Sasidhar Exports And Imports

Tadipatri, Anantapur, Andhra Pradesh

Botanical Name(s): Foenum-GraecumFamily Name: Leguminosae

Fenugreek is Native of Southeastern Europe and Western Asia, Fenugreek is an erect annual with tri-foliate leaves, divided into toothed leaflets. It produces solitary or paired yellow-white flowers tinged with violet.Fenugreek is used internally for a variety of problems, such as to treat diabetes in adults (late-onset diabetes), poor digestion, gastric inflammation, digestive disorders and tuberculosis. It is also used for painful menstruation, labor pains and insufficient lactation. It is used externally for skin inflammations, ulcers, boils, eczema and cellulite.

NUTMEG

BOTANICAL NAME: MYRISTICA FRAGRANSFAMILY NAME: N.O. MYRISTICACEAENutmeg is a bushy, evergreen and aromatic tree with oblong leaves and pale yellow flowers, followed by round fleshy fruits, containing a brown seed. The parts that are used are the dried and de-husked seeds, arils, and oil are used.

High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or ABCD which is an assortment of various sizes. Nutmeg fruits are available throughout the year but the peak period of harvest is from June to August.

Botanical Name(s): Cinnamomum zeylanicum

Family Name: Lauracae

Cinnamon tree was known to ancient physicians even before 2700 BC. The Chinese used the bark of this trtajagro Dalchini (cinnamon)ee as a medicine. The Romans also knew about the medicinal value of this bark. Eminent physicians like Galen, Dioscoredes and Sasaferes described various uses of cinnamon. Indians knew about the therapeutic uses of this herb before the 8th century. The oldest record available about the description of cinnamon is in the Torah, the Jewish religious text. It was. however, Khizvenee who was the first person to give details about the medicinal virtues of this herb in the 13th century.

Cinnamon is an evergreen tree which is small and bushy. Dried leaves of cinnamon, along with its dried inner bark are used all over the world as a spice or condiment. It has a pleasing fragrance and a warm, sweet and aromatic taste.

The bark of the tree is thick, smooth and light or dark brownish in colour. The inner bark is obtained from carefully selected shoots. It is then cured and dried. While drying, the bark shrinks and curls into a cylinder or quill.

It has been cultivated from ancient times. It appears to have reached Egypt and Europe by the fifth century BC. This tree occurs in South India upto altitudes of 500 metres but is more common at lower altitudes, even below 200 metres.

An analysis of cinnamon shows it to consist of moisture, protein, fat, fibre, carbohydrates and ash, besides calcium, phosphorus, iron, sodium, potassium, thiamine, riboflavin, niacin, vitamins C and A. Its calorific value is 355.

Botanical Name: Tamarindus indica LFamily Name : Fabaceae or leguminuse

The Tamarind, scientific name Tamarin-dus indica is the only species of the genus Tamarindus in the family Fabaceae. It is a tropical tree, native to eastern Africa, including parts of the Madagascar dry deciduous forests. It grows wild throughout the Sudan but has now been introduced into most of tropical Asia as well as Latin America and the Caribbean. The tree can grow up to 20m in height, and stays evergreen in regions without a dry season. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood. The leaves consist of 10-40 leaflets. The flowers are produced in racemes. The fruit is a brown pod-like legume, which contains a soft pulp and many hard-coated seeds. The seeds can be scarified to enhance germination. The fruit pulp is edible and popular. It is used as a spice in both Asian and Latin American cuisines, and is also an important ingredient in Worcestershire sauce.

BOTANICAL NAME: CURCUMA LONGA L.FAMILY NAME: ZINGIBERACEAE RHIZOMETurmeric is used to flavor and to color food stuffs. India contributes 87% ofworld Turmeric export. It is a principal ingredient in curry powder. The color curcumin extractedfrom turmeric is used as a colorant. ndia is the largest producer, consumer and exporter of Turmericin the world. Turmeric Fingers (polished and unpolished). Turmeric Powder and Oleoresins are exported all over the world.Turmeric exported in the processed form is as dry turmeric, fresh turmeric, turmeric powder and oleoresin. Alleppey finger turmeric is known for its highest content of curcumin which has anti-carcinogenic properties. Its bright yellow colour has been preferred by spices importers in Europe and other continents.

MAJOR VARIETIES OF TURMERIC IN INDIA:

ALLEPPEY FINGER (KERALA)ERODE AND SALEM TURMERIC (TAMIL NADU), RAJAPORE AND SANGLI TURMERIC (MAHARASHTRA)NIZAMABAD BULB (ANDHRA PRADESH)