G.A. Ramu Traders Matha Koil, Thoothukudi, Tamil Nadu

We are offering spices. india - the land of spices. Thoughts of india, quite naturally evoke various images in one's mind. But none so fragrant as the thought of indian spices. Since ancient times, traders from all over the world have set foot on indian shores, in search of the world's best spices. Virgin forests, different soils, and the right climatic conditions all contribute to produce a variety of spices, of the highest quality. We are supplying all kinds of spices.

We offer Celery. The dried fruit of a perennial herbaceous plant, celery seed has a pleasingly crisp texture and subtle flavor. The odour of the green stalk and leaves is distinctly different from that of the seed, which has a characteristic warm and slightly bitter taste. Celery seed is widely used in foods, beverages, drugs and perfumery. Celery requires sandy loam soil with a good content of organic matter and plenty of moisture. Mostly produced in Punjab, followed by Uttar Pradesh, Indian celery dominates the world market. Several commercial grades of celery, besides its essential oils, are exported to USA, Singapore, France, Japan and the UK.

We offer red chillies with stem though, at one time, america's most important contribution to the world of spices, chilli is today one of india's major export attractions. An annual plant, chilli comes in a wide variety of shapes, sizes, colors and in different degrees of pungency. It is thus variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird's eye chilli depending on the type of chilli and the manner in which it is prepared and used.

We offer coriander. A native of the mediterranean, coriander is the dried ripe fruit of an annual herb with several branches and serrated leaves. The name 'coriander' is based on the greek work 'kopis' which means 'bug'. The whole plant, when freshly bruised, gives out a peculiarly strong, rather obnoxious odour similar to that associated with bugs. Happily, when the plant grows and matures, these disagreeable traits are wholly lost and the ripe fruits are completely free from them.

We offer cumim. The dried fruit of a small herbaceous plant, cumin was quite popular even during the biblical times as an efficient digestive and as a food flavor for ceremonial feasting. Though native to egypt and the mediterranean, cumin is now mostly produced in india. Cumin has an intensely strong flavor, much similar to caraway. Indian cumin finds worldwide use in foods, beverages, liquors, medicines, toiletries and perfumery. The spice is of particular value in the blending of indian curry powder

We offer curry. Curry leaf tree is a small deciduous tree. Most indian cuisine cannot do without the subtle flavoring of this highly aromatic leafy spice. Curry leaf grows profusely throughout mainland. It is commonly found in forests as a gregarious undergrowth along the foot of the himalayas, from the ravi to sikkim and assam, besides bengal, madhya pradesh, maharashtra, kerala, karnataka, orissa and andhra pradesh. The trees are also now maintained in homestead gardens, as in kerala, or on leaf farms as in andhra pradesh, tamil nadu, karnataka and orissa. The western world is fast taking enthusiastically to indian curry leaf, especially those who prefer their food to be tangy without being too hot.

we offer dill. Dill is the dried fruit of an annual herb of the parsley family. It has a distinctive but mild caraway-like flavor. A winter crop, dill requires a well-drained, sandy soil with full exposure to sunlight. The sub tropical and temperate regions of India, particularly the northern parts, produce high quality dill. The quality is enhanced by the farmer resorting to organic cultivation. Indian dill is longer, but narrower, than its European counterparts. Indian dill finds extensive use in foods, beverages and medicines. Its essential oil constitutes an important flavoring for the pickles industry. India exports dill (whole as well as its essential oils) to USA, the UK, Canada and Japan.

We offer Fennel. Ancient Indians used fennel as a condiment and culinary spice. In Greece, it was a symbol of success. In Rome, the young fennel shoots were used as food. Pliny considered it good for improved vision. Culpeper recommends it as an antidote for poison. The dried ripe fruit of aromatic, herbaceous plant, fennel grows well in most mild climates. In India, it thrives in the sunny, limey, well-drained loams of Gujarat, Rajasthan and Uttar Pradesh. The pleasingly warm, sweet smell and the clean appearance are clear indications of how well Indian fennel retains its exclusive quality even after drying.

We offer Fenugreek. Fenugreek is one of the earliest spices known to man. Ancient Egyptians used it as a food, medicine and an embalming agent. The ripe, dried fruit of a quick-growing annual leguminous herb, fenugreek has a strong, pleasant and quite peculiar odour reminiscent of maple. Traditionally, fenugreek grows best in well-drained loams with a low rainfall. In India, this spice is often cultivated as a cover crop in citrus-fruit groves to take advantage of their leguminous nature. The major producers of Indian fenugreek are Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu. Commercially known as 'Methi', Indian fenugreek comes in several well-known varieties such as 'Desi' and 'Champa'.

We offer Garlic. A native of Europe and Central Asia, garlic was well-known to ancient Egyptians way back in 2600 BC. Along with onion, garlic was fed to thousands of tired and famished workers engaged in the grueling task of building the great pyramid of Cheops. Garlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavor and acknowledged medicinal value. Like onion, the entire bulb ('cloves') is almost without odour but, once cut or bruised, they produce an intensely strong and characteristic odour. Garlic is used in vegetable, meat and poultry dishes, especially in casserole, stew and marinade. A favorite in Chinese cuisine, garlic is fast becoming popular in Europe and USA.