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Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Ginger cultivation began in Asia and has since spread to West Africa and the Caribbean. It is sometimes called root ginger to distinguish it from other things that share the name ginger.
Ginger is the underground rhizome of a plant with Lanceolote leaves and spikes of yellow flowers, borne on stems. Dried ginger is obtained by peeling off the outer skin of the rhizome and drying in the sun after cleaning. Bleached ginger is obtained by coating the dried ginger with a solution of lime. The uncoated variety is called 'unbleached ginger'. Propagation of ginger is by portions of rhizome with one or two buds. The congenial climate and the rich healthy soil of Kerala help to produce the finest quality ginger in the world called the Cochin Ginger.
Fresh Ginger is extremely important in oriental and Indian food. It is used to flavour the cooking oil before you toss everything else for stir-frying. It is considered as a restorative, stimulant and a strong flavouring agent. Ginger is reputed to cure ulcers when chewed in small doses. It amply enhances your appetite when blended with other spices.
The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger.Young ginger rhizomes are juicy and fleshy with a very mild taste. Mature ginger roots are fibrous and nearly dry.
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes.
Harvest Season : February - April
Variety: Ground Ginger, Sliced Ginger, Ginger Oil & Oleoresin
Coriander is the dried fruit of an annual herb, with several branches and serrated leaves. The small flowers yield green globular fruits, which turn yellowish brown when ripe. The seeds are picked when the ripening is in progress and sun-dried. Coriander is pleasantly aromatic and flavorful. This fragrant spice is used for sauces and as a condiment. The fresh young leaves of this herb is used to flavour and garnish soups, salads and meat dishes.
Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.
The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.
Coriander seed is a spice , in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener.
Harvest Season : March - April
Variety: Whole & ground forms
Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol.
Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails.
Celery is valuable in weight-loss diets, where it provides low-calorie dietary fiber bulk. Celery contains androstenone. There is a common belief that celery, being difficult for humans to digest, has negative caloric content because human digestion burns more calories than can be extracted from it. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.
Harvest Season : May
Variety: Whole & ground
Originated in Eastern Europe, dill is a short-lived perennial herb. They are aromatic, and are used to flavor many foods. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week.
Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil.
Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill . Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant.
Harvest Season : March - May
Variety: Whole & ground
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).
Mustard seeds generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
Mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the black from the Middle East. Mustard seeds are mentioned in ancient Sanskrit writings dating back about 5, 000 years ago. They are also mentioned in the New Testament in which the kingdom of Heaven is compared to a grain of mustard seed.
Mustard seeds also qualify as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.
Harvest Season : March - May
Variety: Whole & ground
Sesame (Sesamum indicum)is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in colour with some being blue or purple.
Records say that sesame was first domesticated in India, citing morphological and cytogenetic affinities between domesticated sesame and the south Indian native. Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. The small sesame seed is used whole in cooking for its rich nutty flavour, and also yields sesame oil.
Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods.
Harvest Season : March - May.
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant.
Uses
The major use is for the preparation of gahwa a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. t is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors.
Ajwain, ajowan or ajwan, also carom (Trachyspermum ammi) is an annual herb in the family Apiacea.
Ajwain (carom seeds) nutrition facts
Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle-Eastern cuisines. Botanically, the spicy seeds belong to the family of Apiaceae (Umbelliferae), of the genus; Trachyspermum. Scientific name: Trachyspermum copticum.
The Umbellifers are the members of carrot or parsley family, which includes many herbs and spices such as dill, fennel, anise seed, and caraway. Some of the common names for the seeds are ajowan seeds, carom seeds, etc.
Ajwain seeds are olive green to brown in color, have similar appearance to cumin or caraway seeds with vertical stripes on their outer surface. Since they comprise an essential oil, thymol, their flavor closely resembles that of thyme.
Culinary uses
Ajwain seeds mainly feature in savory Indian, Pakistani, and Middle-Eastern cooking. In order to keep the fragrance and flavor intact, ajowan seeds generally crushed just before preparing dishes and added to the cooking recipes at final stages. This is because prolonged cooking results in evaporation of essential oils.
Aamchur, Amchur.
Description
Dried mango powder is a spice made by grinding dried mango. The powder preserves the acidic, tart and spicy flavour of unripe mangoes. Preparing dried mango.
Culinary Uses
How to store
Keep dried mango powder in air-tight container, away from moisture in cool place.
Health benefits
Common Names of Psyllium : Flea, lspaghua, Spogel, Plantago Psyllium, Isaphgol, Plantago sp., Isabgula, Plantaginis Ovatae Testa
Botanical Names of Psyllium :Plantago Ovata, Plantago Ispaghula
Psyllium Other Name:Psyllii semen, Blond Psyllium, Cleansing Plaintain, Natural dietary Fiber, Herbal supplement, Fiber - blend, Laxative, Nutrition- Herbs, Feed Supplement, Pale Psyllium. The husk of Psyllium is the actual coating of mucilage around the seed. It is considered pure dietary fiber and is the only part of the plant used in manufacturing Psyllium products. Its nutritional value consists mainly of glycosides, proteins, polysaccharides, vitamin B1, and choline. Fiber content of over 80% compared to less than 15% for oat bran and 10% for wheat bran. The husk is composed mostly of a fiber called hemicellulose which is a complex carbohydrate found in whole grains, fruits and vegetables. Hemicellulose is undigestible, however, it is partially broken down in the colon and feeds the friendly intestinal flora.
Crunchy (Chunky) Peanut Butter is made from roasted peanuts blended with sugar, salt and fully hydrogenated soybean or rapeseed & cotton seeds or palm oil. Crunchy (chunky) peanut butter mean roasted peanut granules are added into creamy peanut butter. It contains a good amount of calorie and protein. It gives crunchy Taste of butter in mouth. It is mainly used for bread spread, having variety of uses. Crunchy is the ultimate peanut butter taste experience when you are looking for that extra crunch. Chunk has loads of real peanut pieces blended into every jar of great tasting peanut butter. Theres nothing closure to true peanut taste than this!
Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.
Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.
Varieties:Main varieties of Mango Pulp are Kesar Mango Pulp, Alphonso Mango Pulp, Totapuri Mango Pulp, Hapus Mango Pulp, Rajapuri Mango Pulp.(With Different taste with each varities)
Nature of Product:Thick Sweetened Golden yellow Colour Kesar Mango Pulp, Prepared from Natural Ripe and selected Mangoes.
Packaging Details:450gm; 850gm; 3.1kg; 5.2kg - Tin canned packing, We are supplying all mango pulp(Mango Concentrate) products in a Sealed Container, with 24 Months Best Before Date.We also provide in private labeling.
Ingredients:Kesar Mango Pulp, Sugar Syrup, Citric Acid
Mango Pulp Uses:
We are reckoned as the prominent Exporter of Refined Free Flow Iodized Salt from India. Refined Free Flow Iodized Salt is an essential part of our diet that provides several health benefits. Our range of Refined Free Flow Iodized Salt is of high quality and can be availed at reasonable prices.
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