Whole Spices

We offer premium Black Cardamom sourced from India, known for its rich aroma and food-grade quality. Our sun-dried pods come in sealed pouch packaging, ensuring a shelf life of 1-2 years. Ideal for cooking, our Black Cardamom is available in packaging sizes ranging from 5-25kg. As an exporter, supplier, and trader, we guarantee top-quality products that meet your culinary needs. Store in a cool place to preserve freshness and flavor. Elevate your dishes with our high-grade Black Cardamom!

Black Turmeric from North East India (Curcuma caesia) is a rare and medicinally rich variety of turmeric known for its deep bluish-black color and strong camphor-like aroma. It is mainly grown in the tribal and forested regions of Assam and Arunachal Pradesh, where it is used in traditional medicine and spiritual practices.

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Key Features:

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  Color & Taste: Dark bluish-black inside; bitter and earthy in taste.

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  Active Compounds: Contains curcumin, essential oils, camphor, and other natural antioxidants.

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  Medicinal Uses: Helpful in treating inflammation, joint pain, wounds, respiratory issues, skin diseases, and even certain infections.

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  Cultural Importance: Used by tribal communities in rituals, healing traditions, and as a sacred herb.

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Forms Available:

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  Fresh Rhizome

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  Dried Slices

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  Powdered Form

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  Oil Extracts (in some herbal preparations)

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Shelf Life:

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  Fresh Rhizome: 1–2 weeks (in cool storage)

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  Dried or Powdered Form: 6–12 months (in airtight container, away from light and moisture)

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Other Information:

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  Farming: Mostly grown through organic or natural farming methods.

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  GI Tag: Recognized with a Geographical Indication (GI) Tag due to its uniqueness and regional identity.

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  Export Potential: Increasing demand in Ayurvedic, cosmetic, and nutraceutical markets globally.

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Cinnamon Sticks are natural aromatic spice obtained from the inner bark of cinnamon trees. The bark is carefully harvested, peeled, and naturally dried, during which it curls into quills (sticks). Cinnamon is valued worldwide for its warm, sweet-spicy aroma, rich flavour, and wide culinary and medicinal applications.

Appearance:

• Form: Rolled quills / sticks

• Colour: Light brown to dark reddish-brown

• Texture: Dry, brittle, smooth outer surface

Aroma & Taste:

• Strong, warm, sweet-spicy aroma

• Mild sweetness with pleasant pungency

Processing Method:

• Bark harvesting → peeling → natural sun-drying

• No artificial colour or preservatives added

Grades / Cuts Available:

• Whole sticks (quills)

• Broken sticks / cuts

• Powder (on request)

Uses:

• Culinary seasoning (bakery, desserts, beverages, curries)

• Tea and herbal infusions

• Food processing and spice blends

• Traditional and nutraceutical use

Quality & Compliance:

 

• Natural and unadulterated

• Free from mould, infestation, and foreign matter

• Hygienically processed and packed

Bay Leaf (Tejpatta) – North East India\\n

Botanical Name: Cinnamomum tamala
Common Name: Indian Bay Leaf / Tejpatta
Origin: Assam, Meghalaya, Manipur, Arunachal Pradesh

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Bay Leaf from Northeast India is known for its distinct aroma, superior oil content, and bold leaf structure. It is widely used in Indian and Southeast Asian cuisines for flavoring rice, curries, biryani, and herbal teas. Apart from culinary use, it has medicinal and aromatic properties, making it ideal for Ayurvedic formulations and essential oil extraction.

