India is the world's second largest producer of Rice, Wheat and other cereals.. GreeNeeem is export all varieties of Chillies with stem and without stem along with other Indian spices like dry finger Turmeric, Ginger, Pepper , Cardamom, Nutmeg, Star anise, Long pepper, Cinnamon, etc. and Pulses, Cereals, and Grains like rice of all varieties.
Red Chilli
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings.
Dry Turmeric
Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa.
Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant.
Dry Ginger
Ginger is an herb that grows mainly in Asia is used as a spice in cooking. It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or juice.
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.
The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form.
Black Pepper
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India.
Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavor.
Mustard
Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.
Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter are encased inside a fruit pod, in a similar fashion like green pea pod.
Cumin
Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.
Nutmeg
Like many other spices, nutmeg is one of those fragrant additions to food that brings a little kick of warmth and curious complexity that, once tasted in a dish, can't be done without.
Nutmeg is used for sweet dishes in India and savory ones in the Middle East. In Europe, potatoes, eggs, and meats are spiced with nutmeg, as well as soups, sauces, and baked goods.
Star Anise
Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried.
Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck.
Cinnamon
Cinnamon is best known as a spice, sprinkled on toast and lattes. But extracts from the bark of the cinnamon tree have also been used traditionally as medicine throughout the world.
Cinnamon's unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.
Pulses
Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses.
Pulses are very high in protein and fibre, and are low in fat. Like their cousins in the legume family, pulses are nitrogen-fixing crops that improve the environmental sustainability of annual cropping system.
Cereals
The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India had imposed ban on export of rice and wheat etc to meet domestic needs.
The important cereals are - wheat, paddy, sorghum, millet (Bajra), barley and maize etc.
