Whole Spices

Turmeric (Curcuma longa) belongs to the Zingiberaceae family. The commercial part of the plant is its rhizome. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions with temperature ranging between 20 to 30 degrees. The crop cannot stand water-logging or alkalinity. Turmeric is used to flavour and to colour foodstuffs. It is used in cosmetics and in medicines. Turmeric is ready for harvesting in 7-9 months. Sowing starts from May end with the onset of monsoon and extends till August while arrivals start from December – January and extend up to May across various producing centers.

India currently meets an annual production demand of about 8 lakh MT of cured turmeric. It is the largest producer of turmeric in the world and contributes to almost 80% of the total production. About 92% of the produce is consumed domestically and the remaining 8% is exported.

Alleppey Turmeric is a rare turmeric grown in Kerala. It typically has a curcumin content ranging from 5% to 6.5%, which is higher than most other turmeric varieties grown in India. Curcumin is the active compound responsible for many of turmeric's health benefits. When ground, Alleppey fingers produce a deep, golden-yellow color powder with a strong, earthy flavor having subtle notes of lemon and mint, making it a flavorful and healthy addition to dishes. Colour of Rhizomes is reddish orange.

Red Chilli S17, also known as Teja S17, is a variety of dried red chilli primarily grown in the Guntur region of India, known for its intense heat, bright red color, and a fiery, peppery flavor that is highly sought after by spice lovers globally. With a high Scoville heat unit (SHU) rating, it's one of the hottest chillies available in India and is widely used in dishes, powders, and pastes to add bold flavor and color to cuisines like Indian, Chinese, and Thai. 

• Heat Level: Very high pungency with a SHU range of 50,000 to 100,000.
• Color: Bright red, with a high ASTA colour value.
• Flavor: Sharp, fiery, and peppery taste.
• Skin: Thin.
• Origin: Guntur region in the southern states of India.

Green cardamom is the most popular variety exported from India, widely used in culinary, medicinal, and cosmetic industries. Cardamom is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.