Spices Agro Products Manufacturers, Processors, Exporters, Suppliers, Traders in India FMCG Company Taj Agro Products®

Total Page:16

File Type:pdf, Size:1020Kb

Spices Agro Products Manufacturers, Processors, Exporters, Suppliers, Traders in India FMCG Company Taj Agro Products® Spices Agro Products Manufacturers, Processors, Exporters, suppliers, traders in India FMCG company Taj Agro Products® Spices List of Indian spices Includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base. Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooke : Taj Agro Products® www.tajpharmaceuticals.com www.tajfordoctors.com www.tajpharma.com www.tajapi.com pudina (mint) Deggi Mirch, Red Chilly powder (non spicy) Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts. Chakra Phool (Star anise) Choti Elaichi (Green Cardamom) Badam (Almond) Badi Elaichi (Black Cardamom) Anardana (Pomegranate seed) Amla (Indian gooseberry) Ajwain (Carom seed) Ajmoda (Parsley) Ajmud (Celery or Radhuni seed) Achar (pickle) Aamchur/Amchoor powder, sour (Mango powder) Adrak (Ginger) Jaggery (unrefined sugar from sugarcane Imli (Tamarind) Hara miri miri (Coriander powder) Hing (Asafoetida) Harre Hari Mirch (Green chili) Harad/hime (myrobalan chabulic) Hara dhaniya (Coriander) Haldi/haldi (Turmeric) Gur (unrefined sugar from the sap of the sugarcane or date palm) Dhania powder (Coriander powder) Gulab Jal (Rosewater) Dhania (Coriander seed) Garam Masala (Spice mixture) Dalchini (cinnamon) Elaichi (Cardamom) Camiki (mango extract) osmanli (onion peelings) shitu (lima seed skin) Menthulu (Fenugreek Seeds) Zaafraan (Saffron) Vanilla Urad dal (Split Matpe or Beluga Beans) Tulsi (Holy Basil) Til (Sesame seed) Thippali (Kabab-chini, Java peppercorn) Tej Patta (Malabathrum) Tartri (Citric acid) Taj (Cinnamon) Suwa or Shopa (Aniseed) Sonth (Dried ginger powder) Soa sag (Dill) Sirka (Vinegar) Shahi Jeera (Black cumin seed) Saunf/Sanchal (Fennel seed) Sarson (mustard seed) Saji (na) phool (Citric acid) Ratin jot (Alkanet root) Rai Kuria (cracked mustard seeds) Rai (Black mustard seed) Safed Mirchi (White Pepper) Pilli Mirchi (Yellow Pepper) Phathar ke phool (Black Stone Flower) Panch Phoron Kali Mirchi (Black Pepper) Pyaz or Kanda (Onion) Pudina (Mint) Nimbu (Lime) Nimbu (Lemon) Namak (Salt) Naaga Keshar Sarson Tel Mustard oil Methi seeds (Fenugreek seed) Methi leaves (Fenugreek leaf) Marathi Moggu Lavang (Cloves) Lal Mirchi powder (Red chili powder) Lal Mirchi ( Red chili) Lahsun (Garlic) Kudampuli Garcinia Cambogia - Used in fish preparations of Kerala. Khus Khus Poppy seed Kokum Garcinia indica Khajur Dates Kesar miri miri Saffron pulp Kesar Saffron Kebab Cheeni Allspice Katira Gum (Gond Katira) or Tragacanth Gum. Kasoori Methi (Dried fenugreek leaf) Kalonji Nigella seed Kali Mirch (Black peppercorn) Kala Namak or Sanchal Black salt Kaju Cashewnut Kadipatta Curry Tree or Sweet Neem leaf Kachra (Capers) Jethimadh licorice powder Jeera (Cumin) seed Javitri (Mace) Jaiphal (Nutmeg) Taj Agro Products® www.tajpharmaceuticals.com www.tajfordoctors.com www.tajpharma.com www.tajapi.com India produces a wide range of spices. At present, production is around 3.2 million tonnes of different spices valued at approximately 4 billion US $, and holds a prominent position in world spice production. Because of the varying climates - from tropical to sub-tropical to temperate- almost all spices grow splendidly in India. In reality almost all the states and union territories of India grow one or the other spices. Under the act of Parliment, a total of 52 spices are brought under the purview of Spices Board. However 109 spices are notified in the ISO list. We offer the finest varieties of As popular Indian cuisine is increasingly becoming the rage of overseas palates, New INDIAN Masala is now available in countries as far flung as the UK, USA, Middle East, Australia, Canada and South East Asia. Note:- Click on Any Spices for more details and price. P H A R M A B U S I N E S S W O R L D W I D E Contact Us Contact information for Taj Group companies in India. TAJ AGRO INTERNATIONAL (A Division of Taj Pharmaceuticals Limited ) http://www.tajagroproducts.com E-mail : [email protected] [email protected] Taj Agro Products® www.tajpharmaceuticals.com www.tajfordoctors.com www.tajpharma.com www.tajapi.com.
