BLACK PEPPER 

(Kali mirch) HSN Code – 0904

Export Q - North East India

 

 

• NAME OF SPICES

  Hindi: Kali mirch, Spanish: Pimienta, French: Poivre, German: Pfeffer, Swedish: Peppar, Arabic: Filfil Aswad, Dutch: Peper, Italian: Pepe, Portuguese: Pimenta, Russian: Pyerets, Japanese: Kosha, Chinese: Hu-Chiao

• Botanical Name: Piper nigrum L.
• Active Component: Piperine
• Crop Type: Natural forest organic or cultivated organic 
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C: FOB (Mumbai Port or Kolkata Port), CIF on special conditions.
• Domestic Supply:  GST registered Clients  by Road / Rail / Air within India.  

           

         

 

 

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of India. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe. It is spherical in shape, green in colour, changing to red on ripping. Black pepper is king of spice as it is highly appreciated and widely used by people all over the world. 

Since ancient times, black pepper has been used as traditional healing medicines for various diseases and also used to enhance immune system. It has active component “piperine” which play vital role to spice our food as a seasoning. It has several good nutrients and vitamins.

KADlien Black pepper from North East India is sourced from natural organic farms and jungles in its unprocessed raw and purest form. Our products are neither hybrid nor artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

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CINNAMON CASSIA 

(Dalchini) HSN Code 0906

Export Q - North East India

 

 

• NAME OF SPICES

  Hindi: Dalchini, Darchini, Arabic: Querfa, Indonesia: Kayu manis, Persian: Darchin, Sinhala: Kurundu, Turkish: Tarcin

• Botanical Name: Cinnamomum verum
• Active Component: cinnamaldehyde, cinnamic acid, and coumarin (Liang et al., 2019)
• Crop Type: Natural Forest organic or cultivated organic 
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C: FOB (Mumbai Port or Kolkata Port), CIF on special conditions. 
• Domestic Supply:  GST registered clients by Road / Rail / Air within India. 

           

         

Cinnamon is obtained from the bark of a tree called “True cinnamon tree”. The barks are peeled after the rains. The peeled barks are set to dry in the sun. The drying process causes the barks to curl into quills, which are then cut and processed as cinnamon sticks. The cinnamon variety that grows in north east India are mostly the cassia cinnamon. Cinnamon, also called dalchini in India, is a spice, used for flavouring foods, baking, tea and other beverages it is also a preservative.

Since ancient times cinnamon has been used for its medicinal properties as anti-bacterial properties, helpful for stomach ailments, dental issues, cough and cold. It also has anti-inflammatory properties.

 

KADlien Cinnamon from North East India is sourced from natural organic farms and jungles in its unprocessed raw and purest form. Our products are neither hybrid nor artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

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BAY LEAVES

(Tej Patta) - HSN Code 0910

Export Q - North East India

 

 

• NAME OF SPICES

  Hindi: Tej Patta, Spanish: Laurel, French: Laurier, German: Lorbeer, Swedish: Lager, Arabic: Ghar, Dutch: Laurier, Italian: Alloro, Portuguese: Loureiro, Russian: Laur, Japanese: Gekkeiju Chinese: Yuch-kuei, English: Sweet laurel, Bayleaf

• Botanical Name: Cinnamomum Tamala
• Active Component: Cineol, Myrcene and Eugenol
• Crop Type:  Natural Forest organic 
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C: FOB (Mumbai Port /or/ Kolkata Port), CIF on special conditions.
• Domestic Supply:  GST registered clients by Road / Rail / Air within India.  

           

         

Cinnamon is obtained from the bark of a tree called “True cinnamon tree”. The barks are peeled after the rains. The peeled barks are set to dry in the sun. The drying process causes the barks to curl into quills, which are then cut and processed as cinnamon sticks. The cinnamon variety that grows in north east India are mostly the cassia cinnamon. Cinnamon, also called dalchini in India, is a spice, used for flavouring foods, baking, tea and other beverages it is also a preservative.

Since ancient times cinnamon has been used for its medicinal properties as anti-bacterial properties, helpful for stomach ailments, dental issues, cough and cold. It also has anti-inflammatory properties.

 

Bay Leaves are found in the southern slopes of the Himalayas and in natural forest of North-Eastern hills of India. It is an spice in most cuisines due to its distinctive fragrance and flavour. Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries.

