ginger helps with inflammation due to its powerful anti-inflammatory properties, which are attributed to compounds like gingerols and shogaols. These compounds can reduce inflammatory markers such as C-reactive protein (CRP) we export this.

Origin : India (Kerala, Karnataka, Tamil Nadu, and Northeastern regions)

green is sweet, floral, and used in both sweet/savory dishes, while black is smoky, earthy, and best for robust savory recipes like curries and stews, with green being more delicate and black being bolder and often used whole for deep infusion we export this 

Origin : India

Turmeric fingers are the dried rhizomes (roots) of the Curcuma longa plant, while turmeric powder is simply these fingers ground into a fine powder, both prized for their vibrant color, earthy flavor, and high curcumin content a natural compound with anti-inflammatory & antioxidant benefits we export this.

Varieties :

• Maharashtra Turmeric (Standard variety, bright yellow color)

• Salem Turmeric (Polished variety with medium curcumin)

• Kaddapa Turmeric (Large size, rich aroma)

• Nizamabad Turmeric (Small to medium size)

black pepper is dried unripe berries with the outer layer intact, giving earthy, spicy flavor; white pepper comes from ripe berries with the skin and germ removed (often by soaking/fermenting), resulting in a milder, earthier, less complex flavor with a cleaner look we export this.

Origin : Vietnam, Indonesia, Brazil, Sri Lanka, or other exporting countries

Whole and powdered chillies both offer heat and health benefits capsaicin, vitamins A/C, antioxidants, metabolism boost we export this. 

Varieties :

• S17 Teja Chilli (High pungency, bright red color)

• Sanam Chilli (334) (Moderate pungency, deep red color)

• Byadgi Chilli (Mild pungency, rich red color, high oil content)

• Wonder Hot Chilli

• Others : Guntur Chilli, 273 Wrinkle, 341, etc.

Nutmeg is the dried seed of the Myristica fragrans tree, used whole or ground into a warm, sweet, nutty powder for flavoring sweet (pies, custards) and savory (sauces, meats, curries, biryani, chai) dishes, with benefits like anti-inflammatory effects and digestive aid, but requires strict moderation (tiny pinches) due to potential toxicity in large doses we export this.

Origin : India (Primarily Kerala, Tamil Nadu)

warm flavor, antioxidants, and minerals like calcium and iron, but moderation is key due to coumarin, making Ceylon safer for regular, high intake we export that. 

Types : True Cinnamon (Ceylon Cinnamon), Cassia Cinnamon

Origin : Sri Lanka (Ceylon Cinnamon), Vietnam, Indonesia

offering a strong, spicy aroma and flavor, used in cooking, teas, essential oils, and traditional remedies for flavor infusion, antioxidants, and potential anti-inflammatory effects, distinct from the more common clove bud powder but valued for its potent essence in food, aromatherapy, and natural products we export this.

Origin : India (Kerala, Tamil Nadu, Karnataka), Sri Lanka, Indonesia, Madagascar  

Star anise is the dried, star-shaped fruit of the Illicium verum tree, known for its strong licorice flavor from the compound anethole, used widely in Asian (pho, five-spice) and Western (baking, liqueurs) cooking for savory dishes, sweets, and drinks, with both the pod and its tiny, smooth seeds we export this.

Origin : China, Vietnam, India

Curry powder is a versatile, golden spice blend originating from India, invented for British travelers to replicate Indian flavors, combining ingredients like turmeric, coriander, cumin, and chili into a foundational mix for curries, soups, marinades, and more, offering digestive and anti-inflammatory benefits we export this 

Origin : India

Form :Fine powder made from a blend of various ground spices