Mehak Food And Spices

10kg Taj Patta Organic Whole, also known as Indian bay leaf, is the dried leaf of the tree Cinnamomum tamala, native to the Himalayan region and widely used in Indian, Nepali, and Bhutanese cuisines735. These leaves are distinct from the Mediterranean bay laurel leaf, both in appearance and flavor.

• Appearance: Olive green, almond-shaped leaves, typically 2–3 inches long, with three prominent veins running the length of the leaf357.

• Aroma and Flavor: Strong, aromatic, and complex, with notes reminiscent of cinnamon, cloves, and cassia. The flavor is spicy, woodsy, floral, and slightly bitter, making it much stronger and more complex than European bay leaves5107.

• Source: Grows wild on the southern slopes of the Himalayas, as well as in Nepal, Bhutan, Burma, and the northeastern mountains of India37.

• Typical Dishes: Widely used in North Indian and Mughlai cuisine, especially in biryanis, kormas, pulaos, curries, and spice blends like garam masala3576.

• Preparation: Usually added whole to dishes during cooking and removed before serving, as the leaf itself is not meant to be eaten96.

• Tej Patta Tea: Used in strong, spicy teas to treat colds, coughs, and sore throats24.

• Essential Oils: Contains volatile oils such as eucalyptol, terpinyl acetate, methyl eugenol, linalool, and lauric acids, contributing to its aroma and therapeutic properties2.

• Nutrients: Rich in vitamin C, B-complex vitamins, iron, calcium, potassium, manganese, zinc, and selenium26.

• Digestive Aid: Stimulates digestion, relieves bloating, and soothes irritable bowel syndrome26.

• Respiratory Relief: Used in teas and poultices to treat respiratory infections, coughs, and congestion26.

• Anti-inflammatory and Antibacterial: Exhibits anti-inflammatory, antifungal, and antibacterial properties26.

• Blood Sugar and Heart Health: May help regulate blood sugar and cholesterol levels due to the presence of polyphenols and organic compounds like rutin and caffeic acid

5Kg Organic Cumin Seeds is certified organic, grown without pesticides, chemicals, or synthetic fertilizers, ensuring a pure and natural product.

10kg Cloves Organic Whole is the dried flower bud of Syzygium aromaticum, an evergreen tree native to the Maluku Islands (Moluccas) in Indonesia, now cultivated in tropical regions like India, Sri Lanka, and Tanzania135. These small, reddish-brown buds are renowned for their strong aromatic flavor and medicinal properties, making them a staple in global cuisines and traditional medicine systems like Ayurveda26.

• Tree: Pyramidal evergreen (9-12 meters tall) with smooth grey bark and fragrant lanceolate leaves3.

• Buds: Harvested before blooming, nail-shaped (10-18 mm long), with a pungent, spicy taste and volatile oil-rich composition (15-20% oil content)348.

• Key compounds: Eugenol (70-90%), beta-caryophyllene, and tannins, contributing to antimicrobial, anti-inflammatory, and antioxidant effects35.

• Spice: Adds warmth to dishes like biryani, korma, and beverages (e.g., chai)78.

• Ayurveda: Used for gastrointestinal issues (vomiting, diarrhea), respiratory ailments (cough), and sexual health (premature ejaculation)35.

• Topical applications: Clove oil treats oral pain, anal fissures, and fungal infections due to its analgesic and antiseptic properties53.

• Digestive aid: Carminative properties reduce gas and nausea53.

• Antimicrobial: Effective against bacteria like E. coli and viruses35.

• Antioxidant: Neutralizes free radicals, potentially reducing cancer risk25.

• Respiratory relief: Acts as an expectorant to clear mucus35.

1kg Cinnamon Organic Whole is a spice derived from the inner bark of evergreen trees in the Cinnamomum genus, primarily C. verum (Ceylon cinnamon). It is renowned for its sweet, warm aroma and medicinal properties, cultivated in tropical regions like Sri Lanka, India, and Indonesia.

• Tree: Evergreen, growing up to 15 meters (49 feet) with glossy, oval leaves that turn from red to green as they mature17.

• Bark: Harvested from shoots, processed into quills (rolled strips) by scraping, drying, and bleaching1.

• Key compounds: Cinnamaldehyde (primary component), eugenol, and coumarin (higher in cassia varieties), contributing to its flavor and bioactivity56.

