Our Products

Psyllium Husk

Psyllium husk is a form of soluble fiber derived from the seeds of the Plantago ovata plant. The husk is the outer covering of the seeds and is known for its high fiber content. Psyllium husk is commonly used as a dietary supplement and in various foods due to its beneficial effects on digestion and overall health.

Cumin Seeds

Cumin seeds (Cuminum cyminum) are the dried seeds of a small flowering plant that belongs to the parsley family, Apiaceae. Known for their distinct, warm, earthy, and slightly peppery flavor with a hint of citrus, cumin is a staple spice in many global cuisines, especially in Indian, Middle Eastern, and Latin American cooking.

Fennel Seeds

Fennel seeds are the dried seeds of the fennel plant (Foeniculum vulgare), which is a member of the parsley family. They are commonly used in cooking, especially in Mediterranean, Indian, and Middle Eastern cuisines. The seeds are small, oval, and light brown in color, with a distinct sweet, licorice-like flavor and a slightly peppery taste.

Sesame Seeds

Sesame seeds are small, flat, oval-shaped seeds that come from the sesame plant (Sesamum indicum). These seeds are highly valued for their nutty flavor, crunchy texture, and numerous health benefits. They are commonly used in a variety of cuisines, from Asian to Middle Eastern and Mediterranean.

Chickpeas

Chickpeas, also known as garbanzo beans (Cicer arietinum).They have a firm texture and a slightly nutty, earthy flavor. They are widely used in cuisines across the globe, particularly in Mediterranean, Middle Eastern, and South Asian cooking. Chickpeas are valued for their versatility, nutritional benefits, and ability to complement a wide variety of dishes.

Desi Chana

Desi Chana, also known as black chickpeas (Cicer arietinum), is a smaller, darker variety of chickpea. Desi chana is often prized for its earthy flavor, firmer texture, and slightly nutty taste. It is widely used in Indian cooking and is especially popular in regional dishes such as Chana Masala, Chole, and Chana Chaat.

Dry red chilli

Dry red chillies are typically shriveled, wrinkled, and dark red or maroon in color. They have a more concentrated flavor compared to fresh ones, with a smoky, earthy, or slightly sweet undertone. Dry red chillies are a staple ingredient in many global cuisines, particularly in Indian, Mexican, Thai, and other South Asian dishes.

Red Chilli Powder

Red Chilli Powder is a ground spice made from dried red chillies. It is a fundamental ingredient in many cuisines around the world, especially in Indian, Mexican, Thai, and Middle Eastern cooking. Red chili powder has a sharp, slightly bitter flavor that can range from mild and fruity to intensely hot.

Black Pepper

Black Pepper (Piper nigrum) is one of the most commonly used and versatile spices in the world. Known for its sharp, pungent flavor, black pepper is often referred to as the “king of spices” due to its widespread use in various cuisines, medicinal applications, and its long history.

Pigeon Peas (Cajanus cajan)

Pigeon Peas (Cajanus cajan), also known as toor dal or arhar dal in India, are a type of legume that is widely cultivated in tropical and subtropical regions around the world. Pigeon peas are a key component of many traditional dishes. These legumes are highly nutritious and versatile, making them an important food source in many parts of the world.

Black Gram (Vigna mungo (L.) Hepper)

Vigna mungo (L.) Hepper are commonly known as Black Gram or Urad Dal. This legume is a member of the Fabaceae family. The seeds of Vigna mungo are small, black beans that are used in various culinary applications. Black gram has a slightly earthy and mildly nutty flavor, with a smooth texture once cooked.

Red Lentils (Masoor Dal)

Red Lentils (scientifically known as Lens culinaris) are one of the most common varieties of lentils, widely used in many cuisines around the world. Red lentils have a mild, earthy flavor. They are known for their vibrant orange-red color and for being quick-cooking and nutritious.

Bajra (Pearl millet)

Bajra (also known as pearl millet) is a type of grain that is commonly grown and consumed in many parts of the world, particularly in Africa, Asia, and India. Bajra grains are small, round, and usually have a grayish or light brown color. It is highly valued for its nutritional benefits and versatility in cooking.

Mung Bean (Vigna radiata)

Mung Bean (Vigna radiata) is a small, green legume that has been cultivated for thousands of years in Asia, Mung beans are popular in many cuisines worldwide, particularly in Indian, Chinese, and Southeast Asian cooking. They are known for their high nutritional value and versatility in a variety of dishes, both sweet and savory.

Cardamom

Cardamom is a highly aromatic and flavorful spice that has been used for centuries in cooking, baking, and traditional medicine. Known for its unique sweet, spicy, and slightly citrusy flavor, cardamom is often referred to as the “queen of spices” due to its popularity and high value.

Coriander Seeds

Coriander Seeds (Coriandrum sativum) are the dried seeds of the coriander plant, which is widely used both as an herb (its leaves are called cilantro) and as a spice. Coriander seeds are highly aromatic and are used in cooking for their unique flavor, which is slightly citrusy, earthy, and spicy. They are a common ingredient in Indian, Middle Eastern cuisines.