Oxygen Trading Kalady, Ernakulam, Kerala

DESCRIPTION Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent stem; short petioled, oblong leaves; about 20 cm long. The inflorescence is a raceme with 20 or more flowers. Flowers are 6 cm long, 2.5 cm wide, either yellowish green or white. Fruit popularly known as ‘beans’ or ‘pod’ is a capsule, nearly cylindrical and about 20 cm long. Area and Production The area of vanilla cultivation in the world recorded during 1999 was 37,525 ha. with production 4403 tonnes. The major vanilla producing countries are Madagascar, Indonesia, Mexico. Comoros and Reunion. In India, vanilla cultivation is gaining in Kerala, Karnataka and Tamilnadu since early 1990s. The area under cultivation at present is about 1000 ha, of which about 30% has started giving yield. The present production of processed vanilla is estimated to be around 6-8 tonnes annually in India.Market      The aggregate global demand for vanilla is estimated at about 4500 mts a year. The countries, USA, France, UK and Germany account for 60% of world imports, the USA absorbing more than 30%, France, UK and Germany around 10%. These 3 countries are also major re-exporters of both vanilla beans and processed vanilla products. Quality Product Four major types of vanilla beans are distinguished in the world market. The Bourbon Vanilla (grown in Madagascar, Camoros and Reunion). The Java Vanilla (grown in the island Java in Indonesia). The Bourbon-like Vanilla (grown in the island Bali in Indonesia). Mexican Vanilla (grown mainly in Mexico). They differ in flavour and organoleptic properties as a result of growing conditions, harvesting and curing process. The Bourbon vanilla ranks tops in quality terms with following specifications :Colour : Dark Brown to Black shining Red/Brownish to dark Brawn. Colour : Dark Brown to Black shining Red/Brownish to dark Brawn.Quality: Whole, SplitAspect : Oily, SappleLength : 10cm upto 12 cms: low grade 13 cms upto 22 cms: Standard Above 22 cms : Top grade Cuts - Chopped according to buyer demand. Vanillin Content : 1.8% to 2.4%Moisture Content : 16% to 28%  In India Vanilla is predominantly grown by small and marginal growers in their fields interplanting with other crops. It is grown largely in organic situations though not certified. USES Vanilla is used mainly as a flavouring material; a critical intermediary in a host of pharmaceutical products and as a subtle component of perfumes. As a flavouring agent, it is used in the preparation of ice creams, milk, beverages, candies, confectionaries and various bakery items. INDIAN NAME OF SPICES - FOREIGN NAME OF SPICES Spanish : Vainilla French : Vanille German : Vanille Swedish : Vanilj Arabic : Wanilla Dutch : Vanille Italian : Vaniglia Portuguese : Baunilia Russian : Vanil Japanese : Banira Chinese : Hsiang - Tsao

Country of Origin : India

Application : Cooking

Cultivation Type : Common

Feature : Good For Health

Packaging Type : Ganny Bag, Jute Bag, Plastic Bag

Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.  Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savoury dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries. INDIAN NAME OF SPICES Hindi : Jaiphal Bengali : Jaiphal Gujarati : Jaiphal Kannada : Jayikai Kashmiri : Zaaphal Malayalam : Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit : Jatiphala Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal FOREIGN NAME OF SPICES Arabic : Jouza at-Teeb Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Indonesia : Pala Italian : Noce moscata Spanish : Moscada          

Cultivation Type : Natural

Color : Light Brown

Certification : FSSAI Certified

Packaging Type : Plastic Packet,Black

Packaging Size : 50 kg

Country of Origin : India

Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.  Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savoury dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries. INDIAN NAME OF SPICES Hindi : Jaiphal Bengali : Jaiphal Gujarati : Jaiphal Kannada : Jayikai Kashmiri : Zaaphal Malayalam : Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit : Jatiphala Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal FOREIGN NAME OF SPICES Arabic : Jouza at-Teeb Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Indonesia : Pala Italian : Noce moscata Spanish : Moscada          

