Brielle Ayurveda is an India based herbs & Spices exporter which sells and exports wide range of edible items like Indian herbs, spices, pure shilajit, Pure Kesar, original sandalwood, seeds, dried flowers, dried fruit, ayurveda herbs, Teas, Coff...
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Raw
Large Cardamom
Black cardamom is a popular Indian spice, calledÿbadi elaichiÿorÿkali elaichi,ÿthat is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste. Both the pods and the seeds are used in cooking
Ginger
Gingerÿ(Zingiber officinale) is aÿflowering plantÿwhoseÿrhizome,ÿginger rootÿor ginger, is widely used as aÿspiceÿand aÿfolk medicine.ÿIt is aÿherbaceousÿperennialÿwhich grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. Theÿinflorescencesÿbear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.
Coriander
Fresh leaves and dried seeds are the most commonly used in cooking, but all parts of the plant are edible, and the roots are an important element of Thai cooking. Coriander is used in cuisines throughout the world.
Small Cardamom
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the ?Queen of Spices? because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.
Turmeric
The greatest diversity of Curcuma species by number alone is in India, at around 40 to 45 species. Thailand has a comparable 30 to 40 species. Other countries in tropical Asia also have numerous wild species of Curcuma. Recent studies have also shown that the taxonomy of Curcuma longa is problematic, with only the specimens from South India being identifiable as C. longa. The phylogeny, relationships, intraspecific and interspecific variation, and even identity of other species and cultivars in other parts of the world still need to be established and validated. Various species currently utilized and sold as "turmeric" in other parts of Asia have been shown to belong to several physically similar taxa, with overlapping local names
Cumin
Known as : Kalonji, Kalaunji, Nigella Sativa, Black Cumin
Botanical name : Nigella sativa
Product form : Whole Herb/Whole Seed
Speciality: No Artificial Colors, Fresh & Pure. Free from Harmful chemicals, Pesticides & no additives
100% pure and genuine product
Packaged in most Hygienic Environment
Product is Vegetarian
Country of Origin: India
At Brielle Buy Kalonji, Kalaunji, Nigella Sativa at wholesale or bulk prices
Fenugreek
Fenugreek may be able to help reduce the risk of:
? cancer
? diabetes
? obesity
? high cholesterol
? high blood pressure
? heart conditions
? bacterial, fungal, and viral infections
? inflammation
Fennel
Foeniculum vulgare, or fennel, has a pale bulb and long green stalks. It can grow almost anywhere. All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible.
In this article, we detail the health benefits and nutritional content of fennel.
Known as : Saunf Jadd, Fennel Root, Foeniculum vulgare
Botanical Name: Foeniculum vulgare
Product form : Whole/Raw Herb
Part used : Root
Speciality: No Artificial Colors, Fresh & Pure. Free from Harmful chemicals, Pesticides & no additives
100% pure and genuine product
Packaged in most Hygienic Environment
Veg/Non Veg : Product is Vegetarian
Country of Origin: India
Storage : Store in cool and dry place, away from moisture and sunlight. Store the contents in an Airtight Container after opening the package.
Garlic
garlic, (Allium sativum), perennial plant of the amaryllis family (Amaryllidaceae), grown for its flavourful bulbs. The plant is native to central Asia but grows wild in Italy and southern France and is a classic ingredient in many national cuisines. The bulbs have a powerful onionlike aroma and pungent taste and are not usually eaten raw.
Tamarind
Known as : Beej Imli small, Tamarindus Indica, Emli Seeds small Tamarind Seeds choti
Botanical name : Tamarindus Indica
Product form : Whole Seed small
Speciality: No Artificial Colors, Fresh & Pure. Free from Harmful chemicals, Pesticides & no additives
100% pure and genuine product
Packaged in most Hygienic Environment
Product is Vegetarian
Country of Origin: India
Buy Beej Imli small, Tamarindus Indica, Emli Seeds small Tamarind Seeds choti at wholesale or bulk prices.
Nutmeg/Mace
Nutmeg has been shown to have antibacterial effects against potentially harmful strains of bacteria.
Bacteria like Streptococcus mutans and Aggregatibacter actinomycetemcomitans can cause dental cavities and gum disease.
Curry Powder
Curry leaves are rich in plant compounds which are powerful antioxidants. These compounds keep us healthy and protect us from numerous diseases.
They protect us from oxidative damage, preventing diseases of the nervous system, cardiovascular system, kidneys etc.
Pepper
pepper, (genus Capsicum), genus of more than 30 species of flowering plants in the nightshade family (Solanaceae), several of which are extensively cultivated for their edible, often pungent fruits. The genus comprises all the varied forms of fleshy-fruited peppers, including the mild bell peppers that are used as a vegetable and the hot peppers, such as habanero and tabasco, that are used as relishes, pickled, or ground into a fine powder for use as a spice. Some peppers are grown as ornamentals.
Chillies
If you are a fan of spicy food, you will always turn to Mexican or Indian cuisines. But do you know what makes those cuisines so spicy? The answer is red chillies! Hot and spicy red chilli pepper is the most widely used spice and condiment in Indian and Mexican cuisines. Red chilli is highly valued for its pungency and added flavours to various dishes throughout the world.1
The hot red chilli is believed to be originated in Mexico and is now grown in tropical and subtropical regions of the United States of America, India, Japan, Turkey, and African countries. About 90% of chilli is produced in Asian countries
Cashew
cashew, (Anacardium occidentale), evergreen shrub or tree of the sumac family (Anacardiaceae), cultivated for its characteristically curved edible seeds, which are commonly called cashew ?nuts? though they are not true nuts. The domesticated cashew tree is native to the New World but commercially cultivated mainly in Brazil and India. The seeds, rich in oil and distinctively flavoured, are commonly used in South and Southeast Asian cuisine and are a characteristic ingredient of numerous chicken and vegetarian dishes of southern India. In Western countries they are eaten mainly as a premium-quality protein-rich snack food.
Celery
At just 10 calories a stalk, celery?s claim to fame may be that it?s long been considered a low-calorie ?diet food.?
But crispy, crunchy celery actually has a number of health benefits that may surprise you. Here are five reasons you should consider adding celery to your diet, plus a few recipes to make it easy.