Shoots are cut during the wet season, with bark peeled, dried, and rolled into quills. Essential oil content ranges from 0.5–1%, extracted from bark or leaves16.

• Bark essential oil: Contains cinnamaldehyde (59%), benzaldehyde (12%), and eugenol (5%)6.

• Leaf oil: Higher in eugenol (up to 90%) and linalool56.

• Variations: C. burmanni bark oil is rich in trans-cinnamaldehyde (60%), while C. iners stem oil contains 1,8-cineole (41%)56.

• Antimicrobial: Effective against bacteria and fungi16.

• Antidiabetic: Enhances insulin sensitivity and glucose metabolism56.

• Anti-inflammatory: Reduces oxidative stress and inflammation markers6.

• Caution: Cassia cinnamon’s coumarin may cause liver toxicity with prolonged use15.

Used globally in sweet and savory dishes, beverages, and desserts for its warm, woody flavor

Dalchini Stick Organic Whole is the dried fruit (peppercorn) of the flowering vine Piper nigrum, widely known as the "King of Spices." It is one of the most commonly used spices globally, prized for its pungent, hot flavor and aromatic qualities15.
Botanical and Physical Characteristics

Plant: Perennial climbing vine from the Piperaceae family, reaching up to 10 meters in height with broad, shiny green leaves and small flowers in dense spikes56.

Fruit: The peppercorn is a small drupe (about 5 mm in diameter), harvested while still green and unripe. After harvesting, the berries are briefly cooked in hot water and then dried, causing the outer skin to shrink and darken, resulting in the characteristic wrinkled black appearance15.

Flavor and Aroma: The taste is hot, biting, and very pungent, with a penetrating, aromatic odor. The primary compound responsible for its pungency is piperine, along with other components like chavicine, piperidine, and piperettine56.

Processing

Harvesting: Berries are picked when they begin to turn yellowish-red, indicating maturity35.

Blanching: Immersed briefly in boiling water to clean and prepare for drying13.

Drying: Sun-dried or mechanically dried for several days until the outer skin becomes black and wrinkled13.

Final Product: The dried peppercorns can be used whole or ground into black pepper powder for culinary and medicinal purposes13.

Phytochemical Composition and Health Benefits

Major Compounds: Piperine (2–10% of dried fruit), essential oils (such as β-caryophyllene, sabinene, limonene), alkaloids, terpenoids, phenolics, and flavonoids26.

Bioactive Properties:

Antioxidant: Helps neutralize free radicals and may reduce the risk of chronic diseases24.

Anti-inflammatory: Piperine and other compounds combat inflammation24.

Antimicrobial: Inhibits growth of various bacteria and fungi26.

Digestive Aid: Stimulates hydrochloric acid production, aiding digestion and gut health4.

Nutrient Absorption: Piperine enhances the bioavailability of nutrients and certain medications24.

Other Benefits: May help regulate blood sugar, protect neurons, support weight loss, and address skin conditions24.

Black Pepper Seeds Whole, specifically from the black pepper plant (Piper nigrum), are the dried fruits commonly known as peppercorns. These seeds are small, round, and wrinkled with a dark brown to black outer layer called the pericarp. Inside each peppercorn is a lighter-colored seed, which is why cracked or ground black pepper appears lighter than whole peppercorns 710. Anatomically, pepper seeds are flat, thin, kidney-shaped, smooth, and pale yellow in color when dissected from the fruit1. They contain a significant amount of oil (ranging approximately from 10.78% to 21%) rich in unsaturated fatty acids such as linoleic and oleic acids12. The seeds also contain piperine, the chemical responsible for black pepper’s characteristic pungent heat, typically comprising 4.6% to 9.7% of the seed’s mass7.

• Pepper seeds contribute to the overall flavor and aroma of black pepper, which includes spicy heat, woody, citrusy, and floral notes derived from both the seed and the outer fruit layer. The seeds also have potential health benefits, including stimulating digestion, enhancing nutrient absorption, anti-inflammatory effects, and antimicrobial properties.
• In summary, pepper seeds are the core of black peppercorns, characterized by their small, kidney-shaped form, pale yellow interior, high oil content, and pungent flavor due to piperine, making them a vital spice worldwide both culinarily and medicinally.