Fenugreek is an ancient spice especially for pickles. Kasturi Methi is the dried leave of the fenugreek plant. The dried leaves are used as an herb. The taste is bitter but addictive. An added bonus is its healthful properties - today we do not use many bitter foods that help us in controlling our appetite and this is a tasteful way of adding the bitter taste to our diet. This herb is used as a spice in Indian curries and its strong aroma is the aroma that will titillate our taste buds.

Culinary UsesKasuri Methi leaves are generally used as a condiment for flavoring and giving special delicious taste.Steaming is considered the best method of cooking leaves; in this the vitamins are retained and the vegetable become palatable.The dried leaves can be composed to pulses for their protein content.Kasuri Methi leaves is an important ingredient of curry powder and juicy and fry vegetablesCook with starchy or root vegetables like carrots, yams or potatoes.Add to chapatti dough to make Indian flat breads especially Methi Paratha - very popular at Indian restaurants

Health BenefitsMethi is supposed to be natural cure for arthritis.Methi, if consumed twice a day, cleans the intestines and directs the waste out of the body naturally.It is an appetizer, relieves constipation, and reduces colic. It is also known to cure leprosy, vomiting, bronchitis, and piles

chervil (anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the french herb mixture fines herbes.

Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed baby salad greens, and create new and exciting taste sensations.

Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.

Its leaves have a unique, peppery sweet tang, adding pizzazz even to the blandest salads. Although arugula provides a flavor impact, it does not have an aftertaste.
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DCaraway can be both an herb as well as a spice. The aromatic seeds come from a plant in the parsley family. The caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor. The spice is used in stews, pork dishes, soups, candies, and baked goods, especially bread. The caraway plant grows up to 2 feet in height with feathery leaves and cream white flowers. It is the leaves of this plant that can be used in cooking or salads. Their taste is very fresh with a sweet undertone much like parsley. The leaves should be cut during the growing season. Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut. Caraway seed is also known as a mild digestive aid.

Dill is available in and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.

Dill or dill is an herb that produces clusters of small flowers from which dill seed is gathered and dill is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.

Dill is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.

Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber

Garlic is commonly known as Allium sativum, is a species in the onion genus, Allium.
Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use Garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly relateddicots in the Asarum genus have the common name wild ginger because of their similar taste.
Ginger is indigenous to southern China, from whence it is spread to the Spice Islands and other parts of Asia, and subsequently to West Africa and to the Caribbean. Ginger appeared in Europe, via India, in the 1st century CE as a result of the lucrative spice trade

The chili pepper (also chile pepper or chilli pepper, is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, and other Asian countries, the word "pepper" is usually omitted.The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. Chili peppers originated in the Americas. After the Columbian Exchange, manycultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century. India is the world's largest producer, consumer and exporter of chili peppers. Guntur region in Andhra Pradesh , India , produces 30% of all the chilies produced in India, and the state of Andhra Pradesh, in India as a whole contributes 75% of India's chili exports

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edible mushrooms are consumed by humans as comestibles for their nutritional value and they are occasionally consumed for their supposed medicinal value. Edible mushrooms include many fungal species that are either harvested wild or cultivated.

Ingredients:

Ground cinnamon , ground nutmeg , allspice , ground cloves cardamom.

Uses:

Baking (not just for pie, but try it in cakes and muffins too) Add to apple sauce to create a new favourite snack Spice up breakfast by adding to oatmeal

Ingredients

Cinnamon, Sugar

Uses:

Use this cinnamon sugar on buttered toast or topping for quick breads, cobblers, muffins, coffee cakes, or just about any dessert or breakfast bread.

Ingredients:Garlic powder, black pepper , sea salt , parsley flakes Uses:This spice blend is good on all kinds of meats and side dishes.

Ingredients:

Black pepper, basil, oregano, celery seed, bay, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary, marjoram. garlic, lemon juice powder, carrot, citric acid, lemon peel, natural lemon flavor, oil of lemon, chili pepper, Onion.

Uses:

There are a wide range of uses for it, from a spice rub for grilled meats to a zesty topping for pasta

The juniper berry is the female seed cone produced by the various species of junipers that are herbal trees. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. Not all species of juniper berries are edible, in fact some are toxic and consumption is inadvisable.

