall, with small white or pink flowers in umbels.

Black cardamom comes from either of two species in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying. It has been described as smoky, funky and a bit brash. Their intense flavor makes them ideally suited to longer cooking dishes which have the presence of water and fat soluble oils.

Green cardamom (or, when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. Belonging to the same family as turmeric and ginger, cardamom is indigenous to India and Sri Lanka but is now also harvested in Cambodia, Guatemala, Indonesia, Mexico and Vietnam. Whole Cardamom pods, when slightly crushed, are used to flavor casseroles, curries, rice and stew.

Green cardamom (or, when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. Belonging to the same family as turmeric and ginger, cardamom is indigenous to India and Sri Lanka but is now also harvested in Cambodia, Guatemala, Indonesia, Mexico and Vietnam. Whole Cardamom pods, when slightly crushed, are used to flavor casseroles, curries, rice and stew.

The chili pepper from Nahuatl chilli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.