Recommended publications
  • The Exotic Flavors of India
    The Exotic Flavors of India Day 1: Arrival in Delhi You will be met at New Delhi International Airport and escorted to your Delhi hotel for check in. The remainder of the day is at leisure. India's capital is an exciting, busy, sometimes chaotic city and one of the most interesting. With historical sites from different eras, museums and galleries, shops and endless bazaars, there is more to see and do than we can possibly fit in during our short time here. For those arriving early there is an opportunity to make more discoveries with optional touring (extra cost). Accommodation: Vasant Continental ***** (2 Nights) Day 2: Old Delhi B, L, D We step into old Delhi with a walk in the bazaars and spice markets, immersing ourselves in the noise and smells of the crowded narrow streets and alleys. Start your city tour with a visit to Khari Bawri – A famous Wholesale market for dried fruits and spices. Also visit some traditional Indian sweetmeat (mithai) shops in the vicinity. Travel through the famous bazaar, Chandni Chowk, bustling with commerce and enterprise. Spices are the specialty of Khari Baoli. Be prepared to be assaulted by exotic smalls and fragrances. If time permits, visit Parathewali Gali, a whole street lined with shops specializing only in parathas, a special flatbread that can be stuffed with all kinds of vegetables, spices and everything else the chefs fancy! Watch them create masterpieces using exotic flours, spices, vegetables, and other ingredients. Late in the morning we explore the world of the Sikh religion, visiting the Old Delhi Gurudwara.
    [Show full text]
  • Feasts, Flavours & Fusion of India
    FEASTS, FLAVOURS & FUSION OF INDIA CURIOUS CULTURE OF CULINARY INDIA REVIEW N ultimate guide to the best of the rest exotic A culinary Indian Cuisines. This tasteful saga of spices, ingredients, culture, tradition, evolution & now customisation is all served on a single platter in the ensuing pages. Where dishes vary not only from region to region but suburb to suburb, the series and scope of local delicacies is endless: from Moghul biryanis, Punjabi dal makhani and Kashmiri goshtaba being just a few. The research team behind this book walked through the nook & cranny of the length and breadth of India, talking to chefs, tasting the delightful dishes and visiting localities, offering an honest, insider view of the country's culinary delights and history. The creatives & pictures showcases the vivacity and shades related with the East, West, North & South and then reflected in the colourful dishes whose recipes accompany them. An apt book for any lover of Indian food. DIVERSED TASTES, ONE INDIA North of India: Origin & Belief North Indians and their delicacies are undividable. Northern Indians are known as serious food lovers and cooking for this NDIA is known clan is no less than for its diversity a ritual when found in its compared to other culture, geography parts of the country. I and climate. Food too is part of the diverse delight as each state exhibits a different way of life, language and cuisine. Traversing through the Indian food map, whether you are travelling up north in Kashmir or spending a few days down south to Kerala, you will observe striking dissimilarities in the kind of food people relish.
