Marwari Spices And Pulses Chomu, Jaipur, Rajasthan

Yellow Mustard seeds are hot, aromatic, and bitter. They can be used in mustard, salad dressings, mayonnaise, and many sauces.We are Manufacturer, Exporter and Supplier forYellow Mustardfrom Jaipur.Packing : 50K.G., 100 K.G. Note : We can customize packing and Brand according to requirements.

White Peppercorns– Black peppercorns are allowed to ripen and then husks are removed. May be preferred for pale or lightly colored sauces. Available as whole berries, cracked, or ground.

Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence

Tamarind (Hindi name: Imli) has a refreshing sweet, sour taste with a a slight fruity aroma. Tamarind grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies. tamarind is a brown bean enclosing a number of black seeds (tamarind seeds) from the tamarind tree. The tamarind bean contains a sticky pulp which is used as flavouring for its typical aroma and taste. Tamarind is available as dried pods, pressed fibrous slabs, or as a paste (tamarind paste)

Botanical Name ( Mentha Spicata )Available Form:■ Spearmint whole leaves ■ Spearmint crushed leaves ■ Spearmint sifting ( T.B.C )

Botanical Name ( Mentha Spicata )Available Form :� Spearmint whole leaves � Spearmint crushed leaves

We are engaged in offering a unique variety of sambher masala that is a classic spice blend commonly used in This extensive range of sambher masala is processed using the natural ingredients, which further enhances ones health. These ingredients are grounded and mixed using various advanced techniques to offer a wonderful taste to the dish.

Saffron (Hindi Name: kesar or keshar) is the dried stigmas of the saffron crocus and is the world's most expensive spice. The saffron strands are strongly perfumed bright orange-red colored, thread-like, each measuring 2.5 - 4 cm in length. It takes 75,000 blossoms or 250,000 hand-picked stigmas to make one pound of saffron.

Chilli pepper is one of the most useful spice. Capsaicinis the component that makes hot chilli hot. Chilies can improve digestion, help ease pain, destroy bacteria, and boost metabolism.

Botanical Name ( Mentha X Piperita )Available Form:■ Peppermint whole leaves ■ Peppermint crushed leaves ■ Peppermint sifting ( T.B.C )

Botanical Name (Mentha X Piperita ) Available form : ■ Peppermint whole leaves ■ Peppermint crushed leaves

We offer our clients a wide variety of cooking masala including pav bhaji masala This masala originated in Maharashtra but is consumed across India with equal interest. This makes it an inevitable one. To cater this need we make this masala available in various packaging sizes with uniform quality.

Cultivation Type : Organic

Shelf Life : 1year

Form : Powder

Packaging Type : Paper Box

Packaging Size : 100gm, 1kg, 500gm

Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. There are two main types of horticultural parsleys. The one cultivated for leaves, which is found in India and the other grows for its turnip like roots. The flowering stalk reaches up to a height of 100 cm in the second year. Flowers are yellow or yellowish green in compound umbels. Fruits 2-3 mm long, crescent shape, conspicuously rigid and consisting of two mericarps. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.

Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August. Each flower produces four small structures. The foliage is dotted with small glands containing the volatile oil, which gives the plant aroma and colour.

Nutmeg (Hindi name: Jaiphal) and Mace are the parts of the same plant. Nutmeg is the seed and mace is its outer covering. Nutmeg is the kernel of an apricot-like fruit. It is strongly aromatic, resinous and warm in taste. The pulp of the nutmeg fruit is tough and very sour, with a pleasant nutmeg aroma.

Marigold Flowers Botanical Name ( Calendula Officinalis )Available Form:■ Marigold Flowers ■ Marigold Petals

Mace is strongly aromatic, resinous and warm in taste. It is similar to nutmug however, it generally has a finer aroma than nutmeg, but the difference is small.

Botanical Name ( Cymbopogon Citratus )Available Form: ■ Lemon Grass cut ( Size as required ) ■ Lemon Grass fine cut ( T.B.C )

We are the leading processors and supplier of Indian masala. We are the 1st to launch kolhapuri masala in marekt. To enhance our quality we use various grinding techniques like low grinding method. This masala powders add taste to the food and attract people with it's aroma. Kolhapuri masala is a special variety, for this reason we provide it in different weights as per the convenience of the clients.

Botanical Name ( Hibiscus Sabdariffa )Available Form:■ Hibiscus whole flowers ■ Hibiscus crushed flowers ■ Hibiscus sifting ( T.B.C )

The applications of gur gum are endless! It is used in many products that we eat daily - ice cream, cake, cheese, dough, and some sauces. It is used frequently due to its great thickening ability and for its great stabilizer ability to hold ingredients together (such as keeping cake from being crumbly). And for the kids: it makes great slime just mixing a little with water!!!

Green peppercorns– Unripe peppercorns that are packed in vinegar or brine. They are also available freeze-dried.

We have put forth a special kind of masala called Goda MasalaEarlier house wives used to make it at home for Dal, Usal, Pulav, Stuffed Paratha, Batata Wda to eanrich the food & it's taste. Now we launch this masala in market so it can be used by all people. This masala is a perfect and accurate blend of various ingredients. It gives superb taste to the food and enriches its aroma. We offer this masala in competent rates and customized packaging depending on the preferences of the clients.

Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.