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rice, wheat, oil, mustard oil, organic wheat, thyme, arhar dal, chana dal, chana, moong dal, vermicompost, herbs, sugar,
 
We have a wide range of Organic Products. For detail click products name given below:
 
ORGANIC PRODUCTS   NON-ORGANIC PRODUCTS
 
 
 
 
 
   
   
   
 
» Rice
»  Super Fine Basmati Rice
Super Fine Basmati Rice

Super Fine Basmati Rice is a variety of long grain rice grown in India, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice," and the word coincidently means "my smile" in Arabic. it is primarily grown through paddy field farming in our meerut farms.

The grains of Super Fine Basmati Rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance.

Available Packaging:

» 1 kg Packet
» 1/2 kg Packet
 
»  Supreme Basmati Rice - Sugandh
supreme basmati rice -  sugandh

Supreme Basmati Rice is matured to perfection for 24 months hidden from the world in special ageing chambers. This ageing process is that distinct soft glow of burnished ivory, unmatched aroma and rich smooth taste, making each translucent grain a treasure of taste. The ultimate feast for your senses and a detectable experience that you will always cherish.

 

Available Packaging:

» 1 kg Packet
» 1/2 kg Packet
 
»  Super Basmati Rice (Pusa)
super basmati rice - Pusa

Pusa Basmati Rice (Pusa-Sella-Rice) is the hybrid variety of Basmati Rice that possess 100% purity, long grain, aromatic fragrance and non-sticky after cooking. The distinctive taste and enticing aroma has made Long Grain Pusa Basmati Rice highly acclaimed in the national as well as international market. Additionally, we are enlisted amongst the prime Golden Pusa Basmati Rice Exporters from India.

Available Packaging:

» 1 kg Packet
» 1/2 kg Packet
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» Wheat
»  Wheat Flour
amritam atta, wheat flour

Wheat flour is high in nutrients. Because of its fiber properties, wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat.  There are various types of wheat. The differences between the flours comes down to the type of wheat, the parts of wheat included, the processing of the wheat.  We utilize best type and quality of wheat to make wheat flour. Wheat flour is used daily in most of the states in north as well as western states of India. Wheat flour is used to make rotis, parathas etc for daily meal. There are various other uses such as in bread and other bakery products as well as in many other recipes in which wheat flour is used as main ingredient.

Available Packaging:

» 1 kg Bag
» 5 kg Bag
» 10 kg Bag
 
»  Maize Flour
maize flour

Maize flour (Corn flour) is high in nutrients and having an extended shelf-life. Corn flour or Maize flour also known as Makai Flour in India is made from dried corn which has been slaked. After the corn is soaked in the lime solution is it washed and the exterior hulls removed. The damp corn is then ground into fine flour. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.

Available Packaging:

» 1 kg Packet
» 1/2 kg Packet
 
»  Raagi Flour
raagi flour

Raagi is a kind of millet. It contain high protein. Raagi flour has advantages of slow digestibility and high calcium content. High-protein biscuits made with ragi flour. The white grain variety of ragi have more thiamine and protein. Raagi flour is used in the preparation of rotis, dosa, porridge, and other foods. Raagi flour is also known as Kurakkan flour in Karnataka, India.

 

Available Packaging:

» 1/2 kg Packet
 
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» Wheat Flour - NON Organic
»  Wheat Flour
amritam atta, wheat flour

Wheat flour is high in nutrients. Because of its fiber properties, wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat.  There are various types of wheat. The differences between the flours comes down to the type of wheat, the parts of wheat included, the processing of the wheat.  We utilize best type and quality of wheat to make wheat flour. Wheat flour is used daily in most of the states in north as well as western states of India. Wheat flour is used to make rotis, parathas etc for daily meal. There are various other uses such as in bread and other bakery products as well as in many other recipes in which wheat flour is used as main ingredient.

