Indian Herbal Manufacturer & Exporter from India.
Indian Dry Red Chili Manufacturer & Exporter from India.
Teja Chili/ S17 Chili Manufacturer & Exporter from India.
Sanam Chili/ S4 Chili Manufacturer & Exporter from India.
Red Chili Flakes Manufacturer & Exporter from India.
Red Chili Powder Manufacturer & Exporter from India.
Turmeric Finger Manufacturer & Exporter from India.
Turmeric Powder Manufacturer & Exporter from India.
Cumin Seed Manufacturer & Exporter from India.
Cumin Seed Powder Manufacturer & Exporter from India.
Singapore 99 Cumin Seed Manufacturer & Exporter from India.
Europe 99 Cumin Seed Manufacturer & Exporter from India.
Coriander Seed Manufacturer & Exporter from India.
Fenugreek Seed Manufacturer & Exporter from India.
Fennel Seed Manufacturer & Exporter from India.
Black Pepper Manufacturer & Exporter from India.
Cardamom Manufacturer & Exporter from India.
Mustard Seed Manufacturer & Exporter from India.
Curry Powder Manufacturer & Exporter from India.
Bay Leaves Manufacturer & Exporter from India.
Dried Ginger Flakes/ Powder Manufacturer & Exporter from India.
Dehydrated White Onion Flakes Manufacturer & Exporter from India.
Dehydrated White Onion Powder Manufacturer & Exporter from India.
Dehydrated Garlic Flakes Manufacturer & Exporter from India.
Dehydrated Garlic Powder Manufacturer & Exporter from India.
Dehydrated Beet Root Manufacturer & Exporter from India.
Dehydrated Potato Manufacturer & Exporter from India.
Sesame Seed Manufacturer & Exporter from India.
Hulled Sesame Seed Manufacturer & Exporter from India.
Black Sesame Seed Manufacturer & Exporter from India.
Flax Seed Manufacturer & Exporter from India.
Castor Seed Manufacturer & Exporter from India.
Peanuts Manufacturer & Exporter from India.
Groundnut Manufacturer & Exporter from India.
Moringa Powder Manufacturer & Exporter from India.
Moringa Capsule Manufacturer & Exporter from India.
Wheatgrass Manufacturer & Exporter from India.
Ashwagandha Manufacturer & Exporter from India.
Parsley Flakes Manufacturer & Exporter from India.
Thyme Flakes Manufacturer & Exporter from India.
Oregano Flakes Manufacturer & Exporter from India.
Shatavari Manufacturer & Exporter from India.
Psyllium Manufacturer & Exporter from India.
Indian Fresh Red Onion Manufacturer & Exporter from India.
Fresh White Onion Manufacturer & Exporter from India.
Blended with the best India spices, our masala tea bags offer a rich, sharp flavour that will tantalize your taste buds. It can be enjoyed traditionally with milk or as a strong refresher without it.
Stevia is a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay. The active compounds are steviol glycosides, which have 30 to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable.
Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber
Antioxidant properties
Strengthens the immune system
Helps with stomach and intestinal tract problems such as heartburn, acid reflux, ulcers, and colitis.
Combats cholesterol and hypertension
Form : Tea bags (ready-to-brew herbal infusion)
Pack Size : 15 tea bags per pack
Ingredient : Dried & processed avocado seed (may be blended with herbs depending on formulation)
Appearance : Brown to reddish-brown cut granules / powder inside tea bags
Aroma : Mild earthy, woody, herbal
Taste Profile : Slightly bitter, earthy, nutty undertone
Caffeine Content : Naturally caffeine-free
Moisture Content : 8 - 10% (in processed herbal form)
Solubility Water infusion (hot brew)
Packaging : Food-grade sealed pouch / carton box
Shelf Life : Typically 12 - 24 months
Storage : Cool, dry place away from sunlight and moisture
Net Weight : Varies (commonly 1.5 - 3 g per tea bag)
Rosa centifolia (lit. hundred leaved/petaled rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose or cabbage rose or Rose de Mai is a hybrid rose developed by Dutch rose breeders in the period between the 17th century and the 19th century, possibly earlier. Its parentage includes Rosa damascena, but it may be a complex hybrid; its exact hereditary history is not well documented or fully investigated, but it now appears that this is not the hundred-leaved (centifolia) rose mentioned by Theophrastus and Pliny: no unmistakable reference can be traced earlier than about 1580. The original plant was sterile, but a sport with single flowers appeared in 1769, from which various cultivars known as centifolia roses were developed, many of which are further hybrids. Other cultivars have appeared as further sports from these roses. Rosa centifolia Muscosa is a sport with a thick covering of resinous hairs on the flower buds, from which most (but not all) moss roses are derived. Dwarf or miniature sports have been known for almost as long as the larger forms, including a miniature moss ross Moss de Meaux
Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate.
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.
Peppermint (Mentha piperita, also known as Mentha balsamea Wild) is a hybrid mint, a cross between water mint and spearmint. Indigenous to Europe and the Middle East, the plant is now widely spread and cultivated in many regions of the world. It is occasionally found in the wild with its parent species.
The plant is primarily cultivated for the production of bast fiber from the stem. The fiber may be used as a substitute for jute in making burlap. Hibiscus, specifical roselle, has been used in folk medicine as a diuretic and mild laxative.
The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colorings. It can be found in markets (as flowers or syrup) in places, such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavor to the Senegalese fish and rice dish thieboudienne. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. In Burma, their green leaves are the main ingredient in chin baung kyaw curry.
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.
In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.
Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
Mentha is a genus of plants in the family Lamiaceae. The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs naturally where some species range overlap. Many hybrids and cultivars are known
Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint, Mentha spicata, native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east.
