Products

JAGGERY
gpagro products Organic Jaggery is free from chemicals and fertilizers and the steps involved in its processing are absolutely pure and natural. Jaggery is unrefined natural sugar that is produced without any addition of chemicals. More than 70% of the world’s total jaggery production is done in India. Popularly known as the “medicinal sugar” and is nutritionally comparable with honey. It has been used as a sweetener in Ayurvedic Medicine for 3000 years and according to the Indian Ayurvedic medicine, jaggery can be beneficial in treating throat and lung infections. While refined sugar mainly consists of glucose and fructose, jaggery contains glucose and sucrose but jaggery also consists of minerals and vitamins which the refined sugar lacks in. The mineral content of jaggery includes calcium, phosphorus, magnesium, potassium and iron and traces of zinc and copper. The vitamin content of jaggery includes folic acid and B-complex vitamins and thus, serves as a good source of energy. Its health benefits include:

  • Prevention of rheumatic afflictions and bile disorder.
  • It helps in relieving fatigue.
  • Relaxation of muscles, nerves and blood vessels.
  • It maintains blood pressure and reduces water retention; increases hemoglobin level and prevents anaemia.
  • Jaggery helps in strengthening of bones and muscles.
     

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DRY RED CHILLIES
gpagro products Botanical Name
Capsicum annum L., Capsicum frutescens L.

Family
Solanaceae

Commercial Part
Green as well as ripe and dried pod

Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale.

Definition: Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. These are categorized as hot pepper. Red chilli became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices.

Description: Apart from its uses in cooking, it has medicinal uses as well. It helps in digestion, it develops blood and is a very rich source of vitamin C.

Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Dry chilly is used in making hot sauces as pepper sauce and Tabasco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders.

Chilli crop grows well in deep loamy fertile soil with appropriate moisture content. Best time for sowing chilies is between April and June, i.e. in hot and humid weather. But dry weather is required at the time of harvesting. India dominates in chilli production and is the largest exporter as well due to superior quality found here. In India major production comes from Andhra Pradesh, Maharashtra, Karnataka, Orissa and Rajasthan.

Byadagi chilli is an important ingredient in spicy preparations like Bisi bele bath, sambar, chutneys and other food items of South India and is widely used in the Udupi cuisine.

BYADAGI RED CHILLY - Grown in Byadagi , Haveri, Dharwar (Karnataka)
Red in colour with less pungency or without pungency
Harvesting season-January to May
Annual Production-21,000 tonnes
ASTA colour value-159.9
Capsaicine-Negligible

GUNTUR CHILLY - Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh
Skin thick,hot and red
Harvesting season - December to May
Annual Production - 2,80,000 tonnes
ASTA colour value- 32.11
Capsaicine-0.226%

ask for price PEPPER
gpagro products Botanical Name
Piper nigrum L.

Family
Piperaceae

Commercial Part
Fruit

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.

The root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.

It is grown extensively in India. Pepper requires hot and humid climate and grows between 20 degree North and South latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degree Celsius and 40 degree Celsius. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.

ask for price CARDAMOM ( Small )
gpagro products
Botanical Name
Elettaria cardamomum Maton

Family
Zingiberaceae

Commercial Part
Fruit (Capsule)

Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.

The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes and 75-78 degree longitudes.

The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

ask for price GINGER
gpagro products Botanical Name
Zingiber officinale Roscoe

Family
Zingiberaceae

Commercial Part
The rhizome

Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.

It is widely cultivated in India. Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above MSL. A well distributed rainfall (150 to 300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though grows on a wide range of soils, lateritic loams are preferred for higher yields.

USES
Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavour.

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  • Natural Honey
  • Dry Red Chilly
  • Organic Jaggery
  • Black Pepper
  • Cardamom
  • Ginger
  • Clove
  • Cinnamon
  • Mustard
  • Coriander Seeds
  • Cumin Seeds
  • Fenugreek Seeds
  • Fennel Seeds
  • Desiccated Coconut Powder
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Natural Honey

Natural Honey is pure, unfiltered and unpasteurized sweetener made by bees from the nectar of flowers.

