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Wholesale Organic Spices, Bulk Organic Herbs, Spice Blends, Organic Seeds - Indus Organics
Tuesday November 21, 2017
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Indus Organics provides certified organic products for retail and bulk wholesale. Our current products are fine organic culinary herbs, organic spices and organic seeds. Our retail package products are... ... more
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Ceylon Cinnamon Powder (Bulk can be purchased at online store)
  (Cinnamomum verum, synonym C. zeylanicum) is native to Sri Lanka and Southern India. The bark and powder is widely used as a spice. We offer Cinnamon in bark, sticks and powder forms. We don't offer Cassia. The name cinnamon is correctly used to refer to Ceylon Cinnamon, also known as "true cinnamon" (from the botanical name C. verum). However, the related species Cassia(Cinnamomum aromaticum) is sometimes sold labeled as cinnamon, distinguished from true cinnamon as "Indonesian cinnamon". True cinnamon, using only the thin inner bark, has a finer, less dense and more crumbly texture, and is considered to be less strong than cassia. Cassia is generally a medium to light reddish brown, is hard and woody in texture, and is thicker (2-3 mm thick), as all of the layers of bark are used. Most of the cinnamon sold in supermarket in the United States is actually cassia. The two barks when whole are easily distinguished, and their microscopic characteristics are also quite distinct. Cinnamon stick...
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Clove Whole
  Cloves (Syzygium aromaticum, syn. Eugenia aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in virtually all the world's cuisine. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia and Madagascar; it is also grown in Zanzibar, India, Sri Lanka, and the "Spice Islands" (Moluccas, Indonesia known as the Bandas Islands). The clove tree is an evergreen which grows to a height ranging from 10-20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are h...
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Cardamom Whole
  The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. Cardamom is native to the tropical rainforests of south India, Sri Lanka, Malaysia, and Sumatra. It is now also grown in Nepal, Thailand and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It is widely used in Korea, Vietnam, and Thailand. The three main genera of the ginger family that are named as forms of cardamom are distributed as follows:
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Cumin Seeds
  The dried fruit used both as whole cumin seed and or as powdered form is esteemed as a condiment in most spice eating cultures. Cumin is used as a flavoring agent and an essential component inmany ethnical dishes of Indian Curries, Snacks, Mexican foods, and Latin American cuisines. Cumin, a small, annual herbaceous plant of Apiacae family, grows to a height of about 25 cm. The flowers are small with white or pink color in compound umbels form. The seeds come as paired or separate carpel, about 3-6mm long. They have a striped pattern having nine ridges and oil canals. The cumin seeds are small, hairy, boat-shaped, tapering at each extremity, with tiny stalks attached. Cumin seeds are brown-yellow in color. The plants bloom in June and July. The seeds are normally ready four months after planting. The plants are cut when the seeds turn to brown and then thresh and dry to collect the cumin seeds.
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Cayenne Pepper Powder
  Cayenne is nature's wonder. Our Cayenne pepper has more than 40,000 SHU heat. We offer Cayenne pepper in ground and flake forms. Cayenne contains capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a Cayenne is in its seeds and membranes. Our Organic Cayenne peppers add color and flavors to many cuisines. The pungent curries of India, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the chilies used. Cayenne is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve Cayenne for longer time it is pickled or sun-dried to get a "red" coat Cayenne which are powdered to be used in pinch to get the desired taste of "HOT". Cayenne are very good source of Vitamin C and Vitamin A. Chili is the dried ripe fruit of the genus Capsicum annuum. This plant is a short-lived perennial herb approx. 1 metes in height. Leav...
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Coriander Seeds Indian (Cilantro Seeds)
  Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, foetid plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the...
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Cayenne Pepper Flakes
  Chili is nature's wonder. Our Cayenne pepper has about 40,000 SHU heat. We offer Cayenne pepper in ground and flake forms. Chilies contain capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a Cayenne is in its seeds and membranes. Our Organic Cayenne peppers add color and flavors to many cuisines. The pungent curries of India, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the chilies used. Cayenne is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve Cayenne for longer time it is pickled or sun-dried to get a "red" coat Cayenne which are powdered to be used in pinch to get the desired taste of "HOT". Cayenne is very good source of Vitamin C and Vitamin A. Chili is the dried ripe fruit of the genus Capsicum annuum. This plant is a short-lived perennial herb approx. 1 metes in height. Leaves are o...
more
Coriander Powder
  Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, foetid plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the...
more
Cumin Powder
  The dried fruit used both as whole cumin seed and or as powdered form is esteemed as a condiment in most spice eating cultures. Cumin is used as a flavoring agent and an essential component in many ethnic dishes of Indian Curries, Snacks, Mexican foods, and Latin American cuisines. Cumin, a small, annual herbaceous plant of Apiacae family, grows to a height of about 25 cm. The flowers are small with white or pink color in compound umbels form. The seeds come as paired or separate carpel, about 3-6mm long. They have a striped pattern having nine ridges and oil canals. The cumin seeds are small, hairy, boat-shaped, tapering at each extremity, with tiny stalks attached. Cumin seeds are brown-yellow in color. The plants bloom in June and July. The seeds are normally ready four months after planting. The plants are cut when the seeds turn to brown and then thresh and dry to collect the cumin seeds.
