Tathastu International Varachha, Surat, Gujarat

Whole Spices are unprocessed, dried seeds, roots, barks, or other plant-derived substances used to enhance the flavor, aroma, and color of dishes. These spices retain their natural oils and freshness, providing a more intense flavor when ground or used whole in cooking. Sourced primarily from tropical and subtropical regions like India, whole spices are a cornerstone of global cuisine. Common Whole Spices: Cumin Seeds: Earthy and slightly peppery, used in Indian, Middle Eastern, and Latin American cuisines. Coriander Seeds: Citrus-like flavor with hints of sweetness, often roasted for added depth. Cloves: Warm, sweet, and aromatic, with a strong and pungent flavor. Cardamom: Sweet and floral, commonly used in Indian curries, sweets, and chai. Cinnamon Sticks: Sweet and spicy, perfect for desserts, beverages, and savory dishes. Fennel Seeds: Sweet and licorice-like, used in both savory and sweet dishes. Black Peppercorns: Sharp, pungent flavor, used in nearly every cuisine worldwide. Bay Leaves: Subtle, earthy flavor used in soups, stews, and curries.

Cultivation Type : Natural

Processing Type : Raw

Form : Solid

Usage : Spices

Indian Brown Rice is a nutrient-dense, whole-grain variety of rice that retains its bran and germ layers, giving it a distinctive brown color and nutty flavor. Unlike white rice, brown rice undergoes minimal processing, preserving essential nutrients like fiber, vitamins (especially B vitamins), minerals (such as magnesium, phosphorus, and selenium), and antioxidants.

Cultivation Type : Natural

Color : Brown

Speciality : High In Protein

Usage/Application : Cooking, Human Consumption

Certification : APEDA

Cultivation Type : Organic

Color : Yellow

Application : Cattle Feed

Cultivation Type : Organic

Application : Cooking

Packaging Type : Jute Bags

Type : Brown Rice

Shelf Life : 2years