Mustard
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The pungent flavor is developed when the seeds are ground with water initiating the hydrolysis of the thioglucosides present in the seeds by the enzyme myrosinase. The hydrolytic conditions affect the composition and yield of the mustard essential oil, the main component of which is allylisothiocyanate (AITC).
Cumin
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Cumin is botanically known as Cuminum Cyminum and is exported in huge quantities across the world. For detailed product specifications and pricing,
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