Available Packaging:

» 1 kg Bag
» 5 kg Bag
» 10 kg Bag
 
 
 
 
» Besan - NON Organic
»  Besan
amritam besan, besan

Besan is a flour made from ground chickpeas, a legume otherwise known as chana dal. It is also known as chickpea flour, garbanzo flour, or besan. Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking.

Chila (or chilla), a pancake made with gram flour batter, is a popular street and fast food in India. Besan contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.

Available Packaging:

» 500 gm Packet
 
 
 
 
» Dalia - NON Organic
»  Dalia
amritam dalia

Dalia is a treat for the people who need a fiber rich diet. The Dalia processed by us is an extract of per-roasted germinated wheat, which is rich in natural fibers. These are highly appreciated by our clients as these contain natural proteins, vitamins & minerals that are good for health. Further, daily diet of Dalia is an ailment to many health problems like blood pressure, constipation, diabetes and also prevents heart problems. In addition to it, Dalia processed by us is nurtured by the fertile soil of Deccan Plateau which gives a rich fiber diet.

Available Packaging:

» 350 gm Packet
 
 
 
 
» OIL
»  Mustard Oil
mustard oil

Mustard oil is considered to be an oil that has low saturated fat as compared to other cooking oils. This pungent tasting oil is mostly used for cooking in parts of Gujarat, Bengal, Assam, Bihar, Orissa, Haryana and some other parts of India. It basically consists of fatty acid, oleic acid, erucic acid and linoleic acid. It has antioxidant and cholesterol reducing properties. It is also loaded with essential vitamins. Though this oil is nutty tasting it is good for heart and also has many other benefits.

Not only for cooking food but also this oil has importance in North-Indian tradition. It is used for lighting 'diyas' during Diwali. It is also used in the ceremony called 'Mayian'. It is performed one day before the wedding at both bride's and bridegroom's place. Read on to know more about how mustard oil can prove beneficial in daily life.

Available Packaging:

»750 ml
 
»  Sunflower Oil
sunflower oil

Healthy, natural sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.

Available Packaging:

» 750 ml
 
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» BREAKFAST CEREALS & SNACKS
»  Besan
amritam besan, besan

Besan is a flour made from ground chickpeas, a legume otherwise known as chana dal. It is also known as chickpea flour, garbanzo flour, or besan. Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking.

Chila (or chilla), a pancake made with gram flour batter, is a popular street and fast food in India. Besan contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.

Available Packaging:

» 250 gm Packet
» 500 gm Packet
 
»  Soya Flour
amritam soya flour

The main use of defatted Enzyme active soya flour is in the commercial production of white breads and used as raw material for production of Texturised Vegetable Protein, Protein Concentrate and Protein Isolates.

It is used as a crumb whitener and to increase loaf volume and improve texture in the white bread, cakes, pasta, buns and rolls.  It is also used in pharmaceutical industry.  It is used as binding agent in textiles and paper industries.  It is used as Wood Adhesive making Soya Milk etc.

Available Packaging:

» 250 gm Packet
 
»  Dalia
amritam dalia

Dalia is a treat for the people who need a fiber rich diet. The Dalia processed by us is an extract of per-roasted germinated wheat, which is rich in natural fibers. These are highly appreciated by our clients as these contain natural proteins, vitamins & minerals that are good for health. Further, daily diet of Dalia is an ailment to many health problems like blood pressure, constipation, diabetes and also prevents heart problems. In addition to it, Dalia processed by us is nurtured by the fertile soil of Deccan Plateau which gives a rich fiber diet.

Available Packaging:

» 1/2 kg Packet
 
»  Moth Beans
amritam moth beans

Moth beans are the seeds of the Vigna aconitifolia plant. They are grown in arid parts of Asia, where they are extremely popular in dishes like curries, and they are also sometimes utilized in Western cuisine, especially in the form of a garnish. Many South Asian markets stock moth beans, typically in dried form, and you can try your hand at growing moth beans at home.

Available Packaging:

» 1/2 kg Packet
 
»  Groundnut
amritam groundnuts

The Groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú. It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth.