The mature, dark berries are usually but not exclusively used in cuisine, while gin is flavoured with fully grown but immature green berries.

The crushed berries of the juniper tree have an aromatic, resinous flavor oftern featured in pts, marinades and stuffings for pork, venison and other wild game. They are also a popular flavoring for sauerkraut, sauces, ham and cabbage. They are also used with root vegetables, legumes and bean dishes.

Juniper berries should not be taken during pregnancy or by people with kidney problems.

lovage is also known as love parsley, sea parsley, lavose, liveche, smallage, maggi plant, old english lovage. Grated fresh root can be cooked as a vegetable, used raw in salads, icings, syrups and some liqueurs. lovage is a hardy perennial herb, with ribbed stalks similar to celery with hollow stems that divide into branches near the top. It has yellow flowers and it leaves are dark green. Roots have a nutty favor. lovage has a strong taste and odor similar to celery and parsley. The leaves can be used fresh in salads, soups, stews, stir-fries, potato dishes, squash, has been used to make tea and wine. leafstalks can be eaten fresh or candied and hollow stems can be candied and used as straws in bloody marys. Seeds can be used whole or ground in candy, cakes, meats, biscuits, sauces, cheeses, salad dressings, or pickled

also known as water mint and wild mint. It is available in fresh or dried leaves. Dried leaves will keep for 6 months to 1 year in a cool, dark, dry place.

mint is an herb that comes in many varieties such as peppermint, spearmint, apple mint, lemon mint and even chocolate mint. Mint came to the new world with colonists, who used it in tea for medicinal purposes.

mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the middle east for salads, tabouli and marinated vegetables.

mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts. Add near the end of cooking for a better flavor.
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mustard is known since prehistoric times with a plethoria of uses.the romans named this herb from mustus (the new wine they mixed with the seed) and ardens (for fiery).

the hot little black and brown mustard seeds are ground and mixed with water, vinegar or other liquids, and turned into a condiment also known as mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.

white mustard seeds are used in pickles as a strong preservative and in mayonnaise as an emulsifier.

the yellow, four petalled blooms of the plant that flower in midsummer are also edible and contain a mild mustar flavor. They can be sprinkled on sandwiches or tossed on salads.

the oval pointed dark green leaves have a pungent flavor and may be tossed in salads if young.

The leek, Allium ampeloprasum var. porrum also known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, sub family Allioideae. Leek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible part of the leek plant is a bundle of leaf sheaths which is sometimes erroneously called a stem or stalk. are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

Uses:One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but they can be sauteed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leek is typically chopped into slices 510 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. Leeks are an ingredient of cock-a-leekie soup, leek and potato soup and vichyssoise, as well as plain leek soup.

Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions. A perennial plant. Chives are grown for their leaves, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavour than those of other Allium species.

savory is an annual herb , enhances almost any savory dish. Savory has a clean, piney fragrance and peppery flavor.

the savories are members of the genus satureja, the entire plant is highly aromatic. Winter savory is a hardy semievergreen perennial. It is woody at the base and forms a compact bush. It has a heavier aroma, while that of summer savory is sweeter and more delicate.

uses:savory goes well with soups, stews, bean dishes, succotash, cabbage, and sauerkraut. This can topped chilled, poached fish or chicken with a blend of savory, chives, lemon juice, and mayonnaise.

A pretty plant, hyssop is a perennial with dark, narrow leaves and spikes of flowers in late summer. The usual color is blue but both pink and white varieties are available.

The semi-evergreen leaves of hyssop have been used as a medicine since Old Testament times and hyssop tea is sometimes recommended to relieve bronchitis and catarrh.

These days it is the culinary value of the leaves which is more important. The flavor is strong and is usually described as sage-minty, licorice-minty or bittery-minty. Hyssop's bitter, slightly minty flavor that brightens salads, pork, chicken soup, marinades, fruit soups, and sage stuffing. Both its leaves and flowers are edible, but they should not be used together because the flavor of the leaves overpowers that of the flowers.

Bees, butterflies, and hummingbirds love this plant, and this alone makes it a valuable addition to the herb garden.

We are one of the most distinguished Manufacturers, Exporters and Suppliers of Celery in Mumbai. Belonging to the Apiaceae family, Celery is related to numerous other herbs and spices like dill, carrots, fennel, and parsley. The Celery is scientifically known as Apium Graveolens. We offer the best quality Celery at the best prices. Uses

• Celery is a very popular vegetable, used for a wide variety of purposes.
• Its prime use is in salads and soups, wherein the stalks or leaves of the vegetable are chopped and added.
• Whether it is dried or fresh, the aroma and flavor of Celery leaves makes the food even more enticing.
• Apart from its culinary use, Celery finds use in treating a number of ailments, such as joints pain, insomnia and arthritis.
• Its seeds are also used for various treatments, while its essential oil finds use in producing different fragrances

sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable(pot herb). Other names for sorrel include spinach dock and narrow-leaved dock. Common sorrel or garden sorrel (rumex acetosa), often simply called sorrel.

uses:common sorrel has been cultivated for centuries. The leaves may be pured in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries.

Originally native to Eastern Europe, this herb now grows abundantly in the US as well. Grated bottled and creamed horseradish is available, as well as a dried form, which must be reconstituted before using.

This ancient herb (one of the five bitter herbs of the Jewish Passover festival). It is grown mainly for its pungent spicy roots.

Fresh horseradish is in many supermarkets. Choose roots that are firm with no sign of blemishes or withering. The roots should be peeled and grated before using. Store in the refrigerator in plastic bags.

It's most often grated and used in sauces or as a condiment with fish or meat. Mix with sour cream for a tasty sauce for brisket or use as a sandwich spread.

marjoram is also known as sweet marjoram, knotted, pot or winter marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year. marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - origanum) with perhaps a hint of balsam. It is said to be the meat herb" but it compliments all foods except sweets. while fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than oregano. marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

Borage (Borago officinalis), also known as a starflower, is a perennial herb. It grows by remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens . The plant is also commercially cultivated for Borage seed oil extracted from its seeds.

Uses:Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. The seed oil is desired as source of gamma-linolenic acid , for which borage is the highest known plant-based source .

sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma. sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground sage sparingly as foods absorb its flavor more quickly. sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

We have acquired an enviable position as a Manufacturer, Exporter and Supplier of Caraway in Mumbai. The Caraway is known for its super fine quality and is available at the market leading prices with us. We ensure the timely delivery of the Caraway and cater to a global demand for the product. Details

• Caraway can be both an herb as well as a spice.
• The aromatic seeds come from a plant in the parsley family.
• The Caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor.
• The spice is used in beef stews, pork dishes, soups, candies, and baked goods, especially bread.
• The plant grows up to 2 feet in height with feathery leaves and cream white flowers.
• It is the leaves of this plant that can be used in cooking or salads.
• Their taste is very fresh with a sweet undertone much like parsley.
• The leaves should be cut during the growing season.
• Caraway seeds may also enhance the flavor of many vegetables.
• They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut.
• Caraway seed is also known as a mild digestive aid.

We manufacture, supply and export Dehydrated Garlic in different forms including Dehydrated Garlic Chopped, Dehydrated Garlic Flakes, Dehydrated Garlic Granules, Dehydrated Garlic Minced and Dehydrated Garlic Powder. Our Dehydrated Garlic is manufactured using high-grade Garlic Pods. Dehydrated Garlic is extensively used in numerous cuisines. We, as a company, believe in providing the best quality products to our customers at reasonable prices.

Dehydrated Ginger is a finely processed and manufactured Ginger product. We offer a wide range of Dehydrated Ginger such as Dehydrated Ginger Flakes, Dehydrated Ginger Granules, Dehydrated Ginger Powder, Dehydrated Ginger Slices and Dehydrated Whole Ginger. Dehydrated Ginger is a perfect substitute of Fresh Ginger as it is not required to be cut, sliced or chopped. Our Dehydrated Ginger is available in customized packaging as per the requirement.