AMRT ARK AYURVEDA (अमृत अर्क) has established itself as a prominent player in the herb & spices industry, recognized for its excellence as a wholesale trader, supplier, merchant, and exporter of premium herbs, spices, and herbal powders. With a strong commitment to quality and sustainability, AMRT ARK AYURVEDA caters to the diverse needs of clients such as nutraceuticals, cosmetics, healthcare, Food and wellness sectors, where the demand for natural and organic ingredients is ever-increasing.

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Coriander Seeds

Coriander seeds, obtained from the plant Coriandrum sativum, are small, round, and beige to light brown in color. These seeds are commonly used in various cuisines around the world for their warm, citrusy, and earthy flavor. While the fresh leaves of the plant are known as cilantro or fresh coriander, the dried seeds offer a distinctly different flavor profile and are a popular spice in both whole and ground form. Coriander seeds are an essential ingredient in spice blends, curries, and pickles, and they offer several health benefits, particularly related to digestion and inflammation.

Botanical Characteristics

  • Common Names: Coriander seeds, dhaniya seeds, cilantro seeds
  • Scientific Name: Coriandrum sativum
  • Family: Apiaceae (the carrot or parsley family)
  • Origin: Native to the Mediterranean and Middle Eastern regions, coriander is now cultivated in many parts of the world, including India, Egypt, and South America.
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Saunf – Fennel Seeds – Foeniculum Vulgare

Fennel Seeds (Foeniculum vulgare)

Fennel seeds, derived from the fennel plant (Foeniculum vulgare), are small, oval, and light green to brown in color. These seeds are widely recognized for their aromatic, sweet, and slightly licorice-like flavor. Fennel seeds are commonly used in culinary and medicinal practices across many cultures, particularly in Indian, Mediterranean, and Middle Eastern cuisines. They are celebrated for their digestive properties and numerous health benefits, making them a staple in spice cabinets and herbal medicine.

Botanical Characteristics

  • Common Names: Fennel seeds, saunf, sweet cumin, aniseed
  • Scientific Name: Foeniculum vulgare
  • Family: Apiaceae (the carrot or parsley family)
  • Origin: Native to the Mediterranean region but now cultivated in various parts of the world, including India, China, and Egypt.
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Garlic Powder

Garlic powder is a popular seasoning made from dried and finely ground garlic cloves (Allium sativum). Known for its distinct pungent aroma and flavor, it is widely used in cooking due to its convenience and long shelf life. This powdered form retains much of garlic’s health benefits while offering a milder flavor than raw garlic. It is a staple in various cuisines worldwide, from Asian to Mediterranean, and is commonly used to enhance the taste of sauces, soups, marinades, rubs, and spice blends.

Botanical Characteristics

  • Common Names: Garlic powder, dried garlic, powdered garlic
  • Scientific Name: Allium sativum
  • Family: Amaryllidaceae (the onion family)
  • Appearance: Garlic powder is light in color, ranging from off-white to pale yellow, and has a fine, powdery texture.
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Amchoor – Mangifera Indica

Amchoor (Mango Powder) – Mangifera indica

Amchoor, also known as Mango Powder, is a tangy spice made from dried, unripe green mangoes (Mangifera indica). It is widely used in Indian cuisine to add a sour, citrusy flavor to dishes without adding moisture. The name “Amchoor” is derived from the Hindi words “aam” (mango) and “choor” (powder). This spice offers a unique taste and is a common ingredient in chutneys, curries, marinades, and street foods.

Botanical Characteristics

  • Common Names: Amchoor, Mango Powder, Dried Mango Powder
  • Scientific Name: Mangifera indica
  • Family: Anacardiaceae (same family as cashews and pistachios)
  • Origin: India, particularly in states like Uttar Pradesh, Madhya Pradesh, and Gujarat, where mango cultivation is abundant.
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Ajwain – Carom Seeds

Ajwain (Carom Seeds)

Ajwain, also known as Carom Seeds, is a spice widely used in Indian cuisine for its intense flavor and numerous health benefits. The seeds come from the Trachyspermum ammi plant and have a strong, pungent, and slightly bitter taste, somewhat similar to thyme but more intense due to their high content of thymol. Ajwain is not only a staple in Indian cooking but also an important ingredient in traditional medicine, particularly Ayurveda and Unani practices.

