Atmaya International

 

Atmaya group has spread its wings in the field of exporting Original Blended Indian Spices and Oil Seeds, under the name Atmaya International progressed as one of the leading exporter of a wide range of original Indian spices and agro products to China, Cambodia, Vietnam, Indonesia and Philippines and importer of various Consumer Durables and Home Appliances.

 

About Spices

 

Our Products

Spices Oil Seeds Other Products Infrastructure and Quality
Copyright © 2019 Atmaya International. All rights reserved.
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Dry Red Chilli

Botanical Name: Capsicum annuum L
Family: Solanaceae
Harvesting Season: January, February, March, October, November, December

Chilli is considered to be the king of spices. India is the world′s largest producer, consumer and exporter of chillies in the world. India also has the largest area under chilli cultivation in the world.

Chillies are the most common spice cultivated in India. From ancient times, India has maintained its top position as the largest manufacturer and exporter of spices in the world. India is the international leader in spices accounting for almost 50% of the world market. Dry red chilli is amongst the largest traded spices in India & abroad.

With branch offices in all the major chilli growing regions of India, we are comfortably placed to cater to the specific demands of our customers. Besides, this also enables us to have timely knowledge of the new varieties of chillies and changing crop patterns and conditions which is very important in India owing to vagaries in our largely monsoon dependent crop.

We offer dried chillies with stem and without stem that are hand-picked, graded and sorted to give a clean and hygienic product. The packaging is done as per customer specifications in a hygienic environment. If a customer is seeking a variety that has a specific size, shape or colour we are uniquely qualified to locate the right variety that meets those specifications. We can provide fancy chillies for bottling, extraction grade chillies or regular chillies for grinding purposes.

Our expertise in chillies is unmatched in the trade. Our extensive experience in the chilli trade, indepth knowledge various chilli varieties, cultivation conditions, etc., gives us an unparalleled advantage. Our procurement centres and cold storage warehouses are located right in heart of the major chilli markets in the country, namely Gunter, Khammam, Warangal and Byadgi.

Varieties of Dry Red Chilli

  • S-4
  • S-9
  • S-10
  • S-12
  • S-17
  • S-273
  • Micro
  • Teja
  • Sannam
  • Byadgi
  • 668
  • Wrinkle
  • Wonder-hot
  • Bhut Jolokia
  • Mundu
  • Endo
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Cumin Seeds

Botanical Name: Cuminum cyminum L
Family: Umbelliferae
Harvesting Season: February to March

Cumin is a crucial ingredient in several world cuisines. It has a unique and potent flavor crucial to Indian curries, where cumin seeds are often roasted before grinding to impart a toasted, nutty flavor.

As a seed spice, cumin is widely used for its medicinal properties and is popular for these characteristics in India and many other Asian countries. Cumin seeds are used to add a unique spicy flavour to several cuisines across the world.

We are prominent manufacturer and exporters of cumin seeds from India. We export Cumin Seeds Singapore Quality and Cumin Seeds Europe Quality

Catering to the specific requirements of customers, we can also supply ETO treated Cumin Seeds.

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Fennel Seeds

Botanical Name: Foeniculum Vulgare
Family: Apiaceae(Umbelliferae)
Harvesting Season: February to March

Fennel is an aromatic herb belonging to the parsley family. It is used as a spice and possesses a sweet taste that is similar to anise. It is an essential ingredient in the Mediterranean cuisine but is consumed well in all of the European regions.

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Fennel Seeds

Botanical Name: Trigonella foenum-graecum L
Family: Leguminosae
Harvesting Season: Feb, Mar

Fenugreek seeds, popularly known as Methi in India, are Cuboid-shaped, yellow-to amber-colored seeds frequently encountered in the cuisines of the Indian Subcontinent and many parts of the world. Fenugreek seeds are high demand for the numerous health benefits they offer.

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Black Mustard Seeds

Botanical Name: Brassica alba L,B. nigra K and B.Juncea L
Family: Cruciferae
Harvesting Season: Feb - Apr

Black mustard seeds are tiny little strong flavored seeds used most commonly in Indian cooking. They are the most pungent of all mustard seeds. Mustard seed is a rich source of oil and protein. The seed has oil as high as 46-48% and whole seed meal has 43.6% protein.

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Yellow Mustard Seeds

Botanical Name: Brassica alba L,B. nigra K and B.Juncea L
Family: Cruciferae
Harvesting Season: Feb - Apr

Mustard seeds are about 3 mm in diameter, and may be colored from yellowish to blaclish yellow. White mustard seeds, which are actually yellow in color, are mild and are the ones used to make American yellow mustard.

