DRY GINGER POWDER /DRY GINGER SLICE

We Offer Dry Ginger Powder is obtaining by grinding Ginger (Whole) or pieces. Powdered ginger is great in Indian spice

blends.

Ginger powder has a very distinctive warm and spicy aroma. Ginger powder is used in

toiletries for its warm, stimulating fragrance and externally in baths, poultices and

ointments to relieve aches and pains. Ginger powder can be added to bath teas, body

wraps, soaps and balms.

Introduction: Ginger powder is obtained by pulverizing dried ripe fruits of Zingiber

officinale. India produced ginger powder which is fine-ground, light yellow renowned for

its subtle lemon like aroma and sharp, biting flavor.

History: Ginger has a long history in India where they used it in many kind of dishes.

Powdered Ginger is been used by the Europeans for baking ginger flavored breads,

cakes and for other sweet snacks.

Making Process: To make ginger powder the fresh Ginger is collected, cleaned to

remove the physical impurities, like adhered soil and dirt. Now it is sliced then dried and

prepared to pulverize it. Ginger is gounded to 40mesh size to obtain its powdered form,

then fumigated if neccessary. Ginger powder is packed with aseptic measures for storage and transportation.

Ginger is the herbaceous perennial belonging to Zingiberaceae family. Ginger of

commerce usage is the dried rhizome of the plant which is used as a spice. Dry Ginger Powder is finely-grounded and light yellow

powder renowned for its subtle lemon like aroma and sharp, biting flavor.

Serving as a rich appetizer and an effective drug, ginger is widely known as one of the oldest spices. It is widely cultivated in India and is marketed as a dried spice.

Sunrise Spice Dry Ginger Powder is processed from best dried ginger and is popular for

its aroma that lasts for long. Available in different packaging options, viz. corrugated

boxes and poly-pouches to befit the distinct demands.

Indian Name (Ginger) : Adrak

Botanical Name : Zingiber officinale

Family Name : Roscoe Zingiberaceae

Cultivation Zone: Widely grown in different parts of India, ginger is generally named

after the localities where it is grown. Some of the indigenous cultivators of ginger in

India are Maran, Kuruppampady, Ernad, Wynad, Himachal and Nadia.

Uses of Dry Ginger Powder

Ginger is used in different forms, viz. raw ginger, dry ginger, bleached dry ginger, ginger

powder, sliced ginger, ginger oil, ginger oleoresin, ginger in brine etc.

Dry Ginger Powder can be used in :

Food

Beverages Food Preservatives

Medicines

Perfumery industries.

The Health Benefits of Ginger

Stimulates Digestion Naturally Freshens Breath

Relieves Nausea, Including Dizzyness from Motion Sickness

Helps Lower Cholesterol

Relieves Gas and Bloating

Soothes Common Cold Symptoms, Including Respiratory Infections Eases Menstrual Cramps

Relieves Headaces

Helps Stop Diarrhea

Believed to Have Anti-Cancer Properties

turmeric powder

Also Known as

Haldi

Description Turmeric powder, a bright yellow spice powder is made from dry Turmeric Rhizomes. Turmeric's main

ingredient is 'curcumin' which exhibit a wide range of medicinal activities. Turmeric is useful for its color,

flavor, cosmetic and medicinal properties.

The use of turmeric dates back nearly 3000 years to the ancient Vedic culture of India. Since then, it has been

used as important spice, beauty products and in spiritual ceremonies. There are various benefits and uses of

Turmeric Powder from food to medicines. Turmeric powder's flavor could also be described as peppery, or even

warm in the mouth.

How to Select

Choosing the correct turmeric powder requires effort. Nowadays, turmeric is mixed with other coloring

ingredients to attain various shades of yellows and reds. Natural colorants, such as turmeric, are becoming

increasingly important to industrial users as safety issues arise for artificial coloring materials. It is readily

available at the market in chunks as well as powdered. Its upto one's choice. Verify the freshness and its quality

and then purchase.

Culinary Uses Turmeric is an indispensable culinary ingredient.

It imparts musky flavour and yellow colour to curries.

There are hardly few recipes in which Turmeric Powder is not used in Indian Dishes. Almost all Indian

vegetable dishes use turmeric either as separate spice or in the spice mixture.

A small pinch of turmeric powder would add an orange-yellow hue to salad dressings.

It is also a great spice to complement recipes that use rice, lentils and dry beans

Turmeric powder is one of the most significant coloring material of India in all kinds of cuisine.

How to Store

Turmeric Powder should be stored in a cool, dry place protected from light. Too much heat will volatilize and

dissipate its aromatic essential oil. High humidity will cause it to cake. Sunlight will cause it to fade. Older

stock should always be used first. Tightly close containers after each use. Open to air for long time will cause

flavor and aroma loss.

Health Benefits

Turmeric powder is effective remedy for chronic cough and cold and throat irritations

Milk often boiled with a pinch of turmeric powder and ajwain and honey gives immediate relief.

For treating sprains and swellings turmeric powder mixed with lime and salt helps.

