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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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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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Ginger Ground
  Ginger root is used extensively as a spice in many if not most cuisines of the world. Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. Ginger contains upt to 3% of an essential oil which causes the fragrance of the spice. The main constituents are sesquiterpenoids with zingiberene as the main component. Lesser amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified. The pungent taste of ginger is due to nonvolatile phenylpropanoids (particularly gingerol and ...
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Black Peppercorns Malabar
  (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. Dried, ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt. ...
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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 gräddfil 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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Black Pepper Ground Malabar
  (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. We offer Malabar and Tellicheery grade high quality Indian black pepper that has history for hundreds of years. All chefs know about our black pepper since it is best in the world ! Black pepper is the most common, while white pepper is mainly used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They do have differing flavors due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.
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Star Anise
  Star Anise is widely used in Chinese cuisine, in Indian cuisine where it is a major component of Garam masala, and in Malay–Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup. In northern India, where it is used as an ingredient of Masala Chai, it is also known as badian khatai which leads to its European name badiane. Badian is the persian name of Anise. It is said that its origin is a place called "Khata" in China. It is used as a spice in preparation of Biryani all over the Indian Subcontinent.
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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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Ginger Ground Steam Sterilized
  Ginger root is used extensively as a spice in many if not most cuisines of the world. Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. Ginger contains upt to 3% of an essential oil which causes the fragrance of the spice. The main constituents are sesquiterpenoids with zingiberene as the main component. Lesser amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified. The pungent taste of ginger is due to nonvolatile phenylpropanoids (particularly gingerol and ...
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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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True 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. 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 Ceylon 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 co...
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Senna Leaves Whole
  Senna obtusifolia (syn. Cassia obtusifolia L., Cassia tora, Emelista tora) is a plant in the genus Senna. It is also known as foetid cassia, sickle senna, Chinese senna, sicklepod, sickle-pod, sickle pod, coffee weed, coffeeweed, coffee pod, coffee-pod, java bean, java-bean, or arsenic weed. It grows wild in North, Central, and South America, Asia, Africa, and Oceania. The species's name comes from the Latin obtus ("dull or blunt"), and folium ("leaf"). Its leaves, seeds, and root are used medicinally, primarily in Asia. It is believed to possess a laxative effect, as well as to be beneficial for the eyes. The plant's seeds are a source of cassia gum, a food additive usually used as a thickener. As a folk remedy, the seeds are often roasted, then boiled in water to produce a tea. Roasted and ground, the seeds have also been used as a substitute for coffee. It is a purgative, similar to aloe and rhubarb in having as active ingredients anthraquinone derivatives and their glucosides. The pods are milder in their effects than...
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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.
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Plantago ovata (Psyllium Husk)
  Indian Plantago or Isabgol. Isabgol, the common name in India for P. ovata, comes from the Persian words asb and ghol, meaning "horse flower," which is descriptive of the shape of the seed. Recent interest in psyllium has arisen primarily due to its use as an ingredient in high-fiber breakfast cereals, which is claimed to be effective in reducing blood cholesterol levels in those who consume it. Several studies point to a cholesterol reduction attributed to a diet that includes dietary fiber such as psyllium.
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Nutmeg Whole
  The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace. Mace within nutmeg fruit Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while mace is the dried "lacy" reddish covering or arillus of the seed. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products.
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Cardamom
  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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Nutmeg powder
  The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace. Mace within nutmeg fruit Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while mace is the dried "lacy" reddish covering or arillus of the seed. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products.
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Senna Leaves Powder
  Senna obtusifolia (syn. Cassia obtusifolia L., Cassia tora, Emelista tora) is a plant in the genus Senna. It is also known as foetid cassia, sickle senna, Chinese senna, sicklepod, sickle-pod, sickle pod, coffee weed, coffeeweed, coffee pod, coffee-pod, java bean, java-bean, or arsenic weed. It grows wild in North, Central, and South America, Asia, Africa, and Oceania. The species's name comes from the Latin obtus ("dull or blunt"), and folium ("leaf"). Its leaves, seeds, and root are used medicinally, primarily in Asia. It is believed to possess a laxative effect, as well as to be beneficial for the eyes. The plant's seeds are a source of cassia gum, a food additive usually used as a thickener. As a folk remedy, the seeds are often roasted, then boiled in water to produce a tea. Roasted and ground, the seeds have also been used as a substitute for coffee. It is a purgative, similar to aloe and rhubarb in having as active ingredients anthraquinone derivatives and their glucosides. The pods are milder in their effects than the...
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
Black Pepper Coarse
  (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. Dried, ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt. ...
more
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