Whole Spices Dealers in Chennai

We offer saffron. It is one of the oldest and certainly amongst the world's most expensive spices. Saffron is unique among spices due to its aroma. It is water-soluble and when added to the dish, gives a pure and homogeneous color. In high dosage, saffron exhibits toxic qualities. However, due to its high price, saffron poisoning is very rare. Often called 'The Golden Spice', saffron has a history rooted in antiquity. It has always held a very special place for its extraordinary medicinal and flavoring properties as well as for being a striking yellow dye. Indian saffron is cultivated on a large scale in the Jammu & Kashmir valley whose cool dry climate and rich soil with excellent drainage and organic content make the location an ideal thriving ground for this spice. By every standard, Indian saffron is considered superior to its foreign counterparts SAFFRON `A Vegetable Gold' is unique product with a rich combination of its main constituents: Glycoside Crocine: has strong coloring capacity. Glycoside Picrocrocine: gives bitter flavor and aromatic odour. Different Essential Oils: important one being Safranal Saffron has been widely used throughout the world due to its innumerable effect on the human body. Saffron is mainly used as a medicine, as a dye, as a spice, and as a perfume Saffron with fascinating fragrance, pleasant flavour and beautiful colour is used in all the dishes of Pulao, Rice, Noodles, Biryani, curries, Vegetables, Chickens, Mutton, Fishes, Ice creams, Sweets, Bakery etc to make the dishes more tasty and digestive. Product Specification : Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration. Bouquet: Strongly perfumed, with an aroma of honey Flavour: A pungent bitter-honey taste Other Names Alicante Saffron, Autumn Crocus, Crocus, Gatinais Saffron, Hay Saffron Karcom, Stima Croci, Zaffer French: safran German: safron Italian: zafferano Spanish: azafran Indian: kesa, kesram, khesa, zafran.

MINIMUM ORDER QUANTITY-5 tons In order to satisfy the diverse demands of patrons, we are offering superior quality assortment of Ajwain Seed. The offered seed is processed by adroit professionals at our reliable vendors’ end. Our offered seed is well known in the market owing to its freshness and is widely used as a flavoring agent. Hygienically packed in numerous quantities, we offer this seed at an affordable price. Features: Rich in nutrients Long shelf life Beneficial for health Specifications: Botanical Name Trachyspermum ammi Family Umbelliferae Labelling As per buyer’s requirement Uses: Ajwain Seeds are used as a spice. It is occasionally an ingredient of curry powder. Ajwain is native to India but is also cultivated in Iran, Egypt, Pakistan and Afghanistan.

Bhut Jolokia is also known as (Naga Bhut Jolokia, Ghost Pepper, Ghost Chilli Pepper, Ghost Chilli, Dorset Naga, Naga Morich and King Cobra Chilli). In 2007, it was confirmed by Guinness World Records to be the hottest chilli in the world, replacing the Red Savina. The heat level has ranged from 661,451 SHU for green fruit up to 1,032,310 SHU for ripe fruit. Bhut Jolokia, the hottest chilli in the earth has its origin in the North - Eastern region of India. It grows in the Indian states of Assam, Nagaland and Manipur. Product & Quality Specifications Product Name: Bhut Jolokia (Dried Pods or Flakes or Powder) Origin: Assam/Manipur/Nagaland States from the North Eastern India Product Type: Single Herbs & Spices Drying Process: Sun or Smoke Dried Color: Bright Red Place of Moisture: 

Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea. Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter are encased inside a fruit pod, in a similar fashion like green pea pod. In general, three main varieties of mustard are grown worldwide for use.White mustard seeds (Sinapis alba or Brassica alba): The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency. Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties. Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.Health benefits of mustard seeds : Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants. Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber. The seeds are high in essential oils as well as plant sterols. Some of important sterols include such as brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of glucosinolate and fatty acids in the seeds include sinigrin, myrosin, erucic, eicosenoic, oleic, and palmitic acids. Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism. 100 g of mustards provide 4.733 mg of niacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes that help lower blood cholesterol and triglyceride levels. Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K. The seeds are an excellent source of vitamin E, gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals. Mustards are rich source of health benefiting minerals. Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds. Calcium helps build bone and teeth. Manganese is employed by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copperis required in the production of red blood cells. Iron is required for the red blood cell formation and cellular metabolism. Medicinal uses :Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.In India, mustard oil is applied over scalp and is believed to stimulate hair growth. Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion. (Disclaimer).Selection and storage : Whole mustard seeds have no flavor and smell at all. The hot pungent taste of mustard is because of release irritant gases when its seeds subjected to crush and mix with water to activate enzyme myrosinase. In the spice stores one may find all varieties of whole seeds, ground powder, pastes and different mustard sauces. White mustard seeds feature less pungent flavor than brown or black mustard seeds. Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However ground seeds and other preparations of mustards should be kept in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life. Culinary uses : Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking. The aroma and pungent flavor of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme. Here are some serving tips : Mustards exude pungent nutty flavor when gently roasted under low flame. Brown as well white mustards are used in pickling with raw mango, bitter gourd, etc, in India. Mustard fish curry, prepared with thin mustard paste, coriander powder, chilies and nigella is popular in Bangladesh and West Bengal in Indian subcontinent. Different kind of mustards employ mustard seeds mixed with herbs, spices, honey, tomato, etc., in many parts of the world. Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise. American yellow mustard is prepared with white seeds, vinegar, spices, turmeric and sugar. Mustard oil is one of popular cooking oils used in many North Indian and Pakistani recipes.

We are the trustworthy Exporter and Supplier of Green Cardamom. Green Cardamom is used in making flavored tea as well as garnishing numerous dishes. Green Cardamom has a strong scent, which adds flavor to different cuisines. The Green Cardamom is obtained from the seeds of a ginger-like plant. The pod contains small, brown-black sticky seeds in three double rows with about six seeds in each row. The Green Cardamom is used in making dessert. The Green Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row are Green Cardamom seeds. Highlights Strong scentUsed in flavored teaUsed in making dessertUsed in various dishesWell sorted