Turmeric powder is often used to stop the blood run resulting from any small wound or cut of a knife.

Curcumin, a potent antioxidant, is believed to be the most bioactive and soothing portion of the herb turmeric.

Turmeric colour also serves as a chemical indicator since it changes its colour on adding acids or alkalis.

Turmeric powder can be used for encapsulation and preparing highly beneficial Turmeric health tablets.

It is an essential ingredient in various in various herbal preparations.

Turmeric powder, extracts and curcumin also exhibit antioxidant property.

Black Turmeric | Curcuma longa L. | Indian Spice | No Minimums | Best Price Detailed

Description

Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous

perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the

pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm.

Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a

time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to

numerous sunken capsules in an inflorescence.

Origin India

Fresh Crop Harvest

Singe or Doulbe Polish

Machine Clean or Hand Picked

Size & Color - As per Species

Cotact Us Now For All Grades & Varieties.

Sound Condition Free From Damage, Contamination, & Infestation.

No adulteration & Substitution

Moisture & Microbial & Residues & Afflatoxins Within Prescribed Limits

Contact Us Now For Detailed Specification Sheet.

Certificate of Analysis By SGS or Others As Needed.

Inspection BY SGS or Others As Needed.

Contact Us Now for Soft Copies of Such Certificate.

No Minimum Order Conditions

Competitive & Discounted Prices.

Supply Round The Year

Capacity to Handle Any Volume You Need

Contact Us Now & We Will Be Glad To Assist You.

Origin and Distribution

It is a native of India. Apart from India, it is cultivated in Pakistan, Malaysia, Myanmar, Vietnam, Thailand,

Philippines, Japan, Korea, China, Sri Lanka, Nepal, East & West Africa, South Pacific Islands, Malagasy,

Caribbean Islands and Central America. In India, it is cultivated in the States of Andhra Pradesh, Maharashtra,

Orissa, Tamil Nadu, Karnataka and Kerala.

Indian Bay-leaf /bay leaf powder(Cinnamomum

tamala [Buch.-Ham.] Nees et Eberm.)

Synonyms (View the names of this plant in 38 languages)

botanical Cinnamomum tejpata

French Laurier des Indes

German Indisches Lorbeerblatt, Mutterzimt

Greek (Old)

Malabathron

Hindi , Tej-patta, Tejpat

Latin Malabathrum

Maithili Patrak

Marathi Tamal patra

Tamil , , Talishapattiri, Ilavangapattiri, Pattai

Urdu

Tez pat

Used plant part

Leaves. The bark may be used as an inferior substitute of cinnamon or cassia.

Plant family

Lauraceae (laurel family).

Sensory quality

Strongly aromatic, somewhat reminiscent to cinnamon or cloves.

Main constituents

In the essential oil from the leaves, mostly monoterpenoides were found: Linalool (50%) is the major

compound, whereas -pinene, p-cymene, -pinene and limonene range around 5 to 10% each.

Phenylpropanoids appear only in traces: Newer work reports 1% cinnamic aldehyde and no eugenol,

whereas older literature speaks of traces of both compounds.

Origin

South slopes of the Himalayas and the mountains of North Eastern India, extending into Burma.

Etymology

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The Sanskrit name tamalapattra [] means dark leaf, although that seems poorly motivated. Greek traders took that name to their own language, but falsely identified the Sanskrit word as a plural

form with definite article, (ta) malabathra [() ] for which they backformed a singular (to)

malabathron [() ]. This name was then taken by the Romans as malabathrum or

malobathrum.

Many recent languages of Northern India have names for Indian bay-leaf that derive from that Sanskrit

term, e.g., Marathi tamal patra [ ]. In Hindi and some related tongues, the spice is known as tejpatta [] pungent leaf. Tamil hat probably the best descriptive name for this spice: ilavanga-pattiri [] cinnamon leaf.

Indian bay-leaves are the leaves of a tree closely related to cinnamon. The tough, three-veined leaves are very

popular in Northern India, but are little known elsewhere at least, today. They were well known to the

Romans under the name malobathrum (also spelt malabathrum) and used both for perfumery and in cooking; in

recipes, they were often just referred to as folia leaves, which some cookbook editions misrender as bay leaves.

See also silphion for the flavours of ancient Rome. Indian bay leaves were still available during the middle ages

and used for beer brewing till the 16.th century (see also gale), but later they fell victim to the multitude of new

spices available, and were forgotten.

Today, Indian bay-leaves are a spice used almost exclusively in the kitchens of Northern India, especially in the

famous Moghul cuisine that was developed at the Imperial courts in Delhi and Agra. In accordance with the

origins of the Moghul dynasty, Moghul cooking contains elements derived from Arabic and Persian cooking.

This culinary style aims at a complexity and perfection comparable to the architectonic beauty of the Taj Mahal,

which was built in the same era.

