THE KYS INTERNATIONAL Okhla, Delhi

Erode and Salem Turmeric Bulbs is much darker in colour. Its curcumin content on average at 5% and may be as high as 6.5%, making it a more effective colouring agent with superior fresh turmeric flavour notes. Alleppey turmeric more closely resembles the flavour of fresh turmeric and has a somewhat earthy aroma with surprisingly delicate top notes of lemon and mint, reminiscent of its cousin, ginger. The texture is 'oily' due to the higher curcumin content, and when blending with other spices we suggest sieving it through a small strainer to prevent clumping.

The rhizome or Turmeric Root is the underground stem of turmeric, which can be divided into two parts, the central pear-shaped "mother rhizome" and its lateral axillary branches known as "fingers.Turmeric Mother Rhizome is bright yellow to orange earthy, peppery and slightly bitter. It can be cut into matchsticks, coins or cubes and can be grated, juiced or used in making smoothies. This firm rhizome is used as a spice and medicinal herb. Besides, it helps the body fight foreign invaders and also has a role in repairing damage.

the original genuine high curcumin turmeric. It is very popular in the US and other countries and has curcumin percentages of min.5%. This generic variety of turmeric is grown only in Kerala state. Alleppey turmeric is much darker in colour. Its curcumin content on average at 5% and may be as high as 6.5%, making it a more effective colouring agent with superior fresh turmeric flavour notes. Alleppey turmeric more closely resembles the flavour of fresh turmeric and has a somewhat earthy aroma with surprisingly delicate top notes of lemon and mint, reminiscent of its cousin, ginger. The texture is 'oily' due to the higher curcumin content, and when blending with other spices we suggest sieving it through a small strainer to prevent clumping.We are engaged in providing our clients with premium quality Turmeric, which is organically grown using natural manures. In accordance with the requirements of clients, we can make turmeric available in various quantities. Reckoned for medicinal properties, qualitative turmeric offered by us finds huge demand in the market. We make Turmeric available in the market, after stringent quality testing. Uses Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties. Indian Name of Spices Hindi : Haldi Bengali : Halud, Pitras Gujarati : Haldhar, Haldi Kannada : Arishia Konkani : Halad Malayalam : Manjal Marathi : Halede, Halad Oriya : Haldil Punjabi : Haldar, Haldhar, Haldi Sanskrit : Haladi, Harita Tamil : Manjal Telugu : Pasupu Urdu : Haladi

"Traditional Basmati Rice,Pusa Basmati Rice,1121 Basmati Rice, 1509 Basmati Rice, Sharbati Basmati Rice,Sugandha Basmati Rice,Pr 1114 Rice,Pr 106 Rice" at reasonable prices. we are really flexible when it comes to your customized requirement. We can supply you with the Best, Medium-Best, Medium or any other quality Basmati Rice contingent upon your budget We also Offer select Basmati Rice for the woldwide Markets. Regarding your prerequisite we can supply Basmati Rice variety with customized product packing. We have a specialized team waiting to serve you with the best we could offer. Please contact us through online talk box or order for quotation and we will revert to you with a prompt response.

S9 Ramnad red mundu chilli is a round shaped chilli , grown in ramnad district in tamilnadu,India, Its also called as ramnad S9 red mundu chilli. Especially, Mundu red chilli is very popular in south indian cuisine, It has a dark shiny & thick skin. Available with or without stem. These ramnad red mundu S9 chilli has a good flavor and aroma, exported worldwide. Also, Used for food coloring.

Wonder Hot Red Chillies are popular over the globe due to its unique feature of long size, thick skin and low heat value. Wonder hot is widely used for making red chilli powder because the yield of the powder is very high and the colour is bright red which attract the consumers at first sight makes the food more tasty and it is widely used in the Indian and continental foods.

Are one of most wanted chilli among other types of Chillies and has bulk demand in international as well as domestic market. S 17 Teja Chillies have sharp peppery avor and very hot. S 17 Teja Chillies are considered one of the hottest Chillies in India. Those who really want the hottest Chilli prefer S 17 Teja Chillies.Teja is also having another name called as S17.It has the highest hotness while comparing with other Red pepper in India. It has the place of production next to 334 chili in India. Our S 17 Teja Chillies are available at competitive market prices. Botanical name of S 17 Teja Chillies is Capsicum annum L. & family name is Solanaceae. Due to high pungency, aroma & color S 17 Teja Chilli is very much suitable for Indian, Chinese, American, European, Thai, and Italian & Japanese Cuisines. The curry made in S 17 Teja Chilli not only looks rich but also gives mouth watering peppery Flavor. It is also used for the extraction and derivation of capsaicin. It can use for as following Red Chilies powder Chilly oil Chillie Capsicum TYPES S17 chilies with stem Stemless red dry S17 chilies Crushed S17 dry red chili flakes Dried red S17 chili pepper powder Indian Name of Spices Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch

Black Pepper Known as the 'king of spices', black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper and also one of the leading exporters of black pepper in international trade. Black pepper has played a pivotal role in India's international trade. Black pepper names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Tellicherry and Malabar varieties of Indian Black Pepper are in great demand.