Country of Origin : India

Brand Name : SpiceDuniya

Certification : FSSAI Certified

Cultivation Type : Natural

Shelf Life : 1 Year

Color : Light Brown

Drying Process : Sun Dried

Grade Standard : Medicine Grade

Storage Instructions : Dry Place

Is It Dried : Yes

Packaging Type : Plastic Pouch, Plastic Packet, Plastic Box

Usage : Spices, Food And Medicine

Specialities : Rich In Taste, No Artificial Color Added, Good Quality

Country of Origin : India

Type : Mace

Shelf Life : 1 Year

Color : Red, Yellow

Form : Whole

Benefit : Boost Blood Circulation, Keep Your Digestive System Healthy

Greater Galanga is the dried rhizome of a plant Alpenia galanga. This is a perennial, robust, tillering, rhizomatous herb. The plant is 1.8 to 2.1 mtrs high and bears perennial rhizome (2.5 to 10 cm thick), which are deep orange to brown in colour, aromatic, pungent and bitter. The pseudostem formed by the rolled leaf sheaths is erect, the inflorescence is terminal, many flowered. The fruits are about 13 mm long, constricted in the middle and contain 3 to 6 seeds.  ORIGIN AND DISTRIBUTION Greater Galanga is a native of Indonesia and is currently cultivated in all South East Asian countries, India, Bangladesh, China and Surinam. The plant requires sunny or moderately shady locations with fertile moist soil preferably sandy or clayey, rich in organic matter with good drainage. In tropics the plant occurs up to an altitude of 1200 mtrs. USES The rhizomes have many applications in traditional medicines such as for skin diseases, indigestion, colic, dysentery, enlarged spleen, respiratory diseases, mouth and stomach cancer. Rhizomes show anti-bacterial, anti-fungal, anti-protozoal, and expectorant activities. Young rhizome is a spice used to flavour various dishes in Malaysia, Thailand, Indonesia and China. INDIAN NAME OF SPICES Hindi : Kulanjan Sanskrit : Kulanjana Kannada : Rasmi Malayalam : Chittaratha,Kolingi Marathi : Koshtkulinjan Gujarati : Kolinjan FOREIGN NAME OF SPICES French : Galanga,Souchet long German : Galgant Indonesian : Laos Thai : Dok kha Vietnam : Rieng Dutch : Grote galanga English : Siamese ginger Arabic : Galangal Chinese : Gou leuhng geung

Country of Origin : India

Packaging Type : 5 Kg To 15 Kg

Miracle spice: 7 Health Benefits of Dry Ginger Weight loss. Dry ginger facilitates weight loss by improving digestion, which helps in burning stored fat and processing glucose in the blood. ... Lowers cholesterol. ... Indigestion. ... Menstrual pain. ... Nausea and morning sickness. ... Lowers blood sugar. ... Inflammation.

he 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. 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. INDIAN NAME OF SPICES Hindi : Laung Bengali : Lawang Gujarati : Lavang Kannada : Lavanga Malayalam : Grambu Marathi : Luvang Oriya : Labang Punjabi : Laung Sanskrit : Lavanga Tamil : Kirambu, Lavangam Telugu : Lavangalu Urdu : Laung FOREIGN NAME OF SPICES Arabic : Kabsh ,Qarunfil Chinese : Ding xiang French : Clou de girofle Indonesian : Cengkeh German : Nelke

Country of Origin : India

Packaging Type : Gunny Bag, Packet

Packaging Type : Plastic Pouch, Plastic Packet, Plastic Box

Packaging Size : 100gm, 200gm, 250gm

Specialities : Rich In Taste, Non Harmful, No Artificial Color Added, Long Shelf Life, Good Quality

Certification : FSSAI Certified

Cultivation Type : Natural

Shelf Life : 1 Year

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. Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties. ORIGIN AND DISTRIBUTION Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes and 75-78 degree longitudes. USES The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines. INDIAN NAME OF SPICES Hindi : Chhoti elaichi Bengali : Chhoti elachi Gujarati : Elaychi Kannada : Yelakki Kashmiri : Malayalam : Elathari Marathi : Velchil Oriya : Alaichi Punjabi : Elaychi Sanskrit : Ela Tamil : Yelakkai or Elakkai Telugu : Yealak-Kayulu or Elakkayi Urdu : Ilaychi FOREIGN NAME OF SPICES Spanish : Cardamomo French : Cardamome German : Kardamom Swedish : Kardemumma Arabic : Hal Dutch : Kardemom Italian : Cardamomo Portuguese : Cardamomo Russian : Kardamon Japanese : Karudamon Chinese : Pai-tou-k'ou

Packaging Type : Paper Box

Country of Origin : India

Is It Dried : Yes

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth. The root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.     USES Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial. INDIAN NAME OF SPICES Hindi Kali mirch Bengali Kala morich, golmorich Gujarati Kalamari, kalomirich Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Punjabi Kali mirch Sanskrit Marich ushna, hapusha Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch FOREIGN NAME OF SPICES Spanish : Pimienta French : Poivre German : Pfeffer Swedish : Peppar Arabic : Filfil Aswad Dutch : Peper Italian : Pepe Portuguese : Pimenta Russian : Pyerets Japanese : Kosha Chinese : Hu-Chiao

Country of Origin : India

Certification : FSSAI Certified

Cultivation Type : Natural

Shelf Life : 12 Months, 18 Months

Packaging Type : Gunny Bag, Jute Bag, Plastic Pouch, Poly Bag

Packaging Size : 1kg, 5kg