As one of the largest and best practice manufacturers of Herbs & Spices in India, Agripure offers an unmatched level of quality and service to the commercial food industry globally. Raw materials are sourced via local contract farming in India. Over 2,400 farmers grow high specification crops exclusively for us.
Through frequent travel and continuous communication, Agripure has developed close relationships with selected growers and suppliers in the main growing regions in India; this ensures that we are supplied with only the highest quality raw materials available. To guarantee the continuity of supply to our customers, we maintain substantial raw material inventory positions at our manufacturing & storage facilities.
By strictly controlling the manufacturing process at our truly `state-of-the-art` facilities, we are able to meet the unique specifications of each customer and guarantee the safety, wholesomeness and consistent quality of our spice and herb products.
Spices and herbs can be manufactured to meet customised specifications for granulation and the wide-array of other critical parameters for each spice or herb. We will be happy to discuss any of your unique requirements or for other information regarding our spices and herb products.
CAPSICUM
Agripure specializes in the Procurement, Processing and Manufacture of exceptional quality Chilli Capsicums. Starting with whole dehydrated raw material, we maintain stringent control over the parameters most critical to Capsicum products such as the control of Aflatoxin, Octratoxin and Pesticide-Residue Revels to `Below Detection Level` (BDL), Heat Level S.H.U. (Scoville Heat Units), Surface Colour, Extractable Colour, Particle Size and Seed to Pod Ratio.
Our Specification for Chilli meets the Highest of Global Standards in terms of Food Safety, taste & aroma profile, and commercial aesthetics.
Our expertise includes an in-depth knowledge of the unique characteristics of all botanical varieties that are commercially available.
The following list represents the most common spices and herbs we produce
CHILLI
Small plant of chill pepper The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes.
CUMIN
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to South Asia. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.
CLOVES
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.
BLACK CARDAMOM
Black cardamom, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, comes from either of two species in the family Zingiberaceae.
CINNAMON
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. The term "cinnamon" also refers to its mid-brown colour.
GINGER
Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers.
TURMERIC
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to Southeast Asia, and requires temperatures between 20 and 30 C and a considerable amount of annual rainfall to thrive.
BAY LEAF
Bay leaf refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
FENNEL
Fennel seeds. A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They`re also used in spice mixes such as Chinese five spice and the Indian panch poran.
ANISE SEED
Anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and licorice.
CARAWAY
Caraway, also known as meridian fennel, and Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.
PINK PEPPER
Most peppers are from India, more precisely the region of Malabar. It is the degree of maturity of the grain at harvest that determines the color of the pepper: green, black or white. This product, wholly produced and harvested in Portugal, respects that ancestry while giving it a flavour unique to Portuguese spices.
CORIANDER
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
CARDAMOM
Cardamom, sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Bhutan, Indonesia and Nepal.
PAPRIKA
Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper, sometimes with the addition of more pungent varieties.
ALL SPICE
Allspice, also called pimenta, Jamaica pimenta, myrtle pepper, Turkish yenibahar, is the dried unripe fruit of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico.
MACE
This is the lacy outer layer (or `aril`) that covers the nutmeg, a nut-like seed of the nutmeg tree. Mace is sold either in blades or ground. It adds a mild nutmeg flavour to soups and sauces as well as sausages, pates and fish dishes.
NUTMEG
Nutmeg refers to the seed or ground spice of several species of the Myristica genus. Myristica fragrans is a dark-leaved, evergreen tree cultivated for two spices derived from its fruit, nutmeg and mace.
