Vidhata Impex Mulund, Mumbai, Maharashtra

We offer high quality Yellow Maize grain that is harvested. Dried and transported with utmost hygiene and craze. Extensively consumed as a staple food after rice and wheat. Is is also used to make different foods items like corn oil, baby corns, popcorns and others. Stringently procured under the quality norms, this yellow maize is also used as animal food. Hygienically packed. It is offered at economical prices. It is a kind of grain of yellowish colour; it is usually used as food stuff for human being, as well as bird and animal. These Yellow corns are used for various food industries and other industries. Majority used for human consumption and for animal feed. These corns are widely demanded by our clients from across the world.     PRODUCING STATES Bihar is one of biggest producer of YELLOW MAIZE (MAKKA) from INDIA.     SPECIFICATIONS     Moisture                               14.5% Max Foreign Matter                   2%Max Weevil damaged                2% Max Discolored seeds                2% Max Broken Kernals                   2% Max Admixture                            2% Max Aflatoxin                               50 PPB Maximum Packing                                 Jute, Gunny, PP Bags Origin                                    Bihar, Maharashtra, Gujarat       VITAL AGRI COMMODITY Maize is commodity known as corn in some countries and the largest crop.it is the third largest crop in the world. These are grown under hygienic conditions in Indian fields. We offer only Indian Yellow Maize, which is free from any bacteria and fungal diseases. Corn is one of the most extensively cultivated cereal crops on Earth. More maize is produced, than any other grain, and almost every country on Earth cultivates maize commercially for a variety of uses.   These Indian Yellow Maize are used for various food industries and either industries. Marjory used for human consumption and for animal feed. These corns are widely demanded by our clients from across the world.     NUTRITOUS COMMODITY MAIZE We offer a very nutritious variety of yellow maize which is sourced from trusted and quality centric vendors from the Origin. The Main producing states of this variety of yellow maize has a major content of starch and finds usage as a feed for livestock, silage, forage and grain. In addition to various cooking purposes, yellow maize is further used for making cornbread, other breads and biscuits and is also valued for its easy digestibility.   We furnish superior quality Maize Grains that is used an animal feed. Available in different quantities, the Yellow Maize offered by us is widely recommended by our global customers.Besided this, we provide customized packing and these Indian Maize can be obtained at affordable prices. We are considered as the renowned Maize suppliers and Maize Exporters from India.

Description Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent stem; short petioled, oblong leaves; about 20 cm long. The inflorescence is a raceme with 20 or more flowers. Flowers are 6 cm long, 2.5 cm wide, either yellowish green or white. Fruit popularly known as ‘beans’ or ‘pod’ is a capsule, nearly cylindrical and about 20 cm long.   Origin and Distribution It is a native of Atlantic Coast from Mexico to Brazil. The important vanilla producing countries are Madagascar, Mexico, Tahiti, Malagasy Republic, Comoro, Reunion, Indonesia, Seychelles and India. Vanilla thrives well from the sea level up to 1000 meter MSL., under hot, moist, tropical climate with adequate well-distributed rainfall. Natural growth is obtained at latitudes, 15 degree North and 20 degree South of the equator. The optimum temperature ranges from 21-32 degree C and rainfall 2000-2500 mm annually. Dry period of about 2 months is needed to restrict vegetative growth and induce flowering. It grows best in light, porous and friable soils with pH. 6-7. Partial shade is essential for successful cultivation.   Uses Vanilla is used mainly as a flavouring material; a critical intermediary in a host of pharmaceutical products and as a subtle component of perfumes. As a flavouring agent, it is used in the preparation of ice creams, milk, beverages, candies, confectionaries and various bakery items. Botanical name Family name Vanilla planifolia Andrews Orchidaceae   Name in international language   Spanish : Vainilla French : Vanille German : Vanille Swedish : Vanilj Arabic : Wanilla Dutch : Vanille Italian : Vaniglia Portuguese: Baunilia Russian : Vanil Japanese: Banira Chinese : Hsiang – Tsao   Area and Production The area of vanilla cultivation in the world recorded during 1999 was 37,525 ha. with production 4403 tonnes. The major vanilla producing countries are Madagascar, Indonesia, Mexico. Comoros and Reunion. In India, vanilla cultivation is gaining in Kerala, Karnataka and Tamilnadu since early 1990s. The area under cultivation at present is about 1000 ha, of which about 30% has started giving yield. The present production of processed vanilla is estimated to be around 6-8 tonnes annually in India.   Market The aggregate global demand for vanilla is estimated at about 4500 mts a year. The countries, USA, France, UK and Germany account for 60% of world imports, the USA absorbing more than 30%, France, UK and Germany around 10%. These 3 countries are also major re-exporters of both vanilla beans and processed vanilla products.   Quality Product Four major types of vanilla beans are distinguished in the world market. »The Bourbon Vanilla (grown in Madagascar, Camoros and Reunion). »The Java Vanilla (grown in the island Java in Indonesia). »The Bourbon-like Vanilla (grown in the island Bali in Indonesia). »Mexican Vanilla (grown mainly in Mexico). They differ in flavour and organoleptic properties as a result of growing conditions, harvesting and curing process. The Bourbon vanilla ranks tops in quality terms with following specifications : Colour : Dark Brown to Black shining Red/Brownish to dark Brawn. Quality: Whole, Split Aspect : Oily, Sapple Length : 10cm upto 12 cms: low grade 13 cms upto 22 cms: Standard Above 22 cms : Top grade Cuts – Chopped according to buyer demand. Vanillin Content : 1.8% to 2.4% Moisture Content : 16% to 28% In India Vanilla is predominantly grown by small and marginal growers in their fields interplanting with other crops. It is grown largely in organic situations though not certified.

