South Indian Spices Dealers

• Country of Origin: India
• Type: South Indian Spices
• Certification: FSSAI Certified
• Application: Cooking Use

We provide Sambar (Regular) that is a vital accompaniment of South Indian meal. This ready to eat Sambar (Regular) is basically a lentil dish that is made using yellow lentils. Delicate blending of pure and natural ingredients and seasoning, this Sambar (Regular) is loved by all. This simple and ready to cook variety of Sambar (Regular) contains following ingredients : Roasted coriander seeds

We providing green cardamom in exporting quality,any kind of packaging. 

• Certification: FSSAI Certified
• Shelf Life: 1year
• Color: Brown, Dark Brown, Green, Light Brown, Red, Yellow
• Form: Powder, Solid
• Packaging Type: Plastic Box, Plastic Packet, Plastic Pouch
• Drying Process: Air, Dried, Machine Dried, Sun Dried
• Packaging Size: 100gm
• Brand Name: SUBIKSHA
• Type: Indian Spices
• Application: Cooking Use
• Feature: Fresh, Good For Health, Good Quality, Hygenic, Long Shelf Life, No Artificial Color Added, Non Harmful, Pure, Rich In Taste
• . Cultivation Type: Common, Natural, Organic
• After-Sales Service Provided: YES

• Country of Origin: South Indian Spices
• Style: Organic Spices Handmade Powders
• Application: Cooking Use
• Form: Powder
• Color: Spices Color
• Shape: Powder
• Processing Type: Handmade Organic Spices
• Cultivation Type: Organic
• Brand Name: Handmade Own Products
• Material: Red Chilli,Tamarit powder,Daniya powder,Methi powder,Jeera powder,Mustard powder

• Packaging Type: Plastic Box
• Application: Cooking Use
• Cultivation Type: Organic,Other
• Form: Powder,Solid
• Shelf Life: 1year
• Color: Brown,Dark Brown,Green,Light Brown,Red,Yellow,Other
• Certification: FSSAI Certified,Other
• Packaging Size: 100gm,1kg,200gm,250gm,500gm,50gm,Other
• Feature: Fresh,Good For Health,Good Quality,Hygenic,Long Shelf Life,No Artificial Color Added,Non Harmful,Pure,Rich in Taste
• Type: South Indian Spices,Other
• Drying Process: Air,Dried,Machine Dried,Sun Dried,Other
• Indian: Spices

n the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes. In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

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