In Moghul cooking style, much use is made of sweet and aromatic spices; besides Indian bay leaves, cinnamon,

cloves and cardamom are considered the most important spices for delicious rice dishes (biryani []). Furthermore, Moghul cuisine is characterized by rather small chile usage (contrasting habits in the rest of

India); cumin, which is a most popular spice all over India, is frequently substituted by a closely related, but

culinarily different, plant known as black cumin (see there for a fuller account on moghul cuisine).

Indian bay leaves are found not only in biryanis, but also in Moghul kormas, for which today the northern

Indian city of Lucknow is famous. To make korma, meat (or occasionally vegetable) is slowly but for long time

braised in a rich, fragrant sauce thickened with ground almonds; often, the cooking pots are sealed to avoid any

loss of aroma. Indian bay-leaves also form part of the Northern Indian spice mixture garam masala (see cumin),

which is almost the only time when they are used in ground form.

Indian bayleaves are very popular in the Terai plains of Southern Nepal. Cooking in the Tarai is basically a mild

version of North Indian cuisine, and Indian bayleaves are a key flavour to the many vegetarian curries of that

area, particularly the Mithila region around Janakpur. I found the highest concentration of them in potato

curries. The Indian Bay-leaves are also known and used in the mountains of Noth-Eastern India, bordering

Burma.

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Since Indian bay leaves were hardly available in the West bevor the turn of the millennium, most older books

encourage the use of laurel (the Mediterranean bay leaf) instead. Though looking similar, the taste is very

different, and also weaker. The best substitutes are cinnamon leaves or fresh cardamom leaves, but these are

also not easy to come by. I prefer the South American boldo leaves: although their flavour is rather different, it

is at least strong enough for the highly spiced Moghul foods. Easier and still satisfactory substitutes are a small

piece of cinnamon bark or a dried allspice berry.

Fresh Garlic/Peeling Garlic/Garlic Flack

garlic (lehsoon) Bulbs are the Spices that Belong to the Family of Onion. It is Used for Seasoning of Food as It

Has Very Pungent Smell. It is Used in Kebabs, Mezes and other Turkish Cuisines. Besides Food, It is also

Useful On Medical Ground. It Helps in Lowering the Cholesterol Level, High Blood Pressure, Etc. It also

Boosts the Immunity System, Overcomes Fatigue, Etc. Garlic When Roasted Provides More Zing to the Food.

We are One of the Prominent White Garlic Exporters and Roasted Garlic Suppliers from India.

Products Details :

Garlic (Lehsoon) bulbs are the spices that belong to the family of onion. It is used for seasoning of food as it has

very pungent smell. It is used in kebabs, mezes and other Turkish cuisines. Besides food, it is also useful on

medical ground. It helps in lowering the cholesterol level, high blood pressure, etc. It also boosts the immunity

system, overcomes fatigue, etc. Garlic when roasted provides more zing to the food. We are one of the

prominent white garlic exporters and roasted garlic suppliers from India

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Cinnamon/ Cinnamon powder

Specifications/Cinnamon powder

1.Cinnamon Bark Extract

2.Spec:5% Cinnamon Polyphenols

2.100%Natural,Free sample

2.OEM/ODM

Product Name: Ceylon Cinnamon Extract Powder

Latin Name: Cinnamomum zeylanicum

Used Part: Bark

Analysis Specification

Appearance Brown fine powder

Odor Characteristic

Taste Characteristic

Extract Ratio 10:1

Loss on Drying 5.0%

Sieve analysis Pass 80 mesh

Bulk Density 45-55g/100mL

Extract Solvent Water & Alcohol

Heavy Metal

Less than20ppm

As

Less than2ppm

Microbiology

Total Plate Count

Less than1000cfu/g

Yeast & Mold

Less than100cfu/g

E.Coli Negative

Salmonella Negative

Ceylon Cinnamon Extract Powder, Ceylon Cinnamon Extract 10:1, We are manufacturer

Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use

during the winter months.

Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which

is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon,

Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined

and more difficult to find in local markets.

Nutrients in

Cinnamon

2.00 tsp (5.20 grams) Nutrient%Daily Value

manganese45.5%

fiber11%

calcium5.2%

Calories (12)0%

This chart graphically details the %DV that a serving of Cinnamon, ground provides for each of the nutrients of

which it is a good, very good, or excellent source according to our Food Rating System. Additional information

about the amount of these nutrients provided by Cinnamon, ground can be found in the A link that takes you to

the In-Depth Nutritional Profile for Cinnamon, ground, featuring information over 80 nutrients, can be found

under the Food Rating System Chart.

Health Benefits

Cinnamon's unique healing abilities come from three basic types of components in the essential oils found in its

bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol,

plus a wide range of other volatile substances.

Anti-Clotting Actions

Cinnamaldehyde (also called cinnamic aldehyde) has been well-researched for its effects on blood platelets.

Platelets are constituents of blood that are meant to clump together under emergency circumstances (like

physical injury) as a way to stop bleeding, but under normal circumstances, they can make blood flow

inadequate if they clump together too much. The cinnaldehyde in cinnamon helps prevent unwanted clumping

of blood platelets. (The way it accomplishes this health-protective act is by inhibiting the release of an

inflammatory fatty acid called arachidonic acid from platelet membranes and reducing the formation of an

inflammatory messaging molecule called thromboxane A2.) Cinnamon's ability to lower the release of

arachidonic acid from cell membranes also puts it in the category of an "anti-inflammatory" food that can be

helpful in lessening inflammation.

