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All spices

Allspice, botanically-known as Pimenta officinalis, is native to Central and South America, but is most closely associated with the West Indies island of Jamaica. Jamaica exports the majority of allspice for consumption around the world. The allspice tree can reach heights between 32 and 60 ft.

Allspice comes by its name for a very good reason. The berries have a combined flavor of cinnamon, nutmeg, and cloves with a hint of juniper and peppercorn.
Allspice is also an important ingredient in many spice mixes, pickles, chutneys, vegetables, soups, and of course, desserts.

Once you grow all spices tree in Bangladesh, you can get rid of growing or buying few other spices at a time.

At first glance, one might easily confuse the allspice berry with a peppercorn. The green berries, which contain two seeds, are slightly larger than peppercorns and have a rough dark reddish brown exterior when dried. They are harvested and dried when they reach full size but before they mature. The allspice berries lose their flavor and aroma when fully ripe.

Bangladesh has a perfect environment for growing All Spice fruits. Please call us at (88) 01680072195 or contact us for more details.

Black pepper

A pinch of black pepper is added to almost every type of recipe imaginable, it is fortunate that this most popular of spices is available throughout the year.
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.

Black pepper (Piper nigrum) stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body's production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.

It has the ability to enhance the function of the digestive tract. Black pepper is a great way to combat this. More than just a spice, it has been shown to improve digestion and stimulate the secretion from the taste buds. This taste bud stimulation tells the stomach that it's supposed to increase its own digestive juices, namely hydrochloric acid. This, in turn breaks down protein in the stomach, improving the process of digestion. Black pepper is known to have a great amount of antioxidant properties. It also has benefits against bacterial growth, particularly in the intestinal tract.

So, just add freshly ground black pepper powder to your dish and see the difference.

Bangladesh has a perfect environment for growing Black Pepper. Please call us at (88) 01680072195 or contact us for more details.

Cardamom (Elachi)

Cardamom is native to India and popularly known as “Queen of spices”, cardamom is an important and popular flavouring material and spice for all types curries, foods and beverages. The useful part is the dried mature fruit.

An essential oil is obtained by steam distillation of the seeds, which is used for flavouring processed foods and liquors, in perfumery and beverages. Currently cardamom is being cultivated in India, Guatemala, Sri Lanka, Thailand, Laos, Vietnam, Costa Rica, El Salvador and Tanzania.

Bangladesh has a favourable environment to cultivate cardamom.

Cardamom is a perennial bushy herb. The leaves are long, alternate and lanceolate in shape. Flowers are borne on panicles and they emerge directly from the underground stem on long floral stalks.

Cardamom plants normally start bearing capsules from the third year of planting. Picking is carried out at an interval of 30 days. Harvesting season is October-February and the peak period of harvest is September-November. After harvest, cardamom capsules are processed.

Cardamom capsules with green colour fetch a premium price. Hence emphasis has to be given on the preservation of green colour during curing and subsequent storage .The post-harvest operation consists of washing, pre-treatment with chemicals, curing, cleaning, grading and packing.

Bangladesh has a perfect environment for growing cardamom (Elachi). Please call us at (88) 01680072195 or contact us for more details.

Cinnamon (Dal Chini / Daru Chini)

Cinnamon (Cinnamomum verum) is a spice obtained from the inner bark of several trees from the genus that is used in both sweet and savoury foods. Cinnamon trees are evergreens that grow up to 50 feet tall, and the bark is used as a spice of the same name. It is native to India and Sri Lanka but also grown commercially in the tropical countries e.g. Brazil, Java, Madagascar, Vietnam, the West Indies and Zanzibar.

Bangladesh is an ideal place to grow cinnamon (Dal Chini or Daru Chini in Bangla) commercially and so far there is no commercial cultivation of this exotic spice here, entire cinnamon needs are met through import from India or other countries.

Cinnamon is harvested after 2/3 years of plantation. In order to process it, the bark of the cinnamon tree is dried and rolled into cinnamon sticks, also called quills. Cinnamon can also be dried and ground into a powder.

