Spices

Oleoresins, or non volatile extracts, which are responsible for the typical taste and flavour.

Volatile oils. Also known as essential oils, they are responsible for the characteristic aroma of spices.

Item : Pepper (5 Varieties), Ginger (Bleached / Unbleached), Fennel, Fenugreek, Cumin, Turmeric, Chilly, Ajwain, Ani Seed, Dil Etc.

Spices are the various strongly flavoured or aromatic substances of vegetable origin, commonly used as condiments or employed for other purposes on account of their fragance and preservation qualities. Spices have two main component -

Item : Pepper (5 Varieties), Ginger (Bleached / Unbleached), Fennel, Fenugreek, Cumin, Turmeric, Chilly, Ajwain