description 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.   origin and distribution it is a native of india. Apart from india, it is cultivated in pakistan, malaysia, myanmar, vietnam, thailand, philippines, japan, korea, china, sri lanka, nepal, east & west africa, south pacific islands, malagasy, caribbean islands and central america. In india, it is cultivated in the states of andhra pradesh, maharashtra, orissa, tamil nadu, karnataka and kerala. turmeric is a tropical crop cultivated from sea level to 1200 meter msl. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity.     uses turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties.   botanical name family name commercial part curcuma longa l. Zingiberaceae rhizome or underground stem     indian names hindi : haldi bengali : halud, pitras gujarati : haldhar, haldi kannada : arishia konkani : halad malayalam: manjal marathi : halede, halad oriya : haldil punjabi : haldar, haldhar, haldi sanskrit: haladi, harita tamil : manjal telugu : pasupu urdu : haladi     name in international languages spanish : curcuma french : curcuma german : kurkuma gelbwurzel swedish : gurkmeja arabic : kurkum dutch : geelwortel italian : curcuma portuguese: acafrao-da-india russian : zholty imbir  

Description The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are paripinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining. Endocarp is light brownish, sweetish or acidic, edible pulp, traversed by branched ligneous strands. The outer cover of the pod is fragile and easily separable.   Origin and Distribution Tamarind is originated in Madagascar and is now extensively cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka, Thailand, several African, Central American and South American countries. In India, it is chiefly grown in Madhya Pradesh, Andhra Pradesh, Tamil Nadu and Karnataka. The tree is not exacting as regards to soil but thrives best in deep alluvium. The tree prefers warm climate but sensitive to frost. Tamarind is suited to semi-tropical region with low rainfall. It can come up even in saline, alkaline and gravelly soils, and soils prone to erosion.   Uses Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. The tender leaves and flowers are used as vegetables. In medicine, it is used as appetizing, laxative, healing and anti-helmintic. It is also used against fluorosis. Botanical name Family name Commercial part Tamarindus indica L. Cesalpiniaceae Pods   Indian Names Asamese : Teteli Bengali : Tentul Gujarati: Amli Kannada : Huli Kashmiri: Tambari Malayalam: Puli,Valanpuli Hindi : Imli Oriya : Dalima Punjabi : Imli Sanskrit: Tintiri,Amli Tamil : Puli Telugu : Chintapandu   Name in international languages Arabic : Tamr al-hindi Burmese : Ma-gyi-thi Chinese : Da ma lin Czech : Tamarind Dutch : Tamarinde French : Tamarin German : Tamarinde Italian : Tamarindo Japanese: Tamarindo

Description Star anise is the dried, star shaped fruit of Illicium verum. It is an evergreen tree attaining a height of 8-15 meters and a diameter of 25 cm. The leaves are entire, 10-15 cm long, 2.5 – 5 cm broad, elliptic, flowers are solitary, white to red in colour. Fruits are star shaped, reddish brown consisting of 6-8 carpels arranged in a whorl. Each carpel is 10 mm long, boat shaped, hard and wrinkled containing a seed. Seeds are brown, compressed, ovoid, smooth, shiny and brittle.   Origin and Distribution Star Anise is indigenous to South Eastern China. Commercial production is limited to China and Vietnam. In India, it is produced to a small extent in Arunachal Pradesh. The crop requires specific agro climatic conditions available only in the traditional growing areas, which has prevented repeated attempts of other countries to grow star anise. However it prefers woodlands, sunny edges, and dappled shade. The plant grows well in humus rich, mildly acidic to neutral soils, which are light to medium and having good drainage. It tolerates temperatures down to –10 degree C.   Uses Star anise is one of the signature flavours of Chinese savory cooking. The five-spice powder mix common in China contains star anise. It is used to flavour vegetables, meat, and to marinate meat. It is used as a condiment for flavouring curries, confectionaries, spirits, and for pickling. It is also used in perfumery. The essential oil of star anise is used to flavour soft drinks, bakery products and liquors. The fruit is anti-bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic. Botanical name Family name Commercial part Illicium verum Illiciaceae Dried Fruit   Indian Names Hindi : Anasphal Malayalam: Takkolam Marathi : Badian Oriya : Anasphul Tamil : Anashuppu Telugu : Anaspuvu Urdu : Badyani   Name in international languages Chinese : Ba jiao Czech : Badyan Dutch : Steranijs French : Anis de la chine German : Sternanis Indonesia: Bunga lawang Italian : Anice stellato Nepali : Star phul Russian : Badyan Spanish : Badian