    [Show full text]
  • An Introduction to Pakistan's Cuisine & Culture
    The AnPakistani Introduction to Pakistan’s Cuisine Plate& Culture A Global Eats Presentation by Anjali James & Rael Memnon Country Profile: Pakistan ● Officially known as the Islamic State of Pakistan ● Capital: Islamabad ● Located in South Asia, next to India, Afghanistan, China, and Iran ● 5th most populous country with 216+ million people Flag of Pakistan https://en.wikipedia.org/wiki/Pakistan Agriculture & Food Sources ● Pakistan’s key food crops are wheat, rice, maize, oilseeds, and sugar. ● Rice is especially profitable and mostly exported as Basmati rice. ● Agriculture is not yet mechanically advanced in Pakistan, so things like land preparation, growing, and harvesting are all done by hand. Basmati rice https://reliefweb.int/report/pakistan/pakistans-food-and-agri culture-systems#:~:text=Pakistan's%20key%20food%20crops %20are,rust%20is%20on%20the%20rise. Influences on Pakistan’s Culture Cuisine ● Pakistani cuisine has Indian roots (found in the form of the usage of heavy spices), Irani influences, Afghani, Persian, and Western influences. ● Since the Mugal Empire ruled around 1526, Pakistan adopted part of their cuisine that included the herbs and spices, almonds, and the raisins in their dishes. ● An example of this is foods such as shahi tukra. A dessert that is made with sliced bread, milk, cream, sugar, and saffron. Shahi tukura http://www.foodbycountry.com/Kazakhstan-to-South-Africa/ Pakistan.html#:~:text=Pakistan%20was%20part%20of%20In dia,it%20its%20own%20distinct%20character. Breakfast in Pakistan ● A typical Pakistani breakfast is called nāshtā ● Consists of eggs, a slice of loaf bread or roti, parathas, tea or lassi, qeema (minced meat), fresh seasonal fruits, milk, honey, butter, jam, shami kebab or nuts.
    [Show full text]
  • Diwali Recipes – Let the Aroma of Home-Made Sweets and Savories fill Your Home Specifically on Sweets and Savories
    Come2India.Org Editor’s Foreword We have 2 sections - Sweets and Savories. We have selected easy-to-make recipes that are popular in different parts of the country. Look up our tips for an added twist. Try them.... Come2India brings you a new Ebook – on Diwali Recipes – Let the aroma of home-made sweets and savories fill your home specifically on Sweets and Savories. We hunted far and wide with the festive spirit! within India and present the top 10 Sweets and 10 most popular Savories from all over India. Again we try to have no regional Did we say that this ebook is free? Do a Good Karma – Spread the word around about this Ebook. Share with your friends and bias in the selection of these recipes. families. Diwali, the festival of lights, is celebrated with enthusiasm all This revised version allows you to connect to our site for further over the country. Diyas are lit and Goddess Laksmi is welcomed tips, recipes and information - an interactive way that is far more home. Lanterns or kandeels are hung outside the house. Rangoli satisfying than usual. adorns the doorsteps. Laksmi puja is performed after sunset. The traditional puja thali is decorated and laden with delicious sweets. It is the time for family get-togethers and feasts. Preparations begin in earnest a couple of weeks leading to Diwali. New clothes are bought and firecrackers are procured. Today, even the sweets and savories that are so intrinsic to the celebration of Diwali are store-bought. But this time round, try a few simple Diwali recipes for family and friends.
    [Show full text]
  • Food Categorization Code
    Food Categorization Code Food Categorization Code Description 01 Dairy products and analogues, excluding products of food category 2.0 01.1 Milk and dairy-based drinks 01.1.1 Milk and buttermilk (plain) 01.1.1.1 Milk (plain) 01.1.1.2 Buttermilk (plain) 01.1.2 Dairy-based drinks - flavoured milk and/or fermented Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks), fermented milk products,yoghurt, flavoured 01.2 yoghurt, dahi, flavoured dahi,mishti dahi 01.2.1 Fermented milks (plain) 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation 01.2.1.2 Fermented milks (plain), heat-treated after fermentation 01.2.2 Renneted milk (plain) 01.3 Condensed milk and analogues (plain) Condensed milk (plain), evaporated milk(s),sweetened condensed 01.3.1 milk(s) 01.3.2 Beverage whiteners 01.3.2.1 Non dairy based beverage whitener 01.4 Cream (plain) and the like cream and malai 01.4.1 Pasteurized cream (plain), cream and malai Sterilized and UHT creams, whipping and whipped creams, and reduced 01.4.2 fat creams (plain) 01.4.3 Clotted cream (plain) 01.4.4 Cream analogues 01.5 Milk powder and cream powder and powder analogues (plain) 01.5.1 Milk powder and cream powder (plain) 01.5.2 Milk and cream powder analogues 01.6 Cheese and analogues 01.6.1 Unripened cheese Ripened cheese, (Cheddar,Danbo,Edam,Gouda,Havarti,Tilisiter,Camembert,Brie,St Paulin,Samsoe,Emmentaler,Provolone,extra hard grating 01.6.2 /sliced/cut/shreded cheese 01.6.2.1 Ripened cheese, includes rind 01.6.2.2 Rind of ripened cheese 01.6.2.3 Cheese powder (for reconstitution; e.g.
