Variety: Indian Origin Teja with Stem / S-17 CROP YEAR 2017 MOSITURE: < 12% BROKEN CHILLIS, LOOSE SEEDS FOREIGN MATTER: < 4% Aflatoxin: B1+B2+G1+G2 < 15PPB NET 25 KGS NEW PP BAGS 14MTS PER 40HC
Variety: Indian Origin Teja Stem Cut / S-17 CROP YEAR 2017 MOSITURE: < 12% BROKEN CHILLIS, LOOSE SEEDS FOREIGN MATTER: < 4% Aflatoxin: B1+B2+G1+G2 < 15PPB NET 25 KGS NEW PP BAGS 14MTS PER 40 Feet HC
We export Erode & Salem special Agmark certified turmeric fingers. These are stringently tested by our experts on varied parameters, in order to ensure excellent quality. We also supply Agmark Certified Erode Turmeric Bulbs that are sourced from reliable farmers, who use natural and environment friendly methods to grow them. There is a huge demand for our Indian Turmeric in US, Canada, Japan, Russia, UK, France and other European countries. We monitor the crop right from the sowing stage to harvesting and provide fortnightly report.
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.
Red chilles, also known as Mirchi in India is believed to as old as 7000 B.C. Today, more than 400 different varieties of chillies are found all over the world. The world"s hottest chilli "Naga Jolokia" is cultivated in hilly terrain of Assam in a small town called Tezpur in India. Chillies have many medicinal properties that stimulate good digestion and endorphins and are natural pain killer that relieves pain. Chilly has two important commercial varieties. Some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by capsaicin. Dry chilly, produced by Shimla Hills is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Dry red chillies are very rich in vitamin C and pro-vitamin A. Single Strength Specification: Varieties of Red Chillies : S-4 Teja Tomato Chilli India Wrinkle Chilli Naga Jolokia Uses : Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Medicinal Properties : Red chillies are very rich in vitamin C and pro-vitamin A. Yellow and especially green chillies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, they are a good source of most B vitamins and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Chillies are a vital source of vitamin C content i.e. 91 milligrams in 1/4 cup of fresh chillies. Though we don't eat chilli in large quantities, the amount of vitamin C is still significant. Red chillies are full of beta-carotene. RED CHILLY GROUND : Origin India Fresh Crop Harvest Straight Virgin Powder Very Hot, Hot, Medium, Mild or Low Corse or Fine or Extra Fine Taste & Aroma as per Species Moisture 10.00% Max Sound Condition Free From Damage, Contamination, & Infestation No adulteration & Substitution Microbial & Residues & Afflatoxins within Prescribed Limits Inspection by SGS Quality standards Packing in bags / Cartons 25 Kg 100 % Free Samples Supply Round the Year RED CHILLY WHOLE : Origin India Fresh Crop Harvest With Stem, Without Stem, Stemless & Seedless Very Hot, Hot, Medium, Mild & Low Excellent Deep Red, Shining Red, Orangish Red, Red & More Taste & Aroma & Shape & Size as per Species Moisture 11.50% Max Sound Condition Free From Damage, Contamination, & Infestation No adulteration & Substitution Microbial & Residues & Afflatoxins within Prescribed Limits Packing In Bags
Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.