Sitemap | Contacts
HOME ABOUT US PRODUCTS ENQUIRY CONTACT US
 
 
Additives/ Ingredients
Instant foods/ premixes
Instant drinks
Flour/ Powder
Whole
Grounded
Whole/ Seeds/ Leaves
 
 
 
 
Whole/Seed/Leaves

TAMARIND (Imli)
It is a fruit of long-lived, medium growth bushy tree. The crown has irregular vase-shaped outline of dense foliage. The fruit pulp is edible and popular. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of snack, pulses, sauces and to make tamarind chutney. It is also consumed as a natural laxative.

 

FENUGREEK SEEDS (Methi)
Fenugreek seeds are brownish- yellow rhombic shape seeds, rich in vitamins, minerals and protein. They are used as a spice in curries, pickles, seafood, baked goods, ice cream, candy etc. apart from vast medical uses. They have a strong and peculiar odor.

 

SESAME SEEDS (Til)
Sesame seeds may be the oldest condiment known to man dating back to early as 1600BC. They are highly valued for their oil which is exceptionally resistant to rancidity. Sesame seeds add a nutty taste and a delicate, almost invisible crunch to many dishes. They are also the main ingredients in TAHINI (sesame seed paste) and middle eastern sweet called halvah.

Available as SEEDS (White/Black)

 

MUSTARD SEEDS (Rai)
It is one of the oldest spices being used since centuries. The seeds are tiny round reddish brown to black in colour commonly used for its flavour and aroma in the food processing industry. It is used in curries, sauces, pickles, relishes and other dishes.

 

DILL SEEDS (Sowa/Suva)
It is oval shaped seed with one side flat having two ridges, the other side is convex. The convex side has three ridges and three oil channels. The size of the seed is around 5.0mm, having a strong aroma and is used extensively in foods, beverages and medicines. Dill weed, dried leaves of the same plant is also used for flavoring. It is milder in taste when compared to dill seed.

 

CORIANDER (Dhania)
Coriander (Dhania) seeds are obtained from coriander plant (Coriandrum sativum).
It is one of the world’s oldest Spices. Coriander seeds are round and have fine longitudinal ridges. The seeds have a sweet heady aroma and mild, distinctive taste similar to a blend of lemon and sage and the aromatic fragrance enhances the taste of the dish.Dried coriander seeds are used in curries, chutney etc.

 

CUMIN (Jeera)
Cumin has a distinctive, slightly bitter yet flavours any dish with a sweet aroma. These brown aromatic small seeds give out more aroma when roasted or added to hot oil which can be described as penetrating and peppery with slight citrus overtones. Cumin's unique flavour complexity has made it an integral spice.

 

RED CHILLI (Lal Mirch)
It is the fruit of the plants from the Genus Capsicum, widely used at local cuisines all over the world. Indian Red Chillies contain high amounts of Vitamin-C & Carotene (Provitamin-A).Dry and chilies are widely used for coloring and flavoring in different cuisines and dishes. It is also used as a major ingredient in different seasonings, pepper and Tabasco sauce.

 

NIGELLA SEEDS (Kalonji)
They are very small dark brown seeds and look very similar to the normal cumin seeds. They have a very distinctive sweet flavor like the cumin seeds yet impart a very different flavor. They are used in flavoring some vegetarian dishes, snacks, pickles and stuffed breads.

 

CAROM SEEDS (Ajwain)
This poppy seed like plant comes from Lovage plant. These are very tiny brown seeds with strong peppery-thyme. Raw Carom taste almost exactly like thyme because it also contains thymol, but is more aromatic and less suble in taste as well as slightly bitter and punjent. It is also traditionally known as digestive aid, relieves abdominal discomfort due to indigestion and antiseptic.

 

FENNEL SEEDS (Saunf)
Also known as Aniseeds, Fennel is used as a spice, a medicine and food preservative. Fennel is used as a condiment and as culinary spice for many curries, meat dishes, seafood, pickles etc. These light green oval shaped seeds have been known to posses digestive qualities and are also recommended for nursing mothers, as they have been known to increase the milk supply.

 

FENUGREEK LEAVES (Kasoori Methi)
Dried Fenugreek leaves are called "Kastootri Methi". The dried leaves of the Fenugreek plant have a strong smell and a bitter taste.Dried Fenugreek Leaves are crushed to make a powder for flavoring many different dishes. Fenugreek is used both as an herb (the leaves) and as a spice (the seed).

 

BLACK PEPPER (Kali Mirch)
Black pepper is probably the most important and popular spice in the whole world. It is added to almost every savoury dish, hot or cold, imparting a sharp and pungent flavour. Black pepper can be added to almost any savoury dish imaginable but surprisingly, it can also be added to sweet biscuits and cakes in order to spice them up and add a quirky twist.

 

GREEN CARDAMOM (Chhoti Elaichi)
Cardamom is said to be the queen of spices. This spice has a floral flavor. It is used in curries, sweets, desserts, rice puddings and other rice dishes, milk, kheer, etc. The seeds can be chewed for good flavor in mouth and to get rid of bad breath. The pods can be used whole or split when cooked.

 

BLACK CARDAMOM (Badi Elaichi)
Black cardamom is a nice fresh aroma. Two primary uses of cardamom are in the field of cuisines and medicines. There are numerous uses of the spice cardamom, due to its distinct flavor and strong but pleasant aroma. Black cardamom is mostly used in making spices and Indian garam masala that is used while preparing many tempting curries and types of rice. 

 

TURMERIC FINGERS (Haldi)
It is a very ancient spice, comes from the root of the plant Curcuma Longa, and has a tough brown skin and a deep orange flesh. It has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger whereas it is best known as one of the important ingredients used to make curry apart from its wide medical uses.

 

POPPY SEEDS (Khus Khus)
Poppy seeds are like tiny hard grains. When using them with uncooked food, such as salads, roast them lightly first, as this strengthens their flavour and aroma. When poppy seeds are used for pastries, they are covered with boiling water and allowed to stand for one to three hours before grinding.

 

NUTMEG (Jaiphal)
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. It has nutty, warm and slightly sweet flavour. Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes.

 

KASHMIRI SAFFRON (Kesar)
Saffron is the one among world's most expensive spice. Saffron is the slender, dried, flattened Stigma of a small crocus of the iris family. Often called 'The Golden Spice', Saffron is a culinary and medicinal spice. It is appreciated for its delicate, distinctive flavour and striking colour. It has a peculiar, exotic, bitter taste. It is used in special dishes, especially in the preparation of different type of sweets. It is also used in perfumes and dyes. 

 
 
 
 
   
Home
All Rights Reserved. Copyright © Goliath Exim Pvt. Ltd.