Sai Creation

Odhav, Ahmedabad, Gujarat

Tiny little mustard seeds, mostly added as a tempering, lend an interesting bite, exotic flavour and tempting aroma to Indian foods. Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds:

White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. The seed is first processed to remove the outer skin before it is commercially sold. It has a mild flavour and good preservative qualities, which makes it good for making ballpark mustard and in pickling.

Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal based dishes to enhance the aroma and taste.

• Methi seeds, whole, fried or roasted and powdered, are used in the tadka for dals and subzis.
• It is used commonly in pickles across India and is part of the famous five-spice mixture used in Bengal.
• Fenugreek seeds are an essential ingredient in masala powders, especially sambhar powder.
• Add a pinch of ground fenugreek to Indian curries, chickpeas, falafel mix and potato dishes for a tempting aroma and flavour.
• Soaked and boiled seeds or sprouted ones can be added to subzis.
• Sprouted fenugreek seeds can also be added to sandwiches and salads, juiced with vegetables, or used as a garnish for soups, rice, pasta dishes and stir-fries.
• To make a tea, add a teaspoon of fenugreek seeds to a cup of boiling water. Strain and relish it with a little honey, plain or with a little milk.

Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges.

Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout the year, in whole or in ground powder form.

• Coriander seeds hold a prominent position in the Indian kitchen, to flavour many sweet and savoury preparations.
• Apart from being used whole, coriander seeds can also be powdered. They are generally toasted before being ground to bring out their full flavour.
• In Indian dishes, we first start with oil/ghee in a pan, then put some cumin or mustard seeds and then we put in coriander powder, turmeric and other spices and herbs. This spice is an important ingredient in Indian spice mixtures like garam masala, subzi masala, sambhar powder, rasam powder, etc.
• Internationally, coriander seed is best known as an ingredient in baked goods, but also goes well with a large variety of foods such as potatoes, cheese and even chutneys.
• Add coriander seeds to soups and broths.
• To make a healthy spinach preparation, saut it with fresh garlic and coriander seeds, mix in garbanzo beans, and season with ginger and cumin.
• Add coriander powder to carrots, cauliflower, zucchini, potato and most other vegetables for a musky, earthy and fresh flavour.
• You can aromatize rice with coriander seeds by adding 1 tsp ground coriander to the cooking water or strive for a crisp flavour by mixing 2-3 tbsp of coriander seeds.

Fennel seed is a highly aromatic and flavourful herb, derived from a shrub. The seeds are pale greenish in colour and have a faintly sweet and refreshing flavour.

• Fennel seeds are mostly eaten after meals, as they aid digestion and also act as a mouth freshener.
• Add fennel seeds to salads, soups and stews.
• It is an essential herb in the Bengali five-spice mix (panch phoron), which is used to flavour vegetable dishes and curries.
• It is also added to risotto.

Our Cumin Seeds is produced without any harmful chemical or pesticide, thus are highly safe for human consumption. It is preferred for its strong aroma and relatively large size. Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. It is of two typesblack and white are available. White ones are generally used in curries and other large varieties of food. The black ones known as Shah Jeera are more pungent and mostly used in Pulao and Biryani.

• Beneficial for digestive system
• Stimulates the secretion of pancreatic enzymes
• Contains compounds required for nutrient assimilation

Our company is one of the leading Exporters of Castor Seeds. Castor Seeds are cultivated in on a large scale in different states of India such as Gujarat, Andhra Pradesh, Karnataka, Orissa, Tamil Nadu and Bihar. Castor Seeds are extensively used for preparing castor oil. This castor oil is used for several industries such as telecom, engineering, plastics, pharmaceutical, rubber, chemicals, nylons, etc., as lubricating grease, surfactants, surface coatings, etc.

• Seeds are covered with a shiny brown- red hull, which can be easily separated from the kernel. The hull represents 20 to 30% of the seed by weight.
• Whole seed contains oil from 47% to 51% in hybrid varieties
• The seeds contain between 40% and 60% oil that is rich in triglycerides, mainly ricinolein
• They also contain ricin, a poison, which is also present in lower concentrations throughout the plant, which makes it unsuitable for cooking

Sesame seeds are tiny, flat oval seeds with a nutty taste and a delicate, almost invisible crunch. They come in a host of different colors, depending upon the variety, including white, yellow, black and red.

Ajwain is an aromatic annual herb native to India. It grows as a shrub, 1 to 3 feet in height, whose roots are fusiform. The fruit is ovoid in shape and grayish brown in colour. The leaves are feather like and consist of 2-3 pinnately divided segmented leaflets which are light green in colour.