Cloves are a spice made from the flower buds of an evergreen tree called, appropriately enough, the clove tree (Syzygium aromaticum). It is commonly found in savory dishes, desserts, and drinks. Specification : Moisture 4%
Dust, Stem, Foreign Matter 2% Headless 5%

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Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom is used to spice both sweet and savory dishes. Specification : Moisture 20%

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Coriander is a fragrant flowering plant that is a member of the parsley (Apiaceae) family. As one of the oldest spices, it has naturally evolved and cultivated for thousands of years into several variations. Coriander contains unique citrus yet nutty flavour making it a popular spice within the South Asian cuisines. Besides aromatic...

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Dried ginger is used in spices and masalas for gravies, curries, marinades, stews etc. Dried ginger is also used for food preparations for expecting women and feeding mothers. Dried ginger is used for adding flavor to a variety of baked dishes like ginger cookies and ginger candies. Dry ginger together with sugar cane juice is used to cure ...

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Nutmeg is a spice made from the seed of the nutmeg tree (Myristica fragrant), a native Indonesian evergreen tree that is the source of two popular spices: nutmeg and mace. Nutmeg is the inner seed, while mace is the red, lace-like substance that covers the seed. Nutmeg is a quintessential autumn spice, frequently found in fall desserts and...

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White pepper is a spice produced from the dried fruit of the pepper plant, Piper nigrum, as is black pepper. White pepper is often used in dishes that need a peppery bite but where you don't want black flecks. Specification : Moisture 13% Dust Max 1%

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Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a...

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Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more. It should not be eaten raw as candlenut is mildly toxic. Therefore, candlenut needs to be cooked for its toxicity to be removed. Candlenuts are often used in curries or stew when it comes to Malaysian, Indonesian...

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Black pepper is produced from the still-green, unripe drupe of the pepper plant. Black pepper (Piper nigrum) is a spice used widely in many traditional cuisines. Specification : Moisture 12% Dust max 1%

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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its...

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Java long pepper (also known as pippali, jaborand pepper, bengali pepper) has eucalyptus / ginger flavor, slightly sweet, deeper taste and more sharpness than ordinary black pepper.
It was used regulary in earlier times, but since black pepper and chilli began to spread widely and were also easier and cheaper to grow, Java Pepper is...

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Piper cubeba, cubeb or tailed pepper is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper.
Specifications:
Origin Indonesia
Moisture : 5% - 6%
Impurity : 1%
 

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