K-TRANSGLOBAL

We at KTG are exporter of variety of customized spices , spice blends & seasoning solutions to the discerning customers from the various foods industries

Red Chilies

Harvesting Season: January – August
Botanical Name: Capsicum frutescens
Family: Solanaceae Variety: Cracked, Coarse Ground, Ground, Fine Ground
An indispensable culinary spice, it comes in various shapes and coloursChilli is he dried fruit of an annual sub-herb. It is also called as capsicum, paprika, sweet pepper, red pepper, pimento, cayenne pepper etc depending upon the manner in which it is prepared and used. Chilli comes in a wide range of shapes, sizes,color and degrees of pungency.Some varieties of chilli are highly pungent, medium pungent, others flavorsome but not pungent. Chilli is propagates by Seeds.

Black Pepper

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Black Pepper
Botanical Name: Piper nigrum
Family: Piperaceae

Harvesting Season
October – February
Variety
Cracked, Coarse Ground, Ground, Fine Ground

Pepper is one of the oldest and best-known spices in the world. Indigenous to India pepper is popularly known as the King of Spices. From time immemorial, India has always reigned supreme in the production & export of this most exotic and renowned spice in the world. Pepper plant is a perennial climber with dark green leaves and spikes of white flowers.The peppercorn is a berry like drupe, about ½ cm in diameter, green when unripe and then red. Black pepper comes from whole fruit, picked just before they are completely ripe and dried. It is ideal for planting in the ground as well as in a container. Peppercorns are very strong in aroma and taste and can be stored for many years without losing its flavor. It is commonly used in all dishes as a very popular spice and in canned foods as a flavoring agent. It has medicinal properties for fighting colds, flu and infections, to energize, increase circulation, to warm and relieve muscle aches and stiffness etc.The fruits are treated in many ways.

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Turmeric

Harvest Season : February – April
Botanical Name: Curcuma longa Family: Zingiberaceae
Variety: Turmeric Fingers, Ground Turmeric, Oleoresin & Turmeric Oil
Turmeric, the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. The primary rhizomes, round in shape are called ‘bulbs’, while the thin, long secondary rhizomes are ‘fingers’.After harvest, the rhizomes are cleaned, boiled, dried and polished. Turmeric is closely related to ginger and is sometimes called Indian saffron due to its brilliant yellow color. The propagation of turmeric is by rhizomes. Turmeric is characterized with a fragrant, peppery aroma. It is slightly bitter in taste with a musky flavor. In Ayurvedic practices, turmeric has many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent. In medieval Europe, turmeric became known as Indian Saffron, since it was widely used as an alternative to the far more expensive saffron spice. Turmeric contains up to 5% essential oil and up to 5.5% curcumin, poly phenol (pH indicator). In turmeric most important for the aroma are Turmerone, turmerone, Zingiberene. Conjugated Diarylheptanoids are responsible for the orange colour and probably for the mild spicy taste.

Ginger

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Botanical Name: Zingiberofficinale
Family: Zingiberaceae

Harvesting Season
February - April
Variety
Ground Ginger, Sliced Ginger, Ginger Oil & Oleoresin

Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiberofficinale. It lends its name to its genus and family (Zingiberaceae). Ginger cultivation began in Asia and has since spread to West Africa and the Caribbean. It is sometimes called root ginger to distinguish it from other things that share the name ginger. Ginger is the underground rhizome of a plant with Lanceolote leaves and spikes of yellow flowers, borne on stems. Dried ginger is obtained by peeling off the outer skin of the rhizome and drying in the sun after cleaning. Bleached ginger is obtained by coating the dried ginger with a solution of lime. The uncoated variety is called ‘unbleached ginger’. Propagation of ginger is by portions of rhizome with one or two buds. The congenial climate and the rich healthy soil of Kerala help to produce the finest quality ginger in the world called the “Cochin Ginger”.

Coriander

Harvest Season : March- April
Botanical Name: Coriandrumsativum Family: Apiaceae
Variety: Variety: Whole & ground forms

Coriander is the dried fruit of an annual herb, with several branches and serrated leaves.The small flowers yield green globular fruits, which turn yellowish brown when ripe. The seeds are picked when the ripening is in progress and sun-dried. Coriander is pleasantly aromatic and flavorful. This fragrant spice is used for sauces and as a condiment.The fresh young leaves of this herb is used to flavour and garnish soups,salads and meat dishes.Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.

Cumin

Fenugreek
Botanical Name: Cuminumcyminum
Family: Umbelliferae

Harvesting Season
October – February
Variety
Cracked, Coarse Ground, Ground, Fine Ground

Cumin is the dried seed of the herb Cuminumcyminum, a member of the parsley family. Today, cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma . Cumin’s distinctive flavour and strong, warm aroma is due to its essential oil content. It is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed,and seeds separated by winnowing. Cumin has an intensely strong and slightly bitter flavor. Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. Cumin was mentioned in the Bible not only as a seasoning for soup and bread , but also as a currency used to pay to the priests. In ancient Egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.

