DEEPKAMAL EXPORTS PVT LTD. Andheri, Mumbai, Maharashtra

Today India is the largest Indian exporter of turmeric. Turmeric Fingers (polished and unpolished). Turmeric Powder and Oleoresins are exported all over the world.Turmeric exported in the processed form is as dry turmeric, fresh turmeric, turmeric powder and oleoresin. Alleppey finger turmeric is known for its highest content of curcumin which has anti-carcinogenic properties. Its bright yellow colour has been preferred by spices importers in Europe and other continents.  

BOTANICAL NAME: SESAMUM INDICUMFAMILY NAME: PEDALIACEAE (UNICORN PLANT FAMILY)Natural White Sesame SeedsSesame is a flowering plant in the genus sesamum. It is an annual plant growing to 50 to 100 cm (2-3 feet) tall. The word sesame is from Latin word "Sesamum Indicum". The colour of seeds varies from pure black to creamy white to pure white and red. The size of the seed, its hardness, taste, color, oil content and power of resistance to pests entirely depends on the variety of seed. Generally, we procure the raw sesame seeds from skilled and efficient crop cultivators within Gujarat, as these natural sesame seeds will originate from best quality soils and will be rich in proteins and minerals. Natural sesame seeds are cholesterol free and are helpful to improve the health and nourishment.Hulled Sesame SeedsWe specialize in exporting hulled sesame seeds which are nutritious and rich in proteins, minerals including calcium, iron and phosphorus. Before handling this hulling process, we conduct various stages of cleaning process on the raw product. The further process is carried on ultra modern equipment ensuring germ-free and hygienic end product. Mechanically hulled sesame seeds are mostly used in breads, burgers, cereals, candies, soups and in other confectionary products

  RAISINS BOTANICAL NAME: VitisViniferaFAMILY NAME: VitaceaeWhen most fruits are dried, they keep their same name, but not the grape. The dried form of the grape, revered throughout history, has its own unique name - the raisin. A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing.The size of small pebbles, raisins have wrinkled skin surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colours of raisins vary, they are generally deep brown in colour, oftentimes with hints of a purple hue.Raisins are sweet, succulent, dried, seeded or seedless grapes. The term ‘raisin’ also refers to currants and sultanas as well as any other form of dried grape. Raisins can vary in size and are green, golden, brown or dark, depending on the grape variety used and the method of drying.We take special care in uniform sizing, sorting & removal of stem. Care is taken the final product comprises of juicy and fully matured berries.Raisins are one of the most sought-after items used in the confectionary. We source the products from Nasik and Sangli regions of Maharashtra We trade in two varieties of raisins namely Golden /yellow raisin used in sweets and Malayar A raisin which is brown in colour and is used in bakery products.Here are some serving tips; They can be enjoyed as a snack, all alone without any additions. Sprinkle over to enrich fruit salads and ice creams, desserts...etc. Add to bakery items like chocolates, cookies, muffins, bread, puddings, biscuits,cakes, waffles...etc.

  NUTMEG BOTANICAL NAME: MYRISTICA FRAGRANSFAMILY NAME: N.O. MYRISTICACEAENutmeg is a bushy, evergreen and aromatic tree with oblong leaves and pale yellow flowers, followed by round fleshy fruits, containing a brown seed. The parts that are used are the dried and de-husked seeds, arils, and oil are used.High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. Nutmeg fruits are available throughout the year but the peak period of harvest is from June to August.In India nutmeg is cultivated mainly in Kerala and Tamil Nadu. It is used to flavour many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and such beverages as eggnog. The spices in their ground form are mainly used in the food processing industry, principally in the seasoning of meat products; they are also used in soups, sauces, baked goods and spice mixes.Nutmeg is also used in the perfumery and pharmaceutical industries.

BOTANICAL NAME: CORIANDRUM SATIVUMFAMILY NAME: APIACEAEThe mustard is a well-known oil seed. It is a small annual plant which grows up to a height of one meter with some branches. It has round stem with long intermodes, simple, alternate and very soft yellowish green leaves. The fruit is a pod of about 2.5 cm's. long containing seeds.It also contain vitamin B6, folic acid, magnesium, calcium, iron, niacin, vitamin A, and are an excellent source of phytochemicals thought to prevent cancer an excellent source of vitamin E, vitamin C.

  GROUND NUT BOTANICAL NAME: ARACHIS HYPOGAEAFAMILY NAME: FABACEAEThe groundnut is particularly valued for its protein contents, which is of high biological value. Groundnut contains more protein then meat, two and half times more than eggs and more than any other vegetable food.Indian groundnut kernels are known for its rich flavour, sweet taste and a longer shelf life. Groundnuts in india are available throughout the year due to two-crop cycle harvested in March and October.

