Desiccated Coconut is produced from fresh meat of white
& matured coconuts, which is grinded and sieved to desired cuts and fineness. Our
desiccated coconut is freshly produced upon selection of best and white coconut meat.
A spice made from the bark of the Cinnamomum aromaticum tree. Cassia bark (both powdered and
in whole, or "stick" form) is used as a flavouring agent for confectionery, desserts,
pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less
Cloves are the aromatic dried flower buds of a tree. They are
native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world.
Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri
Lanka. They are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and
dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies.
Clove Stem - is stems of cloves collected after picking buds from the trees. It has natural oil which is extracted and used for medicinal, pharmaceutical and cometic purposes. Clove stem is also used with clove buds for grinding into powder to be used as spices and mixed curry. Cloves stem is processed and hand cleaned from any foreign matter and leaves and then sun dried before packing in PP bags.
Nutmeg is the actual seed of
the tree, roughly egg-shaped and about 20 mm to 30 mm (1
inch) long and 15 mm to 18 mm (¾ inch) wide, and weighing
between 5 g and 10 g (¼ ounce and ½ ounce) dried, while mace
is the dried "lacy" reddish covering or arillus of the seed.
Mace - The nutmeg tree,
Myristica fragrans, is special in that it produces two
separate spices, nutmeg and Mace. Mace is the ground outer
covering (aril) of the nutmeg seed. A piece of unground Mace
is called a blade. In its natural state, mace is a bright
crimson lace up to 35 mm (1-1/2 in) long, encasing the brown
nutmeg in irregular, fleshy lobes. As it is dried, it
develops its characteristic aroma but loses its bright red
color. The mace can become brittle and horny, though the
best quality mace will retain some pliability and release a
little oil when squeezed. It grows in Indonesia (Siaw-Ambon
and Papua islands).
Long Pepper - The tiny
berries, which merge to a single, rod-like structure which
bears some resemblance to catkins (flowers of trees like
hazelnut or willow). It tastes hot and warm, with sweet
overtones. The species Piper longum is of South Asian origin
and is mostly cultivated in Indonesia (Madura, Java) and
Black Pepper is the dried
berry of Piper nigrum. This vine which can grow up to ten
feet tall is indigenous to India and South East Asia. Pepper
is actually berries that are picked about nine months after
flowering. Black Pepper, the spiciest, is berries that are
picked unripe. The berries used for White Pepper are ripened
on the vine and soaked so that their outer hulls are easily
removed. Green Peppercorns are immature berries which are
freeze dried or packed in brine for preservation. Pepper is
grown in India, Indonesia, Vietnam, Malaysia, and Brazil.
Cubeb - The stalked berries
are a little bit larger than pepper corns, having a furrowed
surface. Most berries are hollow. They are sold whole and
should be crushed or ground before usage. It has pungent and
bitter with a strong terpene aroma. The aroma is variously
described dry-woody, warm-camphoraceous and spicey-peppery.
Indonesia. Most cubeb pepper is today harvested in Madura
and Lampung regions of Indoensia.
Coriander is the dried, ripe
seed of Coriandrum sativum, a plant in the parsley family.
The seed is globular and almost round, brown to yellow red,
and 1/5 inch in diameter with alternating straight and wavy
ridges. Coriander has a mild, distinctive taste similar to a
blend of lemon and sage. Major producers are Romania,
Bulgaria, Ukraine and India.
Cumin is the dried seed of the
herb Cuminum, a member of the parsley family. The seeds come
as paired or separate carpels, and are 3-6mm long. They have
a striped pattern of nine ridges and oil canals, and are
hairy, brownish in colour. It has strong spicy-sweet aroma
with pungent, sharp and slightly bitter flavor. Cumin is
often confused with Caraway seed because of similar look but
in flavor cumin is much more powerful. The use of the terms
‘black cumin’ for nigella, and ‘sweet cumin’ for aniseed or
fennel, further confounds this confusion. Historically, Iran
has been the principal supplier of Cumin, but currently the
major sources are India, Syria, Pakistan, and Turkey.
Black Cumin, also known as Nigella seeds or Kalonji, has a pungent bitter taste and a faint
smell of strawberries. It has been used for medicinal purposes for centuries, both as a
herb and pressed into oil, in Asia, Middle East, and Africa. It has been traditionally used
for a variety of conditions and treatments related to respiratory health, stomach and
intestinal health, kidney and liver function, circulatory and immune system support, and
for general well-being. Our supply is from India, machine cleaned and well dried.
Red Chilli - Red Pepper is the
dried, ripened fruit pod of Capsicum frutescens, one of the
most pungent Capsicums. It is sometimes referred to as
Cayenne Red Pepper. Red Pepper adds heat and bite to
seasoning blends, meats, pickles, seafood, Italian, Indian,
Mexican, and Caribbean cuisines. Although there are numerous
sources of Red Pepper, India, Pakistan, and China are the
major producers. Varieties originating from these countries
are among the hottest and most pungent types.
Soya Bean - Soybeans are an
important global crop, providing oil and protein. Soybeans
are the primary ingredient in many processed foods,
including dairy product substitutes. The bulk of the crop is
solvent-extracted for vegetable oil and then defatted Soya
meal is used for animal feed. A small proportion of the crop
is consumed directly by humans. We can supply Soya Beans
from Argentina and Brazil origin.
Turmeric is the dried root of
the plant Curcuma longa. Noted for its bright yellow color,
it is related to and similar in size to ginger. Turmeric's
flavor resembles a combination of ginger and pepper. India (Alleppey
Turmeric) is the primary exporter, although Peru, Burma and
China are additional sources. Alleppey Turmeric is highly
regarded for its deep yellow to orange-yellow color.
Fenugreek is commonly known as Methi in India. The rhombic
yellow to amber colored fenugreek seed is frequently used in the preparation of pickles,
curry powders, and pastes, and is often encountered in the cuisine of the Indian
subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh
or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi)
have a bitter taste and a strong characteristic smell.