Spices

Garlic

Garlic is historical crop in world. Garlic origin is assumed in central Asia. It is spices products and well known for its herbal uses. Indian garlic production in world is very huge quantity. Garlic known by various names in which some are alho, knoblauch, toi, bawang, poondoo, ail, aglio, katiem, thum, knoflook, lasun, chesnok, gratiem, sarmisak, and lehsun. Garlic is hardly globular annual spices products which is useful in various food products and herbal products.

Mainly uses of garlic in prepare various kind of food products beside it is useful in make herbal products. Most of countries use garlic in their food products. Garlic is taken as pickles and as important ingredient vinegar.

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Cumin Seeds

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Cumin is the dried seed known for its medicinal properties, mainly produced in India.

Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae).

Cumin Seeds Singapore 99%
Purity 99% Min
Impurity 1% Max
Moisture 9% Max
Other Seeds 1% Max
Discolour Seeds 3% Max
Rain Damage Seeds 3% Max
Volatile Oil Contain 2% Min
Cumin Seeds Singapore 98%
Purity 98% Min
Impurity 2% Max
Moisture 9% Max
Other Seeds 2% Max
Discolour Seeds 5% Max
Rain Damage Seeds 5% Max
Volatile Oil Contain 2% Min
Cumin Seeds Europe 99%
Purity 99.50% Min
Impurity 0.50% Max
Moisture 9% Max
Other Seeds 0.50% Max
Discolour Seeds 1% Max
Rain Damage Seeds 1% Max
Volatile Oil Contain -

Cardomom

If pepper is the "King of Spices" then cardamom is the "Queen of Spices". One of the most exotic and highly prized spices, Indian green cardamom or small cardamom (choti elaichi) has a history that is as old as human civilization.

The dried fruit of aherbaceous perennial, green cardamom is grown mainly in Kerala, Tamil Nadu and Karnataka, on the shady slopes of the Western Ghats. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian green cardamom truly unique in aroma, flavour and size thus rendering the temping parrot-green colour.

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Packaging :

50 KG PP BAGS

Grade Specifications

Grade designations and definitions of quality of Alleppey Green Cardamom.

Special characteristics :
Grade Designation AGEB AGB AGS
Trade Name Cardamom Extra Bold Cardamom Bold Cardamom Superior
Colour Deep Green, or Light green -do- -do-
Empty and malformed capsules percentage by count(max.) 2 2 3
Immature and shrivelled capsules percentage by weight(max.) 2 2 5
Blacks and splits percent by count (max.) 0 0 0
Size (diameter of the hole in mm) of the sieve on which retained*** 7 6 5
Weight in G/L (min.) 435 415 385
General characteristics :

The cardamoms shall be the dried capsules of Ellettaria Cardamomum grown in South India; capsules being three-cornered and having a ribbed appearance.

The capsules shall be free from insect infestation and visible mould.

Thrip marks alone on the capsules shall not lead to the conclusion that the capsules have been infested with insects.

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Salt

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EDIBLE COMMON SALT means a crystalline solid, white, pale, pink or light grey in colour, 2 [free from contamination] with clay, grit and/ or light grey in colour free from visible contamination with clay, grit and other extraneous adulterant and impurities. It shall not contain moisture in excess of six per cent of the weight of the undried sample. The sodium chloride content (as NaCI) and the matter soluble in water other than sodium chloride on dry weight basis shall be as specified in columns (2) and (3) of the Table below against the period of validity mentioned in the corresponding entry in column (1) of the said Table. The matter insoluble in water shall not exceed 1.0 per cent by weight on dry weight basis.

Packaging :

50 KG PP BAGS

Period of validity Minimum percentage of Sodium chloride content as Nacl (on dry basis) Maximum percentage of matter soluble in water other than sodium chloride (on dry basis)
(1) (2) (3)
Up to 31.3.1982 94 5
From 1.4.1982 to 31.3.1983 94.5 4.5
From 1.4.1983 to 31.3.1984 95 4
From 1.4.1984 to 31.3.1985 95.5 3.5
From 1.4.1985 onwards 96 3

IODISED SALT means a crystalline salt white or pale, pink or light grey in colour, 2[free from contamination] with clay grit and other extraneous adulterants and impurities. It shall conform to the following standards, namely:-

Moisture Not more than 6.0 percent by weight of the untried sample
Sodium Choloride (Nacl) Not less than 96.0 per cent by weight on dry basis.
Matter insoluble in water Not more than 1.0 per cent by weight on dry basis.
Matter subtle in water other Not more than 3.0 per cent by weight on dry basis.
than sodium chloride.
  1. Manufacturers level
  2. Distribution channel
Not less than 30 parts per million on dry weight basis.
Not less than 15 parts per million on dry basis. including retail level

PROVIDED FURTHER that the total matter insoluble in water in such cases shall not exceed 2.2 per cent and sodium chloride content on dry basis shall not be less than 97.0 percent by weight.]

Saffron

Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, one to two flowers with a lilac-purple colour with perianth segments of 3.5 – 5 cm and style branches of 2.5 – 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers are arising directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce.

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Saffron is a native of Southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey, Iran. In India, it is cultivated in Jammu & Kashmir and in Himachal Pradesh. Saffron thrives best in warm sub-tropical climate. In Spain, it is grown in dry temperate conditions with an annual rainfall below 40 cm. It grows at an elevation of 2000 mtrs MSL. Photoperiod exerts a considerable influence in the flowering of saffron. An optimum period of 11 hours illumination is desirable. Unusually low temperature coupled with high humidity during flowering season affects flowering of the crop. Spring rains boost production of new corms. Slightly acidic to neutral, gravelly, loamy, sandy soils are suitable for saffron cultivation.

Uses

Saffron is used as a culinary seasoning and to colour, cottage cheese, chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines.

Since time immemorial saffron has occupied a special place in the culture and tradition of people. This exotic herb is famous for its medicinal, coloring and flavoring properties. Valued all over the world, specially by culinary and medical experts, saffron has a number of uses. The medicinal properties attributed to saffron are extensive. Topically, it is applied to improve the skin condition overall and specifically to treat acne. Internally, it is used to improve blood circulation, regulate menstruation, treat digestive disturbance, ease cough and asthmatic breathing, reduce fever and inflammation, calm nervousness, and alleviate depression.

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