Mustard seeds are of mustard plant and is said to be yellowish white to black. It is said to be the member of Brassica family of plants. In many regional foods, it is said to be the most important spice. The mustard seeds aren't flavored until they are cracked and then mixed with liquid to prepare mustard. The spice is used in Pakistani, Nepal, Northern Indian and Bangladesh. The seeds are roasted until it pops. Mustard oil is used for body massage, which is assumed to keep the body warm. The mustard seeds are said to be rich in oil and protein. Mustard oil is used for tempering in many Indian dishes. Mustard seeds are highly produced in India, Canada, Pakistan, Nepal and United States. Mustard seeds are highly used as a culinary oil seeds. Mustard are said to be winter crop. There are three types of mustard seeds: White mustard: They are said to be light straw-yellow colored and is said to be larger than other two varieties. Black mustard: These seeds are commonly grown in South Asia and is said to be sharp and pungent than other two varieties. Brown mustard: This seed is said to be native of the sub-Himalayan plains of Northern India The seeds are extensively used in Mediterranean and German cooking. The seeds, powdered form, prepared pastes, sauces and oils are used in kitchen. The aroma and pungent flavor of mustard comes from the essential oil sinalbin. Brown and white mustards are used for pickling with raw mango etc. Mustard paste is used in salad dressing and the oil is used in many Northern Indian and Pakistani dishes. Uses The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour. Indian Name of Spices Hindi : Rai, Banarasi rai, Kalee sarson Gujarati : Rai Kannada : Sasave Kashmiri : Aasur, Sorisa Malayalam : Kaduku Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit : Asuri, Bimbata Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson

Sesame (sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.[2] Numerous wild relatives occur in Africa and a smaller number in India.It is an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem.

Indian Chilli Varieties Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

S-4S-334 Sannam Chilli is one of the well known types of chillies and has an excellent demand in every countries of World. It is also known as Guntur Sannam or Capsicum Annuum var. Longhum. Presently S 4 Sannam Chilly is grown in fertile land of Maharashtra, Andhra Pradesh Karantaka, Rajesthan, Assam & Madhya Pradesh states of India. S-4 Sannam Chilli is the largest crop among all other varieties of Chillies & has an annual production of 2,80,000.00 metric tons which consists 60% of the whole annual Chilli production of India. Due to it's heavy demand the whole crop is being consumed every year. Sannam S4 Chilli has it's peak harvesting season from December to May.

Black Pepper Known as the 'king of spices', black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper and also one of the leading exporters of black pepper in international trade. Black pepper has played a pivotal role in India's international trade. Black pepper names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Tellicherry and Malabar varieties of Indian Black Pepper are in great demand.

Alleppey turmeric is much darker in colour. Its curcumin content on average at 5% and may be as high as 6.5%, making it a more effective colouring agent with superior fresh turmeric flavour notes. Alleppey turmeric more closely resembles the flavour of fresh turmeric and has a somewhat earthy aroma with surprisingly delicate top notes of lemon and mint, reminiscent of its cousin, ginger. The texture is 'oily' due to the higher curcumin content, and when blending with other spices we suggest sieving it through a small strainer to prevent clumping.

Fennel Seeds Fennel belongs to the carrot family and is a flowering plant. It is said to be a perennial herb. Florence fennel plant is said to be smaller than the wild type. It is said to be indigenous to Mediterranean shores but is now familiar in many parts of the world.It is said to be highly flavorful and aromatic and has many culinary and medicinal uses. Fennel seeds are used in many culinary traditions around the world. The dried fennel seeds are said to be aromatic, anise-flavored spice which is of brown or green colored when fresh. Green seeds are optimal for cooking. Fennel is used in some natural toothpaste and also in soups. Fennel seeds are used as an important spice in Kashmiri and Gujarati cooking. It is used in Afghanistan, Middle-East and Iran. It is also used in sweet desserts.It is used as a meal digestive and breath freshener. Fennel seeds are rich in vitamins, calcium, iron, magnesium and manganese.It possesses a sweet taste. It is said to be the primary flavor component in Italian sausages. In India, it is eaten raw and also sometimes as a sweetener. Fennel seeds and oil are used to make medicine and it is also used as a flavoring agent. It is used as a spice for beverages and vegetable preparation and also as a digestive and refreshment. Fennel bulb is also eaten as a vegetable in some parts of the Mediterranean region. It is also said to be an antioxidant. It is a common practice in most Indian households to eat few fennel seeds after a meal.It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma. Uses The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative. Indian Name of Spices Hindi : Saunf, sonp Bengali : Pan, Muhiri, Mauri Gujarati : Variari Kannada : Badi-sopu Malayalam : Perum jeerakam Marathi : Badishep Punjabi : Saunf Sanskrit : Madhurika Tamil : Shombei Telugu : Sopu, Pedda-jilakara

