Sama Al Wafa Food Stuff

سماء الوفاء لتجارة المواد الغذائية والمشروبات ش.ذ.م.م

Sama Al Wafa Foodstuff Trading LLC

Whole Spices

Cordamom Black

Hindi Name: Badi Elaichi
Botanical Name: Amomum subulatum Roxb.
Family name: Zingiberaceae
Commercial part: Fruit (Capsule)

In India, black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used.The fruit is 4 to 6 times size of small cardamom has an acceptable taste, flavor and aroma that stimulates the taste buds when used in rice and meat preparations, besides a wide range of beverages and sweets. In India, it is a popular ingredient of pan masala.

India being the largest producer of black cardamom enjoys the monopoly in this spice. The main production centers are the sub-Himalayan ranges spread across Sikkim and Darjeeling district of West Bengal.

Coriander Seeds

Hindi Name: Dhaniya
Botanical Name: Apiaceae
Family name: Coriandrum Sativam L
Commercial part: Leaf & Seed

Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves.

The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.

In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Roasting or frying of coriander is much practiced in India and Sri Lanka to enhance the flavor. Producing States : Gujarat, Rajasthan, Madhya Pradesh and Andhra Pradesh

Fennel Seeds

Hindi Name: Saunf
Botanical Name: Foeniculum vulgare
Family name: Miller Apiaceae
Commercial part: Fruit

Fennel is the dried aromatic ripe fruit of herbaceous plant and grows well in mild climates. Throughout Asia and Europe fennel fruits or seeds are used but there is no region where extensive fennel usage were especially typical. Even in many Mediterranean, Arabic, Iranian, Indian and Central European dishes fennel is needed in small quantities. It is a component of the Chinese five-spice powder and the Bengali panch phoron in India.

Different countries have various usage and beliefs regarding fennel. In ancient India fennel was used as a condiment and culinary spice. Today in India for meat dishes, fishes and seafood fennel is used to have the sweet flavor that also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor. Fennel Seeds is widely used in India as a Mouth Freshener especially after suppers. Producing States : Gujarat, Rajasthan and Uttar Pradesh.

Cumin Seeds

Hindi Name: Jeera
Botanical Name: Cuminum cyminum L
Family name: Apiaceae
Commercial part: Fruit

Cumin is one of the most typical spices for India and is fried or roasted before usage. Legumes, especially lentils are normally flavored by cumin fried in butterfat. Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. This spice mixture is sometimes used for cooking, but more frequently sprinkled over the dishes before serving.

Cummin is known for stimulating the appetite. It is antispasmodic, carminative, stimulant, diuretic, astringent, emmenagogic and stomachic. It improves lactation and reduces nausea in pregnancy. In East, it is used more like a traditional herbal remedy. While in the Western countries, it is used as a carminative, in veterinary medicine. It is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It has been proved effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness. Cummin also shows promise as a natural way to increase breast size. Used in a poultice, it relieves swelling of the breast or the testicles Producing States : Gujarat, Rajasthan, MadhyaPradesh,and Andhra Pradesh.

Fenugreek Seeds

Hindi Name: Methi
Botanical Name: Trigonella foenum-graecum L
Family name: Fabaceae
Commercial part: Fruit

Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Dry roasting enhances the flavor and reduces the bitterness of this spice. In Egyptian papyri this spice finds its mention as of the plant necessary for the mummification process and as food, medicine and an embalming agent. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. It has also been used to increase breast size. It can be found in capsule form in many health food stores. It is also used as a conditioner when mixed with yogurt.

Producing States: Gujarat, Rajasthan, Madhya Pradesh and Andhra Pradesh

Black Pepper

Hindi Name: Kali Mirch
Botanical Name: Piper nigrum L
Family name: Piperaceae
Commercial part: Fruit

Pepper tastes & smells best when ground directly on to food. For hot food it is best to add pepper well towards the end of the cooking process, this preserves the aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish.


Hindi Name: Haldi
Botanical Name: Curcuma longa L
Family name: Zingiberaceae
Commercial part: Rhizome or underground stem

There is hardly any dish in which Indians don’t put a little bit of turmeric. Curcumin, one of the active ingredients in turmeric, induces the flow of bile, which breaks down fats. Curcumin in Turmeric is an anti-inflammatory agent that relieves the aches and pains associated with arthritis. Turmeric is very useful in case of Cardiovascular conditions. Organic Turmeric pastes and ointments can be made from Turmeric. The turmeric, with its antibacterial action, will prevent the bacterial wound infections.

Producing Centers: Andhra Pradesh, Maharashtra Tamilnadu

Red Chillies

Hindi Name: Lal Mirch
Botanical Name: Capsicum annum L Capsicum frutescens L
Family name: Solanaceae
Commercial part: Green as well as ripe and dried pod (fruit)

The dried chili pepper is the ripe fruit of brownish-red to red species of plant capsicum.The fruit is eaten cooked or raw for its fiery hot flavor, which is concentrated along the top of the pod. The stem end of the pod has glands, which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Whole dried chili peppers vary in length, red to brownish red in color. These are warm and peppery, having intense pungent flavor with a biting hot, sharp and cumulative lingering effect.

Our Dried Red Chili is perfect to provide a spicy taste and aroma to the Indian cuisines. Widely used as one of the vital ingredients of dishes and delicacies, our Dried Red Chili is pure, Safe to use.


Hindi Name: Laung
Botanical Name: Syzygium aromaticum, eugenia aromaticum
Family name: Myrtaceae
Commercial part: Flower Buds

Cloves are used to enhance the flavor of game, especially venison, wild boar and hare. These are a part, of a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavor of Worcestershire sauce. They are used either in whole or ground form.

Cloves are an excellent source of manganese. They are also a very good source of dietary fiber, vitamin C, vitamin K, and omega-3 fatty acids and a good source of magnesium and calcium.


Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades.

Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces.

Dried mace pieces are not easy to crush. Ready-ground mace is easier to use, but will deteriorate much more quickly.

Green Cardamom

Hindi Name: Elachi
Botanical Name: Elettaria cardemomum
Family name: Zingiberaceae

Cardamom has a strong, unique taste, with an intensely aromatic fragrance.

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 is used, it is an important ingredient in meat and vegetable dishes.

Ginger Dry

Hindi Name: Adrak
Botanical Name: Zingiber officinale
Family name: Roscoe Zingiberaceae
Commercial part: The rhizome

Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground-dried root is a constituent of many curry powders.

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping.

Ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping.


Hindi Name: Dal Chini
Botanical Name: Cinnamomum cassia Blume
Family name: Blume Lauraceae
Commercial part: Bark and leaf

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.

Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.

Cassia is a tonic, carminative and stimulant. It is used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhea.


The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg.

Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces.

Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea. Nutmeg’s flavour and fragrance come from oil of myristica, containing myristicin, a poisonous narcotic

White Pepper

One of the oldest and best-known spices in the world, pepper is indigenous to India and is rightly called the “King of Spices”. It is a perennial, climbing vine indigenous to the Malabar Coast of India.

White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance.

Pepper stimulates the taste-buds causing reflex stimulation of gastric secretions, improving digestion and treating gastro-intestinal upsets and flatulence. Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.