Available Packaging:

» 100 GM Packet
 
»  Cashew
amritam cashew

Cashews originate as cashew fruits; the shell of the fruit is taken off and the thin skin peeled off from the nut inside before we get the kernels we call cashew nuts. Thus, raw cashews refer to the cashew fruits as they appear on the trees, and the proper term for cashew nuts is cashew kernels (cashew nuts should do as well).

The shell that is taken off from the fruit can be used as well – to produce what is called CNSL (for cashew nut shell liquid), a liquid that is used in a variety of industries for resin & chemicals (cardanol, residol, cardol & anacardic acid) that are derived from it. A less valuable use of the shell is as a fuel.

Available Packaging:

» 100 GM Packet
 
»  Choker (Wheat Bran)
amritam choker, wheat bran

Choker is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When choker is removed from grains, the latter lose a portion of their nutritional value. choker is present in and may be milled from any cereal grain, including rice, corn (maize), wheat, oats, barley and millet. choker should not be confused with chaff, which is coarser scaly material surrounding the grain, but not forming part of the grain itself. Choker is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins and dietary minerals.

Available Packaging:

» 1/2 kg Packet
 
» Tea Leaves
tea leaves

Tea is a caffeinated beverage that is most often served hot. Tea leaves, which come from the tea bush, are steeped in hot water, which allows the flavor, and caffeine that is in the leaves to infuse with the hot water making it a beverage. Before the tea leaves can be steeped in hot water they must be processed. There are several different ways to process tea leaves, and each method of processing the leaves results in a different type of tea.

 

Available Packaging:

» 100 GM Packet
 
»  Coffee Powder
amritam coffee powder

Coffee is far more than simply the brew that wakes people up in the morning. Coffee shops dot the city streets around the world with specialty coffee drinks drawing lines of customers. Add that delicious flavor and aroma to a few other ingredients, and you'd be surprised at the decadent desserts, foods, and specialty beverages you can make. Coffee Powder comes in fine powder form contained in glass jars, sachets or tins. Powders are generally preferred by both producer and consumer because of the ease and time for dissolving in hot water. It is up to the user to control how much is used; large amounts will produce stronger, thicker coffee whereas small amounts will produce a light coffee.

Available Packaging:

» 50 GM Packet
 
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» PULSES
»  Soyabean
amitam soyabean

Soybean or soya bean is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. Fat-free (defatted) soybean meal is a primary, low-cost, source of protein for animal feeds and most prepackaged meals[citation needed]; soy vegetable oil is another valuable product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are important ingredients in many meat and dairy analogues.

Traditional nonfermented food uses of soybeans include soymilk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The beans contain significant amounts of phytic acid, alpha-Linolenic acid, and the isoflavones genistein and daidzein.

Available Packaging:

» 1/2 kg Packet
 
»  Moong Whole / Moong with Husk / Moong Dal
amritam moong dal, mung dal

Mung bean, also known as green bean, choroko (in Swahili), mung, mongo, moong, moog (whole) / moog dal (split) (in Bengali , Marathi), mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan. The split bean is known as moong dal,Pesara (Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi moong.

The mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These variations of nomenclature have been used regarding the same plant species.

Available Packaging:

» 1/2 kg Packet
 
»  Urad Whole / Urad with Husk / Urad Dal
amritam urad dal, urad whole

Urad (Vigna mungo), also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil (not to be confused with the much smaller true black lentil (Lens culinaris), maas (in Nepali), đậu đen (Vietnamese, literally: black bean) or white lentil (Vigna mungo), is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as the mung bean.

Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.

Available Packaging:

» 1/2 kg Packet
 
»  Arhar Dal
amritam chana dal

Arhar Dal is a very light, protein and fiber-rich legume preparation. It is stholayahar (reduces weight). It is a clear soup which is very good for diarrhea, IBS, indigestion and for post operative patients. It is a good recipe during accumulation of ama. Regular use of these beans help in cleansing the clogged channels and makes you ama free.

