Aashray Impex Limda Chowk, Rajkot, Gujarat

Sesame is a flowering plant in the genus Sesamum, commonly known as “Till”, is one of the oldest cultivated plants in the world. They are tiny, flat oval seeds with a nutty taste and an almost invisible crunch. They come in a host of different colours, depending upon the variety, including white, yellow, black and red.

The groundnut or peanut is one of the important legume crops of tropical and semiarid tropical countries, where it provides a major source of edible oil and vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing countries. There are two most common names used for this crop i.e. groundnut or peanut. The term groundnut is used in most countries of Asia, Africa, Europe and Australia, while in North and South America it is commonly referred to as peanut. In India the important groundnut cultivating states are Gujarat, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra, Madhya Pradesh, Uttar Pradesh and Rajasthan. Groundnuts are used in various forms, which include groundnut oil, roasted and salted groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or peanut) butter. Groundnut oil is the most important product of the crop, which is used for both domestic and industrial purposes. About 75% of the world groundnut production is used in extraction of edible oil.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds are used as a spice for their distinctive flavour and aroma and are also well known for its medicinal properties in India and many other Asian countries. It is globally popular and an essential flavouring used in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin seeds are also a rich source of iron, a vital nutrient that helps in keeping the immune system healthy and strong.

Fenugreek is a slender annual herb of the pea family (Fabaceae). Its seeds are used as spice and leaves as herbs. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (18). They are available whole and dried or as a dull yellow powder, ground from the roasted seeds. They have a warm and penetrating aroma, which becomes more pronounced when roasted.

The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. Turmeric, with its brilliant yellow colour, has been used as a dye, medicine, as well as a flavouring ingredient since ancient times. Turmeric is one of the key ingredients in many curries for adding colour and flavour. The main turmeric cultivating states in India are Andhra Pradesh, Tamil Nadu, Karnataka, Kerala, Orissa, West Bengal, Gujarat and Maharashtra.

Fennel seeds are the dried fruit of Foeniculum vulgare, which belongs to the parsley family; it yields both a herb and a spice. It is oval in shape and green or yellowish brown in colour. Fennel is highly aromatic and flavourful herb with culinary and medicinal use. It is traditionally considered one of the best herbs for fish dishes. Fennel is cultivated largely in Gujarat, Rajasthan & Uttar Pradesh.

Among one of the first spices used by mankind, coriander seeds, is the seed of coriandrum sativum, which belongs to the parsley family. The coriander seeds are almost round in shape and brown to yellowish red in colour. It is a fragrant spice with a mild, distinctive taste. It is widely used as a condiment in foods, beverages, marinades, desserts and sweet pastries and also in American cigarettes. It also has a great medicinal value. In India it is cultivated mainly in Gujarat, Rajasthan, Tamil Nadu, Andhra Pradesh, Madhya Pradesh and Uttar Pradesh.

Mustard seeds are small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be coloured from yellowish white to black. They are an important spice in many regional foods. The seeds can come from three different plants: Black mustard (Brassica nigra), Brown Indian mustard (B. juncea) and White mustard (B. hirtaSinapis alba). Black Mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in colour, are the mildest. Brown mustard which is actually dark yellow in colour has a pungent acrid taste. In India it is cultivated mainly in Gujarat and Rajasthan

Nigella seeds, popularly known as KALONJI Seeds, are small, matte-black grains with a rough surface and an oily white interior. The seeds are frequently referred 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 flavor breads and pastries, it is a well known ingredient in English seed cake and is used in other desserts as well. In India it is cultivated in Rajasthan and Uttar Pradesh

When 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. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. 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. Raisin is a convenient, high energy low fat snack, they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year. Raisins have a variety of colours (green, black, brown, purple, yellow) and sizes. Turkey and the United States are the world’s largest raisin producers. Together, these two Countries account for more than 95 percent of production among the major northern hemisphere Producing countries and generally, about 80 percent of global production.

Chickpeas are legumes of the family, Fabaceae and they are one of the oldest legumes to be cultivated by humans. They are large roundish legumes with a bumpy surface. There are two commercial classes of chickpea: Desi and Kabuli. The desi type has a thick, coloured seed coat and a coloured flower. The kabuli type (also known as garbanzo bean) has a thin, white seed coat and a white flower. The Kabuli variety is relatively bigger in size then other varieties. It is grown in temperate and sub-tropical regions. Kabuli Chickpeas are mainly used in salad bars, soups, snack food, vegetable mixes or ground into hummus. It is widely used in Middle Eastern and Mediterranean cuisines. Chick Peas cultivating states in India are Madhya Pradesh, Uttar Pradesh, Rajasthan, Maharashtra and Andhra Pradesh.