Spice
Our customized production envisages whole spices crushed powdered, masala mix and dehydrated vegetables, curry leaves etc.The unit will be in production by the end of 2002 and we are interested to have market tie up in different parts of the world.
Technology
A new turn in spices processing. The company is proud to have the Hi-tech of "Tomorrow for Today's" manufacturing and quality assurance.
Quality and commitment
The building machinery raw material sourcing etc have been tuned up as per ISO & HACCP std . We ensure minimum human touch on the products. Our Lab is built to ensure all parameters required internationally, such as HPLC. Gas cromatograph, UV & Microbiology.
We assure customers satisfaction in quality with all advancement, timely delivery, at competitive price.
Product
We export most flavored spices in kerala like cardamom, cinnamon, clove, ginger, and pepper etc.. It thus renders a helping hand to the farmers and peasants in Kerala .
Cardamom.....
Description : Cardamom is a rich, expensive spice, but it goes a long way, making it worth every penny. Its complex aroma can be either the central flavor or a background note for sweet or savory dishes. In the west the ground form is most often used in cookies, coffeecakes and pastries; eastern cuisines
mix the whole cardamom pods with other spices to season meat and vegetable curries as well as desserts and drinks like chai, a spiced, sweetened tea with milk. Cardamom makes a delicious alternative to vanilla in custards, puddings and poaching syrups for fruits.
Ginger
Description : 
The spiciness of ginger root is traditionally associated with Kerala cuisines, but today its bright, clean flavor enlivens all kinds of meals. All forms of ginger are soothing to the unsettled stomach, and even motion .
Pepper
Description: Cooking without salt and pepper just wouldn't be the same. In light sauces and especially fish dishes, white pepper is preferred. White peppercorns come from the same piper nigrum berry but are allowed to ripen fully; processing removes the dark outer shell, lightening their color and flavor.
Cinnamon
Description : The inner bark of a couple of tropical trees (Ceylon cinnamon and cassia cinnamon), this sweet spice naturally curls into attractive sticks as it dries. The sticks are cut into shorter lengths and used whole or ground. Oil of cinnamon, with a nearly identical flavor, is made from the seed pods of the cinnamon tree and used as flavoring for candy
Allspice
Description : Allspice, so named because it smells like cloves mixed with cinnamon and nutmeg, is actually a single dried berry. Most is grown in Jamaica, where it is called Jamaica pepper. Its complex sweetness is particularly popular in Christmas cookies and cakes, but is also a wonderful component of curry sauces, particularly those with meat, and chutney
Clove
Description : Cloves are pure flavor, and it's an indication of this spice's incredible intensity that three tiny cloves in a pot of split pea soup will probably be too many. Handle these hard dried flower buds from the evergreen clove tree with care, however, and they give foods a naturally sweet, deep spice flavor that is almost hypnotic. Both whole and ground forms keep well for years. Cloves are popular in baked goods and sweets, and are an indispensable element of gingerbread, spice cakes and cookies as well as chutney and mulled hot cider and wine. They also speak eloquently in multi-faceted sauces like curry, barbecue and chile sauce
Coriander
Description : Coriander plant, a relative of parsley, passes its dynamic youth (when it is called cilantro), the fruit dries into small crunchy seeds with a more retiring but vaguely similar personality. These are used whole for pickled vegetables and meats, including corned beef, or ground as a seasoning for many kinds of sausage.Coriander seed has been used for centuries in Africa, the Mediterranean and Asia. The mildly fragrant flavor with overtones of lemon and sage is excellent in bread and pastries, medium-weight curries, and root vegetable dishes. Unlike cilantro, its flavor does not disappear with cooking.