SPICES

Nutmeg is a spice that is indigenous to Moluccas. Nutmeg is used as condiment especially in sweet foods. The nutmeg fruit is a fleshy drupe with spherical shape. When it matures, the fruit bursts open,exposing the mace which covers the black shell.

Nutmeg kernel is then dried under the sun for several days to weeks. At the larger commercial setups, this process is accomplished rather more rapidly over a hot dryer machine until the whole nutmeg rattles inside the shell. Its shell is then cut open and a single, shriveled nutmeg kernel is then taken out.

Nutmeg is a spice that is indigenous to Moluccas. Nutmeg is used as condiment especially in sweet foods. The nutmeg fruit is a fleshy drupe with spherical shape. When it matures, the fruit bursts open,exposing the mace which covers the black shell.

Nutmeg tree yields up to three times in a season. Once harvested from the tree, its outer coat or husk is removed and discarded. Just underneath the tough husk is the crimon red color aril, known as "mace," which firmly enveloping around the nutmeg kernel. Mace is gently peeled off from its nutmeg surface,

Mace are two distinctly different spices produced from a fruit. Mace is the dried reticulated ‘aril’ of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary.

Mace are two distinctly different spices produced from a fruit. Mace is the dried reticulated ‘aril’ of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary.

Cardamom is grown in vast estates, nurtured by the sun and watered by the rains. It is called queen of the spices because of its aroma and taste. It is currently an imperative blend that has been turning our coffees priceless.

Black pepper, which is world's most widely used spice, is an indigenous Kerala spice. The berries of pepper plant are among the earliest known and widely sought after spice in the world. It is called black gold for a reason.

White pepper, which is world's most widely used spice, is an indigenous Kerala spice. The berries of pepper plant are among the earliest known and widely sought after spice in the world.

An indigenous pride of India, this is grown and flourished in rich fertile soils,showered upon by the blistering monsoon and is harvested in the wake of the summer. We finger-pluck the best ones from the pile, washes, dries and crushes it to fine powder. A speck of it is now an imperative element of Indian curry's. It not only adds to the taste, but also holds an invaluable medical value.

A pinch of ginger powder in your food and there goes the little annoying things like stomach disorders. A pinch is all it takes to make your food even more delicious and after the delicious treat, it would leave you wondering why you didn't think of adding it before.

The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. It continues to produce flower buds for 80 or more years. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.

Cinnamon plants, which are grown as bushes,matures and becomes ready for harvesting in almost 2 years. Cinnamon bark is a well-known spice with a charming fragrance and a stingy, but delicious taste. It is used in Indian dishes in the form of powder or as small pieces. Medically, it can check nausea and vomiting. It has anti-fungal properties too.

Greater Galanga is the dried rhizome of a plant Alpenia galanga. This is a perennial, robust, tillering, rhizomatous herb. The plant bears perennial rhizome (2.5 to 10 cm thick), which are deep orange to brown in colour, aromatic, pungent and bitter. The pseudostem formed by the rolled leaf sheaths is erect, the inflorescence is terminal, many flowered.

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

We have nice deep golden brown coffee beans, all carefully selected and guaranteed to make the "perfect cup". They comes from the Coffee plantations high up in the mountains, kissed by the morning dew and cared by the sun, each and every bean predestined to add to your taste