Condiments- extracts and spices - Import export

The small, dried, slightly curved fruit of the herb Carum carvi L. Curved greenish brown seed with lighter coloured ridges running down the length. Very aromatic and bitter.

The dried, ground seeds of Carum carvi L. steam treated. Light to dark brownishgreen/greyishgreen powder. Typical, clean, fresh, aromatic.

A homogeneous blend of the following ground spices Cassia, Coriander seed and Cinnamon. Light brown to brown powder. Characteristic of mixed spices; strong Cassia odour, warm, nutty, spicy and pungent.

Black salt, or Kala Namak is an unrefined Indian volcanic rock salt. This salt is purplish to pinkish grey with very fine dark flecks. These colours come from the presence of trace minerals such as magnesium and volcanic iron. Kala Namak has a very distinctive smell, due to the sulphur compounds that it contains. The smell becomes apparent when added to food but disappears during the cooking process. The salt also has a distinctive taste, which has been described as similar to hardboiled egg yolks. This savoury umami taste is therefore often used in egg free recipes to add an egg flavour. Kala Namak is predominantly used in Indian cuisine as a condiment, usually with snack foods. It is used in chutneys, raitas, fruits salads and chutneys and savory snacks. In Ayurvedic medicine, kala namak is considered a ‘cooling’ spice and is used as a digestive aid and laxative. It is also believed to alleviate flatulence and heartburn.