Dried coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds gently roasted under low flame just before milling in order to get fine powder. Roasting releases special aromatic compounds and essential oils in the seeds.

Widely popular for their distinctive spice flavor, cumin seeds are commonly featuring ingredients in the North African, Middle-East, Western Chinese, Indian, Cuban and North Mexican cuisine. Cumin seeds impart distinctive strong flavor, and warm perception on taste buds. This comes from certain group of essential oils present in them.

Fennel Seeds have a sweet and aromatic flavor and emit a pleasant odour. In India, fennel seeds are available in yellow and green colour. While the green coloured fennel seeds (saunf) are chewed as a mouth freshener, the yellow variety is used for cooking purposes.

Fenugreek also known as Methi is a native of South Eastern Europe and West Asia,but is widely cultivated in other parts of the world. It also hasmedicinal properties.

Chilli is king of spices and is in huge demand due to its rich aroma, prickly hot taste and rich red colour. It is exported with and without stem, as per buyers request.

Indian chili powder is made by drying and grounding the red chilly to give highly pungent red powder. The pungency in the chili powder depends on the variety of the chilli used in preparing the powder. The low oil content helps in retaining its red color which will not fade away with time.

Turmeric is one of the most used culinary spices. It gives both colour and flavour to the food. Turmeric is scientifically known as Curcuma longa and is popular for its medicinal and cosmetic properties.