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Dill Seeds

Botanical Name: Anethum graveolens L
Family: Umbelliferae
Harvesting Season: Nov, Dec

Dill originated with an area around the Meditteranean and South of russia.Although several twigs of dill were found in the tomb of amenhotep II,they report that the earliest archeological evidence for its cultivation comes from late Neolithis lake shore settlements in Switzerland.

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Dill Seeds

Botanical Name: Anethum graveolens L
Family: Umbelliferae
Harvesting Season: Nov, Dec

Dill originated with an area around the Meditteranean and South of russia.Although several twigs of dill were found in the tomb of amenhotep II,they report that the earliest archeological evidence for its cultivation comes from late Neolithis lake shore settlements in Switzerland.

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Black Pepper

Botanical Name: Piper nigrum
Family: Piperaceae
Harvesting Season: Dec to Jan

Black Pepper is a flowering vine,cultivated for its fruit,which is usually dried and user as a spice and seasoning.Black Pepper is native to India and is extensively cultivated there and elsewhere in tropical regions.

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Turmeric

Botanical Name: Curcuma Longa
Family: Zingiberaceae
Harvesting Season: Feb, Mar

Turmeric is the dried root of curcuma Longa. It has a tough brown skin and bright orange flesh. It is a major ingredient in curry powder, what makes the curry yellow. Turmeric contains bioactive compounds with powerful medicinal properties.

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Groundnut Kernels

Botanical Name: Arachis hypogaea
Family: Fabaceae
Harvesting Season: Mar & Oct

The groundnut or peanut was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall.

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Sunflower Seeds

Botanical Name: Helianthus annuus
Family: Asteraceae
Harvesting Season: Apr, May & Oct, Nov.

Sunflower oil is the non-volatile oil compressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

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Sesame Seeds - White, Hulled, Natural

Botanical Name: Sesamum indicum
Family: Pedaliaceae
Harvesting Season: Sep, Oct.

Sesame seeds are small. The size, form and colours vary with the thousands of varieties now known Sesame seeds come in many colours depending on the cultivar harvested.

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Sesame Seeds - Black

Botanical Name: Sesamum indicum
Family: Pedaliaceae
Harvesting Season: Sep, Oct.

Black sesame seeds are similar to the more common white sesame seeds. Black sesame seeds are not hulled, brown (golden) sesame seeds retain their hulls too, and the white seeds are hulled which exposes their true seed color.Black sesame seeds are more flavorful and have a stronger aroma than white or brown sesame seeds.

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Coriander Seeds

Botanical Name: Coriander Sativam L
Family: Umbelliferae
Harvesting Season: February to March

Cilantro, or coriander seeds are famous for their aroma and spicy flavour. These seeds are a powerhouse of potassium, vitamin A, C and K, iron, magnesium, folic acid and calcium. When crushed, coriander seeds possess a lemony citrus flavor which is nutty and spicy.

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Rice – Parboiled / Long Grain / White

Botanical Name: Oryza sativa L
Family: Gramineae
Harvesting Season: Oct - Mar

Rice is the most important staple food for a large part of the world′s human population,especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.

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Onion

Botanical Name: Allium cepa L
Family: Amaryllidaceae
Harvesting Season: Oct - Dec

Onion is the most widely cultivated species of the genus Allium.Onion is most frequently a biennial, although it can also be a triennial or a perennial.

Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also used as a main ingredient in their own right.Common onions are normally available in three colours: yellow, red, and white.

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Ginger

Botanical Name: Zingiber officinale
Family: Zingiberaceae
Harvesting Season: Oct - Nov

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.

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Chick Pea

Botanical Name: Cicer arietinum
Family: Fabaceae
Harvesting Season: Feb - Apr

It is also known as gram, Bengal gram, garbanzo bean, and sometimes known as hummus, Egyptian pea, Kabuli chana (particularly in northern India). Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old.

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Tamarind

Botanical Name: Tamarindus indica
Family: Fabaceae
Harvesting Season: Mar & Apr

Tamarind is a slow-growing, massive tree that can reach a height of 80 or even 100 ft (24-30 m), spread a crown of 40 ft (12 m) and develop a very large trunk of 25 ft (7.5 m) in circumference.

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Dehydrated Onion

Botanical Name: Allium cepa L
Family: Amaryllidaceae

Dehydrated onion can be further value added by producing Dehydrated white onion powder, Dehydrated white onion flakes and Dehydrated White onion Granules. Dehydrated onions are used extensively in pickles, Curries, Sauces, Medicine and so on in place of fresh onion.

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Dehydrated Garlic

Botanical Name: Allium sativum
Family: Allium

Garlic may be applied to different kinds of bread, usually in a medium of butter or oil, to create a variety of classic dishes, such as garlic bread, garlic toast.