Celery Seeds

Harvest Season : May
Botanical Name: Apiumgraveolens Family: Apiaceae
Variety: Whole & ground
Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails.
Celery is valuable in weight-loss diets, where it provides low-calorie dietary fiber bulk. Celery contains androstenone. There is a common belief that celery, being difficult for humans to digest, has negative caloric content because human digestion burns more calories than can be extracted from it. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.

Fennel

Fennel
Botanical Name: Foeniculumvulgare
Family: Apiaceae

Harvest Season : March - April
Variety: Whole & ground

It is a hardy, perennial,umbelliferous herb, with yellow flowers and feathery leaves. It is
generally considered indigenous to the shores of the Mediterranean, but has become
widely naturalised elsewhere and may now be found growing wild in many parts of the
world, especially on dry soils near the sea-coast and on river-banks.
Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5
m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with
the ultimate segments are threadlike, about 0.5 mm wide. The fruit is a dried seed from
4–10 mm long, half as wide or less, and grooved.
Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits, which are often mistermed “seeds”. Its aniseed flavour comes
from anethole, an aromatic compound also found in anise and star anise, and its taste and
aroma are similar to theirs, though usually not as strong.
Fennel contains anethole, which can explain some of its medical effects: it, or its polymers,
act as phytoestrogens. On account of its carminative properties, fennel is chiefly used
medicinally with purgatives to allay their side effects, and for this purpose forms one of the
ingredients of the well-known compound liquorice powder.

Fenugreek

Harvesting Season: February – April
Botanical Name: Trigonellafoenum-graecum
Variety : Whole & ground
Fenugreek is one of the oldest cultivated spice in the world. Fenugreek is the ripe, dried fruit of an annual leguminous herb, which grows upto 30-60 cms in height and produces horn-shaped pods. Each pod contains 10-12 small seeds, each about 3 mm long. These vary in colour from olive green to yellow-brown and shapes ranging from square to oblong. When the seeds are ripe, the plants are pulled up and dried. The seeds are then threshed and dried further. Fenugreek has strong, pleasant and quite peculiar odour. Its aromatic smell dominates curry powder. The cuboid yellow to amber coloured fenugreek seed, commonly called methi, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavour other dishes. The dried leaves (called kasturimethi) have a bitter taste and a strong characteristic smell.

Cinnamon

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Botanical Name: Cinnamomumaromaticum
Family :Lauraceae

Harvesting Season: June - July
Variety: Cracked, Coarse Ground, Ground, Fine Ground

Grades: Different species: ‘Cassia China’, Batavia Cassia’, ‘Java Cassia or Cassia Vera’, ‘Saigon Cassia’ Through botanically closely related to Cinnamon ,Cassia is considered inferior to cinnamon. Cassia is the dried bark of a small, bushy, evergreen tree. It is characterised by a sweet, pungent aroma. There are different varieties of cassia obtained from different species of Cinnamomum and originating from different sources. Through they share a general likeness in aromatic properties, they also exhibit differences in some other aspects. Cassia is cultivated in sandy soil as a shrub. It is grown along the ever green tract of the Western Ghats and the North-Eastern States of India, which form the major producing regions of Indian cassia.

Mustard seeds

Harvest Season : March – May
Botanical Name: Brassica nigra Family :BrassicaceaeJuncea
Variety: Whole & ground
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapisalba). Mustard seeds 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. Mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the black from the Middle East. Mustard seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago. They are also mentioned in the New Testament in which the kingdom of Heaven is compared to a grain of mustard seed. Mustard seeds also qualifies as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.

Nut Meg

Nut Meg
Botanical Name: Cinnamomumaromaticum
Family :Lauraceae

Botanical Name: Myristica Fragrans
Harvest Season : June - August
Variety: Whole & ground

Nutmeg is a spice that comes from the seed of the evergreen nutmeg tree (Myristica fragrans). This tree, interestingly, is a host to one more incredibly potent and unique spice, mace, which is the dried reddish seed covering. Nutmeg has a distinctly strong fragrance. It has a nutty flavor and it is slightly sweet in taste. [1] The tree is native to the Maluku or Spice Islands of Indonesia and is the only tree that is the source of two distinct spices in the world. It is commonly grown in the Caribbean, other tropical areas of the world, and also in Southern India in the state of Kerala. Nutmeg spice is widely used in cuisines around the world for its unique flavor and taste. It is used and found in many forms like essential oils, powder, and extracts. While the ground nutmeg is used in preparations like baking, puddings, confections, eggnog, pumpkin pie, and apple pie, it is also used to make nutmeg butter. Ground nutmeg is also a key ingredient in creamy and cheesy dishes like alfredo. Nutmeg is a spice that helps relieve pain, regulate digestion, improve sleep, and boost brain health. It also helps relieve stress and lower LDL(bad) cholesterol levels. It extends its ability to provide hepatic protection, relieve depression, regulate blood pressure levels, and alleviate oral conditions.