Fennel Seeds Fennel belongs to the carrot family and is a flowering plant. It is said to be a perennial herb. Florence fennel plant is said to be smaller than the wild type. It is said to be indigenous to Mediterranean shores but is now familiar in many parts of the world.It is said to be highly flavorful and aromatic and has many culinary and medicinal uses. Fennel seeds are used in many culinary traditions around the world. The dried fennel seeds are said to be aromatic, anise-flavored spice which is of brown or green colored when fresh. Green seeds are optimal for cooking. Fennel is used in some natural toothpaste and also in soups. Fennel seeds are used as an important spice in Kashmiri and Gujarati cooking. It is used in Afghanistan, Middle-East and Iran. It is also used in sweet desserts.

273 Wrinkle Dried Red Chillies is one of the most famous type of Chillies and has an overwhelming demand throughout the World for making Chilli Powder. It is also known as Semi Wrinkled Chilli . When it comes to the physical Properties of S-273 red chilli, it is physically Longer in size and Bright red in colour and contains less seeds. It contains pungency value ranging in between 25,000 SHU – 35,000 SHU. 273 Red Chilli has ASTA colour value of 80-100 ASTA and can grow upto a length of 9-11cms without stem. 273 Red chilli is mainly used in making Red Chilli Powder and for cooking in cuisines.

Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.Coriander powder in India is highly used in each and every dishes and cuisine. We are bulk exporters of coriander powder and best organic suppliers of it. We being Indian exporters pick out the organic spice which is fresh and pure Uses The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products. Indian Name of Spices Hindi : Dhania or Dhanya Bengali : Dhana, Dhania Gujarati : Kothmiri, Libdhaba Kannada : Kothambri, Kothamiri bija Kashmiri : Deaniwal, Kothambalari Malayalam : Kothumpalari bija Marathi : Dhana Oriya : Dhania Punjabi : Dhania Sanskrit : Dhanyaka Tamil : Kothamalli Telugu : Dhaniyalu

Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.

The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.Clove taste is imparted by the chemical eugenol. Clove is usually paired with vanilla, red wine, cinnamon, onion, citrus peel, peppercorns etc. This organic spice is also used as an anti-repellent. Uses The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of 'kretek' cigarettes. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations. Cloves in India is said to be an Ayurvedic medicine and is also used in dentistry where the oil of clove is used as a pain killer for dental emergencies. It is commonly used to freshen the breath. It is also used in Chinese medicine and western herbs. Cloves in India are used in many curries, dishes and delicacies; it adds a strong flavor and aroma to the dish. Indian Name of Spices Hindi : Laung, लौंग Bengali : Lawang Gujarati : Lavang Kannada : Lavanga Malayalam : Grambu Marathi : Luvang Oriya : Labang Punjabi : Laung Sanskrit : Lavanga Tamil : Graambu, Krambu, Karambu, Kirambu,Lavangam, கராம்பு, கிராம்பு Telugu : Lavangalu Urdu : Laung

The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.

Cinnamon is said to be a medium to light reddish brown which is hard and has woody texture and is thicker because all the layers of the bark are used. Ceylon cinnamon has only thin inner bark and is lighter brown color, is finer and less dense and has more crumbly texture. It is considered to be subtler and has more aromatic flavor than cassia but looses much of its flavor during cooking. Cassia is said to be a strong, spicy flavor which is associated with the cinnamon rolls and also other baked goods. The levels of blood-thinning agent called coumarin is said to be lower in Celyon Cinnamon than cassia.The "True Cinnamon" or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting. Uses The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. 'Quills' are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. 'Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough unpeelable barks scraped off from the thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics. Indian Name of Spices Hindi : Dalchini, Darchini Bengali : Dalchini Gujarati : Dalchini Kannada : Lavangapattai Malayalam : Karuvapatta Marathi : Dalchini Oriya : Dalchini Punjabi : Dalchini Sanskrit : Darushila Tamil : Karuvapattai, Sannalavangapattai Urdu : Dalchini

Wonder Hot Chilli pepper - mostly used for its color and pungency. Larger in shape, Thick skin and are popular for its exotic flavor. These chili is one of the hottest variety of chilli among other chilli grown in the region. These wonder hot chillies are mainly cultivated from Andhra Pradesh of India. It will be available as of other form of chillies such as Powder & Coarse grounded flakes. We are one of the leading supplier of wonder hot chilli variety in india.

Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the "Queen of Spices" because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.