Whole spices are spices in natural form. Some of the
major spices which are in good demand in whole form are Turmreric, Chilly,
and Coriander etc. The whole spices which we supply are cleaned and graded
manually or using latest machineries depending upon the product and the
quality required by the buyer. They are further packed in clean and strong
export worthy bags. Our range encompasses Whole Chilly, Turmeric
Finger/Turmeric Whole, Coriander Seeds, Cumin Seeds, Fennel Seed, Fenugreek
Seeds .Black Pepper Whole ,Dried Ginger etc.
Whole Chilly
Guntur Sanam S4 type is the most famous type among the chillies and has a huge demand through out the world. It widely grows in Guntur,Warangal, and Khammam districts of Andhra Pradesh. The skin of crushed chili is thick,red & hot & has its peak harvesting season from December to May.The annual Production of this type is approximately 2,80,000 tonnes. It has an ASTA Colur value of 32.11 and Capsaicin Value of 0.226%.
Some of the other varities of crushed red chili are, Byadgi, Nalchetti (Semi Bird Eye), Kashmiri (Annigira), S9 Mundu (Round), Wander Hot, Tomato Chilli, Madras Pari & Tejapuri (Bird Eye).
- Producing Centers : Andhra Pradesh, Tamil Nadu,Maharashtra, Karnataka, Rajasthan & Assam.
- Harvesting Seasons : January To April
- Standard Packing :- 25 Kgs/40 Kgs. In New Single Gunny Bags.
- ASTA Colour Value : 32.11 Capsaicin: 0.226% Capsaicin Values of some of the well-known & accepted varieties are.
| Chillies |
Capsaicin value |
| Guntur Sannam - S4 Type |
0.226% |
| Byadagi (Kaddi) |
Negligible |
| Nalchetti (Semi Bird Eye) |
0.12% |
| Kashmiri (Annigira) |
- |
| S9 Mundu |
- |
| Wanderhot (Warangal) |
- |
| Tomato Chilli (Warangal) |
- |
| Madras Pari |
0.206% |
|
Byadgi Chilli
Indian Chilies are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chilli to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin in it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.
Some of the major types of Chilies available in India are S- 334 (also widely known as S-4) ,Wander Hot, Teja, Semi Bird Eye( Nalchetti) ,Bird Eye( Tejapuri), Wrinkled, Tomato, Byadgi , Kashmiri ,S-9 Mundu etc .Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan Assam.
In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability through out the year this quality is very popular and is in big demand through out the world. S-4 Quality is widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, red hot has its peak harvesting season from December to May.
- Standard Packing :- 25 Kgs / 15 Kgs /10 Kgs Nett In New Singe Jute Bags.
- Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons
|
Turmeric
Finger / Turmeric Whole
Indian Turmeric, which is also popularly known as "Indian
Saffron", because of its bright yellow color, is considered the best in
the world. Turmeric is mildly aromatic and has scents of orange or ginger.
It has a pungent, bitter flavor. Turmeric, with its brilliant yellow color,
has been used as a dye, medicine, and flavoring since 600 BC. India
singularly produces nearly the world's major crop of turmeric and uses about
80% of it. Turmeric is one of the key ingredients in many curries, giving
them color and flavor.
There are many different varieties of Turmeric available in India depending
upon the part of India where they are grown. Out of the various varieties
grown in India 5 varieties that is Nizambad, Madras (Cuddapa), Rajapuri,
Erode & Allepy are the most popular and in good demand through out the
world.
In terms of quantity amongst the various qualities grown in India the
production of Nizam Quality is the highest. This quality is widely grown in
Nizambad, Karimnagar & Koratal centers of Telangana areas in
AndhraPradesh state. The peak harvesting is from January To April
- Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute
Bags..
- Quantity Stuffed in FCL :- 20 FCL-18 M.Tons.
|
Coriander Seeds
"Coriander' a word derived from a Greek word is one
of the important spices in our day-to-day life. Coriander Seeds are globular
and almost round in shape with greenish brown in color and a strong aroma.
They form an essential part of the Curry powder & various spices blends
in India. Coriander has many medicinal values & it promotes natural
healing. Coriander Leaves also are popular for garnishing of variety of
Indian dishes.
Some of the major producing states of Coriander in India are Gujarat,
Rajasthan & Madhya Pradesh. The peak harvesting season for Coriander
Seeds is January to March.
- Standard Packing :- 50 Kg In New Singe Jute Bags.
- Quantity Stuffed in FCL :- 20 FCL-14 –15 M.Tons
|
Indian Spices are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chilli to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin in it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.
Some of the major types of Chilies available in India are S- 334 (also widely known as S-4) ,Wander Hot, Teja, Semi Bird Eye( Nalchetti) ,Bird Eye( Tejapuri), Wrinkled, Tomato, Byadgi , Kashmiri ,S-9 Mundu etc .Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan Assam.
In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability through out the year this quality is very popular and is in big demand through out the world. S-4 Quality is widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, red hot has its peak harvesting season from December to May.
- Standard Packing :- 25 Kgs / 15 Kgs /10 Kgs Nett In New Singe Jute Bags.
- Quantity Stuffed in FCL:- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons
|
Cumin, which was also called as "Sugandhan' i.e. good
smell in ancient times has its popularity spread from Latin America to
Africa and all over Asia. The Cumin seed are uniformly elliptical and deeply
furrowed. Thy have a very distinctive bitter yet warm flavor yet aromatic
smell. It is one of the widely used spices in our day-to-day life. Cumin
along with coriander forms a major ingredient of curry powder and other
spice blends. They have its applications worldwide in sectors other than
food like beverages, liquors, medicines, toiletries and perfumery. Indian
Cumin has a good demand in international market and it is exported in both
seed form as well as powder form. .
Some of the major producing states of Cumin Seeds India are Gujarat,
Rajasthan, Madhya Pradesh. The harvesting season is from January to April.
- Standard Packing :- 50 Kg/25 Kg In New Singe PP or Jute
Bags.
- Quantity Stuffed in FCL:- 20 FCL-13.00 M.Tons,40 FCL
-26.00 M.Tons
|
Chilly is mostly used in its powdered form in day-to-day food as well as making various seasonings like Sauces, Chutneys & Pickles. Red chili powder is an indispensable ingredient in most Indian dishes.
The dried chilies which are brought from farms are sun dried till they become crisp after which they are grounded in a 3 step process into fine powder. Generally, one or two varieties of dried red chiles are blended together and pulverized into a fine powder on the basis of the desired color and the pungency of the powder.
Indian Turmeric, which is also popularly known as "Indian Saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. Turmeric has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. India singularly produces nearly the world's whole crop of turmeric and uses about 80% of it. Turmeric Powder is one of the key ingredients in many curries, giving them color and flavor.
Turmeric fingers are widely grown in Karimnagar and Koratal Centers of Telangana area in AndhraPradesh state. The peak harvesting season is from January to March. The total approximate estimated crop for this type is 85,000 Metric Tonnes.Some of the other varieties of Turmeric fingers are Rajapuri, Erode, Cuddapah, Allepy and Salem.
Additional information:
- Family name: Zingiberaceae
- Botanical name: Curcuma Longa
- Arabic name: Curcum
- Part used: Roots(Dried root
- Producing Centers: Andhra Pradesh, Tamilnadu, and Maharashtra.
- Harvesting Seasons: January To April
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