- CORIANDER-

Coriander seeds are used in preparation of curry powder, sausages and seasonings. Our coriander seeds are cleaned and graded at the source to ensure that the product is free from admixture and to keep the splits at the minimum.

• CORIANDER -IPM
• CORIANDER Allergen Free
• CORIANDER Gluten Free
• CORIANDER Round
• CORIANDER Splits
• CORIANDER Husk
• CORIANDER Powder

- CORIANDER Powder-

Coriander seeds are used in preparation of curry powder, sausages and seasonings. Our coriander seeds are cleaned and graded at the source to ensure that the product is free from admixture and to keep the splits at the minimum.

- Garlic Flakes-

Garlic is a species in the onion family Alliaceae. Its close relatives include the onion shallot leek and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic the most commonly used part of the plant is divided into numerous fleshy sections called cloves.
Single clove garlic (also called Pearl garlic or Solo garlic) also exists and originate in the Yunnan province of China. The cloves are used as seed for consumption (raw or cooked) and for medicinal purposes. The leaves stems (scape) and flowers (bulbils) on the head are also edible and are most often consumed while immature and still tender.

- CUMMIN-

This product is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand. It is hotter to the taste, lighter in colour and larger than caraway (Carum carvi), another umbelliferous spice that is sometimes confused with it. In Northern India and Nepal, it is known as jeera or jira, in Southern India it is called Jeerige or jeeragam.
The flavor of cumin plays a major role in the Latin American, especially in the Northern Mexican, Cuban but also in Thai, Vietnamese, Turkish, Moroccan, Afghan, Indian cuisine. Cumin is a critical ingredient of chili powder.

-Fennel Seeds-

Fennel is a perennial herb. It is erect, green, and grows to heights of up to 2.5 m, with hollow stems. Many species in the family Apiaceae (formerly Umbelliferae) are superficially similar to fennel, and some, such as poison hemlock (see below) are toxic. It is therefore unwise, and potentially extremely dangerous, to use any part of any of these plants as an herb or vegetable unless it can be positively identified as being edible.
It is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavored leaves and seeds. It has used in the conventional ' Mukhwas ' and given it a whole new spin. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water', used to ease flatulence in infants; it also can be made into a syrup to treat babies with colic or painful teething.

-Musterd Seeds-

Mustard seeds are the small seeds of the various mustard plants. The seeds are about 2 mm in diameter, and may be coloured from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard, brown Indian mustard and yellow mustard. They generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. The small mustard seeds are known as RED Mustard Seeds.
Mustard oil can be extracted from mustard seeds. It is formed from mustard oil glucosides (glucosinolates) immediately after crushing. Different kinds of mustard give different mustard oils: black mustard gives a highly pungent mustard oil due to its. In the Indian subcontinent the Mustard seeds are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.

-Fenugreek Seeds-

The rhombic yellow to amber coloured fenugreek seed, commonly called maithray, In recent research, fenugreek seeds were experimentally shown to protect against cancers of the breast. The hepatoprotective properties of fenugreek seeds have also been reported in experimental models.
It is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. It is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Studies have shown that fenugreek is a potent stimulator of breast milk production and its use was associated with increases in milk production of as much as 900%.

-Fenugreek leaves-

Kasoori methi are dried fenugreek leaves (Trigonella Foenum Graecum) . They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite.
Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving. Look for fresh methi leaves in Indian grocery stores or use dried methi. Dried methi leaves are very pungent.

-Turmeric-

Turmeric is sharp and earthy in flavor, with just a hint of ginger, Turmeric complements any kind of rice, lentil, or vegetable dishes. It should, however, be used sparingly. While Turmeric tastes pleasantly spicy, a little goes a long way and it gets stronger as it cooks.·Turmeric can be cultivated organically as an intercrop along with other crops provided that all the companion crops are also organically grown.
In some areas, Turmeric is grown as an intercrop with mango, jackfruit and litchi and on the west coast with coconut and arecanut. Turmeric has been used to treat a variety of ailments.·Taken internally, Turmeric is used to treat headaches, diarrhea, flatulence, colds and fevers, edema, bronchitis, leprosy,

-Turmeric Powder-

Turmeric powder, a bright yellow spice powder is made from dry turmeric rhizomes. Turmeric"s main ingredient is curcumin which exhibits a wide range of medicinal activities. Turmeric is useful for its colour, flavour, cosmetic and medicinal properties.
The use of turmeric dates back to nearly 3000 years ago to the ancient Vedic culture of India. Since then, it has been used as an important spice, beauty products and in spiritual ceremonies. The flavour of turmeric powder is slightly peppery giving a warm sensation in the mouth.

