Quality Spice Products

We are among the leading exporters of large cardamom. Our sourcing directly from farmers in India ensures the freshness and purity of our product. Harvested from the Himalayan slopes, each cardamom is meticulously selected from the gardens. With top-tier infrastructure for cleaning and a wide array of grades sourced from the region, we boast advanced technologies and equipment to meet international standards in processing.

Belonging to the Piperaceae family, black pepper (Piper nigrum) is a flowering vine cherished for its fruit, commonly dried and employed as a spice and seasoning. The dried fruit, termed peppercorn, is highly prized. Originating from South India, black pepper is widely cultivated not only there but also in tropical regions worldwide.

Green Cardamom, a member of the Zingiberaceae plant family, finds its main cultivation grounds in Guatemala and India. Presently, Guatemala holds the title of the world's largest producer of cardamom, following closely behind India.

Cinnamon is made from the aromatic bark of the Cinnamomum plant in the Lauraceae family. It has a less delicate flavor profile and a thicker bark compared to true cinnamon.

Clove, familiar to us, is the dried bud of the flower from the tree Syzygium aromaticum, belonging to the Myrtaceae plant family. The clove tree is evergreen and can be found year-round.

Cumin, derived from the dried seeds of the herb Cuminum Cyminum, belongs to the parsley family. India stands as the primary producer and consumer of cumin seeds, accounting for 80% of global production and consuming 90% of that amount, effectively consuming 73% of the world's cumin seed. Syria (7%), Iran (4%), and Turkey (3%) are other significant producers, with the rest (6%) sourced from various other countries. Overall, approximately 400,000 metric tons of cumin seed are produced annually worldwide.

As a leading exporter and supplier of dried ginger, we prioritize the use of fresh, high-quality ginger in our processing to ensure exceptional taste and aroma. Employing innovative methods and cutting-edge technology, along with advanced machinery, we meticulously process ginger to maintain its quality.

Nutmeg and Mace originate from the fruit of a single tree but are distinct spices. Nutmeg refers to the dried kernel of the fruit, while Mace is the dried reticulated aril, which is the bright red, lacy covering surrounding the Nutmeg seed shell. After separation from the shell, broken parts of Mace are referred to as Blades.

Nutmeg, an evergreen tree reaching heights of up to 60 feet, produces two prized spices: the dark-hued nutmeg and the vibrant red mace that enshrouds it. Major import markets for nutmeg include the European Community, United States, Japan, and India, with Singapore and the Netherlands serving as significant hubs for re-exportation.

Star Anise, scientifically known as Illicium Verum, is a medium-sized evergreen tree native to Northeast Vietnam and Southwest China, with its origins tracing back to Southeastern China. The commercial production of Star Anise is primarily concentrated in China and Vietnam, although it is also cultivated to a lesser extent in India, particularly in Arunachal Pradesh. This aromatic spice is commonly referred to as Star Anise, Star Aniseed, Chinese Star Anise, or Badian, and it derives from the unique fruit of a small Oriental tree. Its defining characteristic is its star-shaped structure, with each fruit typically consisting of between five to ten pointed, boat-shaped sections, averaging around eight. These rigid sections encase the seed pods within.

Turmeric, scientifically known as Curcuma Longa, is a rhizomatous herbaceous perennial plant that belongs to the ginger family, Zingiberaceae. Native to Southern Asia, particularly India, it holds significant prominence in global production. India stands as the unrivaled leader in turmeric production, contributing approximately 75% to the world's total output. Moreover, India maintains its position as the foremost exporter of turmeric globally.

White pepper originates from a flowering vine known as Piperaceae. Both black and white peppercorns come from the fruit of the pepper plant but undergo distinct processing methods. White pepper is obtained by removing the outer skin of the berries.