Indian Turmeric, which is also popularly known as "Indian Saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. Turmeric has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. India singularly produces nearly the world's whole crop of turmeric and uses about 80% of it. Turmeric Powder is one of the key ingredients in many curries, giving them color and flavor.

Turmeric fingers are widely grown in Karimnagar and Koratal Centers of Telangana area in AndhraPradesh state. The peak harvesting season is from January to March. The total approximate estimated crop for this type is 85,000 Metric Tonnes.Some of the other varieties of Turmeric fingers are Rajapuri, Erode, Cuddapah, Allepy and Salem.
Additional information: 

• Family name: Zingiberaceae
• Botanical name: Curcuma Longa
• Arabic name: Curcum
• Part used: Roots(Dried root
• Producing Centers: Andhra Pradesh, Tamilnadu, and Maharashtra.
• Harvesting Seasons: January To April

Indian Turmeric, which is also popularly known as "Indian Saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. India singularly produces nearly the world's major crop of turmeric and uses about 80% of it. Turmeric is one of the key ingredients in many curries, giving them color and flavor.
There are many different varieties of Turmeric available in India depending upon the part of India where they are grown. Out of the various varieties grown in India 5 varieties that are Nizambad, Madras (Cuddapa), Rajapuri, Erode Allepy are the most popular and in good demand throughout the world.

In terms of quantity amongst the various qualities grown in India the production of Nizam Quality is the highest. This quality is widely grown in Nizambad, Karimnagar Koratal centers in Telangana areas in AndhraPradesh state. The peak harvesting is from January To April.

Note: Quantity Stuffed in FCL :- 20 FCL-18 M.Tons

Whole spices are spices in natural form. Some of the major spices which are in good demand in the whole form are turmeric, Chilly, and Coriander etc. The whole spices which we supply are cleaned and graded manually or using latest machinery depending upon the product and the quality required by the buyer.

They are further packed in clean and strong export worthy bags. Our range encompasses Chilly Whole, Turmeric Finger/Turmeric Whole, Coriander Seeds, Cumin Seeds, Fennel Seeds, Black Pepper Whole and many other Whole Spices.

Indian Spices are the most famous in the world and have a huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA Latin America.

Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin on it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S- 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye (Nalchetti), Bird Eye (Tejapuri), Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc..Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan Assam.

In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability throughout the year, this quality is very popular and is in big demand throughout the world. S-4 Quality is widely grown in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, the red hat has its peak harvesting season from December to May.

Note: Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

"Coriander" a word derived from a Greek word is one of the important spices in our day-to-day life. Coriander Leaves are popular for garnishing of a variety of Indian Dishes. The leaves have a strong odor while its fruit has a warm & spicy aroma. Whole coriander seeds and ground coriander seeds are an essential part of the Curry powder & various Spice blends in India. Whole coriander seeds have many medicinal values & it promotes natural healing. These ground coriander seeds are also used in several kinds of foods, beverages, liquors & perfumes

Additional information:

• Family name: Apiaceae
• Botanical name: Coriandrum Sativam L 
• Arabic name: Kuzhbare
• Commercial part: Leaf & Seed
• Producing States: Gujarat, Rajasthan, MadhyaPradesh and Andhra Pradesh
• Harvesting seasons: January to March

 

Indian Curry Powder is a very popular spices blend in Gulf Middle East countries and is used widely in their day to day cooking mostly for non-vegetarian dishes. However, consumers there prefer buying curry powder packed in metal tin containers. The advantage of packing curry powder in tin containers is that the aroma and the flavor of the curry powder remain intact for a longer time. 
We supply curry powder packed in printed rectangular tin containers of 500 Gms, 250 Gms 125 Gms packed in 5 Ply Master Cartons each containing 18 Kg Nett. We use tin containers made from virgin tin materials which are treated with food lacquer on the inner side and with aluminum foil at the opening of the tin. Using good food lacquer prevents contamination of the Curry Powder whereas aluminum foils help maintain the flavor intact. We can supply tins printed with buyer’s brand as well as our brand as per requirement of the client. 
500 Gm Tins x 36 Tins = 18 Kgs Nett packed in 5 Ply Master Carton
250 Gm Tins x 72 Tins = 18 Kgs Nett packed in 5 Ply Master Carton125 Gm Tins x 144 Tins = 18 Kgs Nett packed in 5 Ply Master Carton

Note: Quantity Stuffed in FCL 

• 500 Gms Packing :- 640 Cartons x 18 Kg = 11.520 M.Tons
• 250 Gms Packing :- 640 Cartons x 18 Kg = 11.520 M.Tons
• 125 Gms Packing :- 500 Cartons x 18 Kg = 9.000 M.Tons

Chilli is mostly used in its powdered form in day-to-day cuisine. It is also used in making various seasonings like Sauces, Chutneys & Pickles.

Crushed red Chilli are a Semi-Crushed form of Whole Chillies and are widely used throughout the world to be sprinkled over Pizzas.

