SPICES
IN KERALA
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| Cardamom :
CARDAMOM (Elettaria Cardamomum
Maton), rightly called asQueen of Spices is one of the
most exotic and highly prized spices. Indian cardamom
has a history as old as human civilization. The dried
fruit of a herbaceous perennial, cardamom is grown mainly
in Kerala, Tamilnadu and |
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Pepper
: BLACK PEPPER (Piper migrum), rightly called
as the King Of Spices is one of the oldest and best-known
spices in the world. India has always reigned supreme
in the production and export of this most exotic
and sought-after spice. One of the earliest spices
known, pepper is probably the most widely used spice
in the world today. |
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| Indian pepper had a profound
influence on the European economy of the Middle Ages.
Many western countries owed their prosperity to this spice
which fetched them a very high price. |
| Ginger
: DRY GINGER (Zinngiber Officianale), is
one of the earliest Oriental spices known in Europe,
ginger has been cultivated in India both as a fresh
vegetable and marketed as a dried spice since time
immemorial. The fresh, dried or powdered rhizome
of a slender, perennial herb, Indian ginger has
been acclaimed worldwide for its characteristic
taste, flavor & texture. |
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Chilly
: CHILLIES (Capsicum Annum), was though, at one
time, Americas 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.
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| Turmeric
: TURMERIC (Curcuma Longa L), sometimes called
'Indian Saffron', thanks to its brilliant yellow color.
The dried rhizome of a herbaceous plant, turmeric is closely
related to ginger. Indian turmeric has been known to the
world since ancient times
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| Clove
: CLOVE(Syzygium Aromaticum),Small, reddish-brown
flower bud of the tropical evergreen tree Syzygium
aromaticum (sometimes Eugenia caryophyllata) of
the family Myrtaceae, important in the earliest
spice trade and believed indigenous to the Moluccas,
or Spice Islands, of Indonesia. Strong of aroma
and hot and pungent in taste, cloves are used to
flavour many foods, particularly meats and bakery
products; |
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Nutmeg,
Nut Mace : NUTMERG(Myristica Frangrans),History
reveals the use of nutmeg in the first century AD.
Nutmeg is the hard kernel of the seed of an evergreen
tree, native to Moluccas. Mace is the lacy growth
known as the aril, surrounds the seed. Nutmeg had
long been used in India, unknown to ancient civilization
of the west. |
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| Cinnamon
: Cinnamon ( Cinnamomum Verum), bushy evergreen
tree of the laurel family (Lauraceae) native to
Sri Lanka (Ceylon), the neighbouring Malabar Coast
of India, and Myanmar (Burma) and also cultivated
in South America and the West Indies for the spice
consisting of its dried inner bark. The spice is
light brown in colour and has a delicately fragrant
aroma and warm, sweet flavour. Cinnamon was once
more valuable than gold. |
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| Cumin
: CUMIN(Cuminum Cyminum),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 flavour for ceremonial feasting. Though native to
Egypt and the Mediterranean, cumin is now mostly produced
in India. Cumin has an intensely strong flavour, much
similar to caraway. |
| Corriander
: CORIANDER(Coriandrum Sativum),is a fast-growing
annual which reaches a height of about 2 feet. It is easy
to grow and should be seeded in place. The plants should
be thinned to 7 to 10 inches apart. It prefers sun but
will do fairly well in partial shade. This herb is grown
for both its seed and leaves. The leaves can be harvested
when the plants are 4 to 6 inches tall.
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| Fennel
: FENNEL(Foeniculum Vulgare)l, Common fennel or
sweet fennel, is a tall-growing perennial that lacks hardiness
to survive winters in northern areas. It is most often
grown as an annual and can reach a height of 3 to 5 feet.
It should be seeded in place in full sun on rows 3 feet
apart with plants 10 to 12 inches apart. All the parts
of this plant may be used. Harvest the stems before the
flowers bloom and the leaves when flowers start to bloom.
Seeds turn brown when ripe and can be dried for later
use.
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| Tamarind
: TAMARIND(Tamarindus Indica)The fruit of
a tropical tree, tamarind is an indispensible spice
in most south Indian kitchens. Today, India is the
only producer of tamarind on a commercial scale.
A large part of India's production of tamarind is
exported to West Asia, Europe and America, where
it is used in such food specialities like Worcestershire
sauce. This spice also comes in the forms of pulp
and juice concentrates which mainly go into the
preparation of cool drinks, seafoods and a range
of sophisticated cuisine.
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| Garlic
: GARLIC(Allium Sativum) 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 gruelling task of building the great pyramid of Cheops.
Garlic is a hardy bulbous annual, with narrow flat leaves
a pungent and acid flavour 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.
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| Fenugreek :
FENUGREEK(Trigonella Foenum Graecum) A very hard seed
grown in the Middle East, which is used as a spice. Its
dominant flavor and aroma is recognizable in commercial
curry powders. Mustard
: MUSTARD(Brassica Juncea) Indigenous to the
Mediterranean and Southern Europe, mustard is an erect,
multi-branched herbaceous plant. Mustard has been in
use for ages in condiments and medicines in several
parts of the world. Today, its use has been extended
widely. Hardly, readily grown and easily adaptable,
mustard is cultivated in most temperate climates. |
Cashew
: Grade Specifications for Indian Cashew
Kernels
The specifications below follow the specifications
of the Cashew Export Promotion Council of India.
Our products are normally offered by importers to
their customers as the commodity grade mentioned,
with the suffix "Top quality Indian Shipper",
or "Group Shipper". |
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| We have a consistent record
of not taking liberties with subjective interpretations
and tolerances and a control system to ensure that we
surpass expectations of fair average quality (FAQ). We
also work our production schedules around our shipping
schedules to deliver on time. The absence of headaches
when dealing with us means that our product commands a
slight premium of 1-2% over most other |
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