Honey is one of nature’s purest foods and is far more than just a natural sweetener. Natural honey contains amino acids, minerals and enzymes. It is rich in nutrition. It is used widely all over the world as a daily health supplement, and also as a flavored base to pastries and desserts.
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Dry Red Chilly

Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Dry red chilly is used in making hot sauces as pepper sauce. We deal with Byadagi and Guntur varieties of Chilly which are well known. Dry red chilly is an important ingredient in spicy preparations like Bisi bele bath, sambar, chutneys and other food items of South India and is widely used in the Udupi cuisine too.
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Organic Jaggery

Organic Jaggery is free from chemicals and fertilizers and the steps involved in its processing are absolutely pure and natural. Jaggery is unrefined natural sugar that is produced without any addition of chemicals. More than 70% of the world’s total jaggery production is done in India. Popularly known as the “medicinal sugar” and is nutritionally comparable with honey. It has been used as a sweetener in Ayurvedic Medicine for 3000 years and according to the Indian Ayurvedic medicine, jaggery can be beneficial in treating throat and lung infections. While refined sugar mainly consists of glucose and fructose, jaggery contains glucose and sucrose but jaggery also consists of minerals and vitamins which the refined sugar lacks in. The mineral content of jaggery includes calcium, phosphorus, magnesium, potassium and iron and traces of zinc and copper. The vitamin content of jaggery includes folic acid and B-complex vitamins and thus, serves as a good source of energy.
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Black Pepper

Black Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes.
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Cardamom

Cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.
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Ginger

Ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionery, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavour.
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Clove

Cloves are one of the spices indigenous to Asian countries. Its a popular flavouring agent used in a variety of ways across the world, particularly in Asian cuisines.
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Cinnamon

Cinnamon spice is one of the highly prized spices that has been in use since biblical times for its fragrance, medicinal and culinary properties. Cinnamon is widely used as a spice. It principally employed in cookery as a condiment and flavoring base. It added in the preparation of chocolate and in some kinds of desserts, such as cinnamon-apple pie and cinnamon buns as well as pastries, bagels, sweet rolls, spicy candies, tea, hot cocoa, etc.
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Mustard

Mustard is a multi talented botanical with many different varieties. Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. It is popular for its strong aroma and flavor. Used extensively in cuisines for a spicy flavour. Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
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Coriander Seeds

Coriander, commonly known as Dhania in the Indian Subcontinent or Cilantro in the Americas and some part of Europe, is an herb which is extensively used around the world as a condiment or as a garnish or as a decoration on the dishes.
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Cumin Seeds

Widely popular for their distinctive spice flavor, cumin seeds are commonly featuring ingredients in the North African, Middle-East, Western Chinese, Indian, Cuban and North Mexican cuisine. Its grown all over the world for its pleasantly aromatic seeds. Cumin is generally toasted/roasted gently before adding in a recipe. In order to keep its fragrance and flavor intact, it is generally ground just before preparing dishes.
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Fenugreek Seeds

Fenugreek seeds are tiny, bitter, dicotyledonous seeds of herb fenugreek. Toasted gently, they exhibit strongly aromatic and pungent flavor. Used in diverse cuisines.
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Fennel Seeds

Sweet, anise-flavored fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its conventional health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions.
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Desiccated Coconut Powder

Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in bakery , confectioneries, puddings and many other food preparations and cuisines worldwide.

Desiccated coconut is rich in healthy saturated fats with no cholesterol and is also a good source of dietary fiber.
Coconut contains dietary fiber which promotes good health. Coconut is a natural low - carb, high - fiber food ideally suited for low carbohydrate diets. It is vegan, low carb food and gluten free.

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Minimum Order Quantity : As per buyer / importer's requirement
Product Unit Type : In Kilogram / Tonnes
Price :Contact us for best offer