| |
| CHILLY |
| |
|
| Botanical name: |
Capsicum annum L, Capsicum frutescens L. |
 |
| Family name: |
Solanaceae |
| Commercial part: |
Green as well as ripe and dried pod (fruit) |
| |
Harvesting time:
In India harvesting time starts from November – December. It can be available throughout the year. |
| |
| Specification of Chilly: |
|
| |
 |
GUNTUR SANNAM-S4 TYPE
Skin thick, hot and red
Harvesting season - December to May
Annual production - 2,80,000 tons
ASTA colour value - 32.11
Capsaicin - 0.226% |
 |
BYADAGI (KADDI)
Red in colour with less pungencyor without pungency
Harvesting season - January to May
Annual Production - 21,000 tons
ASTA colour value - 159.9
Capsaicin - Negligible |
 |
TOMATO CHILLI
Deep Red and less pungent
Harvesting Season – December – March
ASTA Colour Value – 125.26
Capsaicin – 0.589 % |
 |
BIRDS EYE CHILLI (DHANI)
Blood red in colour, highly pungent
Harvesting season - October to December
ASTA colour value - 41.7.
Capsaicin - 0.589%. |
|
| |
| Quality |
1) Sanam / Guntur / Byadgi / Reshampatti /Bird Eye / Semi bird eye.
2) Sanam / Guntur / Byadgi / Reshampatti /Bird Eye / Semi bird eye.( both above with stem and stemless). |
|
| Top |
| GINGER |
| |
|
| Botanical name: |
Zingiber officinale Roscoe |
 |
| Family name: |
Zingiberaceae |
| Commercial part: |
The rhizome |
| |
|
Harvesting time:
The harvesting time starts from November - January
Packaging:
Ginger is packaged in jute fabric bags (36 - 65 kg, also second-hand bags) among other things and less frequently in boxes (60 kg).
|
| Quality |
NUGC good grade / Special grade / faq quality. |
| General Specification |
As per AGMARK SPECS. |
|
| |
|
| Top |
| TAMARIND |
| |
| Botanical name: |
Tamarindus indica L. |
 |
| Family name: |
Cesalpiniaceae |
| Commercial part: |
Pods |
The fruit of a tropical tree, tamarind is an indispensable spice in most south Indian kitchens. Today, India is the only producer of tamarind on a commercial scale. A large part of India's production of tamarind is exported to West Asia, Europe and America, where it is used in such food specialties like Worcestershire sauce. This spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, sea foods and a range of sophisticated cuisine.
|
| |
Harvesting time:
The harvesting starts from November to April. |
| |
| |
|
| Top |
| BLACK PEPPER |
| |
|
| Latin Name |
Piper Nigrum Linn |
 |
| Family |
Piperaceae |
| Color |
Clear or Whitish to pale olive |
| Common names |
Black pepper, Green pepper, Pink pepper, White pepper |
| Genus |
Capsic |
Pepper is one of the oldest and best-known spices in the world. Indigenous to India pepper is popularly known as the king of spices: From time immemorial India has always reigned supreme in the production & export of this most exotic and renowned spice in the world. |
| |
Harvesting time:
The harvesting time starts from January – March. |
| |
| |
|
| Top |
| TURMERIC |
| |
|
| Latin Name |
Curcuma longa L |
 |
| Family |
Zingiberaceae |
| Trade names |
Turmeric |
Turmeric is the boiled, dried, cleaned and polished rhizomes Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf.
|
| |
Harvesting time:
The harvesting time starts from January – May. |
| |
| Quality |
1) Allepey / Nizamabad / Duggrala / Madras. |
| General Specification |
As per AGMARK specs.
Allepey curcumin content 4 – 5.5 percent.
Others curcumin content 2 – 2.5 percent. |
|
|
| |
| Top |
| CORIANDER |
| |
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.
Harvesting Season: November to April
Packing: Packing can be done in 50kg Jute bags. |
 |
| |
|
| Quality |
1) Small, 2) Bold |
| General Specification |
Green colour. Splits 5%, max., 1% admixture max. Machine clean. |
|
| Top |
| CUMIN |
| |
Cumin is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed and seeds separated by winnowing.
Harvesting Season: February to March
Packing: The packing can be done in 50kg Jute bags. |
 |
| |
|
| General Specification |
1) Admixture max 1%. Machine Cleaned.
2) Admixture max 4%. |
|
| Top |
| FENNEL |
| |
Fennel is the dried fruit of a perennial, aromatic, herbaceous plant which grows to a height of 1 to 1.5 metres. The plant has finely divided green leaves and small, yellow flowers.
The fruits are oval, 6-7 mm long, rigid, greenish and aromatic. It is harvested before the fruits are fully ripe. The plants are threshed after drying to obtain the fruits.
Harvest Season: February - April
Marketing Season: April – June
|
 |
| |
|
| Quality |
99 percent purity green / yellowish-green |
| General Specification |
AS PER AGMARK SPECS FAQ. |
|
| Top |
| FENUGREEK |
| |
Fenugreek is the ripe, dried fruit of an annual leguminous herb which grows upto 30-60 cms in height and produces horn-shaped pods. Each pod contains 10-12 small seeds, each about 3 mm long. These vary in colour from olive green to yellow-brown and shapes ranging from square to oblong. When the seeds are ripe, the plants are pulled up and dried. The seeds are then threshed and dried further.
Harvesting Season: February to May |
 |
| |
| Quality |
1) Golden yellow in colour, machine cleaned |
| General Specification |
1) Admixture max 1%. Machine Cleaned |
|
| Top |
| |