Soya bean Meal is a protein rich product, which remains after soyabeans have been processed for the extraction of oil. Soyabean Meal is mainly used as cattle feed around the world. It is also found in some canned dog food as well in protein supplements. Top Soyabean Meal is producing nations include, United States, China, Argentina, Brazil and India. India exports soyabean Meal to other Asian nations as well some African ones.   INTRODUCTION TO SOYABEAN MEAL The soya meal is extracted from the soya bean, regarded as an important crop throughout the world. Soya meal is regarded as the best vegetable protein food source and accounts for over 65% of the world’s protein requirements. Much of the soya feed is used as animal feed and rest is used for varied human consumption purposes like in banking and meat substitutes. A solvent extraction method is used in the production of the soya meal where the beans are first crushed and subsequently, the soya oil and soya meal are extracted. It is a highly preferred food source as it is easily digestible, protein rich and also due to its energy giving nature. Soya bean is the preferred oilseed after groundnuts of which india is the largest producer. It is produced by solvent extraction method where the oil is extracted and then defatted. Soya meals can be used to prepare sweet or savory baby food. Soya bean meals are high in B-complex vitamins, have a proven ability to lower. Cholesterol and are anti-carcinogenic. Soy contains essential amino acids, proteins and other nutrients and is classified as a food and drug. The Soya plan or Glycine maz was cultivated as early as 3000 BC in China and was regarded as one of the five sacred crops in China. It was brought to Europe but the Climate and the soils were found to be unsuitable for production of the soya crop. Later, it was brought to the USA, where it became popular and was cultivated on a vast scale.   PREFERED OILSEED Soya bean is the preferred oilseed after groundnuts of which india is the largest producer. Around 3-5 million tons of soya meal is produced in india annually. Soya Bean production requires right weather and temperatures. The animal feed sector accounts for the highest demand of a whopping 98% pests, diseases and epidemics affecting the cattle and poultry have an unfavorable effect on the price of soya. The prices of maize,  jowar and bajra are the other determinats of the price of the soya meal products.   INTERNATIONAL TRADE SCENARIO The most popular vegetarian protein source in the world, the annual worldwide soya meal production is around 132 million tons. The major producers of the soya meals in the world are United States, China, Brazil and India. 45-48 million tons is the per year annual trade in India and most of the soya beans are used for production of soya meal in India. It is exported on a large scale. Crop is harvested in the months of August and September, whereas in South America it may be harvested in the month of January and February. India is one of the major exporters of soya beans. Over two thirds of the soya meal is exported to various parts of the world. Soya meal accounts for a sizeable chunk of over 84% of total oilseed meal exports from the country in Asia, South Korea, Thailand, Philippines and japan a major importer of soya. India, does not import any soya meals as domestic requirements are easily met. The major trading centers for soya in India include Indore and Ujjain in Madhya Pradesh, Nagpur in Maharashtra and Kota in Rajasthan. Soya is a heavily traded commodity and the Chicago (CBOT) is known as the largest soya futures market in the world.