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  🌱 100% Natural & Sun-Dried

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  🍃 Large, greenish-brown whole leaves

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  🌿 High essential oil content (1.5–2%)

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  🧄 Strong aroma, slightly spicy and cinnamon-like

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  🌾 Hand-picked from forest-rich foothills of North East India

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  100g | 250g | 500g | 1kg | Bulk (25kg / 50kg sacks)

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  Available in poly packs, paper pouches, and vacuum-sealed bags

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  Culinary spice for curries, rice, soups

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  Ayurvedic medicine and herbal teas

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  Natural insect repellent

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  Essential oil production (fragrance industry)

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\\n\\nWhy Choose from Northeast India?\\n

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  Grown in pristine, chemical-free environments

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  Naturally dried and sorted by local tribal farmers

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  Supports sustainable forest livelihoods and biodiversity

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Karbi Anglong Ginger is a distinctive variety of ginger grown in the Karbi Anglong district of Assam, located in Northeast India. Known for its robust aroma, strong flavor, and medicinal qualities, this ginger is highly valued both locally and beyond.

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Key Features:

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  Origin: Karbi Anglong district, Assam

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  Flavor: Pungent, spicy, and aromatic — ideal for culinary and medicinal uses

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  Quality: Known for its freshness, fibrous texture, and strong taste

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  Uses: Widely used in cooking, traditional medicine, herbal remedies, and spice blends

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  Cultivation: Grown primarily by small and marginal farmers in hilly and fertile lands with natural organic farming practices often applied

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  Economic Importance: Important cash crop for farmers in the region, contributing to rural livelihoods

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  Health Benefits: Used for digestive health, anti-inflammatory purposes, and as a natural remedy for cold and flu

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Karbi Anglong Ginger stands out due to its unique regional characteristics influenced by the soil and climate of the Karbi Anglong hills. It is increasingly gaining recognition in niche spice markets for its purity and strong flavor profile.

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• High fiber and essential oil content
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• Naturally grown in Karbi Anglong (Assam)
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• Intense flavor and aroma
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• Free from sulfur and chemical treatment
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• Suitable for fresh use or powdering
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• Packed in mesh or jute bags
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Lakadong Dried Turmeric Slices are produced from premium Lakadong turmeric rhizomes, known globally for their exceptionally high curcumin content and deep golden-yellow colour. The turmeric is traditionally cultivated in the Lakadong belt of Meghalaya and processed through natural slicing and sun-drying methods to retain its potency, aroma, and nutritional value.

Appearance:

• Form: Uniform dried slices

• Colour: Bright golden to deep yellow

• Texture: Hard, clean, and free-flowing

Aroma & Taste:

• Strong, earthy aroma

• Mildly bitter with rich turmeric flavour

Curcumin Content:

• Typically 6–9% (natural, high-curcumin variety)

Processing Method:

• Washed → sliced → sun-dried / low-temperature dried

• No artificial colouring or preservatives

Uses:

• Grinding into high-curcumin turmeric powder

• Herbal and nutraceutical applications

• Food processing, seasoning, and extracts

Quality & Compliance:

• Natural and unadulterated

• Free from mould, foreign matter, and added chemicals

• GI-origin traceable to Lakadong region

Naga King Chilli is one of the world’s hottest chillies, renowned for its extreme pungency, distinctive aroma, and rich flavour profile. Grown traditionally in the hilly regions of Nagaland, this chilli derives its unique heat and character from the region’s climate, soil, and indigenous farming practices. It is widely used in local cuisine, food processing, sauces, pickles, and spice blends.

Appearance:

• Pod shape: Elongated to slightly wrinkled

• Colour: Green (fresh), deep red (fully ripe)

• Texture: Thin skin with oily surface

Flavour Profile:

• Intense heat with a smoky, fruity undertone

• Strong lingering pungency

Heat Level:

• Extremely hot

• Approx. 800,000 – 1,000,000+ SHU (Scoville Heat Units)

Processing & Form Available:

• Fresh whole chilli

• Sun-dried whole pods

• Dried flakes

• Powder (on request)

Uses:

• Culinary spice for heat enhancement

• Pickles, chutneys, sauces

• Food processing and seasoning blends

• Traditional and commercial applications

Quality & Compliance:

• Naturally grown

• Free from artificial colouring and additives

• GI-origin traceable to Nagaland