  WHOLE GREEN PEPPER BOTANICAL NAME: PIPER NIGRUMFAMILY NAME: PIPERACEAEGreen Pepper is a premium quality pepper, processed out of farm fresh green pepper berries into dried form, by air drying, retaining its green colour and giving out the best flavour. This is par excellent in quality, flavour, colour etc than Black Pepper.The pungent taste and flavour of Dehydrated Green Pepper is universally liked, in meat and sausage industries.and pork steaks become more delicious with a sprinkling of green ground pepper. Dehydrated Green Pepper gives attractive colour, flavour and aroma to all kind of soups. 

  GINGER PIECES DRY BOTANICAL NAME: ZINGIBER OFFICINALEFAMILY NAME: ZINGIBERACEAE, THE GINGER FAMILYGinger is most commonly known for its effectiveness as a digestive aid. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. Ginger, a knobby, fibrous root, has smooth light brown skin with sheen to it. The flesh of the root is white. Ginger root is a seasoning and flavors sweets, including cakes, cookies, breads, and beverages. It is also good in sauces, and fruit dishes, and is often used heavily in Asian cooking.In the world market Indian ginger is popularly known as 'cochin ginger' (NUGC) and 'calicut ginger' (NUGK). Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. Ginger that is Garbled/ungarbled; bleached/unbleached has a predominant position in production and export. We also market the bleached and powdered forms of ginger. India produces nearly 20,000 MT of Ginger every year.Available in two forms: young and mature.Young roots, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very tender and has a milder flavor. It can be grated, chopped, or julienned for use. Mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use. We are leading Indian exporters and Suppliers of dry ginger pieces and other spices to countries worldwide.

  GARLIC BOTANICAL NAME: ALLIUM SATIVUMFAMILY NAME: LILIACEAEGarlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavor and acknowledged medicinal value. The entire bulb ('cloves') is without odor but once cut or bruised, they produce an intensely strong odor. It has an attractive flavour and acknowledged medicinal value.It acts as a flavouring agent in food products and is widely used in medicines and disinfectants. Some of the internationally acclaimed varieties of Indian garlic are 'Poona', 'Nashik', 'Jamnagar' and 'Madurai'. We export Garlic powder, Garlic Flakes and Garlic Granules to the global market. Yellowish in appearance, it has much higher medicinal value. 

BOTANICAL NAME: TRIGONELLA FONEUM-GRAECUM LFAMILY NAME: FABACEAEFenugreek Seeds is a native to India and southern Europe. For centuries it has grown in the wild India. Fenugreek Seeds is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Uncooked fenugreek seeds have an unpleasant, bitter taste, so the seeds are usually roasted and ground before use to mellow the bitterness. Fenugreek Seeds is a favorite in Northern African and Middle Eastern dishes, and is one of the few spices that is usually used in powdered form even in Indian curries. Seed extract is used in imitation vanilla, butterscotch and rum flavorings, and is the main flavoring in imitation maple syrup. It is also used in breads in Egypt , Ethiopia and is also good in marinades.

BOTANICAL NAME: FOENICULUM VULGAREFAMILY NAME: MILLER APIACEAEFennel seeds are defined as the dried yellowish brown schizocarpic fruits that are obtained from the plant of fennel. They have a sweet and aromatic flavour and emit a pleasant odour.In culinary terms, fennel seeds are a very crucial ingredient in many seasoning blends of Italy, China, Scandinavia, etc. They are a commonly used ingredient in the Italian sausages and also in rye balls and meat breads. Fennel seeds are a rich source of minerals like potassium, manganese, magnesium, etc. There are two main constituents of fennel seeds, namely, Anethol and Fenchone.Fennel seeds come with a vast set of health benefits. The presence of Anethol in the fennel seeds helps to fight against cancer and indigestion.

Dill Seeds is the dried fruit of an annual herb of the parsley family. It has a distinctive but mild caraway-like flavor. A winter crop, dill requires a well-drained, sandy soil with full exposure to sunlight. The sub tropical and temperate regions of India, particularly the northern parts, produce high quality dill seeds.The quality is enhanced by the farmer resorting to organic cultivation Dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill , are used as herbs Dill seeds also make useful addition to cold, flu and cough remedies. Dill oil can be extracted from the leaves, stems and seeds of the plant. It is well known as the prime flavoring ingredient in dill pickles and other pickled vegetables, but it is also popular for flavoring vinegars. It is an ingredient in many Scandinavian and German fish and seafood dishes and sauces, including gravlax, and is used in soups with a variety of origins, including borscht. Dill is used as a garnish in the Baltic states, in onion dill bread, and in dips and salad dressings, including those used for potato salad.

