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Chilly

Chilly (Powder/dried)

Now a basic Indian spice, used mainly for its pungent and fiery taste, one may use fresh green or red chilies instead.

Indian Name:

Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya

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Cardamom

Cardamom Pods Small/Large (eliachi)

Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Used for its strong but very pleasing flavor.

Indian Name:

Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai

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Cinnamon

Cinnamon (Cinnamomum verum)

Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.

Indian Name:

Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu

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Clove

Clove (Eugenia caryophyllata)

Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables.

Indian Name:

Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu

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Black-Pepper

Black Pepper (Kala Mirchi)

Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.

Indian Name:

Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu

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Ginger-DryPowder

Ginger Dry/Powder (Rhizoma Zingiberis)

A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.

Indian Name:

Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee

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Tamarind

Tamarind (Pulpa Tamarindorum)

The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.

Indian Name:

Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii

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Fenugreek-(Semen-Foenugraec

Fenugreek (Semen Foenugraeci)

This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen.

Indian Name:

Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula

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Turmeric

Turmeric Dry/Powder(Curcuma longa)

Turmeric “the golden spice of life” is one of most essential spice used as an important ingredient in culinary all over the world. Turmeric is a tropical plant perennial herbs, curcuma domestically cultivated in India since ancient time.

Indian Name:

Haldi, Halud, Pitras, Haldhar, Haldi, Arishia,Halad ,Manjal, Halede, Halad, Haldil, Haldar





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Bay-Leaves

Bay Leaves (Laurus nobilis L.)

bay leaf is one of the most sought-after culinary spice. Also known as sweet laurel, bay leaves are used as flavoring and seasoning in soups, meat, stews, fish, sauces, pickles and in confectioneries. These leaves possess aromatic, stimulant and narcotic properties.

Indian Name :

Tez Patta, Tamalapatra, Tamalapatram, Darchini, Tejpat, Tamalaka, Talishappattiri,




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Myristica-Fragrans)

Mace(Myristica Fragrans)

Mace is known to be aromatic product which is used in tonics and electuaries and is recommended for the treatment of inflammations of the bladder and urinary tract.It is also applied externally and is useful in arthritis and chronic rheumatism. Mace is also used in savory dishes. Used both as a food flavoring agent and a medicine,

Indian name :

Jawitri




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Fennel-Aniseed

Fennel /Aniseed (Pimpinella anisum)

It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. The essential oil is valuable in perfumery.

Indian Name:

Valaiti saunf or aawonf, Saunf


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Mustard-Seed

Mustard Seed

Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are colored from yellowish white to black. They are important spices in many regional cuisines. The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century

Indian Name:

Kali rai, Kali sarson, Lal sarson

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Coriander

Coriander(Coriandrum sativum L)

The most common use of coriander is in curry powders. It is an essential ingredient of garam masala, pickling spices and pudding spices and also used in cakes, breads and other baked foods. Besides being used as a fragrant flavor, Coriander seeds also have a health-supporting reputation.

Indian name :

Dhaniya, Dhana, Dhania, Kothmiri, Libdhaba

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Pepper-Long

Pepper Long(Piper Longum)

Pepper long has carminative, haematinic and anti-helmintic properties and most commonly used to treat respiratory infections such as stomachache, bronchitis and diseases of the spleen, tumors, cough and asthma.

Indian name :

Pipli,piper longum, indian long pepper, piper longum,Piper longum ... Long pepper (Piper longum)




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Dry-Mango

Dry Mango (Powder/Slices)

This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, tangy taste. After turmeric it has the most medically useful item in the Indian kitchen.

Indian name :

Aam chure, Khatai








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Cumin

Cumin (Cuminum Cyminum)

Besides being used for medicinal purposes like for proper digestion and nutrient assimilation, healing of stitches and pain, cumin seed and powder are essential ingredients in many mixed spices, chutneys, and chili and curry powders. They give a distinctive warm flavor to an enormous range of savory dishes and are especially popular in Asian, North African, and Latin American cuisines

Indian Name :

Jeera Jeeriege, Zyur, Jeerakam, Jeregire, Ziragum, Jeeragam, Jidakara, Jikaka

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Sesame-Seed-

Sesame Seed (Sesamum indicum)

Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. 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. The small sesame seed is used whole in cooking for its rich nutty flavour and also yields sesame oil

Indian Name:

Til

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Onion-seed-

Onion seed (Nigella sativa)

Nigella sativa has a pungent bitter taste and smell. It is used primarily in confectionery and liquors. The variety of bread / naan is as a rule topped with kalonji seeds.

Indian Name:

Kalo jira, Kalaunji, Kalonji

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Carom

Carom Seeds/Bishop's Weed (Carum Copticum)

Bishp's weed, popularly known as ajwain , is an aromatic spice used in various cuisines. Beside being used as a culinary spice, bishop's weed is widely recommended for medicinal purposes like as a calming herb to ease intestinal colic, stimulating the appetite, treatment of diarrhea, bronchitis, bronchial asthma and in laryngitis as a gargle. Another main use has been to increase milk flow in nursing mothers. Our Company is known worldwide as producers of quality ajwain seeds.

Indian Name:

Ajwain

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