Available Packaging:

» 1/2 kg Packet
 
»  Chana Dal
amritam arhar dal

Chana Dal are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes[citation needed]. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.

Available Packaging:

» 1/2 kg Packet
 
»  Kabuli Chana
amritam kabuli chana

Kabuli Chana can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as besan and used primarily in Indian cuisine), ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar to sake, stirred into a batter and baked to make farinata, cooked and ground into a paste called hummus or roasted, spiced and eaten as a snack (such as leblebi). Chick peas and bengal grams are used to make curries and are one of the most popular vegetarian foods in India.

Available Packaging:

» 1 kg Packet
» 1/2 kg Packet
 
»  Rajma Red Big / Rajma Chitra / Rajma Small
amritam rajma,

Rajma is a popular North Indian vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices and usually served with rice. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.

This dish is prepared by soaking beans in water overnight before they get boiled in a pressure cooker. Curry spices are generally cooked beforehand and then added at a later time.

Available Packaging:

» 1/2 kg Packet
 
»  Kala Chana
amritam kala chana

Kala Chana  are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes[citation needed]. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.

Available Packaging:

» 1/2 kg Packet
 
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» SPICES
»  Black Pepper
amritam black pepper

Black pepper (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 fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns.

Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions.

Available Packaging:

» 100 gm Pouch
 
»  Haldi Powder / Haldi Whole
amritam haldi, Powder & whole

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.[2] It is native to tropical South Asia and needs temperatures between 20°C and 30°C and a considerable amount of annual rainfall to thrive.[3] Plants are gathered annually for their rhizomes, and reseeded from some of those rhizomes in the following season.

The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.

Available Packaging:

» Haldi Powder: 100 gm Packet
» Haldi Powder: 50 gm Packet
» Haldi Whole: 100 gm Packet
 
»  Chilli Powder / Chilli Whole
amritam chilli powder

Chilli powder is a powdered spice mix composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and salt. Mixes may even include black pepper, cinnamon, cloves, coriander, mace, nutmeg, or turmeric.[citation needed] The chilis are most commonly either red peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, Jalapeño, New Mexico, and pasilla chilis. As a result of the various different potential additives, the spiciness of any given chili powder is variable.

Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created in the 1890s by D.C. Pendery and William Gebhardt for this dish.

Available Packaging:

» Chilli Powder: 100 gm Packet
» Chilli Powder: 50 gm Packet
» Chilli Whole: 50 gm Packet
 
»  Dhaniya Powder / Dhaniya Whole
amritam dhaniya powder and whole

Dhaniya (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) 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 center of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long).

Available Packaging:

» Dhaniya Powder: 100 gm Packet
» Dhaniya Powder: 50 gm Packet
» Dhaniya Whole: 50 gm Packet
 
»  Cardamom - Green / Cardamom - Big
amritam cardamom

Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green while Amomum pods are larger and dark brown. The word cardamom is derived from the Latin "cardamomum", the romanization of the Greek "καρδάμωμον" (kardamomon),in turn from "κάρδαμον" (kardamon), "cress"+ amomon, a kind of an Indian spice plant. The earliest attested form of the word kardamon is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script.

Available Packaging:

» Cardamom - Green : 50 gm Packet
» Cardamom - Big: 50 gm Packet
 
»  Jeera Whole
amritam jeera whole

Jeera is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an herbaceous annual plant, with a slender branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill.

 

Available Packaging:

» 100 gm Pouch
» 50 Gm Pouch
 
»  Shajeera Whole
amritam shajeera whole

Shajeera use to be black in colour and having very good fragrance in it. Fragrance use to be different from simple JEERA but its called jeera because its looks like the normal jeera.
Shajeera used in biryaani and some other mughlai dishes for taste and fragrance.

Available Packaging:

» 50 Gm Packet
 
»  Saunf
amritam saunf

Saunf (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised in many parts of the world, especially on dry soils near the sea-coast and on river-banks.