The presence of Vitamins, folic acid, iron, potassium, calcium, and magnesium make it a highly beneficial herb. Bay leaves in regular diet improves digestion, respiratory conditions, heart, stress, inflammation, manages diabetes, antifungal, soothes sore throat and reduces cough, skin, migraines and hair care

 

KADlien Bay leaves from North East India is sourced from natural organic farms and jungles in its unprocessed raw and purest form. Our products are neither hybrid nor artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

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TURMERIC FLAKES

(Haldi Lakadong) - HSN Code 0910 30 20

Export Q - North East India

 

 

• NAME OF SPICES

  Hindi: Haldi, Spanish: Curcuma, French: Curcuma, German: Kurkuma Gelbwurzel, Swedish: Gurkmeja, Arabic: Kurkum, Dutch: Geelwortel, Italian: Curcuma, Portuguese: Acafrao-da-India, Russian: Zholty Imbir, Japanese: Ukon, Chinese: Yu.Chin

• Botanical Name: Curcuma longa L.
• Active Component: Curcumin (7-9% Curcumin)
• Crop Type:  Cultivated organic 
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C:  FOB (Mumbai Port /or/ Kolkata Port), CIF on special conditions.
• Domestic Supply:  GST registered clients by Road / Rail / Air within India.  

           

 

 

The Lakadong village Meghalaya (North East India) turmeric has the high curcumin content of 7 to 12%. It is prepared as raw dried or boiled dried powder and flakes. The moisture content under sun drying at 35–45 °C is around 7% to 10%

. This is India’s most authentic, flavourful, and bright cup turmeric best for any recipes around the world. It is used to flavour and to colour our food, non-alcoholic beverages, butter, cheese, turmeric latte etc.

Since ancient times Indian Turmeric is used in the preparation of medicinal oils, ointments and bandage. It is gastral, carminative, tonic, blood purifier and an antiseptic. It is also used in cosmetics. The aqueous extracts have bio pesticidal properties. 

KADlien Turmeric from North East India is sourced from natural organic farms and jungles organic in its raw and purest form. Our products are neither hybrid nor artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

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KING CHILLI PEPPER

(NAGA JOLOKIA) HSN Code: 09042110

Export Q - North East India

 

 

• NAME OF SPICES

  King Chilli, Bhoot Jolokia, Ghost Chilli, Ghost pepper , Naga Chilli

• Botanical Name: Capsicum chinense Jacq.
• Active Component: Capsaicin (SHU - 20,41,427)
• Crop Type:  Cultivated organic 
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C:  FOB (Mumbai Port /or/ Kolkata Port), CIF on special conditions.
• Domestic Supply:   GST registered clients by Road / Rail / Air within India.  

           

 

 

Bhut Jolokia, the Ghost Chilli or 'Naga Chilli' is organically cultivated in the Assam, Manipur, Nagaland of North east part of India. The Guinness Book of World Records 2007 registered it as natural hottest chilli in the world. As per the Heat scale, King chili measures around 20,41,427 units. It is consumed in fresh or dried form and used for its distinct flavour and aroma in the various culinary preparations. KADlien King chillies are sun dried, machine dried  and smoked for extra flavour and long preservations. 

HSE Notice:  Please use hand gloves, face mask and safety glass while handling the large volume. Do not eat if you are allergic to any hot chillies.

KADlien King chillies from North East India are sourced from natural organic farms and in its unprocessed raw and purest form. Our products are neither hybrid nor artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

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GINGER

(ADRAK) HS CODE  0910 11 20

Export Q - North East India

 

 

• NAME OF SPICES

  Hindi: Adrak, Spanish: Jengibre, French: Gingembre, German: Ingwer, Swedish: Ingefara, Arabic: Zanjabil, Dutch: Gember, Italian: Zenzero, Portuguese: Gengibre, Russian: Imbir, Japanese: Shoga, Chinese: Chiang

• Botanical Name: Zingiber officinale Roscoe
• Active Component: Gingerols, Shogaols, and Paradols.
• Crop Type:  Cultivated organic 
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C:  FOB (Mumbai Port /or/ Kolkata Port), CIF on special conditions.
• Domestic Supply:   GST registered clients by Road / Rail / Air within India.  

           

 

 

It is a tropical plant with the centre of origin in and around India. Ginger requires warm and humid climate.  Fresh ginger, dry ginger powder, oleoresin and oil are used in various food. like ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc.

