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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.[2] 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.
Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
Dried ground pepper has been used since antiquity both for its flavour and as a traditional medicine. Black pepper is the world's most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical piperine, not to be confused with the capsaicin characteristic of chili peppers. It is ubiquitous in the modern world as a seasoning and is often paired with salt.
Cloves are small nailed shaped flower buds that are dried. They have a sweet, somewhat penetrating flavor. Cloves can be bought whole or ground. Ground cloves are commonly used in baking. Cloves are native to Indonesia. The word is derived from the French clou, meaning nail. Cloves are harvested mainly in Indonesia, Sri Lanka, and India. Whole cloves are often used when preparing ham they are poked into the skin on the outside of the ham. This gives the ham flavor and is decorative
A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour.
Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. Ginger can be used fresh, dried, powdered, or as an oil or juice, and is sometimes added to processed foods and cosmetics. It is a very common ingredient in recipes.
Split Cinnamon, a wood spice that can be added in recipes to taste better. Specially used in Gujarat and Rajasthan dishes mostly
A perfect blend of some pure spices, this is certainly the most detailed blend in the Mahalaxmi Collection. This blend is evenly balanced for taste and flavour and spreads a rare character of Kasuri Methi to Different recipes.
A fine-ground chilli powder that is a perfect blend of colour and pungency.
Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is Americas most important contribution to the world of spices, though today it is one of Indias major export attractions.
Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour.
Cumin seeds has a penetrating musty, earthy flavour. Its a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking.