Our Products
Our product range contains a wide range of cumin whole, Fenugreek, Mustard Yellow, CINNAMON (CASSIA) STICK and Nutmeg Whole
Cumin Whole. Widely known as Jeera, this product has excellent smell along with superior taste. Warm Aromatic Flavor, Helps in Digestion & Stimulates the appetite.
According to the Bible, cumin had such powerful medicinal value that it could be used as an antiseptic but has been more recently recognized as an excellent digestive and stomach disorder settler. A very important spice, both nationally as well as for Morarka. It has been very difficult to convert the cultivation of this spice to organic. In Rajasthan, south west districts have been very famous for the good quality of cumin produced there and generally harvested in April -May.
Cumin has long been known for its digestive properties. It relieves flatulence, bloating gas and other related stomach ailments. Cumin seeds have long been considered stimulant carminative, stomachic, astringent, diuretic. Paste made from cumin seeds and peppermint oil helps to relieve abdominal pain and liver disorder. Cumin is very good source of iron. Morarka has also been supported by many Government programs to become the single largest producer of organic cumin in the country. Cumin quality in the trade circle is evaluated on the basis of uniformly bold size of the grain, color, aroma & taste.
Our variety of organic Cumin whole is of premium quality and has an aromatic odor, is spicy and somewhat bitter in taste. Because of powerful, strong, peculiar, nutty odor and flavor of cumin, it is used to flavor bread, cakes, pastries and to season soups, stews. In addition to volatile oil, the seed also contains non volatile oil with strong aromatic flavor.
Fenugreek seeds are powerful, aromatic and bittersweet, somewhat like burnt sugar. These amber colored seeds are used extensively in cooking as one of the base ingredients like in curry powder. Incorporate these seeds into chutneys and hot pickles for a tangy aroma and flavor.
Egyptians were employing fenugreek to prevent wrinkles. The Egyptian records a prescription for burns that included fenugreek seeds. In the 5th century fenugreek was considered as a valuable soothing herb. Through the history fenugreek has been prized not only as a spice but also for its medicinal uses. Fenugreek has always been an integral ingredient in Indian cuisine specifically curries and also to flavor mango chutney.
Roasted fenugreek seeds are used in coffee and vegetables. Fenugreek seeds are used for number of ailments including kidney problem, stomach complaints and diabetes. They are used to lower blood sugar and blood cholesterol level.
In almost all the project areas of Morarka in Rajasthan, this is cultivated, as per crop rotation, though in very small quantities. Being the single largest producer of Fenugreek, it has been an important product in the core portfolio at Morarka. It has yellow green color, also in terms of size, the small compact yellow grain is preferred over bold yellow green gains.
Commonly used mustard is a key ingredient in potato salads, barbecue sauces and salad dressings.
White mustard seeds, which are actually yellow in color, are most mild and are the ones used to make American yellow mustard. Yellow mustard has been promoted only in some areas.Yellow Mustard seeds or mustard powder can be used as a condiment in a variety of dishes. Yellow Mustard seeds are or can be roasted in a skillet. While dried mustard powder does not have a very strong quality, mixing it with water initiates an enzymatic process that enhances its pungency and heat. To moderate its sharp flavor, add some very hot water or an acidic substance such as vinegar, either of which will stop the enzymatic process. Amongst all types, yellow mustard seeds are highly used for various applications like mustard sauce, pickles. They are also used in salad dressings, various vegetables. It has a hot and spicy flavor.Yellow mustard seeds are stimulant, pungent, laxative and digestive. Yellow Mustard seeds are a very good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.
Cinnamon Stick is used in desserts, pickling and for flavoring hot beverages. Aromatic and is principally employed in cookery as a condiment and flavoring ingredient.
The bark of the Cassia tree is used mostly in India. The real cinnamon stick that is found in the form of a scroll, are available in most supermarkets and have a more delicate flavor than the Cassia bark. Cinnamon sticks lend a sweet and mellow flavor to a dish. Although it is generally used in many desserts in many of the World cuisines, it is mostly used in many curries and Pulaos in Indian cooking. It gives a dish a very rich flavor.
Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in many desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly.
Nutmeg is called as "jaiphal" in Hindi. Whole Nutmeg is much more aromatic and flavorsome, used in sweet as well as savory dishes
Nutmeg and mace were considered as two of the prized and costly spice of the medieval times. It was believed that nutmegs have the power to ward of the plague. In the 17th century, the Dutch controlled the Banda Island and got this plant cultivated on a large scale. However during Napoleonic war the British got hold over plantation of this. Slowly nutmeg and mace began to be cultivated in other parts of the world. Even today this spice is used in different types of cuisines. Nutmeg is stimulant, carminative astringent and aphrodisiac prescribed for dysentery stomachache flatulence nausea, vomiting. The spice in ground form is mainly used in the food processing industry principally in the seasoning of most products, they are also used in soups, sauces, baked goods and spice mixes. Our organic Nutmeg has a characteristic, pleasant fragrance and slightly warm sweeter taste more delicate in nature
Crushed curry leaves are shiny and dark green in color and have a distinct aroma and taste. Use crushed seeds in curries, soup stocks and sauces. Spicy but not hot. Flavour vinegars and salad oils.
Crushed curry leaves are shiny and dark green in color and have a distinct aroma and taste. Curry leaves recipe involves the use of fresh curry as well as powdered curry leaves to enhance the flavor of salads, chutneys and spices.
The health benefits of curry leaves include improved functioning of the small intestine and stomach, improved quality of digestive juices during digestion, and increased salivary secretion. Most Indian dishes are devoid without the addition of curry leaves and hence any form of curry leaves substitute in its place does not match to the real thing.
Indians usually require fresh curry leaves in their diet. The leaves have a strong aroma, reminding one of anise and citrus. Curry leaves health benefits also include relief from kidney pain, treatment of minor superficial skin injuries, and managing diabetes.
Our curry leaves are prepared by drying fresh leaves every week and have more subtle flavor than the fresh. Dried curry leaves have an appetizing aroma of roasted curry and the flavor is delicately spicy, faintly bitter with hint of citrus and bell pepper. It is one of magical herbs with distinct flavor which brings out the great aroma of most South Indian Curries. It is mild green with pale green undersides, firm and fairly stiff leaves. The scent is so refreshing that it instantly tantalizes the taste buds.
Fenugreek is an ancient spice especially for pickles. KasturiMethi 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.
The delicious and vibrant taste and wonderful healing properties of parsley makes it popular as table garnish.
Parsley is one of nature's most important herbs and need to be taken daily in the diet to help in maintaining a high level of well being. Today, chopped parsley leaves are popular for garnishing, mostly soups and vegetables. It is eaten in stews, salads, soups. Parsley is often used for sauces; the famous German Green Sauce is an example. Chopped parsley and garlic in olive oil make a wonderful Mediterranean sauce, to be served with boiled fish. As parsley aroma suffers from any prolonged heat treatment, parsley leaves should not be cooked if distinct parsley fragrance is desired; quick frying in olive oil, though, is acceptable. Eating parsley at the end of a meal will aid in digestion and counteract gas and overcomes the scent of garlic. Stir Parsley into melted garlic butter for a savory pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Parsley is used to control high blood pressure as well as rheumatism. Due to its diuretic properties, its roots play great service in gravel, stone, and jaundice. Raw parsley clear the blood, dissolves sticky deposits in veins, maintains the elasticity of blood vessels, facilitates removal of moderately sized kidney & gallstones, good to treat deafness and ear infections. If there is bad breath, chewing parsley prevents it.
