MANISH ENTERPRISES Anantpura, Kota, Rajasthan

Mustard seeds are the small seeds of the various mustard plants. The seeds are about 2 mm in diameter, and may be coloured from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard, brown.

Kasoori methi are dried fenugreek leaves (Trigonella Foenum Graecum) . They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving.

Fennel is a perennial herb. It is erect, green, and grows to heights of up to 2.5 m, with hollow stems. Many species in the family apiaceae (formerly umbelliferae) are superficially similar to fennel, and some, such as poison hemlock (see below) are toxic.

This product is the dried seed of the herb cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand. It is hotter to the taste, lighter in colour and larger than caraway (carum carvi), another umbelliferous spice that is sometimes confused with it.

Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of c. Annuum, immature peppers being green.

It is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. It is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply.

Coriander seeds are used in preparation of curry powder, sausages and seasonings. Our coriander seeds are cleaned and graded at the source to ensure that the product is free from admixture and to keep the splits at the minimum.

Chili powder (also powdered chili is the ground, dried fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add piquance and flavor to dishes.

Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Like regular anise, star anise gets its distinctive licorice taste from a chemical compound called anethol.

Nutmeg tree yields two spices, Nutmeg which is the kernel of the seed and mace, which is the net like crimson coloured leathery outgrowth (aril) covering the shell of the seed.