Anti-Microbial Activity

Cinnamon's essential oils also qualify it as an "anti-microbial" food, and cinnamon has been studied for its

ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida.

In laboratory tests, growth of yeasts that were resistant to the commonly used anti-fungal medication

fluconazole was often (though not always) stopped by cinnamon extracts.

Cinnamon's antimicrobial properties are so effective that recent research demonstrates this spice can be used as

an alternative to traditional food preservatives. In a study, published in the August 2003 issue of the

International Journal of Food Microbiology, the addition of just a few drops of cinnamon essential oil to 100

ml (approximately 3 ounces) of carrot broth, which was then refrigerated, inhibited the growth of the foodborne

pathogenic Bacillus cereus for at least 60 days. When the broth was refrigerated without the addition of

cinnamon oil, the pathogenic B. cereus flourished despite the cold temperature. In addition, researchers noted

that the addition of cinnamon not only acted as an effective preservative but improved the flavor of the broth.

Blood Sugar Control

Seasoning a high carb food with cinnamon can help lessen its impact on your blood sugar levels. Cinnamon

slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating.

Researchers measured how quickly the stomach emptied after 14 healthy subjects ate 300 grams (1.2 cups) of

rice pudding alone or seasoned with 6 grams (1.2 teaspoons) of cinnamon. Adding cinnamon to the rice pudding

lowered the gastric emptying rate from 37% to 34.5% and significantly lessened the rise in blood sugar levels

after eating.

Cinnamon may also significantly help people with type 2 diabetes improve their ability to respond to insulin,

thus normalizing their blood sugar levels. Both test tube and animal studies have shown that compounds in

cinnamon not only stimulate insulin receptors, but also inhibit an enzyme that inactivates them, thus

significantly increasing cells' ability to use glucose. Studies to confirm cinnamon's beneficial actions in humans

are currently underway with the most recent report coming from researchers from the US Agricultural Research

Service, who have shown that less than half a teaspoon per day of cinnamon reduces blood sugar levels in

persons with type 2 diabetes. Their study included 60 Pakistani volunteers with type 2 diabetes who were not

taking insulin. Subjects were divided into six groups. For 40 days, groups 1, 2 and 3 were given 1, 3, or 6 grams

per day of cinnamon while groups 4, 5 and 6 received placebo capsules. Even the lowest amount of cinnamon, 1

gram per day (approximately 1/4 to 1/2 teaspoon), produced an approximately 20% drop in blood sugar;

cholesterol and triglycerides were lowered as well. When daily cinnamon was stopped, blood sugar levels began

to increase.

Test tube, animal and human studies have all recently investigated cinnamon's ability to improve insulin

activity, and thus our cells' ability to absorb and use glucose from the blood.

On going in vitro or test tube research conducted by Richard Anderson and his colleagues at the USDA Human

Nutrition Research Center is providing new understanding of the mechanisms through which cinnamon

enhances insulin activity. In their latest paper, published in the Journal of Agricultural and Food Chemistry,

Anderson et al. characterize the insulin-enhancing complexes in cinnamona collection of catechin/epicatechin

oligomers that increase the body's insulin-dependent ability to use glucose roughly 20-fold. Some scientists had

been concerned about potentially toxic effects of regularly consuming cinnamon. This new research shows that

the potentially toxic compounds in cinnamon bark are found primarily in the lipid (fat) soluble fractions and are

present only at very low levels in water soluble cinnamon extracts, which are the ones with the insulin-

enhancing compounds.

A recent animal study demonstrating cinnamon's beneficial effects on insulin activity appeared in the December

2003 issue of Diabetes Research and Clinical Practice. In this study, when rats were given a daily dose of

cinnamon (300 mg per kilogram of body weight) for a 3 week period, their skeletal muscle was able to absorb

17% more blood sugar per minute compared to that of control rats, which had not received cinnamon, an

increase researchers attributed to cinnamon's enhancement of the muscle cells' insulin-signaling pathway.

In humans with type 2 diabetes, consuming as little as 1 gram of cinnamon per day was found to reduce blood

sugar, triglycerides, LDL (bad) cholesterol, and total cholesterol, in a study published in the December 2003

issue of Diabetes Care. The placebo-controlled study evaluated 60 people with type 2 diabetes (30 men and 30

women ranging in age from 44 to 58 years) who were divided into 6 groups. Groups 1, 2, and 3 were given 1, 3,

or 6 grams of cinnamon daily, while groups 4, 5, and 6 received 1, 3 or 6 grams of placebo. After 40 days, all

three levels of cinnamon reduced blood sugar levels by 18-29%, triglycerides 23-30%, LDL cholesterol 7-27%,

and total cholesterol 12-26%, while no significant changes were seen in those groups receiving placebo. The

researchers' conclusion: including cinnamon in the diet of people with type 2 diabetes will reduce risk factors

associated with diabetes and cardiovascular diseases.

