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. Read More

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 suitable.Read More

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 Thailand.

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.

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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.