Ocean Links Corporation Kondhwa, Pune, Maharashtra

Spices are one of the things that make Indian food very distinct and so full of flavour. Spices are not all chillies, but cumin, cinnamon, cardamom; fragrant spices, flavourful ones, sweet ones, peppery ones and whatnot. Flowers, leaves, roots, bark, seeds and bulbs, the simplest of natural ingredients are used in endless combinations to produce an infinite variety of flavours: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Indian spices not only add flavour to Indian cuisine but also enrich it with essential nutrients and contribute towards an individual's healthy life.   Red Chilli: The scorching aroma of Red Chilli adds a tingling effect to our taste buds with their sharp, spicy and zesty flavour to exquisite delicacies. It also adds a glowing natural red colour to various gravies, chutneys, curried dishes and pickles, making them more palatable. An excellent antioxidant, it increases metabolism, prevents diabetes and reduces the risk of cancer.     Coriander: Coriander seeds (or dhania) are warm, nutty, spicy, and orange-flavoured traditional spice. These plump and brown seeds have a hollow cavity that bears essential oils, which upon roasting increase their flavour, aroma, and pungency; that they flavour various kinds of masala, sambhar, rasam, and other Indian curries. With antiseptic properties, coriander seeds cure skin ailments and hair fall. They aid in digestion, tackle diabetes and keep a check on cholesterol.   Cardamom: An aromatic seed pod, cardamom lends a distinct aroma and a sweet flavour. Cardamom is spindle-shaped and has triangular brownish-black seeds, and it has a warm pungent taste The cardamom pod can be used wholly or ground. Cardamom is used in gravies, curries, pulao or biriyani, kheer, sweets, etc. Cardamoms are prized for their healing qualities too, such as digestion problem, common cold, cough, bronchitis, sore throat, urinary problems, epilepsy, headache, and high blood pressure.   Turmeric: An ancient Indian spice, it has a (pungent) distinct earthy, slightly bitter, hot peppery and a mustardy fragrance and gives a beautiful golden hue to various curries. Grown as a rhizome, turmeric has curcumin as its active ingredient that has medicinal properties. It is anti-inflammatory, an antioxidant and a natural antibiotic. It lowers cholesterol and is widely used in Ayurvedic treatment.   Fennel: Resembling cumin, in shape and size, fennel is a different spice altogether. Fennel (saunf) exude an anise-like sweet fruity aroma that makes them a widely-used savoury spice in pizzas, soups, sauces, confectioneries, etc. They are added in cooking, mainly as a flavouring base. They are used as a condiment after food to improve digestion and also as a mouth freshener. They reduce cholesterol, and treat asthma and help combat diabetes.  Pepper: Black pepper has a distinct and undeniable earthiness flavour that is woody, piney and sharp all at the same time. It has a unique pungent taste as well. There is black and white pepper. While the former is made out of green berries, the latter is allowed to ripen fully. Though white pepper retains the full pungency of black pepper, it tastes different due to partial loss of aroma. Black pepper is used in South Indian delicacies like Pongal, dosa, kootu, soups, sandwiches, cheese spreads, etc. while because of its colour, white pepper is used in white sauces, pasta, salads, seafood dishes, etc. Pepper aid digestion and helps cure common cough, cold and respiratory disorders and heart diseases.

Cultivation Type : Organic

Grade Standard : Food Grade

Different Types of Rice There are a variety of factors involved in choosing what rice will best suit your establishment's needs. Take a look at these 10 common types of rice to determine which grain size, texture, and flavor profile will work best for your next recipe. 1. Arborio Rice is a medium grain rice that is wider in size and has a characteristic white dot at the center of the grain. It is named after the town of Arborio in the Po Valley of Italy, where it is grown. Due to the high starch content of Arborio rice, it has a slightly chewy and sticky consistency and develops a creamy texture when cooked. Arborio rice length: Medium grain Arborio rice flavor: Creamy What is arborio rice used for?: Risotto, rice pudding, and soup 2. Basmati Rice When cooked, grains are long, dry, and separate. They impart a pleasant, nutty aroma and flavor in any dish. It is common in Indian and Asian cuisine, but it can be used in a variety of flavorful recipes. Basmati rice length: Long grain Basmati rice flavor: Nutty   3. Black Rice also known as forbidden rice, gets its color from anthocyanins, the same antioxidant that's found in blueberries and blackberries. Black rice features a mildly nutty, earthy flavor and has long been used in Chinese cuisine for its health-promoting properties. Black rice length: Long, medium, or short grain Black rice flavor: Mild, nutty, and earthy What is black rice used for?: Bowls, rice pudding, soups, rice salads, and Chinese black rice cake 4. Bomba Rice is a short grain rice that is cultivated in the Valencia region of Spain. It has a firm texture that lends itself well to Spanish paella, as it needs more liquid to asborb when cooking than other rice varieties.  Bomba rice length: Short Bomba rice flavor: Mild; absorbs the flavor and aroma of the stock and spices it's cooked with What is bomba rice used for?: Paella, Meditteranean dishes, and risotto 5. Brown Rice is a whole grain that has its bran and germ layers still intact, which gives the rice its characteristic tan color. It has a firmer texture and nuttier flavor than white rice, and it provides more fiber, vitamins, and minerals per serving. Brown rice can be substituted in any recipe that calls for white rice to increase its nutritional content. Brown rice length: Long grain Brown rice flavor: Mild, nutty, and earthy What is brown rice used for?: Stuffing, bowls, casseroles, stir fries, and rice pilaf 6. Jasmine Rice Cultivated in Thailand, will bring an exotic flair and flavorful accent to any dish. It develops a pleasant floral aroma and a moist, soft texture when cooked. Use it when making a variety of traditional Asian dishes, including curries and stir-frys. Jasmine rice length: Long grain Jasmine rice flavor: Floral, nutty, and aromatic What is jasmine rice used for?: Curry, stir-fry dishes, and other Thai and Asian dishes 7. Long Grain White Rice Long grain is most common rice used in traditional American recipes, and it's also popular in Asian and Mexican cuisine. Compared to brown rice, it has a mild flavor and a lighter, fluffier texture when cooked. It also takes much less time to cook white rice than brown rice, but the trade-off is that it has a lower nutritional content due to its milling process. Carolina Gold rice, a variety that originated in Africa but can now only be found in the United States, is known as the grandfather of all of America’s long grains. White rice length: Long grain White rice flavor: Mild What is white rice used for?: Stuffing, bowls, casseroles, stir-fry dishes, rice pilaf  

Color : White

Usage/Application : Cooking, Human Consumption