Sesame plant is an annual plant, whose seeds as well as leaves can be eaten and used. Sesame seed is commonly referred to as “till” in India. And is used in various forms. Even in making of vines and beverages and sweet dishes. Especially during winters. Sesame oil seeds are considered to grant heat to the body and are popularly used to away chills. The sesame seeds are ground and processed to make various snacks all over the world. Sesame oil is massaged to relive pain in joints and muscles. Natural Sesame seeds are rich in calcium, protein and B-Vitamins. Sesame seeds burst forth from the ripe seed-pods of the sesame plant with a shattering explosion, hence the term “open sesame Black,Brown and White Sesame seeds are the hulled seeds which may be either black or golden brown White Sesame Seeds are hulled seeds and are the most popular type to use in cooking.   USAGE/APPLICATION Sesame seeds can be sprinkled over cakes,breads,halwa etc. and lends a nutty taste to them. The oil taken out from its seeds is healthy and has medicinal values like emollient and demulcent properties.This oil is widely used in different types of medicines.   NATURAL WHITE SESAME SEED Natural Sesame seeds are flat and tiny seeds which have a nutty sweet. Flavor and are usually white or beige in colour. It is an important nutritional additive to salads and dressings. It is extensively used to embellish products such as Sesame seeds on bread, bread sticks, cookies and Candice and as garnish on pasta and vegetables. It is also widely used in curry dishes and tahini. The qualities are accordingly differentiated as 99/1/1 i.e. 99 % White Colored Seeds, 1 % different than white seeds & Max 1 % Impurities Similarly the other two qualities which are available are 98/2/1 & 95/5/1.   HULLED SESAME SEEDS Sesame Seeds are an agricultural produce and cultivated in various parts of India especially in Gujrat. Sesame seeds have a thin shell or husk which needs to be removed by a process known as hulling. This process requires substantial quantity of water as raw sesame seeds are soaked in water to facilitate hulling and minimize breakages. After mechanically hulling the soaked natural seeds they are mechanically dried to produce Auto Dry Hulled Sesame Seeds. These hulled sesame seeds are uniformly bold in size , bright whiter in color and used in backer and confectionery products.   INSPECTION We carryout Pre Shipment Inspection in respect of Quality , Weight, Packing and Shipping Marks in order to be 100% assured that the Right Quality is being delivered to our Esteemed Buyers. We are exporting Natural and Hulled Sesame seeds to Various Countries such as Turkey, Europe, Vietnam etc.

Description Sage is the dried leaf of Salvia officinalis. It is a hardy sub-shrub. Stems are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic, petiolate, oblong, 7-8 cm long. On drying, leaves turns silvery grey with soft velvety texture. The flowers are blue, purple, or white in simple racemes.   Origin and Distribution Sage is a native of Mediterranean area. It grows wild in the Dalmatian region of Yugoslavia. It is cultivated in Yugoslavia, Italy, Albania, Turkey, Portugal, Spain, Cyprus, England, Canada and USA. In India, it is sparingly cultivated in Jammu. Sage thrives well in rich clayey and loamy soil. A hot and dry climate is not suitable for its cultivation   Uses Sage is used in the culinary preparation in the West. The taste is fragrant, spicy, warm, astringent and a little bitter. It is used for flavouring meat and fish dishes and for poultry stuffing. Fresh sage leaves are used in salads and sandwiches. Sage is used as a mild tonic, astringent and carminative. It is diaphoretic and anti-pyretic. Sage oil is used in perfumes as a deodorant. Sage and sage oil exhibit anti-oxidant properties. Botanical name Family name Commercial part Salvia officinalis Lamiaceae Leaf   Indian Names   Hindi : Salvia, Sefakus Malayalam: Salvi tulasi Bengali :Bui tulasi Panjabi :Sathi   Name in international languages   Arabic : Mayameeah Chineese: Shu wei cao Czech :Salvej Dutch :Salie French :Sauge German :Salbei Italian :Salvia Spanish :Salvia

Description Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, one to two flowers with a lilac-purple colour with perianth segments of 3.5 – 5 cm and style branches of 2.5 – 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers are arising directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce.   Origin and Distribution Saffron is a native of Southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey, Iran. In India, it is cultivated in Jammu & Kashmir and in Himachal Pradesh. Saffron thrives best in warm sub-tropical climate. In Spain, it is grown in dry temperate conditions with an annual rainfall below 40 cm. It grows at an elevation of 2000 mtrs MSL. Photoperiod exerts a considerable influence in the flowering of saffron. An optimum period of 11 hours illumination is desirable. Unusually low temperature coupled with high humidity during flowering season affects flowering of the crop. Spring rains boost production of new corms. Slightly acidic to neutral, gravelly, loamy, sandy soils are suitable for saffron cultivation.   Uses Saffron is used as a culinary seasoning and to colour, cottage cheese, chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines. Botanical name Family name Commercial part Crocus sativus L. Iridaceae Stigma   Indian Names   Hindi : Kesar Bengali : Jafran Gujarati: Keshar Kannada : Kumnkuma kesari Kashmiri: Kong Malayalam: Kunkumapoove Marathi : Keshar, Kesara Punjabi : Kesar, Zafran Sanskrit: Keshara, Kunkuma, Aruna, Asra, Asrika Tamil : Kungumapoo Urdu : Zafran   Name in international languages   Spanish : Azafran French : Safran German : Safran Swedish : Saffran Arabic : Zafran Dutch : Saffraan Italian : Zafferano Portuguese: Acofrao Russian : Shafran Japanese: Safuran Chinese : Fan Hung-Hua

