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Spices

Black Cumin seed

Color:Black
Variety:Ethiopian highland and lowland types
Size and Shape:Small, angular seeds
Aroma:Strong, pungent aroma
Impurities:Generally low
Oil Content:Approximately 38-40%

Black Cardamom

Color:Brown
Variety:Various ecotypes
Size and Shape:Small, elongated seeds
Aroma:Intense, citrusy, and spicy
Essential Oil Content:Approximately 3-6%
Impurities:Generally low

Dried Ginger

Color:brown
Variety:Indigenous and improved cultivars
Size and Shape:Rhizomes with brown outer skin
Aroma:Spicy and pungent
Essential Oil Content:Approximately 2-5%
Flavor:Warm, aromatic, and slightly woody
Impurities:Generally low

Mustard

Color:Varies from yellow to brown
Varieties:Local varieties widely cultivated
Size and Shape:Seeds are small, round to oval in shape
Aroma:Pungent, slightly bitter
Essential Oil Content:Around 1-2%
Flavor:Strong, sharp, and spicy
Impurities:Minimal

Fenugreek

Color:Yellowish-brown
Varieties:Locally cultivated varieties
Size and Shape:Small, angular seeds
Aroma:Aromatic, sweet, slightly bitter
Essential Oil Content:About 3-5%
Flavor:Bitter with a hint of sweetness
Impurities:Generally low

Berbere

Color:Dark red to brown
Varieties:Traditional spice blend
Texture:Fine powder
Aroma:Spicy, earthy, and aromatic
Flavor:Complex, hot, and flavorful
Impurities:Usually minimal

Turmeric Finger

Color:Bright orange-yellow
Varieties:Local varieties grown
Size and Shape:Finger-like rhizomes
Aroma:Mild, earthy
Curcumin Content:Varies but can be high
Flavor:Earthy, slightly bitter
Impurities:Low levels

Chili Pepper

Color:Varies from green to red
Varieties:Local cultivars with different pungency levels
Size and Shape:Small to medium-sized pods
Aroma:Pungent, spicy
Scoville Heat Units:Depends on the type
Flavor:Hot, fiery
Impurities:Minimal

Black Pepper

Color:Dark brown to black
Varieties:Local varieties cultivated
Size and Shape:Small round peppercorns
Aroma:Pungent, spicy
Piperine Content:Variable but significant
Flavor:Peppery, sharp
Impurities:Minimal