It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

Available Packaging:

» 100 gm Packet
 
»  Ajwain
amritam ajwain

It is the small seed-like fruit similar to that of the Bishop's Weed (Ammi majus) plant, egg-shaped and grayish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or mistakenly as bishop's weed (Ammi majus) seeds (Botanical Synonyms for Ajwain which are no longer accepted by ITIS are: Ammi copticum, Carum copticum, Trachyspermum ammi).

Available Packaging:

» 100 gm Packet
» 50 Gm Packet
 
»  Cloves
amritam cloves

Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisines all over the world. The English name derives from Latin clavus 'nail' (also the origin of French clou 'nail') as the buds vaguely resemble small irregular nails in shape. Cloves are now harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; they are also grown in India under the name Lavang. In Vietnam, it is called đinh hương. In Indonesia it is called cengkeih or cengkih.

The clove tree is an evergreen which grows to a height ranging from 8–12 m, having large square leaves and sanguine 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 harvested when 1.5–2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the center.

Available Packaging:

» 50 Gm Packet
 
»  Cinnamon
amritam cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that can be used in both sweet and savoury foods. Cinnamon trees are native to South East Asia, and its origin was mysterious in Europe until the sixteenth century.

Available Packaging:

» 50 Gm Packet
 
»  Dry Ginger
amritam dry ginger

Dry Ginger is a plant that grows the best in the warm climates of China, India, and Jamaica. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. The black are scalded in boiling water, then dried in the sun. The white (best) are scraped clean and dried, without being scalded. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year's growth.

Available Packaging:

» 50 Gm Packet
 
»  Mace
amritam mace, javitri

Mace (Javitri) is a kind of ingredient or spices extremely useful for many purposes. We are considered as a renowned trader of javitri (mace) who bring forth for you a huge variety of Kerala spices & dry fruits. We can provide you a natural range of Kerala mace(javitri) at market leading prices. These are highly acclaimed for its multiple natural effects.

Available Packaging:

» 10 gm Packet
 
»  Jaiphal
amritam jaiphal

The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace.[ Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices.

Available Packaging:

» 50 Gm Packet
 
»  Star Nut
amritam star nut

 

Available Packaging:

» 50 Gm Packet
 
»  Mustard Seed
amritam mustard seed

Mustard seeds are the small round seeds of various mustard plants. The seeds are typically about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

Available Packaging:

» 100 gm Packet
» 50 Gm Packet
 
»  Methi Seed / Methi Leaves
amritam methi seeds and leaves

Methi seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.

Fenugreek seeds are used as a herb in Traditional Chinese Medicine under the name Hu Lu Ba. In TCM it warms and tonifies kidneys, disperses cold and alleviates pain. Main indications are called hernia, pain in the groin. It's used raw or toasted.Fenugreek seeds or "Methi" as it is known in India , if taken/swallowed raw(about 2-3 gms)early morning with warm water even before brushing ones teeth and before tea/coffee is supposed to have a therapeutic and healing effect on joint pains, without any side effects.

Available Packaging:

» Methi Seed : 100 gm Packet
» Methi Seed : 50 gm Packet
» Methi Leaves : 10 gm Packet

 
»  Tej Patta
amritam tej patta

The leaves, known as tejpat in Nepali, tējapattā or tejpatta, Tejpat in Assamese and tamalpatra in Marathi and in original Sanskrit, are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in Tsheringma herbal tea in Bhutan. It is called Biryani Aaku or Bagharakku in Telugu. They are often erroneously labeled as "Indian bay leaves," though the bay leaf is from the Bay Laurel, a tree of Mediterranean origin in a different genus, and the appearance and aroma of the two are quite different. Bay leaves are shorter and light to medium green in color, with one large vein down the length of the leaf;photo while tejpat are about twice as long and wider than laurel leaves. They are usually olive green in color, may have some brownish spots and have three veins down the length of the leaf.photo True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes, while the bay leaf's aroma is more reminiscent of pine and lemon. Indian grocery stores usually carry true tejpat leaves. Some grocers may only offer Turkish bay leaves, in regions where true tejpat is unavailable.