Description Rosemary of commerce comprises dried leaves of evergreen shrub of Rosmarinus Officinalis. This is a dense, evergreen, hardy, perennial, aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy leaves. The upper surface of the leaf is dark green whereas it is white on the lower side. The leaves are resinous. Branches are rigid with fissured bark and stem is square, woody and brown. Pale blue small flowers appear in cymose inflorescence. It can be grown either as a field crop or as an indoor plant.   Origin and Distribution Rosemary is the native of Mediterranean region and is cultivated in Europe and California in US. It is also grown in Algeria, China, Middle East, Morocco, Russia, Romania, Serbia, Tunisia, Turkey, and to a limited extent in India. Temperate climate is suitable for the cultivation of Rosemary. The soil properties influence the yield and the composition of rosemary oil.     Uses Rosemary has wide range of uses in food processing. Fresh tender tops are used for garnishing and flavouring of cold drinks, pickles, soups etc. Dried and powdered leaves are used as condiment. In medicine rosemary is credited as carminative, anti-depressant, anti-spasmodic, anti-microbial, anti-inflammatory, carcinogen blocker, liver-detoxifier and anti-rheumatic.   Botanical name Family name Commercial part Rosmarinus officinalis Lamiaceae Leaf     Indian Names   Hindi : Rusmari Bengali : Rosemary Sanskrit: Rusmari     Name in international languages   Arabic : ikleel alt-jabeel Chinese : Midie xiang Czech : Rozmaryna Dutch : Rosemarijin French : Romarin German : Rosmarin Japanese: Rozumari Spanish : Romero Thai : Rosmari  

Description Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.   Origin and Distribution Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.   Uses Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’ Botanical name Family name Commercial part Capsicum annum L., Capsicum frutescens L. Solanaceae Green as well as ripe and dried pod (fruit)   Indian Names Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati: Marcha Kannada : Mensina kai Malayalam: Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch   Name in international languages Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese: Pimento Russian : Struchkovy pyeret Japanese: Togarashi Chinese : Hesiung Yali chiao British : Chillies(Hot) Pepper(Sweet)

Description Pomegranate is deciduous shrub or a small tree with a dark grey bark, 5-8 meters high. Leaves are opposite, oblong, 2.5-6 cm long. Flowers at terminals or auxiliary, solitary, large, orange red. Calyx persistent, prolonged above the ovary. Petals 1.2-2.5 cm long, thin and wrinkled. Fruits are large, globose, 5-8 cm across, indehiscent with red pulp. Seeds are angular.   Origin and Distribution The crop is indigenous to Southern Europe and Mediterranean area. It is distributed in the warmer regions of both the hemispheres. It is widely cultivated in Iran, Afghanistan and Baluchistan. In India it is grown in almost all states but cultivated in large scale in the States of Maharashtra, Karnataka, Andhra Pradesh, Uttar Pradesh, Tamil Nadu, Gujarat, Rajasthan and Himachal Pradesh. It thrives best in places with a hot dry summer, with irrigation. In humid weather the quality of fruit is not good. It grows up to a height of 1600 mtr MSL. It can tolerate alkaline and wet soil.     Uses The seed dried with pulp is used as a spice in many dishes. The fruit juice is cooling and refrigerant. The fruit rind is useful in chronic dysentery and diarrhoea. The pulp and seeds are stomachic and are also used as laxative. The flower buds are used in bronchitis.   Botanical name Family name Commercial part Punica Granatum Punicaseae Seed     Indian Names   Hindi : Anardana Bengali : Dalimb Gujarati: Dalamb, Dadam Kannada : Dalimbari Kashmiri: Daan Malayalam: Maathalanarakam Marathi : Dalimb Oriya : Dalima Punjabi : Anardana Sanskrit: Dadima Tamil : Mathalam pazham Telugu : Danimma pandu Urdu : Anardana Assamese: Dalim     Name in international languages   Czech : Granatounik Dutch : Granaatappel French : Grenade German : Granatapfel Greek : Rodia Italian : Melograno Japanese: Zakuro Spanish : Granada Swedish : Granatapple    

