Seed Spices Dealers in Kankrej, Banaskantha

• Certification: FSSAI Certified
• Cultivation Type: Organic
• Shelf Life: 9 Month
• Color: Brown
• Drying Process: Air Dried
• Grade Standard: Food Grade
• Is It Organic: Yes
• Storage Instructions: Dry Place
• Is It Dried: Yes
• Packaging Type: Plastic Packet
• Packaging Size: 500gm, 30kg
• Application: Spices
• Feature: Good For Health, Hygenic, Long Shelf Life

• Color: Pale Green
• Packaging Type: 15 kg, 25 kg, 50kg, Paper Bag, PP Bag, Jute Bag & as per buyer’s requirement
• Type: Singapore Europe
• Country of Origin: India
• Quality: Machine cleaned / Sortexed/Extra Bold
• Purity: 99% / 98% / 99.50%
• Acid insuluble ASH: 1.75 % Max.
• Total ASH: 9.50 % Max.
• Moisture: 10% Max.
• Volaile oil: Min. 2.00 ml /100 gms.
• Salmonella: Absent / 25 gms.
• Flavour: Characteristics
• Labeling: As per buyer’s requirement

• Color: Black

100% pure natural organic cultivation new crop good for health. Kindly contact us for more details.

• Packaging Type: Plastic Packet
• Packaging Size: 50gm
• Usage/Application: Spices
• Brand Name: Abroad Enterprise
• Cultivation Type: Common
• Shelf Life: 9 Month
• Form: Solid
• Country of Origin: India
• Specialities: Pure, Non Harmful, No Artificial Color Added
• Color: Black
• Variety: Honey Black Mustard Seeds
• Processing Type: Raw
• Grade Standard: Food Grade
• Drying Process: Machine Dried
• Storage Instructions: Cool Place
• Is It Dried: Yes

We are well acknowledged as one of the prominent Suppliers and Exporters of Fenugreek Seeds, which are hygienically processed to ensure rich taste and crunchiness. The Fenugreek Seeds, we offer, are used as a flavoring ingredient for enhancing the nutritional value of various dishes. Moreover, these Fenugreek Seeds are widely demanded in Medical Industry. Packaging 25 or 50 KG P.P. Bags / HDPE Bags1000 KG JUMBO Bags / HDPE Bags25 KG Paper Bags

• Shelf Life: 24 Months
• Drying Process: AD
• Processing Type: Raw
• Brand Name: Shubhlaxmi
• Style: Dried
• Certification: KOSHER
• Place of Origin: Gujarat, India
• Packaging Details: 25 Kg Paper Bag
• Supply Ability: 1200 Metric Ton/Metric Tons per Year
• Colour: black
• Model Number: BCS01

We are one of the emerging Cumin Seeds Manufacturers and Exporters Rapar-Kutch. Our Jeera Seeds are acknowledged worldwide for their pleasant aroma and distinct taste in food. Beside its uses in cooking, the Cumin Seeds have several medicinal uses. They are effective for treating indigestion, nausea, diarrhea etc. With the help our efficient distribution network, we are able to deliver Cumin Seeds to every part of the world in a stipulated time frame.

The Fennel Seeds, which we provide, are sourced from the most reliable vendors in the domain. We are credible Supplier and Exporter of the Fennel Seeds from Palanpur (Gujarat). These Fennel Seeds are of medicinal value and are chewed for curing breathing as well as digestive problems. Specifications Splits : 5.0% MaxMoisture : 1.0% MaxBroken : 5.0 MaxImpurity : b2.0 Max Minimum Order Quantity : 18 Mt.

Plant are vigorous,excellent early maturing hybrid Fruits are green colour, 13-14 cm length 2.5-3 c.m dia. Average weigh 30-35 gms with mild pungency Starts in 55-60 days after Transplanting

• Certification: HACCP, ISO
• Drying Process: Other
• Color: yellowish-brown
• Shelf Life: 2
• Brand Name: shubhlaxmi
• Style: Dried
• Type: Fenugreek
• Shape: Granule
• Packaging Details: 50 Kg PP Bag or 1000 Kg Jumbo Bag
• Place of Origin: Madhya Pradesh, India

The word fennel developed from the Middle English fenel or fenyl. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning "hay". The Latin word for the plant was ferula, which is now used as the genus name of a related plant. As Old English finule it is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century. In Ancient Greek, fennel was called marathon, and is attested in Linear B tablets as ma-ra-tu-wo. John Chadwick noted this word is the origin of the place name Marathon (meaning "place of fennel"), site of the Battle of Marathon in 490 BC. In Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the gods. Also, it was from the giant fennel, Ferula communis, that the Bacchanalian wands of the god Dionysus and his followers were said to have come.     Fennel, Foeniculum vulgare, is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved. Cultivation and uses Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits, which are often mistermed "seeds". Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. The Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin, and has a mild anise-like flavour, but is more aromatic and sweeter. Florence fennel plants are smaller than the wild type. Their inflated leaf bases are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabelled as "anise". Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavouring in some natural toothpastes. Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads[citation needed]. Many cultures in the Indian subcontinent and the Middle East use fennel seed in their cookery. Fennel is one of the most important spices in Kashmiri Pandit and Gujarati cooking.[citation needed] It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of Pakistan and India, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener. In Bengal fennel is eaten after a meal and sometimes it is accompanied by roasted coriander and ajwain. Fennel leaves are used as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal, in some parts of India. In Lebanon, it is used to make a special kind of egg omelette (along with onions, and flour) called ijjeh. Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Other Uses Syrup prepared from fennel juice was formerly given for chronic coughs. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables. All information is given in good faith but no guarantee of accuracy is made nor can we anticipate every possible application of our product nor variations in manufacturing equipment and methods. Our products are therefore sold without warranty express of implied , and on the condition that the purchaser relies on his own ability to determine the suitability of each product for a particular purpose. Statement concerning the possible use of our products are not intended as recommendations for use. No liability is accepted for infringement of any patents.

Coriander seeds have both medicinal and culinary uses. It has stimulant, aromatic and carminative properties. They are generously used with active purgatives as flavoring and to lessen their griping action. Essential oil extracted from the seed is used in colic, rheumatism and neuralgia. Coriander seeds are also used in packed spices to add a unique flavor to the pack.

Red Chilli Flakes, Bay Leaves

sweet Fennel, Paanpari mukhwas, dhaniya dal, Tal gotli mukhwas

dil seed, powder, barli, castor doc, Shorghum, Sunflower Meal

Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill seed. Dill seeds were traditionally used to soothe the stomach after meals. Dill oil can be extracted from the leaves, stems and seeds of the plant.

Krishna

Cumine Seed