suruchi Pardi, Nagpur, Maharashtra

Majorly grown in Madhya Pradesh and Kuhi Mandal district of Maharashtra. Also This variety is very long and bold. The skin type is thick and shiny. It is the longest variety. The exotic rich flavor hand high color imparting property of this variety make it acceptable ingredient of several curried dishes, seasoning and sauces. Product Code :CHW07 Pungency (SHU) : 9000-12000 SHU Color Value : 95-100ASTA Uses: Used dark intense color Shiny color and large fruits

Best quality whole and ground Turmeric provided to meet the global food safety standard Curcumin content offered : 2% - 5.5% (or as per customer requirement). Granulation offered: #20 Mesh to #60 Mesh. Sterilization offered: Steam Sterilization and ETO Treatment Packaging Offered: Jute bags, Corrugated Cartons, Multiwall Paper bags and PP bags with polyliners inside. Metal Detectors and Magnets throughout the process. Confirms to stringent European Commission directives for microbial load, Pesticide Residue, Aflatoxin and other contaminants. All parameters tested and confirmed following ASTA Method and supplied with Certificate of Analysis.

Popularly known as S17, majorly grown in Guntur and Warangal region of Andhra Pradesh, Teja enjoys one of the major export markets. It is small in size, non-wrinkled, normal seed content and bright red and highly pungent and skin type is thin. This S7 variet is hottest commercially available (& viable) chilli from India. This variety is majorly explored for its pungency and adds hot peppery flavor to many Indian Cuisine like Indian Pickles, Chat Masala, Chicken powder, Curry powder. Also used for extraction and derivation of capsaicin.   Product Code : CHW03   Pungency (SHU) : 80000 SHU   Color Value : 90ASTA   Uses:   used to add pungency to any seasoning or chilli powder Used in sauces to add heat Used for stews, sautéed with other spices to add an accent of heat.  

The potential for pathogens like Salmonella, E coli, yeasts, moulds, enterobacteraceae and sporeformers to get into the food supply has resulted in the trend towards more stringent Good Agricultural Practices and Regulations. Spices may be heavily contaminated from the soil where they were grown and harvested. These microbes are not arrested by simple processing techniques. Sterilization is necessary for the complete destruction or removal of all microorganisms (including spore-forming and non-spore forming bacteria, viruses, fungi, and protozoa) that could contaminate spices thereby constitute a health hazard. We take in pride of our IN- HOUSE steam sterilizer which is a key technological advancement offering customer more safe product conforming to the stringent norms of microbial loads, while maintaining high quality. Steam sterilization is a unique process to decontaminate spices using saturated steam at high temperatures leading to the killing of biological agents present. Our astute understanding of the technology translates into a cost effective and result oriented choice for our clients while causing negligible thermal impact. Salient Features Raw as well as powdered spices (except for non-flowing) have been commissioned. Validated procedure w.r.t Time/Temperature condition and Biological Indicators assuring safe product . Periodic revalidation is done Continuous decontamination of bacteria and pathogens – 5 log kills are typical

S4 Chilli / Sannam Chilli / Cayenne Pepper Guntur Sannam or Capsicum annuum var. Longhum, is a variety of chilli that grows in India, specifically in Southern states of India. This variety of chilli has relatively long fruits (7 to 9 cm. in length) and diameter range from 1.5 to 2.0 cm. This chilli variety is highly valued for its specific shape and size both in domestic and international market. The chilli has thick skin and is moderately hot with average pungency. It is well-known as a commercial crop used as a condiment, culinary supplement, or vegetable. This chilli has become so popular; it is exported to all over the world. It accounts for roughly 30% of India’s chilli exports. Product Code : CHW02 Pungency (SHU) : 20000 SHU Color Value : 90 ASTA Uses: Used ground as orangish red chilli powder Used as garnishing for various cullinaries Used for crushing

Mundu chillies are found in Southern states of India. They are roundish fruit with moderate pungency and orangish red color. Mundu is popularly called as 'Round Chilies’ for their typical & beautiful round shape. The skin type is dark shiny and thick and approximately has 50-60% seed content.   USES :   Used for unique flavor as ground. They are barely spicy but have a unique flavor which enhances the flavours of many dishes. Especially, used for Mundu red chilli is very popular in South Indian Cuisine for Sambhar and Rasam preparation Used as garnishing for various dishes.

Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter season. It is long fleshy red in color. Harvesting season is November to February. It is medium conical in shape and has fruity flavor and little heat. The skin type is smooth and very dark in color. This chilli is known more for its color than its pungency. This variety has highest color and measure of pure capsaicin content is around 0.3325%. Product Code : CHW04 Pungency (SHU) : 10000-12000 SHU Color Value : 180-220 ASTA Uses: Used as powder for its intense color & flavor of fruit. Used in sautéing & stir fry to add impeccable flavor and color with very little hot. Used in kashmiri dishes and other dishes throughout the country in ground powder form to add beautiful red color to the dishes.

Best quality whole and ground Ginger provided to meet the global food safety standard. Free flowing, sulphite reduced and adulteration free ground ginger offered. Sterilization offered: Steam Sterilization and ETO Treatment Packaging Offered: Jute bags, Corrugated Cartons, Multiwall Paper bags and PP bags with polyliners inside. Metal Detectors and Magnets throughout the process. Confirms to stringent European Commission directives for microbial load, Pesticide Residue, Aflatoxin and other contaminants. All parameters tested and confirmed following ASTA Method and supplied with Certificate of Analysis. All parameters tested and confirmed following ASTA Method and supplied with Certificate of Analysis.

Best quality whole and ground Ginger provided to meet the global food safety standard. Size offered is 3-5 mm long with color varying from bright green to dark brown Granulation offered: #25 Mesh and #60 Mesh Sterilization offered: Steam Sterilization and ETO Treatment. Packaging Offered: Jute bags, Corrugated Cartons, Multiwall Paper bags and PP bags with polyliners inside. Metal Detectors and Magnets throughout the process. Confirms to stringent European Commission directives for microbial load, Pesticide Residue, Aflatoxin and other contaminants. All parameters tested and confirmed following ASTA Method and supplied with Certificate of Analysis.

It is majorly grown in Warangal, Khammam, East and west Godavari districts of Andhra Pradesh. It is deep red in color and less pungent. The capsiasin content is 0.17%. the size of the chilli is 8-11 cm The vibrant red color of the chilli, make it hifgly popular among food and beverage processor for its use as a colorant. Product Code : CHW08 Pungency (SHU) : 10000 SHU Color Value : 95-100ASTA Uses: Used in curried dishes and is common ingredient in curry powder and seasoning. Fruity flavor similar to bell peppers.

A long pointed chili, dark red and strongly wrinkled. The Dabbi variety is wider. Grown mainly in Karnataka, this chili has very little heat (10-15k) It is majorly grown and used in Goa and Karnataka, states on the south west coast of India, and is considered essential to Marathi cuisine. It is particularly valued for the bright orange red color it imparts. The fruit length is 10-13 cm and has wrinkled skin type with sweet favor.   This chili is also often ground and sold as "Kashmiri Chili Powder". It also supports a large oleoresin extraction industry. The red oleoresin is much used as a coloring in food and cosmetic products.   Product Code :   Pungency (SHU) : 15000-20000 SHU   Color Value : 120-150ASTA   Uses:   Used as While in Sautéed, Stir Fry & Curries Used in ground to add color & low pungency  

Best quality whole and ground Ginger provided to meet the global food safety standard. Black Pepper whole Grade offered (g/l) : 500 gm/l, 550gm/l, 600gm/l, 650gm/l. Size offered: 8mm to 10 mm bold Granulation offered: #25 Mesh and #60 Mesh Sterilization offered: Steam Sterilization and ETO Treatment Packaging Offered: Jute bags, Corrugated Cartons, Multiwall Paper bags and PP bags with polyliners inside. Metal Detectors and Magnets throughout the process. Confirms to stringent European Commission directives for microbial load, Pesticide Residue, Aflatoxin and other contaminants. All parameters tested and confirmed following ASTA Method and supplied with Certificate of Analysis.

This variety, also known as Ghost pepper or Naga jolakia,is hybrid variety of Capsicum chinese and capsicum frutescens. It is cultivated in Arunachal Pradesh, Assam, and Manipur. The ripe fruit measures 2.5-3.3 inches long and 1-1.2 inch wide with red, yellow, orange color. It ranks as one of the hottest chilli in the world. This variety in a very small quantity is widely used in preparation of Supper hot Assam Curry paste.