Indian Chilies are the most famous in the world and have a huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA & Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin on it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.
Some of the major types of Chilies available in India are S- 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye (Nalchetti), Bird Eye (Tejapuri), Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc..Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan & Assam.
In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability throughout the year, this quality is very popular and is in big demand throughout the world. S-4 Quality is widely grown in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, red & hot & has its peak harvesting season from December to May.
Note: Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

Dry Red Chilly is mostly used in its powdered form in day-to-day food as well as making various seasonings like Sauces, Chutneys & Pickles. Dry Red chili is an indispensable ingredient in most Indian dishes.

The dried chilies which are brought from farms are sun dried till they become crisp after which they are grounded in a 3 step process into fine powder. Generally, one or two varieties of dried red chiles are blended together and pulverized into a fine powder on the basis of the desired color and the pungency of the powder.

Note:Quantity Stuffed in FCL :-20 FCL-18.00 M.Tons

Indian Chilies are the most famous in the world and have a huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA Latin America.
Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin on it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S- 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye (Nalchetti), Birds Eye (Tejapuri), Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc.

Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan Assam. In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability throughout the year, this quality is very popular and is in big demand throughout the world.

S-4 Quality is widely grown in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, the red hat has its peak harvesting season from December to May.

Note: Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

Chilly is mostly used in its powdered form in day-to-day food as well as making various seasonings like Sauces, Chutneys & Pickles. Red chili powder is an indispensable ingredient in most Indian dishes.

The dried chilies which are brought from farms are sun dried till they become crisp after which they are grounded in a 3 step process into fine powder. Generally, one or two varieties of dried red chiles are blended together and pulverized into a fine powder on the basis of the desired color and the pungency of the powder.

Black Pepper is a native to India and has forever been deemed as KING OF SPICES in India. IT is one of the oldest, popular and widely used amongst all the spices in the world. Black Pepper is the dried mature fruits of the tropical perennial climbing plant Piper nigrum L. which is a woody climber grown in the South Western Regions of India comprising of states like Kerala, parts of Tamil Nadu, Kerala & Goa. 
Black pepper with its characteristic pungency and flavor is one such spice that can be virtually utilized in every cooking and culinary medium of preparation including seasoning and garnishing. 

The various qualities of Black Pepper are differentiated from each other on the basis of Grading Methods. Some of the internationally famous commercial grades are

Mg-1: Malabar Garbled- Grade 1
TGEB: Tellicherry Garbled Extra Bold
TGSEB: Tellicherry Garbled Special Extra Bold

Note: Quantity Stuffed in FCL :- 20 FCL-14 –15 M.Tons

Black Pepper(Kali Mirch) is a native to India and has forever been deemed as KING OF SPICES in India. IT is one of the oldest, popular and widely used amongst all the spices in the world. Black Pepper is the dried mature fruits of the tropical perennial climbing plant Piper nigrum L. which is a woody climber grown in the South Western Regions of India comprising of states like Kerala, parts of Tamil Nadu, Kerala & Goa. 
Black pepper with its characteristic pungency and flavor is one such spice that can be virtually utilized in every cooking and culinary medium of preparation including seasoning and garnishing.

The various qualities of Black Pepper are differentiated from each other on the basis of Grading Methods. Some of the internationally famous commercial grades are

Mg-1: Malabar Garbled- Grade 1
TGEB: Tellicherry Garbled Extra Bold
TGSEB: Tellicherry Garbled Special Extra Bold

Note: Quantity Stuffed in FCL :- 20 FCL-14 –15 M.Tons

Indian Chilies are the most famous in the world and have a huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin on it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S- 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye (Nalchetti), Bird Eye (Tejapuri), Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc..Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan Assam.
In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability throughout the year, this quality is very popular and is in big demand throughout the world. S-4 Quality is widely grown in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, the red hat has its peak harvesting season from December to May.

Note: Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

Indian Chilies are the most famous in the world and have a huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of chili to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin on it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.
Some of the major types of Chilies available in India are S- 334 (also widely known as S-4), Wander Hot, Teja, Semi Bird Eye (Nalchetti), Bird Eye (Tejapuri), Wrinkled, Tomato, Byadgi, Kashmiri, S-9 Mundu etc..Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan Assam.

In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability throughout the year, this quality is very popular and is in big demand throughout the world. S-4 Quality is widely grown in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, the red hat has its peak harvesting season from December to May.
Note: Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

Coriander Powder is widely used in almost every Indian Cuisine. It is prepared by grinding the high quality of matured sun dried coriander seeds in natural form. This assures a fresh taste and aroma to the dish to which these are added and makes the cuisine more relishing.

Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome, called a ‘hand’ has a pale yellow interior and a skin varying in color from brown to off-white. Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature and the outer skin is a light green color. Dried roots are sold either ‘black’ with the root skin left on it, or ‘white’ with the skin peeled off. The dried root is available whole or sliced.
Ginger is grown all over India, but still, the finest quality is grown in Kerala due to its favorable climate and soil conditions.Some of the internationally famous qualities of Ginger are NUGC (Ungarbled Non-Bleached Cochin) & NUGK (Ungarbled Non-Bleached Calicut). Ginger can be supplied in various other combinations of Garbled/Ungarbled as well as Bleached/Unbleached.

Note: Quantity Stuffed in FCL :- 20 FCL-12.00 M.Tons