Cardamom Large: Cardamom (Large) is considered to be the `Queen of Spices’. India is the largest producer and exporter of this spice, accounting for more than 60% of the total world production and total world trade. The demand for large cardamom in the export market is increasing steadily. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods, medicines and beverages. They are available in different colors. The color depends on how they are processed: green cardamom is sun-dried (preferred in India); brown cardamom is oven-dried (most popular elsewhere in Asia and in Europe) ; and white cardamom (United States) is bleached. Large cardamom quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom. Valued for its acceptable taste, flavour and aroma, large cardamom is used in rice preparations and meat dishes, besides a wide range of beverages and sweets.
Cardamom Green (Illaichi): An extremely flavorful and ancient spice native to India, cardamom's use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Green cardamom is preferred in India and the Middle East. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a unique smoky flavor and has developed its own following over the years.
 
Cinnamon: Cinnamon is the inner bark of a tropical evergreen tree, 10–15 meters tall, native to Sri Lanka and South India. Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates. Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in savoury dishes of chicken and lamb. In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. It is also used as an insect repellent.
Cloves: Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. They are strong, pungent, and sweet. Cloves are native to Indonesia and used as a spice in cuisine all over the world. The clove tree is an evergreen which grows to a height ranging from 10-20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. Cloves spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia. Cloves are also an important incense material in Chinese and Japanese culture. Cloves are used in spice cookies and cakes. They are a perfect breath freshener because it kills the bacteria that causes odor and leaves the mouth clean lasting and smelling. Cloves are also said to be a natural antihelmintic. The essential oil is used in aromatherapy when stimulation and warming is needed, especially for digestive problems. In overdoses, cloves can cause vomiting, nausea, diarrhea, and upper gastrointestinal hemorrhage.
Cocoa Powder: We offer premium quality product of cocoa powder both natural (brown) and alkalized (dark brown) fat content 10-12%. We produced cocoa powder from selected raw material of first grade Pakistani and imported beans. Cocoa powder is essentially used as flavor in biscuits, ice cream, dairy drinks and cakes. Apart its use as flavor it is also used in the manufacture of coatings for confectioners or frozen desserts. Cocoa powder is also consumed by the beverage industry for example for the preparation of chocolate milk.
Coconut: Our coconuts suppliers are well selected exporters of all products of coconuts based products. We export fresh coconuts, dessicated coconut, coir fibre, coirnet, tamarind, spices and foodstuffs etc
Coriander whole/ Powder: “Coriander” is one of the important spices in our day-to-day life. Coriander Seeds are globular and almost round in shape with greenish brown in color and a strong aroma. They form an essential part of the Curry powder & various spices blends in India. Coriander has many medicinal values & it promotes natural healing. Coriander Leaves are also popular for garnishing of variety of Indian dishes.
Cumin Seed Whole/Powder: Cumin, which was also called as “Sugandhan” i.e. good smell in ancient times has its popularity spread from Latin America to Africa and all over Asia. The Cumin seeds are uniformly elliptical and deeply furrowed. Thy have a very distinctive bitter yet warm flavor yet aromatic smell. It is one of the widely used spices in our day-to-day life. Cumin along with coriander forms a major ingredient of curry powder and other spice blends. They have applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery. Indian cumin has a good demand in international market and it is exported in both seed form as well as powder form.
Curry Patta (Leaf): Curry leaf is a popular leafy-spice used in Asian-Indian cuisine for its characterizing authentic flavor and distinct aroma. Curry Leaf's diverse menu offers ever popular dishes like Butter Chicken, Chicken Tikka, Samosa and Dosa as well as some distinctive signature dishes like Chilli Tofu, Bhutta Kurma that are a subtle blend of modern taste trends and ingredients, that are unique. Curry leaves are used extensively in South Indian cooking. The leaves look a bit like bay leaves along a long central stem and are used in a similar fashion. The pungent leaves are typically toasted in oil prior to the rest of the ingredients being added to the cooking pan. The leaves are best fresh but can be found and used dried as well.
   

 

 

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