Description Pepper long is the dried fruit of Piper longum which is a slender, aromatic plant with creeping jointed stems and perennial woody roots. The leaves are 5-9 cm long, 3-5 cm wide, ovate, cordate with broad rounded lobes at the base. Female spikes are cylindrical, male spikes are larger and slender. Female spikes are 1.3-2.5 cm long, 4.5 mm diameter, fruits ovoid, yellowish orange, minute, drupe and are sunk in the fleshy spike. The spike are red when ripe.   Origin and Distribution The plant is distributed from Central Himalayas to Assam, Lower hills of Bengal, evergreen forests of Western Ghats, Nicobar Islands, Uttar Pradesh and Nepal. The Indonesian or Malaysian long pepper is from Piper retrofractum. Pepper long is cultivated on a large scale in lime stone soil and in heavy rainfall areas where relative humidity is high.   Uses It is used as a spice and also in pickles and preserves. The fruits and roots are used as medicine for respiratory disease and as counter irritant and analgesic for muscular pains and inflammation. It has carminative, haematinic and anti-helminhic properties. Botanical name Family name Commercial part Piper longum Piperaceae Fruit   Indian Names Assamese: Piplu, Pipal Hindi : Pipli Bengali : Piplamore (root), Pipli Gujarati: Pipli Kannada : Hippali, Hippalibali, Kuna Sindhii : Pippli Malayalam: Tippali Marathi : Pimpli Oriya : Pippoli Punjabi : Piplamul (root) Sanskrit: Pippali Tamil : Tippili, Sirimulam Telugu : Tippili, Pippuloo Urdu : Pipul   Name in International languages Chinese : Bat but Czech : Pepr dlouhy Dutch : Langwerpige peper French : Poivre long German : Langer peper Italian : Pepe lungo

Description Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.   Origin and Distribution Nutmeg tree is indigenous to Moluccas. The major nutmeg growing areas are Indonesia and Granada. It also grows on a smaller scale in Sri Lanka, India, China, Malaysia, Zanzibar, Mauritius and Solomon Island. Nutmeg thrives well in places with warm humid climate from sea level up to 600 mtrs MSL. It grows on a variety of soils from sandy to clayey loams and red laterite soils with good drainage. A well-distributed annual rainfall of 250 cm is ideal for the crop.   Uses Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savoury dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries. Botanical name Family name Commercial part Myristica fragrans Myristicaceae Seed   Indian Names   Hindi : Jaiphal Bengali : Jaiphal Gujarati: Jaiphal Kannada : Jayikai Kashmiri: Zaaphal Malayalam: Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit: Jatiphala Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal   Name in International languages   Arabic : Jouza at-Teeb Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Indonesia: Pala Italian : Noce moscata Spanish : Moscada

black seed appropriately known as the “seed of blessing” is considered to be one of the greatest healing herbs of all times. Kalonji, which may also be called nigella, refers to small black seeds grown on kalonji bushes, which are grown widely through india. Kalonji is both flavoring, added to a variety of traditional foods, and herbal remedy that has been touted as the magic bullet for a variety of ailments. Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. nigella seeds are dry roasted or fried in oil to give more intense aroma. It is mostly used to enhance vegetable dishes. It reduces flatulence, and treat nervous disorders. the seeds are frequently refered to as black cumin. They are seeds of a plant nigella sativa, of the buttercup  family and are often confused with onion seeds and black sesame seeds. This seed is used to flavour breads and pastries, it is a well known  ingredient in english seed cake and is used in other desserts as well. It is used as medicine to treat a range of hepatic and digestive disorders, as well as fever, headaches and skin diseases.

Description Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm.   Origin and Distribution The yellow/white mustard is indigenous to Southern Europe, whereas brown mustard is from China introduced to Northern India. The black mustard is endemic in the Southern Mediterranean region. The white mustard is widely cultivated in Australia, China, Chili, Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA. Mustard prefers loamy or clayey loam soil. It is grown as rabbi crop in North India. It is raised during rainy season from July to November in South India.   Uses The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour. Botanical name Family name Commercial part Brassica juncea (L.) Czern. & Coss. Brassicaceae Seed   Indian Names Hindi : Rai, Banarasi rai, Kalee sarson Gujarati: Rai Kannada : Sasave Kashmiri: Aasur, Sorisa Malayalam: Kaduku Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit: Asuri, Bimbata Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson   Name in international languages Spanish : Mostaza French : Moutarde German : Senfsaat Swedish : Senap Arabic : Khardal Dutch : Mosterd Italian : Senape Portuguese: Mostarda Russian : Gorchitsa Japanese: Shiro Karashi Chinese : Chieh

