Matta rice, also known as Kerala Red rice or Rosematta rice, is a unique variety indigenous to Kerala, prized for its distinctive red color and nutty flavor. It's rich in nutrients and often used in traditional Kerala dishes like matta rice porridge and appam.
Ponni rice, a popular medium-grain rice variety originating from Tamil Nadu, is favored for its soft, fluffy texture and subtle flavor. It's commonly used in South Indian dishes like sambhar rice and lemon rice.
Jeerakasala rice, also known as Jeera rice, is a fragrant, small-grain rice variety commonly used in Kerala cuisine, prized for its natural aroma and delicate flavor.
Idli rice is a short-grain rice variety, specifically cultivated for making idlis, a traditional South Indian steamed rice cake. It has a starchy texture, perfect for fermenting to achieve the characteristic fluffy texture of idlis.
Sona Masoori is a medium-grain rice variety known for its aromatic fragrance and soft texture when cooked. It's a popular choice in South Indian cuisine, ideal for dishes like biryani, pulao, and fried rice.
Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Dry roasting enhances the flavor and reduces the bitterness of this spice. In Egyptian papyri this spice finds its mention as of the plant necessary for the mummification process and as food, medicine and an embalming agent. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. It has also been used to increase breast size. It can be found in capsule form in many health food stores. It is also used as a conditioner when mixed with yogurt.
Cumin is one of the most typical spices for India and is fried or roasted before usage. Legumes, especially lentils are normally flavored by cumin fried in butterfat. Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. This spice mixture is sometimes used for cooking, but more frequently sprinkled over the dishes before serving. Cummin is known for stimulating the appetite. It is antispasmodic, carminative, stimulant, diuretic, astringent, emmenagogic and stomachic. It improves lactation and reduces nausea in pregnancy. In East, it is used more like a traditional herbal remedy. While in the Western countries, it is used as a carminative, in veterinary medicine. It is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It has been proved effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness. Cummin also shows promise as a natural way to increase breast size. Used in a poultice, it relieves swelling of the breast or the testicles Producing States : Gujarat, Rajasthan, MadhyaPradesh,and Andhra Pradesh.
Fennel is the dried aromatic ripe fruit of herbaceous plant and grows well in mild climates. Throughout Asia and Europe fennel fruits or seeds are used but there is no region where extensive fennel usage were especially typical. Even in many Mediterranean, Arabic, Iranian, Indian and Central European dishes fennel is needed in small quantities. It is a component of the Chinese five-spice powder and the Bengali panch phoron in India. Different countries have various usage and beliefs regarding fennel. In ancient India fennel was used as a condiment and culinary spice. Today in India for meat dishes, fishes and seafood fennel is used to have the sweet flavor that also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor. Fennel Seeds is widely used in India as a Mouth Freshener especially after suppers. Producing States : Gujarat, Rajasthan and Uttar Pradesh.
Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves. The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Roasting or frying of coriander is much practiced in India and Sri Lanka to enhance the flavor. Producing States : Gujarat, Rajasthan, Madhya Pradesh and Andhra Pradesh
In India, black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used.The fruit is 4 to 6 times size of small cardamom has an acceptable taste, flavor and aroma that stimulates the taste buds when used in rice and meat preparations, besides a wide range of beverages and sweets. In India, it is a popular ingredient of pan masala. India being the largest producer of black cardamom enjoys the monopoly in this spice. The main production centers are the sub-Himalayan ranges spread across Sikkim and Darjeeling district of West Bengal.
Experience the exquisite taste of our premium grapes, bursting with sweetness and freshness. Cultivated in our sun-kissed vineyards, our grapes are handpicked at the peak of ripeness to ensure exceptional flavor and quality. Whether enjoyed as a healthy snack, pressed into juice, or paired with cheese for an elegant appetizer, our grapes are a true delight for the senses.
Discover the juicy, antioxidant-rich goodness of our succulent pomegranates. Grown with care and precision, our pomegranates are prized for their vibrant ruby-red arils and refreshing burst of flavor. Packed with vitamins and nutrients, they make a delicious and nutritious addition to salads, juices, and snacks.
Indulge in the tropical sweetness of our premium mangoes. Handpicked from our orchards at just the right moment of ripeness, our mangoes are bursting with juicy flavor and natural goodness. Whether enjoyed fresh, blended into smoothies, or used to create delectable desserts, our mangoes are sure to satisfy your cravings for tropical delight.
Spice up your dishes with our vibrant, fiery chillies. Bursting with flavor and heat, our chillies are carefully harvested at the peak of ripeness to ensure maximum taste and potency. From mild to extra hot varieties, we offer a selection to suit every preference and palate.
Renowned for its pungent flavor and versatility, our onions are grown in nutrient-rich soil under optimal conditions. Whether diced raw in salads, caramelized for savory dishes, or pickled for added zing, our onions add depth and complexity to a wide range of culinary creations.