Family name: Zingiberaceae Arabic name: Curcum Botanical name: Curcuma Longa Commercial part: Rhizome (Underground stem) Turmeric which belongs to the ginger family and resembles ginger in its appearance and flavor is the boiled, dried, cleaned & polished rhizomes of Curcuma Longa. Turmeric is mildly aromatic, has scents of orange or ginger and has a pungent and bitter flavor. Turmeric, predominantly popular for its bright yellow color, is used as a dye and a condiment in curries, masalas, and pastes. Because of its medicinal properties, it is used as a medicine in the Asian region. The moist tropical condition is ideal for turmeric production; therefore, India, China, Sri Lanka, Burma, Ethiopia and Peru are its major producers. Some of the popular varieties of Turmeric exported from India are Nizambad, Madras (Cuddapa), Maharashtra (Rajapuri Salem), Erode. Harvesting Season: January to April.

Dried Red Chilly (Chilly Whole) Family name: Solanaceae Arabic name: Filfil Ahmar Botanical name: Capsicum Annum Commercial part: Fruit Dried Chilli, also known as Queen of Spices', is a dried ripe fruit of genus Capsicum widely grown in tropical and subtropical countries, including India. It is a critical ingredient of savoury dishes and preparing delicious pickles and chutneys without it is unattainable. A wide variety of Chilies are grown in India and each variety of Chilly is known for its two prominent characteristics Color & Pungency Chilly has its color because of presence of a pigment Capsanthin in it which is measured in ASTA COLOUR VALUE where as its pungency is because of the component Capsaicin in it which is measured in SCOVILLE HEAT UNIT (SHU). Some of the popular varieties that are exported from India are, 334(Guntur Sannam or S-4), 341, Teja (S-17), Tomato, Wander Hat, Byadgi, S- 273(Wrinkled) and Kashmiri. Telangana, Andhra Pradesh, Karnataka, Madhya Pradesh, etc. are the popular chilly producing states in India. Harvesting Season: December to March

Family name: Apiaceae Botanical name: Coriandrum Sativum L Arabic name: Kuzhbare Commercial part: Fruit & Leaf Coriander, recognized as 'Cilantro' in the west, is a spice that has made its way into our kitchens because of the delectable flavors it adds to our food. Coriander seeds are small seeds and their shapes vary from globular to round and color varies from green to brown. The seeds are used as condiments with or without roasting and are extensively used to flavor curries, salsas, burritos, curry powder, sausages & seasonings. The Coriander leaves are freshly used to garnish dishes just before serving. Because of its high medicinal properties, coriander is used to treat seasonal fever, stomach disorders, and nausea, Gujarat, Rajasthan & Madhya Pradesh are some of the major producing states of Coriander in India Harvesting Season: February to April

Family name: Apiaceae Arabic name: Kammun Botanical name: Cuminium Cyminum L Commercial part: Fruit Also known as 'Sugandhan' meaning pleasant smell, Cumin, a dried fruit with grayish-brown color and uniformly elliptical and deeply furrowed shape is used all around the globe to flavor a variety of dishes. With distinctive bitter yet warm flavor and exquisite aroma, it couples well with coriander and forms a major ingredient of curry powder and other spice blends. It is also used to season many dishes of Mexican, African & Asian Cuisines to bring out their best flavor. Apart from food, it is also used by various sectors like beverages, liquors, medicines, toiletries, and perfumery. Major producers of Cumin Seeds in India are Gujarat, Rajasthan, Uttar Pradesh, and Madhya Pradesh. Harvesting Season: February to April

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