Available Packaging:

» 10 gm Packet
 
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» HERBS
»  Basil
amritam basil, Ocimum basilicum

Basil (Ocimum basilicum), of the family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

There are many varieties of Ocimum basilicum, as well as several related species or species hybrids that are also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'African Blue'.

Basil is originally native to India and other tropical regions of Asia, having been cultivated there for more than 5,000 years.

Available Packaging:

» 10 gm Packet
 
»  Aswaganda
amritam aswaganda

It grows as a short shrub (35-75 cm) with a central stem from which branch extend radially in a star pattern (stellate) and covered with a dense matte of wooly hairs (tomentose).[2] The flowers are small and green, while the ripe fruit is orange-red and has milk-coagulating properties.The plant also has long brown tuberous roots that are used for medicinal purposes. It is cultivated in many of the drier regions of India such as Manasa, Neemuch, and Jawad tehsils of the Mandsaur District of Madhya Pradesh, Punjab, Sind. and Rajasthan.

Available Packaging:

» 10 gm Packet
 
» Oregano

Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.

Oregano is a perennial spice, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. Oregano will grow in a pH range between 6.0 (mildly acid) and 9.0 (strongly alkaline) with a preferred range between 6.0 and 8.0. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majorana is then known as "Sweet Marjoram".

Available Packaging:

» 10 gm Packet
 
» Thyme
amritam thyme

Dried leaves and flowering tops of both the species are known as Thyme, though commercially the cultivated variety, that is the first variety is important and globally popular. It is not traditionally popular spice in India, but gaining popularity during recent past due to impact of globalization.

The dried leaves are curled, of brownish green color, usually not longer than 6 to 7 mm and marketed in whole or ground form. The flavor is aromatic, warm and pungent.

Available Packaging:

» 10 gm Packet
 
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» Other Items
»  Jaggary / Jaggary Powder
amritam jaggary

Jaggery (also transliterated as jaggeree) is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as wood ash, proteins and bagasse fibers.

Available Packaging:

» Jaggary : 1 KG Packet
» Jaggary : 1/2 KG Packet
» Jaggary Powder : 1/2 KG Packet
 
»  Sugar Powder
amritam sugar powder, confectioners

Sugar Powder, also known as confectioners' sugar or icing sugar, is very fine sugar. When intended for home use, it typically contains a small amount of anti-caking agent.

In industrial food production, it is used where a quick dissolving sugar is required. Domestically, it is principally used to make icing or frosting and other cake decorations. It is often lightly dusted on baked goods to add a light sweetness and subtle decoration.

Available Packaging:

» 1 KG Packet
» 1/2 KG Packet
 
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» PESTICIDES & FERTILIZER
»  Organo Boost / Organo Shield / Organo Powder
amritam organo boost, Amritam organo shield, amritam organo powder

 

Available Packaging:

» Organo Boost : 1 KG Packet
» Organo Shield : 1/2 KG Packet
» Organo Powder : 1 KG Packet
 
»  Vermicompost
amritam vermicompost
Vermicompost is the product of composting utilizing various species of worms, usually red wigglers, white worms, and earthworms to create a heterogeneous mixture of decomposing vegetable or food waste, bedding materials, and vermicast. Vermicast, also known as worm castings, worm humus or worm manure, is the end-product of the breakdown of organic matter by species of earthworm.

The earthworm species (or composting worms) most often used are Red Wigglers (Eisenia foetida or Eisenia andrei), though European nightcrawlers (Eisenia hortensis) could also be used. Users refer to European nightcrawlers by a variety of other names, including dendrobaenas, dendras, and Belgian nightcrawlers.

Available Packaging:

» 1 KG Packet
» 1/2 KG Packet
 
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Launched Packaged Drinking Water
Bhandora Organics lanunched there new product 'FRIZZANTE' packaged drinking water. There Manufacturing plant is situated in Noida, producing rich & pure drinking water...
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