Vishvajyoti International

Gandhidham, Kutch, Gujarat

The seed like fruit of this plant slightly tannish brown in colour have a sweetly aromatic flavor is used whole or ground as a flavoring for food and as a seasoning ingredient. The fruit is a globular dry in size of 35 mm diameter. Coriander is an important spice crop having a prime position in flavoring. The seeds are also widely used as condiments with or without roasting, apart from that seeds are used extensively grinded and blended form. Vishvajyoti offers various grades of whole and split coriander seeds of greenish and brownish colour; and milled coriander powder the commonest use of coriander is in curry powders, where it is the bulkiest constituent. The seeds can be used in stews and soups. Coriander is an ingredient of garam masala, pickling spices and is used in cakes, breads and other baked foods. It is also an important ingredient in the manufacture of food flavorings, in bakery products, meat products, soda and syrups, puddings, candy preserves and liquors.

A tropical Asian plant widely naturalizes in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. 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 flavor and also yields sesame oil. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. Sesame seeds are added to breads, and sprinkled on tops of hamburger buns. In Japan whole seeds are found in many salads and baked snacks as well. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Together are main soup ingredients. The seeds are also eaten on bread in Sicily and France famously called "ficelle ssame", sesame thread). VishvaJyoti Offers varieties of Machine Cleaned, Sorted, Non-Sorted, Sun Dried [Hulled], Mechanically Dried [Hulled] Sesame Seeds with the purity levels from 90% to 99.97%. Natural White Sesame SeedsBlack Sesame SeedsHulled Sesame SeedsRoasted Sesame Seeds

We offer world-class Refined Salt, refined iodized salt and other types of salt. Our raw Salt is demanded all over the globe and extensively consumed for different purposes. We offer raw salt in different packages according to your requirements. Also, we offer raw salt at the most reasonable rates in the market. We specialize in offering top grade of refined, edible salt that finds application in various industries. Iodized salt is food grade salt, fit for human consumption, and contains the prescribed level of iodine. Our refined salt comes with its true natural nutrients.

Peanuts are known by many other local names, like earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. The peanut or groundnut is a species in the legume or "bean" family (Fabaceae). A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Each pod contains one to three oblong seeds with whitish to dark-purple seed coats. The edible, nutlike, oily seed of this plant, used for food and as a source of oil. Peanuts have more protein, minerals, and vitamins than more fat than heavy cream, and more calories than sugar. They are pressed for edible oil, ground into peanut butter, eaten as snacks, and used in cooking. The plant is fed to livestock. Peanuts are known as either a light snack by themselves, usually roasted and salted. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. In US peanuts are used in candies, cakes, cookies, and other sweets. Peanut butter is one of the most popular peanut-based foods consumed world wide.VishvaJyoti offers 40/50, 50/60, 60/70, 70/80 counts in one ounce in below mention varieties of peanut seeds. Java Type Groundnut KernelsBold Type Groundnut KernelsBlanched Groundnut Kernels

Chilli peppers are a small, fiery variety of capsicum. It is slender 2-3" long, with thin & pointed pods covered with a thin glossy skin. Fruit whether eaten by themselves or used as an ingredient in a prepared dish. Chilies are the most popular spice and condiment in the world. They are consumed daily by one-quarter of the world's population, and the rate of consumption is growing. Chili peppers can be eaten fresh or dried, raw or cooked, alone or mixed with other foods. They add zest to any foodmeat, poultry, seafood, starch, vegetables. Due to their thin skin, these are perfect for grinding into powder when dries. Red Chilli Pepper Flakes or popularly known Crushed Red Pepper is dried cayenne peppers that have been crushed. They are often sprinkled on pizzas and salad to add extra spice and flavor. Crushed Red Chilli Powder is preferred hot pepper of many Mexican cooks it can also be used in chilli sauces, soups and stews. Crumbled dried chillies work well when fried in olive oil with garlic and mixed with spaghetti for a simple Italian-style supper. These hot Red Chilli Peppers have a flavor similar to jalapenos.