Onion is one of the oldest spices known to human race. Onions are used for cooking and salad. Pungent varieties are used as condiment for flavoring number of food items. Dehydrated onion is increasingly becoming popular as spice and for various other applications.Dehydrated onion can be further value added by producing Dehydrated white onion powder, Dehydrated white onion flakes and Dehydrated White onion Granules. It is easy to pack, quality controlled and transported easily for global destinations. Dehydrated onions are used extensively in pickles, Curries, Sauces, Medicine and so on in place of fresh onion. 

  CURRY POWDER BOTANICAL NAME: Murrayakoenigii (L.) Sprengel FAMILY NAME:Rutaceae Curry powder is a generic term for spice mixes used to flavor Asian cuisine. Although there is no standard recipe, the main components are usually cumin, coriander, and turmeric. Other common ingredients include: red or black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek. Commercial blends are often available in mild or hot (also known as “madras”). Curry powder is truly an all-purpose seasoning. It is commonly used to flavor soups, stews, sauces, marinades, meat and vegetables. As the popularity of curry increases, creative chefs are finding more unconventional uses for the seasoning such as hamburgers, scrambled eggs, and potato salad.. 

Cumin is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family. Indian Cumin seeds are the best in the world.It grows well in hot climates. It is mainly used for seasoning dishesCumin seeds are used in various cuisines. It is also used in beverages, liquors, medicines, toiletries and perfumery. Indian Cumin has a good demand in export market in its Natural form as well in its Powder Form. Cumin has a lot of medicinal properties.It is a good source of iron , required in the body to make heamoglobin in the blood. It is said to enhance metabolism , kidney, liver functioning and is also known to prevent cancer. .

Coriander forms the base of most Indian curries. Oleoresin s can be extracted from the coriander seeds. The oleoresin is in addition employed for seasoning beverages, pickles, sweets and other numerous delicacies. It is also used in flavouring pastries, cookies, buns, cakes and product. Coriander is a crucial ingredient in the manufacture of the following flavours:-This fragrant spice also has medicinal properties. Coriander seeds are very much considered to be carminative, diuretic, tonic, stomachic, antibilious, refrigerant. Alcoholic extracts as mother tincture of this herb is exceedingly popular amongst the homeopathic professionals.  

  CLOVE BOTANICAL NAME: EUGENIA CARYOPHYLUSFAMILY NAME: MYRTACEAEClove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia. In India, cloves come from Mercara in Karnataka, and Kerala. Cloves both whole and ground are used in baked goods, cakes, confectionery, chocolate, puddings, desserts, sweets, syrups, preserves etc. Clove is used for flavouring curries, gravies, pickles, ketchup and sauces, spice mixtures and pickling spices. Clove goes mainly as an ingredient in beverages, medicines, cosmetics, perfumery and toiletries. It has powerful local antiseptic and mild anaesthetic actions. It has been discovered that like many spices, clove contains antioxidants which help prevent the cell damage that scientists believe eventually causes cancer. Cloves are also used as an ingredient in many toothpastes and mouth washes.

Chilly is the largest spice item exported from India in terms of volume. The important States growing chilly are Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan and Tamilnadu. Andhra Pradesh alone commands 46% of the chilly production in India. Chilly has two important commercial qualities namely colour and pungency. Some varieties of chilly are famous for their red colour because of the pigment capsanthin, others are known for biting pungency attributed to capsaicin.We are leading Indian exporters of Chilly Whole, Chilly crushed and Chilly powder to countries like Malaysia, Brazil, Germany etc.MAJOR VARIETIES OF CHILLY IN INDIA:GUNTUR SANNAM CHILLIES:Guntur Sannam Chillies are cultivated in Guntur , Warangal , Khamman district of Andra Pradesh. The Guntur chillies are long with thick red skin with very high pungency. The best times to harvest these chillies are from December to May.MUNDU CHILLIES:Mundu chillies are found in Tamil Nadu and Anantpur in Andhra Pradesh. They are roundish fruit with moderately pungent with yellowish red color. Mundu is popularly called as 'Gundu Molzuka' meaning 'fat chilly' in Tamil Nadu.

Known as the 'Queen of Spices', Cardamom is among the costliest spices. In India cardamom is grown in Kerala, Tamil Nadu and Karnataka. It is the dried fruit of a herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique-in aroma, flavour, size and colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. Cardamom is of two types- Large Cardamom and Small Cardamom. India is one of the main producers of the highly aromatic fruit, large cardamom whose main variety is the 'Malabar Cardamom'. Three grades of small Cardamom are in great demand in the international markets- Allepy Green Extra Bold (AGEB), Allepy Green Bold (AGB) and Allepy Green Superior (AGS). Cardamom is also used in the field of medicines , spices and perfumes and also as a flavourant as it gives a fiery pungency to all alcohols.   

Known as the 'king of spices', black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper and also one of the leading exporters of black pepper in international trade. Black pepper has played a pivotal role in India's international trade. Black pepper names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Tellicherry and Malabar varieties of Indian Black Pepper are in great demand.