    [Show full text]
  • Curry Powder
    Curry Powder – Manufacturing Plant, Detailed Project Report, Profile, Business plan, Industry Trends, Market research, survey, Manufacturing Process, Machinery, Raw Materials, Feasibility study, Investment opportunities, Cost and Revenue www.entrepreneurindia.co Introduction Curry powder is a blend of many spices, and comes in almost infinite varieties. Each curry powder can have different component spices, in differing amounts–making each curry blend unique. www.entrepreneurindia.co Curry Powder is one of a number of mixtures of spices used in Indian cooking and (unsurprisingly) is specifically used for curry dishes. Others spice mixtures are Garam Masala, Rasam powder and Sambar powder. These all have their own uses and, although they may look similar, they should not be confused with each other. www.entrepreneurindia.co Curry powder is made up of numerous ingredients, and depending on the region of the world, they can change slightly, which can also alter the specific health benefits that may be derived from the powder. The most common and advantageous ingredients of curry powder are turmeric, coriander, cardamom, cumin, sweet basil, and red pepper. www.entrepreneurindia.co Some other ingredients that are occasionally added, depending on the specific recipe, are fennel seeds, ginger, garlic, cinnamon, or mustard seeds, all of which have individual health benefits. We will focus on the benefits from the most traditional form of curry powder. Properties of each curry powder vary according to the contents. www.entrepreneurindia.co Because of its powdered nature it continuously gives out its flavor and essential oil and so its properties will decrease gradually. We can avoid it to an extent by a careful air tight packing.
    [Show full text]
  • Food by Country
    Chapter 5 Food by Country Medieval chronicles speak of tribes living on dairy products and meat, trading for millet (or growing some), and trading for wheat products. Settled people had more elaborate cuisines, with spices typical of the neighboring civiliza- tions: Iranian, Indian, or Chinese, (depending on whether one speaks of West, South, or East within the larger region). Overall, cuisines were not diverse or complex. There was considerable local variation, as now, from oasis to oasis. The Yinshan Zhengyao is one of the few sources making an effort to mark local foods. A recipe for Kashmiri or Nepali curry, “Bal-po curry,” reveals a Tibetan informant for the dish. It is also the first known curry recipe, pre-chile, point- ing up many connections. Certainly, coming from Iran to Afghanistan convinces one that the food of the latter is basically provincial Persian. This is in spite of the use of turmeric and other characteristic Indian spices, and a few Indian beans such as mung beans in the areas closest to the Khyber Pass. Food language throughout much of Central Asia is not only Iranic, it is spe- cifically Farsi, complete with the heavy dose of Arabic loanwords (halwa, ka­ bab, sharbat…), typical of that language. Widespread food words from Farsi include: berenj and derivatives for rice, ash for stew, kuku for omelet-like egg dishes, and murgh for bird (usually understood to be chicken). Twentieth century sources still write of old foodways in remote areas, and indeed the diet of rural Mongolia is still usually dairy with some meat (usually tough boiled mutton), and flour foods.
