Whole Spices

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods

You could use mustard sauce to spice up various foods, while the oil could be used for a number of purposes including cooking. The powdered form of the seed can be used for either garnishing a dish or as an integral part of a dip.

Usage & Nutrition Value: 

Apart from just adding flavour to your food, the seeds have always been known for their medicinal properties
Mustard seeds are high in selenium and magnesium.
Mustard is a great source of carotenes, zeaxanthins and lutein (also called flavonoid and caretonoid antioxidants) vitamin A,C and K. All these components put together make it rich in antioxidants which in turn slows the ageing process
Mustard contains high levels of niacin or vitamin B3.

Packing :        

• P.P.bags : 15 kg, 25 kg, 50 kg,

Carom Seed is used to flavor vegetarian dishes primarily legumes and bread dishes. In Indian cuisine, Ajwain/Carom seeds are added during the tadka or tempering process of cooking.

Bitter taste, Hot and pungent.

Carom Seed can be stored indefinitely if kept from light in airtight containers. Being a strong aromatic spice, ensure that the lid is tightly closed to retain the freshness of the spic.

Carom Seed help improve cholesterol levels, lower blood pressure, and it also helps fight peptic ulcers and improves indigestion. It also prevents coughing and improve airflow. Ajwain can also be used for hair and skin health.

Coriander Seeds (Dhania) have a lemony citrus flavor when crushed. It is described as warm, nutty, spicy, and orange-flavored

Use of coriander seeds in Kadai Paneer Subzi, sambhar, dabeli, paneer tikka masala, etc.

Coriander Seed (Dhania) used for flavoring and garnishing curries and soups. It is an important ingredient in the food flavorings, in bakery products, meat products, soda & syrups, puddings, candy preserves, and liquors. In medicines, it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea.

Spicy, nutty, with lots of citrus and floral overtones bordering on lemony.

Store in a cool, dark and dry place.

cumin seed(jeera) is sourced from the world-famous farms of Unjha, Gujarat. Cumin Seed is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savory spice mixtures. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes

Cumin Seed(Jeera) can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.

Cumin seeds(Jeera) in Indian cuisine are often chewed as a digestive aid in India. Cumin Seed(Jeera) is also high in iron and contains plant compounds that are antioxidants. Studies have shown that cumin may improve cholesterol levels, promote weight loss, and help prevent diabetes.

Cumin Seed has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness.

The seeds are used as a spice for flavouring. It can also be used as a potherb and spice. Fenugreek’s oil is used in perfume and cosmetic industries. The seeds are used as flavouring agents for maple syrup, cheese, and curries.

Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.

Store in cool, dark and dry places.

Fenugreek Seed is also used for diabetes, painful menstruation, polycystic ovary syndrome, arthritis, poor thyroid function, and obesity. It is also used for conditions that affect heart health such as “hardening of the arteries” (atherosclerosis) and for high blood levels of certain fats including cholesterol and triglycerides.

Cardamom also comes in a variety of forms: pods, seeds, and grounds, each with their own unique flavor profile and strength of scent. Cardamom pods are the freshest of the lot and will carry the biggest flavors and smells. If you’re making a curry, some tea, or an aromatic blend, you will likely need to use cardamom pods. Cardamom seeds are similar to whole black peppercorns as they contain considerably more flavor and oils than their ground counterparts.

Cardamom has Antioxidant and Diuretic Properties May Lower Blood Pressure. Its also contains cancer-fighting ’s also useful in digestive problems and use to treat bad breath, prevent cavities, Ulcers and infections.

Cardamom has a zesty, spicy, and earthy herbal flavor to it.

Keep cardamom in a tightly sealed container in a cool, dark place. Whole pods will last about a year this way and will begin to lose their flavor thereafter. Ground cardamom seeds have a shelf life of only a few months because the essential oils begin to dissipate as soon as the seeds are ground.