By enhancing insulin signaling, cinnamon can prevent insulin resistance even in animals fed a high-fructose

diet! A study published in Hormone Metabolism Research showed that when rats fed a high-fructose diet were

also given cinnamon extract, their ability to respond to and utilize glucose (blood sugar) was improved so much

that it was the same as that of rats on a normal (control) diet.

Cinnamon is so powerful an antioxidant that, when compared to six other antioxidant spices (anise, ginger,

licorice, mint, nutmeg and vanilla) and the chemical food preservatives (BHA (butylated hydroxyanisole), BHT

(butylated hydroxytoluene), and propyl gallate), cinnamon prevented oxidation more effectively than all the

other spices (except mint) and the chemical antioxidants.

Cinnamon's Scent Boosts Brain Function

Not only does consuming cinnamon improve the body's ability to utilize blood sugar, but just smelling the

wonderful odor of this sweet spice boosts brain activity!

Calcium and Fiber Improve Colon Health and Protect Against Heart Disease

In addition to its unique essential oils, cinnamon is an excellent source of fiber and the trace mineral manganese

while also a very good source of calcium. The combination of calcium and fiber in cinnamon is important and

can be helpful for the prevention of several different conditions. Both calcium and fiber can bind to bile salts

and help remove them from the body. By removing bile, fiber helps to prevent the damage that certain bile salts

can cause to colon cells, thereby reducing the risk of colon cancer. In addition, when bile is removed by fiber,

the body must break down cholesterol in order to make new bile. This process can help to lower high

cholesterol levels, which can be helpful in preventing atherosclerosis and heart disease. For sufferers of irritable

bowel syndrome, the fiber in cinnamon may also provide relief from constipation or diarrhea.

A Traditional Warming Remedy

In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been

valued in energy-based medical systems, such as Traditional Chinese Medicine, for its warming qualities. In

these traditions, cinnamon has been used to provide relief when faced with the onset of a cold or flu, especially

when mixed in a tea with some fresh ginger.

Description

Cinnamon is the brown bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill.

Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder.

While there are approximately one hundred varieties of Cinnamonum verum (the scientific name for cinnamon),

Cinnamonum zeylanicum (Ceylon cinnamon) and Cinnamomun aromaticum (Chinese cinnamon) are the

leading varieties consumed. Ceylon cinnamon is also referred to as "true cinnamon", while the Chinese variety

is known as "cassia". While both are relatively similar in characteristics and both feature a fragrant, sweet and

warm taste, the flavor of the Ceylon variety is more refined and subtle. Ceylon cinnamon is more rare in North

America than the cassia, the less expensive variety

History

Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not

only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it

was considered more precious than gold. Around this time, cinnamon also received much attention in China,

which is reflected in its mention in one of the earliest books on Chinese botanical medicine, dated around 2,700

B.C.

Cinnamon's popularity continued throughout history. It became one of the most relied upon spices in Medieval

Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near

East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean,

while cassia is mainly produced in China, Vietnam and Indonesia.

How to Select and Store

Cinnamon is available in either stick or powder form. While the sticks can be stored for longer, the ground

powder has a stronger flavor. If possible, smell the cinnamon to make sure that it has a sweet smell, a

characteristic reflecting that it is fresh.

Black papper/black pepper powder

black pepper powder/Black Pepper

Also Known as

Kali Mirch powder, Kali Miri powder

Description

Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid

tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries

known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and

white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of

varying stages of development and processing methods.

Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red.

They are then left to dry which causes them to shrivel and become dark in color. Black pepper is the most

pungent and flavorful of all types of peppers and it is available as whole or cracked peppercorns or ground into

powder.

How to select

To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe. In

addition to superior flavor, buying whole peppercorns will help to ensure that you are purchasing unadulterated

pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy,

compact and free of any blemishes.

Just like with other dried spices, when purchasing black pepper try to select that which is organically grown

since this will give you more assurance that it has not been irradiated (among other potential adverse effects,

irradiating black pepper may lead to a significant decrease in its vitamin C content.

Culinary uses

Add pepper that you have freshly ground in a mill at the end of the cooking process. Since it loses its flavor

and aroma if cooked for too long, adding it near the end will help to preserve its flavor

Coat steaks, skewed paneer or chicken with crushed peppercorns before cooking.

Keep a pepper mill on your dining table so that you can add its intense spark to a host of different recipes that

you prepare.

Olive oil, lemon juice, salt and black pepper powder make a delicious salad dressing

How to store

Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns

will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be

frozen although this will make its flavor more pronounced.

Health benefits

Black pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase

hydrochloric acid secretion, thereby improving digestion.

Black pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good

source of dietary fiber

Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of

intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In

addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.