    [Show full text]
  • India's Agriculture Production Has Spiraled In
    From the Editor’s Desk APRIL 2016 | VOLUME XIX | ISSUE 4 Food Processing – Converting Losses into Gains Editor Anjana Nair Assistant Editor Fariha Ahmed ndia’s agriculture production has spiraled in the Sub Editor Sanjay Kumar recent years. Records of foodgrains and fruit & vegetable production has become a pleasant rou- tine for India. The production statistics has made India the top producer of many agricultural com- REGIONAL BUREAUS modities. However, these production windfalls has not yet Tirupati V Rajagopal I Kerala KR Sreeni translated into profit bonanzas for the real farmers. There Jamshedpur Shireen Tabassum is considerable loss of farm produce due to lack of proper Gorakhpur Jitendra Dwivedi infrastructure and storage. Himachal Pradesh Rakesh Ahuja Union budget this year has laid an unusual commit- Jammu & Kashmir MH Shah Hyderabad Murli Krishna ment of doubling farmers’ income. While many believe this fete to be impossible Bangalore HS Gangadhar on the grounds of the mammoth task of increasing agriculture growth to 14 per Lucknow Alok Vashishth cent from the current rate of one per cent, the announcement can at least be seen Punjab SS Virdi as an acknowledgement of farmers’ welfare as a critical component of food pro- Bihar Gautam Kumar duction chain. It can be the beginning of a slew of developments that holds the Business Manager Sonam Singh potential to initiate a massive change of making agriculture a farmers’ vocation and 9910621421 not merely an engine to feed the population. Circulation Incharge Rajan Gautam Food processing is one area which holds immense potential in increasing farm- ers’ return from agriculture.
    [Show full text]
  • Developing a New Internet Grocery Retail Shop Concept for the Indian Customers
    Developing a new Internet grocery retail shop concept for the Indian customers Belkud, Ravikiran 2013 Laurea Leppävaara Laurea University of Applied Sciences Laurea Leppävaara Developing a new Internet grocery retail shop concept for the Indian customers Ravikiran Siddu Belkud Degree Programme in Service Innovation and Design Master‟s thesis September, 2013 Laurea University of Applied Sciences Abstract Laurea Leppävaara Degree Programme in Service Innovation and Design Belkud, Ravikiran Siddu Developing a new Internet grocery retail shop concept for the Indian customers Year 2013 Pages 75 The main purpose of the thesis is to develop a new Internet grocery retail shop concept for Indian customers in the capital region of Finland. The aim is to understand the various factors to be considered when setting up an Internet grocery retail shop. The thesis report consists of an introduction, and chapters describing the theoretical framework, benchmarking, collection and analysis of empirical data and implementation details of the Internet grocery retail shop. The theoretical framework discusses electronic retailing and different aspects of Internet shopping. It also discusses the value chain model and the various elements of a business plan. The thesis project was carried out as action research. The benchmarking of the Internet retail shop was performed by analysing the features of two existing Internet grocery retail shops in Europe. The empirical data for the thesis project was collected through a survey and pilot testing. The survey, which was distributed via email and social media, was answered by 26 respondents. A website for the Internet retail shop was built and pilot testing was performed, where a group of 10 people were asked to use the website and place orders using the website.
    [Show full text]
  • Leeds Studies in English
    Leeds Studies in English New Series XLIV 2013 Magic and Medicine Early Medieval Plant-Name Studies Edited by Carole Biggam Editorial assistant Alaric Hall Leeds Studies in English <www.leeds.ac.uk/lse> School of English University of Leeds 2013 Leeds Studies in English <www.leeds.ac.uk/lse> Leeds Studies in English is an international, refereed journal based in the School of English, University of Leeds. Leeds Studies in English publishes articles on Old and Middle English literature, Old Icelandic language and literature, and the historical study of the English language. After a two-year embargo, past copies are made available, free access; they can be accessed via <http://www.leeds.ac.uk/lse>. Editorial Board: Catherine Batt, Chair Marta Cobb Victoria Cooper, Editorial Assistant Alaric Hall, Editor Paul Hammond Ananya Jahanara Kabir Oliver Pickering Slavica Rankovič N. Kıvılcım Yavuz, Reviews Editor Notes for Contributors Contributors are requested to follow the MHRA Style Guide: A Handbook for Authors, Editors, and Writers of Theses, 2nd edn (London: Modern Humanities Research Association, 2008), available at <http://www.mhra.org.uk/Publications/Books/StyleGuide/download.shtml>. Where possible, contributors are encouraged to include the digital object identifiers or, where a complete free access text is available, stable URLs of materials cited (see Style Guide §11.2.10.1). The language of publication is English and translations should normally be supplied for quotations in languages other than English. Each contributor will receive a free copy of the journal, and a PDF of their article for distribution. Please email all contributions to <[email protected]>.