Cardamom

Harvest Season : August – March
Botanical Name: Elettaria Cardamomum
Variety: Whole & ground
Cardamom is a spice found in the form of a small pod with black seeds inside. It belongs to the Zingiberaceae or the ginger family. There are two main types or subspecies of this spice. Their scientific names are Elettaria, green or true cardamom. The pods of Elettaria are small and light green in color. Cardamom has been traditionally used in Ayurveda and Chinese medicine for many years. Green cardamom has an intensely sweet, minty, and savory flavor. Both the seeds and the pod have a rich aroma and are often used in desserts, hot and spicy dishes, as well as aromatic beverages like coffee, and tea. It is regarded as the queen of spices and is the third-most-expensive spice after saffron and vanilla. cardamom is a source of minerals such as iron, magnesium, selenium, zinc, and manganese. Other nutrients include calcium, potassium, B-vitamin pyridoxine, and vitamin C. It also contains small amounts of protein, dietary fiber, and key fatty acids Cardamom has antimicrobial, antioxidant, and anti-inflammatory properties. It helps in protecting your heart from elevated cholesterol levels and high blood pressure. It also helps manage diabetes and lower liver toxicity. It is used as a carminative for digestive problems as well. It helps alleviate oral health problems like cavities and bad breath. Cardamom has been traditionally used in Ayurveda, Chinese medicine, and the Unani system as a remedy for digestive problems. It has carminative and stomachic properties

Cardamom

Cardamom
Botanical Name: Cinnamomumaromaticum
Family :Lauraceae

Botanical Name: Amomum subulatum
Harvest Season : August - December
Variety: Whole & ground

Black cardamom is a very popular spice in India and other Asian cuisines and is derived from the seed pods of the black cardamom plant, which is one of the many species in the Zingiberaceae family. This perennial flowering plant produces seed pods that are often dried over an open flame, giving them a roasted and savory spiciness, quite different from the slightly sweet flavor of green cardamom. In India, this spice is referred to as kali elaichi or badi elaichi. Black cardamom is also known as hill cardamom, greater cardamom, Nepal cardamom or brown cardamom, among others. These pods can be used in the whole form as a general flavoring agent (like a bay leaf), or it can be opened, the seeds removed, and ground into the popular powdered form. Depending on your intended use, these black cardamom pods may be processed and stored in different ways. If you are searching for new ways to use black cardamom in your diet, look no further than adding these seed pods to soups, curries, stews, and daal. As mentioned, you can cook with the whole seeds of the seed pod, or you can crush those seeds for a more intensely spicy kick in your dishes. Due to the drying process, it is quite smoky and tangy, so you don’t need much to give flavor to a dish.

Bay Leaves

Harvest Season : November – February
Botanical Name: Laurus Nobilis
Variety: Whole & ground
There are many types of plants containing leaves referred to as “bay leaves”, but the true bay leaf is scientifically known as Laurus nobilis. This is the nutrient-rich variety that is discussed in the article. Many other leaves have a similar appearance and aroma like true bay leaves, but not the same nutrient content. This plant is a small tree native to the Mediterranean region. Laurel trees were present everywhere in the region, but changing climates have diminished their presence. However, these leaves have been a part of the culinary and medicinal world for thousands of years, dating back at least to Roman times. The uses of bay leaves include grinding the leaves into a spice to flavor soups and stews, but they are most commonly added in their whole form as a flavoring for certain Italian dishes. They are removed from the dish prior to consuming or used as a garnish. Whole leaves are not commonly consumed. There is no extensive range of culinary applications for bay leaves, although extracts of these leaves have numerous medical uses. These leaves are also a popular element in aromatherapy and herbal With the wide range of benefits that these powerful leaves offer, it is necessary to include them in your diet. Bay leaves are known for their ability to protect the body against oxidative stress and aid in the management of diabetes. They may also help in improving heart health, reducing inflammation, alleviating respiratory issues, and optimizing digestion.treatments for various skin and respiratory conditions.

Cloves

cloves
Botanical Name: Syzygium aromaticum

Botanical Name: Syzygium aromaticum
Harvest Season : December - March
Variety: Whole & ground

The spice is indigenous to countries in East Asia and is grown as the flower buds of the tree which is scientifically known as Syzygium aromaticum. Clove flower buds are harvested in their immature state and then dried. Whole cloves are shaped like a small, reddish-brown spike, usually around 1 centimeter in length, with a bulbous top. Cloves can be used whole or ground, and they have a very strong, pungent flavor and aroma. It is increasingly being added to western dishes such as roasts and baked goods to give them a dash of warmth. Cloves are a spice that is widely used to add flavor to various East Asian dishes. However, their contribution isn’t limited to adding flavor, but it provides various health benefits as well. Not to be taken lightly because of their small size, they are beneficial for the digestive process, blood sugar regulation and much more. Cloves are a pungent warm spice with an intense flavor and aroma. The flavor comes from the compound eugenol. On the tongue, you’ll detect sweetness, bitterness, and astringency (drying the mouth), with a noticeable amount of heat.