SPLIT CASSIA (CINNAMON)

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, tea and traditional foods.

BROKEN CASSIA(CINNAMON)

Broken Cassia is the same spices obtained from the inner bark of tree species from the genus Cinnamomum and usually it is broken into small pieces and it is easy to grind and can be used directly in masala factories hence it is why called Broken Cassia.

CLOVES

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are available throughout the year owing to different harvest seasons in different countries.

STAR ANISE

A spice commonly called Star anise or Badian derived from Illicium verum a medium sized evergreen tree native to northeast Vietnam and southwest China that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams.

MACE/JAVITRI

Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to nutmeg but more delicate, it is used to flavour baked goods, meat, fish, vegetables and in preserving and pickling.
In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces smooth, horn-like, and brittle about 40 mm

ZEDOARY ROOTS ( CURCUMA )

Zedoary Roots are also known as white turmeric are extensively used as herbal components for various medicines, tonics and essential oils. Zedoary roots are also used for food spice and seasoning for its distinct aroma and taste.

GALANGAL ROOTS

Galangal root is a spice closely related to ginger and turmeric and a popularly employed remedy in Ayurvedic and traditional Chinese medicine. It can add flavor, antioxidants, and anti-inflammatory compounds to your dishes and may provide a slew of health benefits.

PATCHAULI LEAVES

Patchouli, (Pogostemon cablin), aromatic flowering plant of the mint family (Lamiaceae), the leaves of which are a source of essential oil that is used as a fragrance in perfumes, cosmetics, and incense.