Kokam is a slender evergreen small tree with drooping branches. It is a dioecious tree growing up to 18 mtr high. The fruit is spherical, purple, not grooved having 5-8 seeds compressed in an acid pulp.Origin and DistributionThe tree is oriental in origin, found in Southern India, particularly in the tropical rain forest of Western Ghats of Ratnagiri, Konkan, Coorg and Wynadu region. It is also found in the evergreen forests of Assam, Khasi, Jantia hills, West Bengal and Gujarat. The crop prefers warm and moderately humid tropical climate with a total rainfall range of 2500-5000mm grows under a mean annual temperature of 20-30 degree C, 60-80% humidity and up to an altitude of 800 mtrs above MSL.UsesThe ripened, rind and juice of Kokam fruit are commonly used in cooking. The dried and salted rind is used as a condiment in curries. It is also used as a garnish to give an acid flavour to curries and for preparing attractive, red, pleasant flavoured cooling syrup. Kokam butter used as an edible fat, is nutritive, demulcent and antiseptic. The rind has antioxidant propertyIndian Names Hindi : Kokam Bengali : Kokam Gujarati: Kokan Kannada : Murgala Malayalam: Punampulli Marathi : Amsol, Katambi, Kokam, Ratamba Punjabi : Kokam Tamil : Murgal Name in international languages English : Indian Tallow tree/Garcinia French : Brindonnier Japanese: Garushinia

Application : Making Medicine

Certification : FSSAI Certified

Shelf Life : 1 Month

Color : Black

Feature : Good For Health, Good Quality

Description Juniper is an evergreen shrub sometimes attaining the height of a small tree up to 3 mtrs with erect trunk and spreading branches, covered with a shreddy bark. The trunk diameter is 25-30 cm. Leaves are straight and rigid, oval shape, about 6-13 mm long and with sharp prickly points. It is dioecious plant. The male and female flowers produced in April and May usually born on separate plants, the male flowers in short catkins and female flowers in small cones. The fleshy berry like fruit is sub-globose, bluish black, dark purple when ripe, 10-13 mm in diameter covered with waxy blook. The three scales comprising fruit, occasionally gaping and exposing bony seeds, usually three, elongated, ovoid, and embedded in the pulp.   Origin and Distribution The plant grows wild in many parts of Europe and Asia and in North America. In India, it is found in Himalayas at an altitude of 1500-4000 mtrs above MSL. It thrives well on warm sunny places especially in mountain slopes.   Uses The fruits are used as a food flavourant and as a food. In Europe it is used for the preparation of alcoholic beverages. Juniper oil is used in flavouring liquors and cordial. The fruits and volatile oil possess carminative, stimulant and diuretic properties. Botanical name Family name Commercial part Juniperus communis Cupressaceae Berry   Indian Names   Hindi : Aaraar Sanskrit: Hapusha   Name in international languages   Arabic : Arar Chinese : Du song Czech : Jalovec French : Genevrier German : Wacholder Italian : Ginepro Spanish : Enebro/Junipero Dutch : Jeneverbes

Description 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.   Origin and Distribution It is a tropical plant with the centre of origin in India and Malaysia. Now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China and Japan. Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above MSL. A well distributed rainfall (150 to 300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though grows on a wide range of soils, lateritic loams are preferred for higher yields.   Uses Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks. Botanical name Family name Commercial part Zingiber officinale Roscoe Zingiberaceae The rhizome   Indian Names Hindi : Adrak Bengali : Ada Gujarati: Adu Kannada : Shunti, Ardraka Malayalam: Inchi Marathi : Ale Oriya : Ada Punjabi : Adrak Sanskrit: Ardraka Tamil : Inji Telugu : Allamu, Sonthi Urdu : Adrak, Adhrak   Name in international languages Spanish : Jengibre French : Gingembre German : Ingwer Swedish : Ingefara Arabic : Zanjabil Dutch : Gember Italian : Zenzero Portuguese: Gengibre Russian : Imbir Japanese: Shoga Chinese : Chiang

Description Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste.   Origin and Distribution Garlic is a native of West Asia and Mediterranean area. China, Korea, India, USA, Spain, Argentina and Egypt are the major garlic growing countries. Garlic prefers cool weather and grow in a well-drained, moderately clay loam at higher elevation (900 to 1200 mtrs).   Uses Garlic is used for flavouring various dishes practically all over the world. In United States almost half of the produce is dehydrated for use in mayonnaise products, salad dressings and in several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc. Spray dried garlic products, liquid garlic preparations are other products. In India and other Asian and Middle East Countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations etc. Oil of garlic is used as a flavouring agent in soups, canned foods, sauces etc. The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine, it is used for various ailments of stomach, skin diseases. It has wider applications in indigenous medicines and is also considered as highly nutritive. Botanical name Family name Commercial part Allium sativum Liliaceae Bulb   Indian Name Assamese: Naharu Hindi : Lasun, Lessan, Lahsun Bengali : Rashun Gujarati: Lasan Kannada : Bellulli Kashmiri: Ruhan Malayalam: Vellulli Marathi : Lusson Oriya : Rasuna Punjabi : Lassan, Lasun Sanskrit: Lashuna Tamil : Ullipundu, Vellaippundu Telugu : Velluri Urdu : Lassun, Leshun   Name in international languages Spanish : Ajo French : Ail German : Knoblanch Swedish : Vitlok Arabic : Thum Dutch : Knoflook Italian : Agilio Portuguese: Alho Russian : Chesnok Japanese: Ninniku Chinese : Suan