- Chilli -

Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile colorado), Anaheim, serrano, and other cultivars.
Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.

-Chilli powder-

Chili powder (also powdered chili or chile powder) is the ground, dried fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (when it may be known as chili powder blend). It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile". In British English the spelling "chilli" (with two "l"s) is used consistently.

- Dill Seed-

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years. Plants intended for seed for further planting should not be grown near fennel, as the two species can hybridize.
It seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill oil can be extracted from the leaves, stems and seeds of the plant. They were traditionally used to soothe the stomach after meals.

- Ajwain -

Ajwain, an herb has a sharp and penetrating taste. They are mostly used in whole form and very rarely as a powder. Ajwain is used in small quantities because of its strong aroma and distinctive taste. It is used as a part of tadka for many dishes, specially dal and subzis. It is also used in the batter of bhajias or pakodas or in the dough for parathas to enhance the aroma and ease digestion.

- Black Pepper-

Pepper is largely used by meat packers and in canning Black Pepper pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the Flavour.
It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where black specks of pepper are not liked

- Cinnamon-

Cinnamon is said to be a medium to light reddish brown which is hard and has woody texture and is thicker because all the layers of the bark are used. Ceylon cinnamon has only thin inner bark and is lighter brown color, is finer and less dense and has more crumbly texture. It is considered to be subtler and has more aromatic flavor than cassia but loses much of its flavor during cooking. Cassia is said to be a strong, spicy flavor which is associated with the cinnamon rolls and also other baked goods. The levels of blood-thinning agent called coumarin is said to be lower in Celyon Cinnamon than cassia.

-Star anise Seed-

Fennel is a perennial herb. It is erect, green, and grows to heights of up to 2.5 m, with hollow stems. Many species in the family Apiaceae (formerly Umbelliferae) are superficially similar to fennel, and some, such as poison hemlock (see below) are toxic. It is therefore unwise, and potentially extremely dangerous, to use any part of any of these plants as an herb or vegetable unless it can be positively identified as being edible.
It is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavored leaves and seeds. It has used in the conventional ' Mukhwas ' and given it a whole new spin. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water', used to ease flatulence in infants; it also can be made into a syrup to treat babies with colic or painful teething.

-Nutmeg with Shell-

Nutmeg (Muristica fragrance) is a native of Moluccas in east Indonesia and is reported to have been introduced to Sri Lanka in the early nineteenth century. It's a spreading evergreen tree 15-20 m high. Flowers are generally unisexual. Bisexual flowers also occur. Occasional trees with male and female flowers are seen in plantations. Fruits are fleshy drupes. which turns yellow when ripe and split in to two halves exposing purplish brown shiny seed surrounded by a net like red aril called Mace. Nutmeg tree yields two spices, Nutmeg which is the kernel of the seed and mace, which is the net like crimson coloured leathery outgrowth (aril) covering the shell of the seed. Our Spices are grown in the wild and as such could be considered organic. They are free of any pesticides and herbicides.

-Nutmeg without Shell-

Nutmeg is the inner most seed of the much sought after evergreen nutmeg tree and has been added to gourmet food and beverages throughout the world for to its distinct sweet, aromatic and nutty flavour. It has many attributed medical properties and uses such as 100% natural flatulence reduction as well as nausea relief. Dru Era Nutmeg is not powdered as it retains maximum flavour, aroma and essential oil content for longer. Dru Era takes pride in supplying the world with the finest of the finest Spices, delivered to your door-step within days of harvest.

-Wheat-

wheat being one of the most important staple food grains and an excellent source of complex carbohydrates, vitamins, iron and magnesium. This grain is grown on a vast land area than any other commercial food. The world trade for wheat is more when compared to all other crops combined. Globally, wheat has the highest source of vegetable protein in human food, having a higher protein content when compared to other major cereals, maize (corn) or rice.

-Chickpeas-

Chickpeas have high protein and fiber content. Chickpeas appear in Creamish -Yellow, Black, Green & Brownish Red Colors. In India the two varieties of Chickpeas are termed as Kabuli Chana and Desi chana. Kabuli Chana/White Chickpeas appears Creamish and is larger in size than Desi Chana. Kabuli chana is generally sold by count & size in millimetres. The amount of Chickpeas kernels in 28.35 gramsof a sample is equal to the count. For e.g. if we find 44 Kernels in 28.35 gms of a sample of chickpeas then it’s count is 44. Apart from this chickpeas trade is carried out with sizes ranging from 7-8 MM, 8-10 MM, 10-12 MM. Desi Chickpeas are brownish red in color and are smaller in size (around 4-7 MM) than the kabuli chana.