Premium spices serving global food processing, ethnic cuisine, and spice blending operations: Turmeric (whole fingers or powder) valued for color, curcumin content, and origin (Indian turmeric preferred for quality). Kashmiri Red Chili (mild heat, deep red color) serving markets requiring vibrant color over extreme spiciness in curry powders, sauces, and restaurant preparations. Ajwain/Carom Seeds (distinctive thymol aroma) for Indian cuisine, spice blends, and digestive aid applications. Quality specifications include moisture content, volatile oil percentage, color values, and contamination limits. Packaged in retail pouches or bulk bags (5kg-25kg) for spice processors and export markets.
Turmeric, Kashmiri Red Chili, Ajwain (Carom Seeds), whole or ground formats
