PTL Exports Vadavalli, Coimbatore, Tamil Nadu

Processing Type : Raw

Cultivation Type : Organic

Shelf Life : 2 Year

Color : Yellow

Botanically, clove spice belongs to the myrtaceae family, in the genus syzygium and scientifically named as syzyigium aromaticum. Cloves are aromatic flower buds of an evergreen tree that grows up to 8-12 m tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5 – 2.0 cm long and consist of a long clyx that terminates in four spreading sepals and four unopened petals that form a small central ball. The sweet aroma of cloves comes from an essential oil, eugenol, in themCloves are commercially harvested primarily in bangladesh, indonesia, india, madagascar, pakistan, sri lanka and tanzania. Cloves are available throughout the year due to different harvest seasons in different countries.   Benefits It is a very nourishing spice full of multiple nutrients, minerals and vitamins. It contains energy, dietary fiber, carbohydrate, protein, vitamin c, vitamin a, vitamin e, vitamin k, riboflavin, niacin, pyridoxine, iron, calcium, potassium, magnesium, zinc and others. Its active principles are anti-oxidant, hepatoprotective, antibacterial, antimicrobial and anti-inflammatory properties. It is largely used for flavor and fragrance retention in various food preparations, beverages, and medicine permutations for healing usage and natural food preservative It contains many essential volatile oils that have therapeutic properties for optimum health.

Cinnamon is an ancient spice from the bark of several species in the cinnamomum genus of evergreen trees belonging to the lauraceae family. Cinnamon is the brown bark of the cinnamon tree which when dried rolls into a tubular form known as a quill.Cinnamomum verum (ceylon or true cinnamon) and cinnamomum aromaticum (chinese cinnamon), often referred to as cassia, are the leading cinnamon varieties consumed.Cinnamon is one of the highly prized spice which is used from ancient times for its fragrance, medicinal and culinary properties.   Benefits It is a very nourishing spice full of multiple nutrients, minerals and vitamins. It contains energy, dietary fiber, carbohydrate, protein, vitamin c, vitamin a, vitamin e, vitamin k, riboflavin, niacin, pyridoxine, iron, calcium, potassium, magnesium, manganese and others. Its active principles are anti-oxidant, anti-diabetic, antiseptic, antibacterial, antimicrobial and anti-inflammatory properties. It is largely used for flavoring various food preparations, confectionary, perfumes, beverages, liquors and medicine permutations for healing usage and natural food preservative. It contains many essential volatile oils that have therapeutic properties for optimum health.

Type : Dried Cashew

Color : Light Cream

Application : Food, Snacks, Sweets

Form : Loose, Packed

Packaging Size : 10kg, 1kg, 500gm

Cardamom is a seed pod, recognized for centuries, because of its culinary and medicinal properties and known as “queen of spices”. It is a perennial tropical herb plant and grows from a thick rootstalk up to around 6-10 feet.Generally produced in the tropical regions of the world, particulary, in the evergreen forests of the western ghats in south india Botanically, it belongs to the ginger family of zingiberaceae and consists of two genera, elettaria and amomum both elettaria and amomum cardamom types feature three-sided fruits (pods) with a thin, yet tough, papery outer cover. Inside tiny, deep-brown, aromatic seeds arranged in vertical rows with each grain ensheathed again inside a delicate, transparent membrane.Ekettaria pods are small and light green, while amomum pods are larger and drak brown.Commercially, cardamom is used in every kitchen in the world for the spice and flavoring agent, both in sweet and salty foods besides in preventive and healing purposes. Benefits It is a very nourishing spice full of multiple nutrients, minerals and vitamins. It contains dietary fiber, carbohydrate, protein, vitamin c, vitamin a, riboflavin, niacin, iron, calcium, potassium, magnesium and others. It is largely used for flavoring various food preparations, confectionary, perfumes, beverages, liquors and medicine permutations for healing.   Usage The spicy pods contain many essential volatile oils that have therapeutic properties for optimum health The major functional properties of cardamom are analgesic, anti-inflammatory, anti-oxidant and anti-microbial

The botanical name of black pepper is piper nigrum in the piperaceae family and the fruit is a single seeded drupe called as berry black pepper, known as king of spices is the dried mature berry of piper nigrum, a climbing perennial shrub, cultivated in tropical regions mainly southern india. The fruit is processed as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds). It is pervasive ingredient for cuisines medicaments effectiveness in the modern world because aof its characteristics and flavor.   It is a very nourishing spice full of multiple nutrients, minerals and vitamins. It contains dietary fiber, carbohydrate, protein, vitamin a, vitamin e, vitamin k, vitamin c, vitamin b6, riboflavin, manganese, iron, copper, magnesium and others. It is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It is a flavorful component in cuisines and seasoning of numerous commercial foodstuffs and medicaments . Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therfore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.