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Chive Whole
  Chives are grown for their leaves, which are used for culinary purposes as condiment, which provide a somewhat milder flavour than its neighbouring Allium species. Chives have a wide variety of culinary uses, such as in traditional dishes in France and Sweden, among others. It is also an ingredient of the gr√§ddfil sauce served with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. Chives are one of the "fines herbes" of French cuisine, which also include tarragon, chervil and/or parsley. Chives can be found fresh at most markets year-round, making it a readily available spice herb; it can also be dry-frozen without much impairment to its taste, giving home-growers the opportunity to store large quantities harvested from their own garden. The chive is a bulb-forming herbaceous perennial plant, growing to 30-50 cm tall. The bulbs are slender conical, 2-3 cm long and 1 cm broad, and grow in dense clusters from the roots. The leaves are hollow tubular, up to...
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Capsicum Annum Powder
  Chili is nature's wonder. Our pepper has 40,000 SHU heat and a taste of Cayenne pepper. We offer Cayenne pepper in ground and flake forms. Pepper contain capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a pepper is in its seeds and membranes. Our Organic peppers add color and flavors to many cuisines. The pungent curries of India, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the chilies used. Cayenne is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve pepper for longer time it is pickled or sun-dried to get a "red" coat Cayenne which are powdered to be used in pinch to get the desired taste of "HOT". Peppers are very good source of Vitamin C and Vitamin A. Pepper is the dried ripe fruit of the genus Capsicum annuum. This plant is a short-lived perennial herb approx. 1 metes in height. Leave...
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Ceylon Cinnamon Sticks (3 inch)
  (Cinnamomum verum, synonym C. zeylanicum) is native to Sri Lanka and Southern India. The bark and powder is widely used as a spice. The leaves are ovate-oblong in shape, 7-18 cm long. The flowers, which are arranged in panicles, have a greenish color and a rather disagreeable odor. The fruit is a purple 1 cm berry containing a single seed. Cinnamon has flavor due to an aromatic essential oil which it contains to the extent of from 0.5 to 1%. This oil is prepared by roughly pounding the bark, macerating it in sea-water, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in color and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool and methyl chavicol. We offer Cinnamon in bark, sticks and powder forms. We don't offer...
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Cumin Ground
  The dried fruit used both as whole cumin seed and or as powdered form is esteemed as a condiment in most spice eating cultures. Cumin is used as a flavoring agent and an essential component inmany ethnical dishes of Indian Curries, Snacks, Mexican foods, and Latin American cuisines. Cumin, a small, annual herbaceous plant of Apiacae family, grows to a height of about 25 cm. The flowers are small with white or pink color in compound umbels form. The seeds come as paired or separate carpel, about 3-6mm long. They have a striped pattern having nine ridges and oil canals. The cumin seeds are small, hairy, boat-shaped, tapering at each extremity, with tiny stalks attached. Cumin seeds are brown-yellow in color. The plants bloom in June and July. The seeds are normally ready four months after planting. The plants are cut when the seeds turn to brown and then thresh and dry to collect the cumin seeds.
more
Clove Powder
  Cloves (Syzygium aromaticum, syn. Eugenia aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in virtually all the world's cuisine. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia and Madagascar; it is also grown in Zanzibar, India, Sri Lanka, and the "Spice Islands" (Moluccas, Indonesia known as the Bandas Islands). The clove tree is an evergreen which grows to a height ranging from 10-20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are h...
more
Clove Ground
  Cloves (Syzygium aromaticum, syn. Eugenia aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in virtually all the world's cuisine. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia and Madagascar; it is also grown in Zanzibar, India, Sri Lanka, and the "Spice Islands" (Moluccas, Indonesia known as the Bandas Islands). The clove tree is an evergreen which grows to a height ranging from 10-20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are h...
more
Curry Powder
  Organic curry blend is made with six spices. These culinary spices are : turmeric powder, ginger powder, chili powder, cumin powder, fenugreek powder and coriander powder. These spices can be used in many Asian preparations. All spices are in powder form and specially packed for a family. Spice pack has a re-sealing zipper for protection from moisture and enhanced shelf life.
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Cayenne Pepper Ground
  Pepper is nature's wonder. Our pepper has 40,000 SHU heat and a taste of Cayenne pepper. We offer Cayenne pepper in ground and flake forms. Peppers contain capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a pepper is in its seeds and membranes. Our Organic peppers add color and flavors to many cuisines. The pungent curries of India, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the Cayenne used. Pepper is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve pepper for longer time it is pickled or sun-dried to get a "red" coat Cayenne which are powdered to be used in pinch to get the desired taste of "HOT". Chilies are very good source of Vitamin C and Vitamin A. Pepper is the dried ripe fruit of the genus Capsicum annuum. This plant is a short-lived perennial herb approx. 1 metes in height. Lea...
more
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