Organic Spices Dealers in Kasba, Kolkata

Botanical Name -> Syzygium Aromaticum Family -> Myrtaceae Hindi Name: Lavang General Description ->Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family.   Geographical Sources -> Cloves come from Madagascar, Brazil, Panang, Ceylon, Indonesia and India.  Composition -> The full grown unopened flower buds, are picked green and dried in the sun till they become dark brown to form the commercial clove. Clove is very aromatic, has a fine flavor and imparts warming qualities.  Taste and Aroma: Cloves are strong, pungent, and sweet.  Method of Processing -> The fully grown unopened buds are picked in clusters by hand when the buds have reached their size and most of them have developed a pronounced pink flush, but none of the petals have yet fallen to expose the stamens. They are then dried in the sun till they become dark brown to form the commercial clove   Good quality cloves -> Should be brownish black in color after curing will full and plump crowns, somewhat rough to touch, without wrinkles and should not contain more than 12% moisture and 2-3 percent foreign matter (including khoker, headless and mother cloves stems etc.). Curing -> The quality of cured spice is influenced by a number of factors such as care taken during harvesting, drying, cleaning and sorting operations and the condition used for storage.  Traditional Ethnic Uses: Cloves are used whole in studding, in pickling fruits, spicy sweets, syrups and in stew and meat gravies. Groud cloves are delighful in baked goods and desserts, especially in chocolate mixtures. Cloves enhance sweet vegetable such as beets, sweet potatoes, boiled oninons and winter squash.  Adulteration -> Cloves are sometimes adulterated headless cloves and clove stems which are obtained as ‘refuse’ while separation the flower stalks in the cluster. They may also be adulterated with Khoker cloves or mother cloves and other extraneous matter like dust, dirt, stones, clay pareticles and pieces of woods.  

• Packaging Type: Plastic Packet
• Application: Cooking
• Feature: Rich In Taste
• Cultivation Type: Natural
• Shelf Life: 1 Year
• Grade Standard: Food Grade
• Country of Origin: India

• Shelf Life: 24 months
• Purity: 98%
• Form: Dried
• Moisture: 10% – 12% Maximum Currently
• Color: Natural
• Split Seeds: 5 % max
• Used: Prepare the Curry Powder, Natural Medicines
• Common Name: Coriander, Dhaniya

• Color: Light Brown
• Feature: Improves Acidity Problem
• Form: Seeds
• Drying Process: Natural
• Packaging Size: 25kg
• Cultivation: Organic
• Purity: 99.9%
• Extraneous matter: 2 % max
• Moisture: 8 % to 10 %max
• Immature Seed: 1 % to 2 % max

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Refined Oil