    [Show full text]
  • Unit SPICES, FOOD ADDITIVES and FOOD ADULTERATION
    Unit 6 SPICES, FOOD ADDITIVES AND FOOD ADULTERATION Spices and aromatics are the very heart additives and food adulteration helps us of Indian cooking. It has been used since proper selection and usage. ancient times and mentioned in Vedas, In this lesson, the students will be able Egyptian Papyruses and the Old Testament. to: Food additives are substances added to Ø know the role of spices in Indian food to preserve flavour or enhance its cookery. taste. It’s been used for centuries. Due to increase in population and more demand Ø know the nutritive value, medicinal for food the food adulteration is caused in use and functional use of various today’s world. An idea about spices, food spices in cookery. Spices, food additives and food adulteration Spices, food additives and food adulteration 90 UNIT-06_090-107.indd 90 22-01-2020 14:31:28 Ø acquire knowledge of using how to ACTIVITY - 1 use food additives. Does the spice available in your home Ø detect food adulterants in the foods fulfill the following? Please tick or available at home. 1. Increases food quantity: £ 6.1 Spices 2. Adds flavour to food: £ A spice is a seed, fruit, root, bark or 3. Gives colour to food: £ leaf of plant substance primarily used for flavouring, colouring and preserving 4. Enrich taste of food: £ food. Spices are distinguished from herbs 5. Increase nutrient value: £ while the herbs are the leaves, flowers or stems from plants used for flavouring or 6.1.2 Nutritional Value of Spices as a garnish. In the culinary arts, the word Spices are usually used in small spice means “Any dried part of a plant, or quantities to flavour a dish.
    [Show full text]
  • Mangal Masala Private Limited
    +91-9320775853 Mangal Masala Private Limited https://www.indiamart.com/mangal-masala-spices/ The birth of M.Motilal Masalawala, Grant Road, in 1912 was revolutionary in the masala industry. It created history at a time when women used to grind masalas, make pickles and papads in their homes. Our ... About Us The birth of M.Motilal Masalawala, Grant Road, in 1912 was revolutionary in the masala industry. It created history at a time when women used to grind masalas, make pickles and papads in their homes. Our forefather Mangaldas, won their hearts and trust by introducing ready mix masalas,wide range of spices of India, papads and pickles. A small retail store in Bombay gradually expanded to a chain of retail stores. Today our products are available worldwide. We pioneered consumer packs in ready mix masalas, starting with tea masala in 1925, followed by Indian garam masala, etc. We add 2-3 products every year. Today, we have the widest range of ready mix products in the world. You can have a look on list of Indian spices on our Spice Blends (Blended Spices) section. For more information, please visit https://www.indiamart.com/mangal-masala-spices/aboutus.html GOAN FOOD SPICES P r o d u c t s & S e r v i c e s Vindaloo Masala Balti Curry Masala Anardana Powder Fish Masala GUJARATI FOOD SPICES P r o d u c t s & S e r v i c e s Samosa Kachori Masala Pav Bhaji Masala Pani Puri Masala MALVANI FOOD SPICES P r o d u c t s & S e r v i c e s Garam Masala Economy Garam Masala Kanda Lasoon Masala Chilli Powder PARSEE FOOD SPICES P r o d u c t s & S e r v i c e s Chicken Masala Ready Curry Masala Chicken Tikka Masala Curry Powder PUNJABI FOOD SPICES P r o d u c t s & S e r v i c e s Rajmah Spices Chana Masala Biryani Masala F a c t s h e e t Year of Establishment : 1912 Nature of Business : Manufacturer Total Number of Employees : 51 to 100 People CONTACT US Mangal Masala Private Limited Contact Person: Prashant No.
    [Show full text]