Black pepper has demonstrated impressive antioxidant properties.

raw cashew nuts

We are into sourcing and marketing of raw cashew nuts from Africa & Asia, to supply our prospective clients

in India & Vietnam. We manage an integrated supply chain for numerous products, delivering these products

to customers worldwide

The Cashew tree (Anacardium Occidentale) is a tropical evergreen native to the Americas but is now widely

cultivated in Asia and Africa. Cashew in its natural form is a soft, white, meaty kernel contained within the hard

shells of kidney shaped, raw cashew nuts. Cashew is consumed all over the world as a snack or used as a food

ingredient

Major Producers of Raw Nuts: India, Brazil, Vietnam, West Africa and East Africa

The Countries Producing Cashew Nuts (in alphabetical order): Benin, Brazil, Ivory Coast, Guinea-Bissau,

India, Indonesia, Kenya, Mozambique, Nigeria, Tanzania, Vietnam, Togo, Ghana, Senegal, Madagascar,

Burkina faso

Global Scenario & World Raw Cashew Nut Availability - Cashew production takes place mainly in the Central

and South American Zone, Asia and Oceanic Zone and African Zones. The major exporters are India, Vietnam

and Brazil.

India is the third largest consumer of cashew nuts in the world. Tanzania and Guinea-Bissau are the largest

producers of cashew nuts in Africa, each accounting for 8% of the world's production.

Cashews are graded on how white they are and how broken the kernel is. There are four color grades, four

styles of break on the kernel and six sizes (or maximum number of kernels per pound)

Classified according to grades / with or without basing on number of kernel per kilogram.

Cashew kernels have been classified according to 6 quality levels

Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of

cashew W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present)

usually represent the number of kernels per pound. Hence, to give an example, W 210 implies that it is a whole

cashew kernel which gives 210 kernels per pound.

Quality

Classified according to grades / with or without basing on number of kernel per kg.

First quality

W210, W240, W320, W450, WB, WS, LWP, SWP

Second quality

LBW210, LBW240, LBW320, LBW, SW210, SW2440, SW320, SW, SB, SS, LP, SP

Third quality

DW320, DW350, DW

Fourth quality

DW2, DW3DW2, DW3

Fifth quality

SW2, SSW2, SW3, DW, DWTW3, DW, DWT

Sixth quality

CS, SK, SK2, TPN, TPN2, TPB, DW4CS, SK, SK2, TPN, TPN2, TPB, DW4

Based on whether the cashew kernel is whole or broken

Plain Natural Wholes - Cashew is graded in three categories based on colour. White Wholes (W appearance

white, pale ivory), Scorched Wholes (SW slightly reddish) and Scorched Wholes Seconds (SSW

discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium

W 150; Premium W 210; Regular W 450; Economy SW 450

Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in

economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes

preferred for that reason. The different varieties are: Fancy Splits (FS): White halves split lengthwise; Fancy

Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults

Natural Brokens - Natural Cashew pieces are used in economy packs and also in confectionery, pastry, ice

creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)

MANJISTHA Rubia cordifolia (HARBAL)

Manjistha is considered to be one of the most valuable herbs in Ayurvedic medicine and has been largely used

by physicians since ancient times. Charaka has categorized it as varnya (improving the complexion), jvarahara

(febrifuge), visaghna (detoxifier) and purisa sangra haniya (gives from to the feaces). Sushruta has mentioned it

as pittasamsamana pacifies the pitta doshas. It is also a well known rasayana a rejuvenative.

The plant grows throughout India, in hilly districts upto 3500 meters height. It is a perennial, herbaceous

climber. The stems are often long, rough and grooved, with woody base. The leaves often in whorls of four.

They are 5-10 cm long, variable, cordate ovate to cordate-lanceolate, rough above and smooth beneath. The

flowers, 0.3-2.5 cm long, blackish or greenish black, in terminal panicled glabrous cymes. The fruits are

globose, fleshy, smooth, purplish black when ripe and shining. The roots are 4-8 cm long, reddish, cylindrical,

flexuous, with a thin red bark.

The botanical name of Manjistha is Rubia cordifolia and it belongs to family rubiaceae. The roots contain

resinous and extractive matter, gum, sugar, coloring matter, - the salt of the pigment being a red crystalline

principle purpurine. The yellow glucoside manjistin and a xanthine are also present, besides garancin and

orange red alizarin. Anthroquinones pentacyclic triterpenes, quinines, cyclic hexapeptides and diethylesters are

also reported. Other compounds isolated are xantho-purpurin, glucose, sucrose and ruberythric acid. Alizarin,

purpurin, purpurin carbohydrate, quinizarine and christofin isolated from roots

Properties

Manjistha is bitter, astringent and sweet in taste, pungent in the post digestive effect and has hot potency. It

alleviates all the three doshas. It possesses dry and heavy (to digest attributes. It is a potent blood purifier and

anti diarrhoeal.

Uses

The plant is used both, internally as well as externally. The roots of Manjistha are used for medicinal purpose.

