Masala Dealers in Vytilla, Kochi (34 products available)

• Shelf Life: 1 Year
• Color: Green
• Form: Solid
• Packaging Type: Polythene Bag, Pp Bag
• Type: Elaichi
• Style: Fresh
• Type: Single Spice
• Condition: Fresh
• Green cardamom: 6 mm to 8mm
• Green cardamom: Standard

Cinnamon, a bushy evergreen tree of the laurel family (Lauraceae) is native to Sri Lanka (Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma) and also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour. It is lighter in colour and milder in flavour than the other related species. Cinnamon was once more valuable than gold and has been associated with ancient rituals of sacrifice or pleasure. In Egypt, it was sought for embalming and witchcraft; in medieval Europe for religious rites and as flavouring. References to cinnamon are plenty throughout the Old Testament in the Bible. Later it was the most profitable spice in the Dutch East India Company trade. Botany Cinnamon is a bushy evergreen tree (6-8 m tall), cultivated as low bushes to ease the harvesting process. The leaves are long (10-18 cm), leathery and shining green on upper surface when mature. The flowers have a fetid, disagreeable smell. The fruit is a dark purple, one-seeded berry. It prefers shelter and moderate rainfall without extremes in temperature. Eight to ten lateral branches grow on each bush and after three years they are harvested. The Sri Lankan farmer harvests his main crop in the wet season, cutting the shoots close to the ground. In processing, the shoots are first scraped with a semicircular blade, then rubbed with a brass rid to loosen the bark, which is split with a knife and peeled. The peels are telescoped one into another forming a quill about 107 cm (42 inches) long and filled with trimming of the same quality bark to maintain the cylindrical shape. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying. Finally, they are bleached with sulphur dioxide and sorted into grades. Aroma and flavour Cinnamon contains from 0.5 to 1 present essential oil, the principal component of which is cinnamic aldehyde (about 60%). Other components are eugenol, eugenol acetate, and small amounts of aldehydes, ketones, alcohols, esters and terpenes. The oil is distilled from fragments for use in food, liqueur, perfume and drugs. The aldehyde can also be synthesized. Cinnamon leaf oil is unique in that it contains eugenol as its major constituent (70-90%). Culinary, medicinal and other use In modern times, cinnamon is used to flavour a variety of foods, from confections to curries; in Europe and the USA it is especially popular in bakery goods. The stick cinnamon is added whole to casseroles, rice dishes, mulled wines and punches, and to syrups for poaching fruit. The chips are also used in tea infusions or spiced cider blends. Ground cinnamon is used in baked goods like cakes, pasteries and biscuits. Cinnamon leaf oil is used in processed meats, condiments and also in bakery items. Oil from the bark is used in the manufacture of perfume. The cinnamic aldehyde and/or eugenol present are both antifungal agents. Cinnamon is a stimulant, astringent and carminative, used as an antidote for diarrhoea and stomach upsets.

Coriander is aromatic, stimulant, carminative, antibilious and diuretic. It is mainly used as a condiment. Coriander boiled in water is pleasant and is used in indigestion.

Cinnamon is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate.It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, coffee, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes.

We are offering black pepper description black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit (piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.

Being a client-centric company, we are engaged in manufacturing and exporting the best quality Nutmegs. Nutmegs are rich in aromatic, aphrodisiac and curative properties. Nutmegs act as a powerful brain tonic. Nutmegs also provide indigestion relief and treat several skin related problems. We are ready to handle the bulk orders of Nutmegs as per the requirements of the clients.

We are offering black pepper.

Spooky spices manufacturing in a hygienic atmosphere from the best pepper available in the country. It is available in uae, bahrain,oman kuwait,qatar and ksa

Kenrich overseas trading co is a professionally managed merchant exporting company of spices from india.

Dried Rose Petals

Snake Gourd, Sugar Beet, Yam, Coir Mats, Butter Beans, Carrot, Colocasia

Agricultural Products, Coco Peat Briquettes, coco peat mini grow bags

Coffee, Leather Goods

inorganic vegetables, Commodities Futures Trading

hot sauces, Custom Labels, Chicken tikka masala sauce, Tandoori Spice Mix

yellow turmeric root, Mace, Chillies, Galangal Roots, Polished Rice

Processed Food, Jams, Squashes, Pickles, Printed Packaging Box

Coffee, Printed Packaging Box

Condiments, Pickles, Processed Food Products

Printed Packaging Box, Organic Foodstuffs, Coffee

Cummin, Cashewnuts, Coffee, Garcinia gummi-gutta, Dried Black Pepper

brahmins sambar powder

Coffee

Vanilla Spice, Candied Orange Peel, Candied Lemon Peel

Nikhar Mehandi, Henna designs, sandalwood dust, Burgundy Henna Powder