The name comes from the Latin foeniculum, meaning "little hay". The flower heads are harvested before the seeds ripen. When completely dry, the seeds are threshed out. This process helps to preserve shape and lock in aroma. Almost all parts of this herb plant are useful. Fennel is traditionally considered the compliment herb for fish preparations, especially as a court bouillon for poaching Fish and seafood. In India they are an often component in curry powders and pickles. Typically it is found in a variety of Italian dishes; it is also used to flavor sausages, mayonnaise, baked goods, and liquors too. In Italy fennel is used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is one of the earliest known herbs and was often called the meeting seed. It was nibble in church to curb the appetite or quiet a restless child.

Garlic is a bulbous plant of the genus allium. The bulb grows underground and sends shoots (scapes) into the air. At the top of the shoots are sometimes found garlic bubils. Garlic grows under the ground in large, slightly off-white bulbs (or "heads") which are covered by a papery skin. Inside each bulb is anything from ten to twenty individual cloves which themselves have a pinkish skin. Garlic can be used in many ways - raw or cooked; whole, crushed or sliced. Raw garlic is stronger than cooked, minced garlic stronger than sliced. Roasted whole garlic has a totally different taste to crushed raw garlic. When cooked whole garlic has a much milder, rather sweet taste. There is a famous recipe "chicken with forty cloves of garlic". It should go without saying that these are whole garlic cloves not crushed! Always look for heads that are firm with plenty of dry, papery covering. Heads that are showing signs of sprouting are past their prime and were probably not dried properly. Garlic that is very old will crumble under a gentle pressure from the fingers.Garlic powder is very simple it's just dehydrated garlic cloves that have been ground to a powder. Garlic powder isn't a true substitute for fresh garlic - nothing could be - but it does have its advantages. It usually lasts for a long while and a little goes a long way when cooking, so some people buy it as an alternative to minced garlic for keeping in the kitchen store cupboard. Garlic has long been considered a herbal "wonder drug" Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. Garlic is commonly used as food for seasoning and flavoring in soups, sauces and pickles. It is used in combination with almost every food in Italy and Spain. In India, a paste of garlic and ginger is commonly used in the preparation of dishes.

Black peppers are native to India and are extensively cultivated. Pepper is often described as theKing of Spices, " it is a universal table condiment as it shares a place on most dinner tables with salt. Piper nigrum cultivated for its fruit. The fruit, known as a peppercorn when dried, is approximately 5 millimeters (0.20 inch) in diameter, dark red when fully mature and like all drupes contains a single seed. The berries are picked just before they are ripe and are typically sun dried. As they dry, an enzyme is released which darkens the hull of the berry to anywhere from dark brown to jet black. Within the hull is a lighter seed which causes a variance in the color of the ground pepper. Peppercorns are the powdered pepper derived from grinding them they may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. The pungency is strongest in white pepper and weakest in green pepper, while black and green peppers are more aromatic than the white one. Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. Pepper is wonderful in plain yogurt or sour cream topper. As a seasoning ingredient whole pepper corns are putted in rice, soups, stews and fresh fruit compotes while pepper in powdered form is sprinkled over baked fish, baked potato, chicken, chowders, cream soups, and egg dishes.

A rhizomatous Indian herb having capsular fruits with aromatic seeds used as a spice or condiment. The fruit is a three-sided greenish yellow pod 1-2 cm long, containing black seeds inside. Seed pods of the plants are dried and the seeds inside the pod are used are used either whole or in a ground form. Green Cardamom (Elettaria) pods are light green in color, while Black Cardamom (Amomum) pods are larger and dark brown. The pods should be slightly crushed before usage, but not so much that the seeds are released. Green cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma with a coolness some consider it similar to mint. Both forms of cardamom are used as flavorings in both food and drink, cooking spices and as a medicine. Green cardamom is much preferred by the Imperial (Mughal) cuisine with its subtle blend of sweet fragrances. Cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai. In the Middle East and Iran, cardamom is used in sweet dishes as well as traditional flavoring in coffee and tea. In Turkey, it is used to flavor the black Turkish tea Kakakule. Black cardamom pods are mainly used in rustic, salty and savory dishes, as in soups, chowders, casseroles, and marinades.