CARDAMOM (SMALL)	CARDAMOM (LARGE)
Indian Cardamom is one of the most exotic and highly prized spices. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian Cardamom truly unique in aroma, flavour, size and colour tempting parrot-green. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages.	Large Cardamom is the dried fruit of a perennial herbaceous plant. Its quality characteristics are different from that of Small Cardamom. It is valued for its acceptable taste, flavour and aroma. It is used in rice preparations and meat dishes, besides a wide range of beverages and sweets.
CELERY SEED	CORIANDER SEED
The dried fuit of a perennial herbaceous plant, Celery Seed has a pleasingly crisp texture and subtle flavour. 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.	Coriander is the dried ripe fruit of an annual herb with several branches and serrated leaves. A fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. It finds extensive application in several kinds of foods, beverages, liquors and perfumes.
FENNEL SEED	FENUGREEK SEED
Ancient Indian  used fennel as a condiment and culinary spice. In Greece, it was a symbol of success. It is recommended as an antidote for poison. The pleasingly warm, sweet smell & clean appearance are clear indications of how well Indian fennel retains its exclusive quality even after drying. Well-known as "Saunf" Indian fennel is used in food, medicine, liquor and perfume.	Fenugreek is one of the earliest spices known to man. Ancient Egyptians used it as a food, medicine and an embalming agent. Fenugreek has a strong, pleasant and quite peculiar odour reminiscent of maple. The spice is available in its whole and powdered forms as well as in the form of extracted oil, which is extensively used in perfumery.
GARLIC	GINGER
Garlic has a pungent and acid flavour and acknowledged medicinal value with narrow flat leaves. 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 Garlic oil finds use in ready-made spice - mixes, pharmaceuticals and disinfectants.	Ginger has been cultivated in Indian both as a fresh vegetable and marketed as a dried spice since time immemorial. The fresh, dried or powdered rhizome of a slender, Indian Ginger has been acclaimed worldwide for its characteristic taste, flavour and texture. Ginger has always meant many things to many people. "A taste-maker, A flavourant, An appetizer, A drug". It is available in a variety of forms; oils, oleoresins, fresh ginger in bribe, pickles, candies and syrups. It also comes in garbled/ungarbled, bleached/unbleached and powder forms.
PEPPER	SAFFRON
Indigenous to India, Pepper, Rightly called the King of Spices, is one of the oldest and best known spices in the world. Indian has always reigned supreme in the production and export of this most exotic and sought  after spice. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries.	Saffron is the slender, dried, reddish-brown, flattened stign\ma of a small crocus of the iris family. It has a characteristic aromatic odour and a peculiar, exotic, bitter taste. Often called "The Golden Spice", saffron has a history rooted in antiquity. It has always held a very special place for its extraordinary l and flavouring properties as well as for being a striking yellow dye.
TAMARIND	TURMERIC
Tamarind is an indispensible spice in most south Indian kitchens. It also comes in the forms of pulp and juice concentrates which maily go into the preparation of cool drinks, seafoods and a range of sophisticated cruisine.	Turmeric is also sometimes called as "Indian saffron". Thanks to its brilliant yellow colour. Indian turmeric has been known to the world since anient times. Several unique properties of Indian turmeric make it the ideal choice as a food flavour,an effective ingredient in medicines and cosmetics, and as a natural colourant.
CHILLI	POPPY SEED
	The Poppy Seeds are sweet and mild, with a nutty flavour and aroma. Indian poppy seeds are popularly used in carrot, pea and tomato dishes and in several types of dips. They are frequently sprinkled over chilled soups, savoury pastry crusts, rolls and other bakery products.
CURRY POWDER	SPICE OILS
India is the origin of curry, a name widely recoganised all over the world. Because of varied physical form, aroma and flavour, an individual spice can not produce the preferred flavour. Indian curry powder is the answer to it. It is a carful blend of selected spices to add pep, flavour and aroma to a wide range of exotic dishes.  Spices are mixed in certain definite proportions to produce curry powder. Some of the important ingredients in curry powder are coriander, turmeric, chillies, cumin, pepper, ginger, cinnamon, cassia, clove etc.	Spice oils are the volatile components present in most spices and provide characteristic aroma of the spices. Spice oils are normally extracted by steam distillation. Spice oils have the major advantages such as standardization, consistency and hygiene. The standard of quality expected in spice oil will differ depending on its end uses. Therefore, these oils are custom-made to meet the exact requirement of the user. Spice oils are mostly used in food, cosmetics, perfumes and personal hygiene products like toothpaste, mouthwashes and aerosols, besides in a variety of pharmaceutical formulations.
MINT OILS	OLEORESINS
India is the largest producer of Mint oil and its derivatives. Because of its cooling effect and refreshing aroma, Mint oil is widely used in tooth paste, mouth wash, chewing gum, candy, hair oil, perfume, cigarettes and cosmetic products. The many units producing this oil are using the latest know-how to meet customer requirements.	Oleoresins can be defined as the true essence of the spices and can replace whole/ground spices without impairing any flavour and aroma characteristic. Spice oleoresins guarantee superior quality of flavour and aroma. They are complete and balanced, consistent and standardised. Custom made blends are also offered to suit specific requirement of the buyer. Spice oleoresins are mainly used in processed meat, fish and vegetables, soups, souces, chutneys and dressings, cheeses and other dairy products, baked foods, confectionery, snacks and beverages.
NATURAL COLOURS	BASIL
The natural colours of their blends have wide applications from food sector to pharmaceuticals, dyes and cosmetics. India is a large producer of turmeric, and Indian Oleoresin Industry is one of the largest supply sources of wide range of turmeric extracts in liquid and dry form.	Basil is obtained from a small, erect, profusely branched herb, indigenous to India. Basil is a member of the mint family. Basil is highly popular worldwide because of its rich aroma, attractive fragrance and superb blending properties. French, Italian and Greek cuisine make good use of basil. It goes very well with tomato, fish and poultry dishes and is a popular flavourant in stews, sauces, sausages, bouquets and garnishes. Basil oil forms part of several special blends.

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