Botanical Characteristics

  • Common Names: Ajwain, Carom Seeds, Omam, Ajowan, Bishop’s Weed
  • Scientific Name: Trachyspermum ammi
  • Family: Apiaceae (same family as parsley, cumin, and dill)
  • Appearance: Ajwain seeds are tiny, oval-shaped, and ridged. They are grayish-green in color, resembling cumin seeds, but smaller in size. The seeds have a distinct aroma due to their thymol content.
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Star Anise – Illicium Verum – Badiyan Ka Phool

Star Anise (Illicium verum) – Badiyan Ka Phool

Star Anise, scientifically known as Illicium verum, is a star-shaped spice. Known for its unique appearance and licorice-like flavor, Star Anise is widely used in Asian cuisine, particularly in Indian, and Southeast Asian cooking. It is also an important ingredient in traditional medicine, especially in Ayurveda and Traditional Chinese Medicine (TCM).

Botanical Characteristics

  • Common Names: Star Anise, Badiyan Ka Phool (Hindi), Chinese Star Anise
  • Scientific Name: Illicium verum
  • Family: Schisandraceae
  • Appearance: The fruit of the Star Anise tree is a star-shaped pod with 6 to 8 pointed segments, each containing a single glossy, brown seed. The pods are harvested before they ripen and are sun-dried, resulting in their characteristic deep brown color and woody texture.
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Kasuri Methi Leaves – Fenugreek Dry Leaves

Kasuri Methi Leaves (Fenugreek Dry Leaves)

Kasuri Methi refers to dried fenugreek leaves, which are widely used in Indian cuisine for their unique, aromatic, and slightly bitter flavor. Derived from the Fenugreek plant (Trigonella foenum-graecum), Kasuri Methi holds a special place in traditional cooking as a flavor enhancer. Its distinct earthy and savory taste adds depth to a variety of dishes, especially curries, parathas, and gravies.

Botanical Characteristics

  • Common Names: Kasuri Methi, Dried Fenugreek Leaves, Kasoori Methi, Fenugreek Dry Leaves
  • Scientific Name: Trigonella foenum-graecum
  • Family: Fabaceae
  • Appearance: Kasuri Methi consists of dried fenugreek leaves that are greenish-brown in color and have a crumbled texture. They have a strong, slightly bitter aroma that is distinct from the seeds of the same plant.

Kasuri Methi comes from the fenugreek plant, which is a small leafy annual herb that grows in warm climates. The plant also produces seeds that are commonly used as a spice (methi seeds), but the dried leaves are more subtle and aromatic than the seeds, making them ideal for enhancing flavors in cooking.

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Red Chili Pepper – Capsicum Annuum

Red Chili Pepper (Capsicum annuum)

Red Chili Pepper, scientifically known as Capsicum annuum, is a widely used spice and vegetable known for its pungent heat and vibrant red color. It is now grown and consumed globally. Red chili peppers are celebrated not only for their fiery flavor but also for their numerous health benefits due to the presence of bioactive compounds, particularly capsaicin.

Botanical Characteristics

  • Common Names: Red Chili, Hot Pepper, Cayenne Pepper, Lal Mirch (Hindi), Capsicum
  • Scientific Name: Capsicum annuum
  • Family: Solanaceae (Nightshade family)
  • Appearance: Red chili peppers are small to medium-sized fruits with a distinctive bright red color when fully ripened. The plant is a shrub that can grow up to 1.5 meters in height. It produces peppers in varying shapes, sizes, and heat levels, from mild to extremely hot.
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