Externally, Manjistha is highly recommended in skin diseases associated with edema and oozing. The wound

and ulcers dressed with Manjistha ghrta heal promptly and get dried up and well cleansed. Especially the

chronic non-healing and cozying wounds respond very will. The Manjistha ointment medicated with Sat dhauta

ghrta, is the best panacea for erysipelas. The burns and scalds heal up magically without scar formatuio, when

treated with Manjistha ghrta. The chronic wounds are washed with the decoction of manjistha and dressed with

its rasakriya (solid extract). In fractures, the external splint of Manjistha, madhuka skin and amalaki leaves is

beneficial. The root powder works well, with ghee, for the medicament of acne. Used externally as a paste by

itself or with honey, it heals inflammation and gives the skin an even tone and smoothness. It is a powerful dye,

imparting a reddish tinge to the skin and is used in dying the clothes also. Internally, Manjistha is valuable in a

vast range of diseases. In diarrhea, Manjistha works well when combined with lodhra (Symplicos racemosa)

skin powder . Manjistha is benevolent in gastrointestinal ailments like loss of appetite, dyspepsia and worm

infestations, as it is an appetizer, digestant, destroys ama and a vermicide. Manjistha kvatha is widely used as a

blood purifier. It acts mainly on rasa and rakta srotasas, alleviates the kapha and pitta dosas and eliminates

toxins. This ameliorates the vitiation of bhrajaka pitta (pitta from the skin) and imparts better complexion to the

skin. Manjistha was held in high esteem by ancient sages in the treatment of skin diseases. It is widely used, till

today, in various skin disorders like erysipelas, eczema, acne, scabies and allergic manifestations. Manjistha

helps in controlling the irritation of nerves and pacifies the mind, hence salutary in epilepsy, especially of pitta

type. The decoction of manjistha, triphala, daruharidra, guduci, katuka, nimba and vaca is used in gout with

benefit.

The cold infusion of Manjistha improves the menstrual bleeding and relieves the pain in dysmenorrheal. It

stimulates and cleanses the uterus, so useful in postnatal ailments. The decoction of Manjistha is useful in

oligomenorrhea and amenorrhea. Manjistha is useful as an adjunct in treating hepatitis. It is an effective

medicament for hoarseness of voice, due to vitiated kapha dosha and cough. It is also anti-diabetic and useful in

treating urinary calculi. The plant is widely used as a rejuvenative in pigment disorders of the skin and in

general debility.

Mahamanjisthadi kvatha is one of the popular preparations, used as a blood purifier and in treating various skin

diseases. A clinical trial has shown the statistically significant results in acne. (Clinical evaluation of

Mahamanjisthadi kvatha and Suksma Triphala in the management of acne vulgaris,

Classical Ayurvedic Preparations

Manjistha kvatha

Mahamanjisthadi kvatha

Manjistha phanta

Manjistha arka

Manjistha malahara etc.

BOTANICAL NAME:TERMINALIA CHEBULA

(HARAD) Harbal

FAMILY COMBRETACEAE SUBSTITUTE Not Available OTHER NAMES

SANSKRIT Abhaya, Amogha, Amritha, Amruta, Avyatha, Balya, Bhishagvara, Bhishak-priya, Bhishakpriya, Chetaki, Chetamaki, Devi, Divya, Girija, Haimavati, Haimayathi, Haritaka, Haritakee, Haritaki, Himaja, Jaya, Jivanika, Jivanthi, Jivanti, Jivapriya, Jivya, Karkatasringi, Kayastha, Nandini, Pachani, Panjarasa, Pathya, Pramatha, Pranada, Prapathya, Putana, Rasayanaphala, Reshaki, Rohini, Rudrapriya, Shaka, Shakrasrishta, Shiva, Shreyasi, Siva, Suddha, Sudha, Sudhodbhava, Triphala, Vanatikta, Vayastha, Vijaya

HINDI Harada, Hara, Harad, Harara, Harra, Pile-har, Harir, Halda, Har, Harb, Harash, Haira, Harar, Harrar, Harhar

URDU Harad, Haleela, Halela (siyah, Zard, Kabuli), Halila taza farba, Triphala, Poast halia zard, Halila siyah biriyan, Poast - halila zard, Halila-i- zard, Poast halila -i- zard, Poast halila sard, Poast halila zard nim kofta, Bahera, Halila siyah, Halila siyah biryan, Halila siyah nim kofta, Halila zard, Halila-i-siyah, Murraba-i-halila, Poast halila zard, Tirphala

ASSAMESE Hilikha, Silikha

BENGALI Haritaki, Rol

KANNADA Alalc-kayi, Alale, Alalekayi, Anile, Arale, Harade, Haritaki, Harra, Karakkayi, Aralaikai, Halle, Arili, Alale kaayi, Alale pathya

MALYALAM Divya, Katuikka, Katukka, Kayastha, Putanam, Kadukka, Divy, Kadukai, Kadukkai, Katukkaya, Kodakka, Kodorka

MANIPURI Haritok

MARATHI Hirda, Hirada, Habra, Hardi

MIZORAM Reraw

ORIYA Reraw, Harda

PERSIAN Halilah, Halilahe-siyah, Halelaj, Halelaj asfer, Halelaj aswad, Halelaj kabuli, Halilahe-zard