Description Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance.   Origin and Distribution Fenugreek is a native of South Eastern Europe and West Asia, now cultivated in India, Argentina, Egypt and Mediterranean countries (Southern France, Morocco and Lebanon). In India it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab. It is a cold season crop and is fairly tolerant to frost and very low temperature. It is best suited to tracts of moderate to low rainfall and is sown in all types of soil but perform better in loam and clayey loam with proper drainage. It can also be grown on black cotton soils.   Uses Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food. Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the principle constituent of curry powder. The seeds are used in colic flatulence, dysentery, diarrhoea, dyspepsia, chronic cough and enlargement of liver and spleen, rickets, gout and diabetes. It is also used as a carminative, tonic, and aphrodisiac. Fenugreek oil is used in the manufacture of hair tonics. Botanical name Family name Commercial part Trigonella foenum-graecum L. Fabaceae Fruit   Indian Names   Hindi : Methe Bengali : Methe Gujarati: Methe Kannada : Menthya Malayalam: Ventayan, Uluva Marathi : Methe Oriya : Methe Punjabi : Methe Sanskrit: Methe Tamil : Vendayam or Venthiyam Telugu : Mentulu or Menthulu Urdu : Methe   Name in international languages   Spanish : Alholva French : Fenugrec German : Bockshorklee Swedish : Bockshornklee Arabic : Hulba Dutch : Fenegriek Italian : Fieno Greco Portuguese: Alforva Russian : Pazhitnik Japanese: Koroha Chinese : K’u – Tou

Description It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.   Origin and Distribution It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favours high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.   Uses The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative. Botanical name Family name Commercial part Foeniculum vulgare Miller Apiaceae Fruit   Indian Name Hindi : Saunf, sonp Bengali : Pan, Muhiri, Mauri Gujarati: Variari Kannada : Badi-sopu Malayalam: Perum jeerakam Marathi : Badishep Punjabi : Saunf Sanskrit: Madhurika Tamil : Shombei Telugu : Sopu, Pedda-jilakara   Name in international languages Spanish : Hinojo French : Fenouil German : Fenchel Swedish : Fankal Arabic : Shamar Dutch : Venkel Italian : Finocchio Portuguese: Funcho Russian : Fyenkhel Japanese: Uikyo Chinese : Hui-Hsiang

description dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice.   origin and distribution european dill (anetheum graveolens) is indigenous to europe and is cultivated in england, germany, romania, turkey, usa and russia. The indian dill (anetheum sowa), a native of northern india is bolder than the european dill. It is cultivated as a cold weather crop in many parts of india.     uses dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative.   botanical name family name commercial part anethum graveolens l. Apiaceae fruit     indian names   hindi : sowa bengali : sowa gujarati : surva kannada : sabasige kashmiri: sor malayalam: sathakuppa marathi : surva, shepu punjabi : sowa sanskrit: satapushpi tamil : sathakuppi sompa telugu : sabasiege urdu : sowa     name in international languages   spanish : eneldo french : aneth german : dill swedish : dill arabic : shibith dutch : dille italian : aneto portuguese: endro russian : ukrop chinese : shin-lo    

Description The leaves of curry leaf tree is a spice. The tree is an aromatic deciduous one, five meter in height, 15-40 cm in diameter. It is cultivated mainly in homesteads but to a certain extent on a plantation scale.   Origin and Distribution Curry leaf is found almost throughout India up to an altitude of 1500 mtrs. It is much cultivated for its aromatic leaves.     Uses The leaf is used in South India as a natural flavouring agent in various curries. Volatile oil is used as a fixative for soap perfume. The leaves, bark and root of the plant are used in the indigenous medicine as a tonic, stimulant, carminative and stomachic.   Botanical name Family name Commercial part Murraya koenigii (L.) Sprengel Rutaceae Leaf     Indian Names Assamese: Narsinghs, Bisharhari Hindi : Kathnim, Mitha neem, Curry or kurry patta, Gandhela, Bareanga Bengali : Barsanga, Kariphulli Gujarati: Goranimb, Kadhilimbdo Kannada : Karibevu Malayalam: Karriveppilei Marathi : Karhinimb, Poospala, Gandla, Jhirang Oriya : Barsan, Basango, Bhuraunga Punjabi : Curry patta Sanskrit: Krishna nimba Tamil : Karivempu, Karuveppilei Telugu : Karepaku     Name in international languages French : Feuilles de cari German : Curryblatter English : Curry leaves Chinese : Ga lei yihp Dutch : Kerriebladeren Spanish : Hoja