Benefits of Cinnamon

Cinnamon is long revered as a superpower used to treat things such as colds, indigestion and cramps and also believed to improve energy, vitality and circulation. The following health benefits associated with this spice that studies have suggested:

  • 1/2 teaspoon of cinnamon per day can lower your bad cholesterol (or LDL).
  • Cinnamon may help treat Type 2 Diabetes by lowering blood sugar levels and increasing the amount of insulin production in the body.
  • Cinnamon has antifungal properties, and it's been said that candida cannot live in a cinnamon environment. 
  • Cinnamon can reduce the proliferation of leukemia and lymphoma cancer cells.
  • Cinnamon has an anti-clotting effect on the blood.
  • Honey and Cinnamon combined has been found to relieve arthritis pain.
  • When added to food, cinnamon inhibits bacterial growth and food spoilage, making it a natural food preservative.
  • Just smelling cinnamon boosts cognitive function and memory.
  • Cinnamon fights the E. coli bacteria in unpasteurized juices.
  • Cinnamon has been found to be an effective natural remedy for eliminating headaches and migraine relief.
  • Cinnamon can also help stablize blood sugar (which is great for weight loss). A couple of dashes in your morning tea or cereal is all it takes!

Bangladesh has a perfect environment for growing Cinnamon. Please call us at (88) 01680072195 or contact us for more details.

Clove (Lobongo Or Long)

Clove plants have been a highly desirable spice since ancient times. Clove is widely used in most types of curries and foods in Indian sub-continent including Bangladesh.  Cloves have many beneficial uses such as antiseptic and antibacterial properties, astringent properties and used to aid in or heal many medical conditions, diseases, and ailments.

Indonesia, India, the islands of Zanzibar and Tanzania, Madagascar, Sri Lanka and Malayasia are the important clove producers. Clove is a tropical plant and requires warm humid climate and thrives in all situations ranging from seal level upto an altitude of 1000 meters. A well maintained full grown tree under favourable conditions may give four to eight kg dried buds.

Health Benefits of Clove

Clove is a natural antiviral, antimicrobial, antiseptic, and anti-fungal agent. It also holds aphrodisiac and circulation-stimulating capacities. The oil of cloves has been used in a variety of health conditions including indigestion, generalized stress, parasitic infestations, cough, toothaches, headache, and blood impurities. In fact, the expert panel German Commission recently approved the use of its essential oil as a topical antiseptic and anaesthetic.

Clove may play a therapeutic role in the following conditions:

  • Powerful germicidal properties: Clove is used extensively in dental care for relieving toothache, sore gums and oral ulcers. Gargling with clove oil can also aid in soar throat conditions and bad breath.
  • Anti-bacterial: An effective aid for food poisoning, clove oil effectively kills many forms of bacterial infections from contaminated foods.2
  • Antiseptic: Clove oil can be used to reduce infections, wounds, insect bites etc.
  • Anti-fungal: Clove is also effective in reducing fungal infections.
  • Skin: Excellent aid for skin disorders, such as acne.
  • General stress reliever: Clove oil stimulates the circulatory system, clearing the mind and reducing mental exhaustion and fatigue. It has also been used to aid insomnia, memory loss, anxiety and depression.
  • Anti-inflammatory: Clove oil clears the respiratory passages, acting as an expectorant for treating many upper-respiratory conditions including colds, eye styes, bronchitis, sinus conditions, cough and asthma.
  • Blood Purifier: Not only purifies the blood, but also aids in stabilizing blood sugar levels, and may have benefits for diabetic individuals.
  • General Immune System Booster: Clove's antiviral and cleansing properties purify the body, augmenting our resistance to disease.
  • Premature Ejaculation: Some research has shown that clove may be useful as a aid for premature ejaculation.
  • Indigestion: Clove oil offers a powerful action against gas and bloating. It reduces gas pressure in the stomach, aiding in the proper elimination of food and toxins. It also relieves the discomfort of peptic ulcers. Effective for stomach related conditions including nausea, hiccups, motion sickness and vomiting.2
  • Cancer Prevention: Preliminary studies suggest that clove oil may play a chemopreventative role, particularly in cases of lung, skin and digestive cancers.
  • Cardiovascular Health: The active essential oil in clove, eugenol, has been shown to act as a an effective platelet inhibitor, preventing blood clots.
  • Prevention from toxic exposure: Studies show that clove oil can prevent toxicity related to exposure to environmental pollution.