TAMIL Amagola, Arabi, Aridabi, Aridadi, Attan, Kadu, Kadukkay, Kagodagasingi, Katukkay, Nechi, Pattiyam, Piradamai, Kaduk-kay, Kadukai

TELGU Haritaki, Karaka, Karakkaya, Karitaki, Nallakaraka, Resaki, Sringitiga, Karakkai-cettu, Nalla karaka, Haimavati, Kaduka

TIBETAN A bar, A ru (ra), A ru ra, A-ru-ra

DESCRIPTION A tree, 15-24 m high. Leaves ovate or elliptic with a pair of large glands at the top of the petiole. Flowers yellowish white, in terminal spikes. Drupes ellipsoidal, obovoid or ovoid, yellow to orange-brown, sometimes tinged with red or black and hard when ripe, 3-5 cm long, 5 ribbed on drying. PHARMACOGNOSY Intact fruit yellowish- brown, ovoid, generally 20-35 mm long, 13-25 mm wide, wrinkled and ribbed

longitudinally. Pericarp is fibrous, 3-4 mm thick, non adherent to the seed. Taste astringent. Transverse section of pericarp shows epicarp consisting of one layer of epidermal cells, inner tangential and upper portions of radial wall thick. Mesocarp consists of 2-3 layers of collenchyma, followed by a broad zone of parenchyma in which fibres and sclereids in group and vascular bundles are scattered. Endocarp consists of thick walled sclereids of various shapes and sizes, mostly elongated. DISTRIBUTION Globally the species is distributed in the Indo-Malesian region and SriLanka. Within India it is distributed in the sub-Himalayan tracts to West Bengal and Assametres In southern India it is found in Maharashtra,Tamil Nadu and Karnataka. This species is globally distributed in Indo-Maleisa. Within India, it is found in sub-Himalayan tracts, North east India and Peninsular India. CULTIVATION It grows on variety of soils but thrives best in clayey and sandy soils. The fruits ripenm from november to march depending upon the locality. Mostly fallen fruits are collected in first half of January, they are dried

and the seeds can be stored for one year. PART (S) USED FRUIT DOSE 3-6 gms. CHEMICAL CONSTITUENTS

Anthraquinone glycoside, Chebulinic acid, Chebulagic acid, Tannic acid, Terchebin, Tetrachebulin, Arachidic, Bhenic, Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, Chebulin PHYSICAL CONSTITUENTS Foreign matter 1 %, Total ash 5 %, Acid insoluble ash 5 %, Alcohol

soluble extractive 40 %, Water soluble extractive 60 % AYURVEDIC PROPERTIES

Laghu, Ruksha

Madhur, Amal, Katu, Tikt, Kashay

Madhur

Ushan

Rasayan

PHARMACOLOGICAL ACTION

Antimicrobial, Antifungal, Antibacetrial, Antistress, Antispasmodic, Hypotensive, Indurance promoting

activity, Hypolipidaemic, Anthelmintic, Purgative

GUNA (Quality)

RASA (Taste)

VIPAK (Metabolism)

VIRYA (Potency)

PRABHAV (Impact)

fresh young green coconuts

The coconut is a common fruit found in tropical climates around the world. It originated from the coconut palm,

a plant pertaining to the family of the palm ceas, which includes nearly a million varieties.

Most people are familiar with 2 types of coconuts: the fresh green coconut for water and the brown ripe coconut

for the meat. The first one has great quantity of water and a soft pulp, which is used for cooking to give light

taste to drinks and sweets. This is in the earlier stages of development on the tree. As the coconut ripens on the

tree it turns brown. It is literally dehydrating on the tree. This is usually seen in stores with the husk already

removed and it looks about the same size as a grapefruit.

Coconut water can be used by diabetics, since it does not contain sucrose (a type of sugar). It is prescribed by

doctors around the world to help with minor and major ailments of all sorts. The health benefits are truly

astounding.

The ripe coconut or brown coconut has very little water, but it is rich in meat as a result. It is used as food and

in foods, sweets, and desserts . Though the quantity of liquid is small in this sort, it can be consumed normally.

The ripe coconut brings out the taste of the foods and can be substituted for nuts and almonds in many recipes,

wi th an outstanding flavor. The coconut's husk in the brown ripe coconut is used in the manufacture of ropes,

belts, carpets, and hats . It can be used in arts and crafts. It is necessary that it is dried up naturally in the sun or

it will becomeshriveled . Under and after the fibrous husk is removed, the surface of the coconut is a very hard

shell. The coconut shell is used to make earrings, necklaces and bracelets, cups, bowls, buttons, and even is

used as a canvas for painting.

Besides as an arts and craft function, the coconut's fibrous husk can be substituted as a plant fiber in the

cultivation of ornamental plants like ferns, brom lias, orchids, sword of Saint Jorge, lilies, begonias, between

others. The great advantage is that his cloth is rich in fibers and helps in the development of the plants,

principally, of the epfitas.