Products

Bhailal Trikamlal & Co. Methi Dal (Methi Kuria) are put in machine to grind, then these seeds are crushed in machine and at last we get coarsely ground fenugreek seeds that called methi kuria.

Bhailal Trikamlal & Co. Dhana Kuria, a new crop coriander seeds 100% split for making powder.

Bhailal Trikamlal & Co. Roasted Coriander (Dhana Dal) is the dried ripe fruit of an annual plant Coriandrum Sativum, an annual herb in the family Apiaceae belonging to the parsley family. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3 - 5 mm (1/8” - 3/16”) and the color, when dried, is usually brown, but may be green or off white. It has a sweet, citrus-like flavor and a warm and mild pungency.

Bhailal Trikamlal & Co. Chillies are offered in bulk quantity at a competitive price. These raw red chillies add spice to the delicacy and make it more tasty. Widely demanded in the global markets these red chillies also retain their taste as well as aroma till longer durations. The red chilies are finely chosen to enhance the delicacy of the cuisine. This red chilly is uniform in shape and good in taste. Used as one of the important ingredient in host of dishes and delicacies, we offer red chilies, which are packed ensuring the aroma and taste.

Bhailal Trikamlal & Co. Fennel Seed is the dried, ripe fruit of the perennial Foeniculum vulgare. Tall and hardy, this plant has finely divided, feathery, green foliage and golden yellow flowers.

Bhailal Trikamlal & Co. Cumin Seeds is native to the shores of the Mediterranean, including the upper regions of Egypt, where is has been cultivated for thousands of years. Nowadays, it is commercially grown in several surrounding countries such as Iran, Turkey and Syria, as well as other hot countries further afield, namely China, India and Latin America. The cumin spice is the dried seed of the cumin plant, which is why cumin is also known as cumin seeds and is available in this form. The cumin plant comes from the same plant family as parsley and it is also related to fennel, coriander and dill. Cumin is now mostly produced in India.

Bhailal Trikamlal & Co. Mustard Cracked (Rai Kuria) is poured in the water for ½ hour next days it is dried in the original sunlight by drying it the upper cover of the seed becomes soft. Then it is given machinery department. The seed is divided into 2 pieces by Grinding. There the cover gets separated from the seed and the yellow soft seed can been seen. Then it goes for the Sortex machine treatment. And with last we get the final product.

Bhailal Trikamlal & Co. Dill Seeds is the dried fruit of the herb anethum graveolens, which belongs to the parsley family. Dill seeds are oval-shaped, soft and fluffy and has a pungent and aromatic flavor. Dill seeds have been used since ancient times. The Romans actually used them as a stimulant for gladiators! Today it is widely used in pickling and in German, Russian, Scandinavian and Indian dishes, salad dressing, soup and the preparation of cottage cheese.

Bhailal Trikamlal & Co. Turmeric is available in pure forms, which is used in cooking and in medicines which acts as an antiseptic. Offered in bulk quantities to meet the requirements of the clients.

Bhailal Trikamlal & Co. Bishops Seeds (Ajwain) is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called “ajmo” in gujarati, “owa” in Marathi,vaamu or “Oma” in Telugu. It is known as Bishops seeds in global market.

Bhailal Trikamlal & Co. Coriander Seeds (Dhania) have a distinctive aroma and taste, that helps in enhancing the taste of a cuisine, when added. Coriander seeds are ground into a fine powder, which is then used to give flavor to the food items.

Bhailal Trikamlal & Co. Fenugreek Seed is the rhombic yellow to amber colored fenugreek seed, commonly called Methi, is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.