Since ancient time in medicine, it is used as indigenous medicines for analgesic, nauseous, indigestion, reduce nausea symptoms, reduce muscle pain and soreness, anti-inflammatory effects, lowering blood pressure, antibacterial, blood-sugar regulator ,treating chronic indigestion ,cold and flu symptoms, immune-boosting properties and many more.

KADlien Ginger from North East India are sourced from natural organic farms and in its raw and purest form. Our products are neither hybrid nor artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

On demand of customer we prefer to do SGS Lab testing on customer provided parameters. SGS is the world's leading inspection, verification, testing and certification organization. It is a globally recognized benchmark for quality and integrity

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MUSTERD SEEDS

(RAI) HS CODE  120750

Export Q - North East India

 

 

• NAME OF SPICES

  Hindi: Rai, Spanish: Mostaza, French: Moutarde, German: Senfsaat, Swedish: Senap, Arabic: Khardal, Dutch: Mosterd, Italian: Senape, Portuguese: Mostarda, Russian: Gorchitsa, Japanese: Shiro Karashi, Chinese: Chieh

• Botanical Name: Brassica juncea (L.) Czern. & Coss.
• Active Component:Glucosinolate sinigrin
• Crop Type: Cultivated organic / Cultivated natural
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C:  FOB (Mumbai Port /or/ Kolkata Port), CIF on special conditions.
• Domestic Supply:   GST registered clients by Road / Rail / Air within India.  

           

 

 

Mustard is an annual herb cultivated for oil seed crop, vegetable and fodder, they are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra).

The mustard powder is used in the manufacture of mayonnaise, It is used as a flavouring agent in Indian cooking, Mustard flour has preservative and antioxidant properties Mustard supplies essential nutrition minerals including calcium, iron, manganese, phosphorus and zinc, omega-3 fatty acids, tryptophan, protein, and selenium.

According to Ayurveda, mustard oil body massage improves blood circulation, skin texture and releases muscular tension. It also activates the sweat glands and hence helps in throwing out toxins from the body

 

KADlien Mustard seeds from North East India are sourced from natural open farms and in its raw and purest form. Our products are not artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

On demand of customer we prefer to do SGS Lab testing on customer provided parameters. SGS is the world's leading inspection, verification, testing and certification organization. It is a globally recognized benchmark for quality and integrity

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CORIANDER

 (DHANIA) HS CODE  09092100

EXPORT Q - NORTH EAST INDIA

 

 

• NAME OF SPICES

  Hindi: Dhania, Spanish : Cilantro French : Corriandre German : Koriander Swedish : Koriander Arabic : Kuzhbare Dutch : Koriander Portuguese : Coentro Russian : Koriandr Japanese : Koendoro Chinese : Hu-sui

• Botanical Name: Coriandrum sativum L.
• Active Component:linalool
• Crop Type: Cultivated organic / Cultivated natural open farm
• Lab Testing: KADlien Innovation Centre, SGS, CFTRI, Spice Board 
• Export T&C:  FOB (Mumbai Port /or/ Kolkata Port), CIF on special conditions.
• Domestic Supply:   GST registered clients by Road / Rail / Air within India.  

           

 

 

Coriander is an important spice crop having a prime position in flavouring food. The young plant is used for flavouring and garnishing curries and soups. The Coriander seeds are widely used as curry powders, sausages, and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors.

 In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. Coriander seeds contains protein, fat, carbohydrates, calcium, phosphorus, and iron. Leaves are reported to be a good source of vitamin C and carotene. Coriander prevents flatulence and controls spasmodic pain as recommended by Ayurveda. Extract of coriander seeds has a marked antispasmodic activity. It helps in Reduces Skin Inflammation, Controls Blood Pressure, Rich Source of Calcium, Controls Diabetes, Diuretic Properties, Treats Wounds & Mouth Ulcers, Aids Digestion, Treat Osteoporosis, Prevents Anaemia, Reduces Cholesterol, Prevents Arthritis

KADlien Coriander seeds from North East India are sourced from natural open farms and in its raw and purest form. Our products are not artificial polished.

In our KADlien Innovation Centre, we examine every product for its quality, before we export to our customers around the world.

On demand of customer we prefer to do SGS Lab testing on customer provided parameters. SGS is the world's leading inspection, verification, testing and certification organization. It is a globally recognized benchmark for quality and integrity

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