Bangladesh has a perfect environment for growing Clove. Please call us at (88) 01680072195 or contact us for more details.

Cumin Seeds

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India, where the moderate climate allows for availability all year. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.

Cumin seeds are called Jeera in Bangla and widely used in curry and other food items. Bangladesh has a perfect environment to grow cumin seeds here while it is very expensive to buy and can fetch very high returns if cultivated commercially. Presently there is no one cultivates cumin in Bangladesh.

Health Benefits of Cumin Seeds

Cumin seeds not only add taste to food but also are very beneficial for body. Also known as jeera, these cumin seeds have been extensively used in culinary preparations in the Indian subcontinent since ages.

  • It is a rich source of iron and hence very beneficial for anaemics as well as lactating mothers and pregnant women, who tend to need iron more than others.
  • It is a great aid in digestion and prevents indigestion, flatulence, diarrhoea, nausea and morning sickness.
  • For immediate relief from acidity, chew a pinch-full of raw cumin seeds.
  • Cumin seeds have antiseptic properties and aid in curing common colds.
  • It doesn't let cough to form and collect in the respiratory system. Since it is supposed to be hot, it dries up all the mucous.
  • It would be beneficial to sip on a concoction of cumin seeds and water. Boil a handful of cumin seeds along with water. Drinking this water wards off common colds and keeps the digestive system on track. Many South-Indian households drink only 'jeera-pani' instead of sipping on plain boiled water.
  • Cumin seeds help in stimulating the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.
  • Cumin seeds also boost the power of the liver to flush out toxins from the body.

Bangladesh has a perfect environment for growing Cumin seeds. Please call us at (88) 01680072195 or contact us for more details.

Indian Bay Leaf (Tej pata)

The Indian bay-leaves are the foliage of a tree closely related to cinnamon. The tough, three-veined leaves are very popular in Bangladesh and South Asian countries.
Today, Indian bay-leaves are a spice used almost exclu­sively in the kitchens of North­ern India, especially in the famous Moghul cuisine that was deve­loped at the Imperial courts in Delhi and Agra.

In the every­day cooking of North­ern India, Indian bay-leaves are one of the most com­mon spices, and even more widely used than most other aro­matic spices. They ap­pear in almost every slow-cooked food of the North and are par­ticu­larly loved in Muslim-style biriyani and meat curries. Leaves are collected in dry weather every year from vigourous plants, dried in the sun and tied up into bundles for marketing.

Bangladesh has a perfect environment for growing Indian Bay Leaf (Tej pata). Please call us at (88) 01680072195 or contact us for more details.

Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Each saffron crocus grows to 8–12 inch and bears up to four flowers, each with three vivid crimson stigmas (thread-like parts of the flower). It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand.

Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices (around $ 2,000 per Kg.) mainly used in the south Asian cuisines.

Health Benefits of Saffron

  • Saffron is used for asthma, cough, whooping cough (pertussis), and to loosen phlegm (as an expectorant).
  • It is also used for sleep problems (insomnia), cancer, “hardening of the arteries” (atherosclerosis), intestinal gas, depression, Alzheimer’s disease, fright, shock, spitting up blood (hemoptysis), pain, heartburn and dry skin.
  • Women use saffron for menstrual cramps and premenstrual syndrome.
  • Men use it to prevent early orgasm, premature ejaculation and infertility.
  • Saffron is also used for to increase interest in sex (as an aphrodisiac).
  • Some people apply saffron directly to the scalp for baldness (alopecia).
  • In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent.
  • In manufacturing, saffron extracts are used as fragrance in perfumes and as a dye for cloth.

Bangladesh has a perfect environment for growing Saffron. Please call us at (88) 01680072195 or contact us for more details.