:: Cochin Spices ::

Cochin Spices is a one-stop-shop for all spices in the Indian spice range. We offer these in whole/milled/minced/ground form as summarized in the following table.

Product List	Crushed/Cracked	Milled/Minced	Fine Ground	Whole	Botanical Name	Family
Black Pepper					Piper nigrum	Piperaceae
White Pepper					Piper nigrum	Piperaceae
Chilies/ Red Pepper					Capsicum frutescens	Solanaceae
Green/Pink Pepper					Piper nigrum	Piper nigrum
Madras Turmeric					Curcuma longa	Zingiberaceae
Alleppey Turmeric					Curcuma longa	Zingiberaceae
Ginger					Zingiber officinale	Zingiberaceae
Coriander					Coriandrum sativum	Apiaceae
Cumin					Cuminum cyminum	Umbelliferae
Celery					Apium graveolens	Apiaceae
Fennel					Foeniculum vulgare	Apiaceae
Fenugreek					Trigonella foenum-graecum	Fabaceae
Dill					Apiaceae	Anethumgraveolens
Mustard					Brassicaceae	Brassicaceae Juncea
Cloves					Myrtaceae	Syzygium Aromaticum(L) Merr.& Perry
Cinnamon					Cinnamomum aromaticum	Lauraceae
Nutmeg					Myristicaceae	Myristica Fragranshoutt
Cardamom Big Black					Zingiberaceae	Amomumsubulatumroxb
Cardamom Green					Zingiberaceae	Elettaria Cardamomummaton
Sesame seeds					Sesamumindicum	Pedaliaceae
Mace					Myristicaceae	Myristica Fragranshoutt
Cassia					Lavraceae	Cinnamomum cassia blume
Dehydrated Onion					Allium Cepa	Alliaceae
Dehydrated Garlic					Allium sativum	Alliaceae
Curry Powder & Masalas


Botanical Name: Piper nigrum	Family: Piperaceae
Pepper is one of the oldest and best-known spices in the world. Indigenous to India pepper is popularly known as the King of Spices. From time immemorial, India has always reigned supreme in the production & export of this most exotic and renowned spice in the world. Pepper plant is a perennial climber with dark green leaves and spikes of white flowers. The peppercorn is a berry like drupe, about ½ cm in diameter, green when unripe and then red. Black pepper comes from whole fruit, picked just before they are completely ripe and dried. It is ideal for planting in the ground as well as in a container. Peppercorns are very strong in aroma and taste and can be stored for many years without losing its flavor. It is commonly used in all dishes as a very popular spice and in canned foods as a flavoring agent. It has medicinal properties for fighting colds, flu and infections, to energize, increase circulation, to warm and relieve muscle aches and stiffness etc. The fruits are treated in many ways. The green fruits are sun dried for 7-10 days until the flesh around the single hard seed is wrinkled and become greyish black, then ground into black pepper or sold as whole peppercorns. The green pepper picked much earlier before ripening is air dried and used as such. Harvesting Season: October – February MG1, TGEB & TGSEB Wayanad Pepper, Green Pepper In Brine, Freeze Dried & Dehydrated Green Pepper Variety: Cracked, Coarse Ground, Ground, Fine Ground


Botanical Name: Piper nigrum	Family: Piperaceae
White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as Retting, where fully ripe berries are soaked in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer fruit from the seed, including decortication, the removal of the outer layer from black pepper from berries through mechanical, chemical or biological methods. White pepper is sometimes used in dishes like light-coloured sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They have differing flavor due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed. The main reason most cooks use white pepper is to maintain consistent color in light foods. Black specks in a perfectly prepared creamy white sauce are considered distracting. White pepper are also used in marinades or added to pickling spice. Harvesting Season: October – February Muntok, Sarawak Brazilian Indian Variety: Cracked, Coarse Ground, Ground, Fine Ground


Botanical Name: Capsicum frutescens	Family: Solanaceae
An indispensable culinary spice, it comes in various shapes and colours. Chilli is the dried fruit of an annual sub-herb. It is also called as capsicum, paprika, sweet pepper, red pepper, pimento, cayenne pepper etc depending upon the manner in which it is prepared and used. Chilli comes in a wide range of shapes, sizes, color and degrees of pungency. Some varieties of chilli are highly pungent, medium pungent, others flavorsome but not pungent. Chilli is propagates by Seeds. Chilli was introduced in India by the great Portuguese explorer Vasco-da-Gama. The spice chilli blended well in Indian cooking. Chilli became extremely popular in India. The climate in India was favorable to cultivate chillies and soon many varieties of chilli were available in India. Places like Andhra Pradesh, Tamil Nadu, Gujarat, and Kashmir became famous for different varieties in chilli. The highly pungent "Sannam" & the mildly pungent 'mundu' chilies are internationally popular varieties. India also offers 'gospurea chilli’. Byadgi chillis are known for its high colour value. AB Mauri has a well experienced chilli procurement team stationed at Guntur, Andhra Pradesh which is the largest chilli market in Asia. We have well-framed backward integrated farm contracts for IPM (PCP-Pesticide Control Program) chillies and organic chilli cultivation. Chilli is one of the spices used most in garnishing dishes. Chilli is an indispensable spice used as basic ingredient in everyday cuisine all over the world. The chilli powder is made by crushing the dried chilli having chilli flakes and chilli pods. The pungency of the chill is measure in Scoville scale. The hotness of the chilli is because the capsaicin present actually in the inner membrane placenta of the chilli and not in the chilli pods and chilli flakes as commonly believed. There are more than 400 varieties of chilli available all over the world. They differ in pungency, size, shape and colors. Chilli found its way in ayurveda, the traditional Indian medical system .According to ayurveda, chilli has many medicinal properties such as stimulating good digestion and endorphins, a natural pain killer to relieve pains. Harvesting Season : January – August Variety: Whole Red chilli Crushed Red Chilli Ground Red chilli Oils & Oleoresins Variety: Cracked, Coarse Ground, Ground, Fine Ground


Botanical Name: Curcuma longa	Family: Zingiberaceae
Turmeric, the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. The primary rhizomes, round in shape are called 'bulbs', while the thin, long secondary rhizomes are 'fingers'. After harvest, the rhizomes are cleaned, boiled, dried and polished. Turmeric is closely related to ginger and is sometimes called Indian saffron due to its brilliant yellow color. The propagation of turmeric is by rhizomes. Turmeric is characterized with a fragrant, peppery aroma. It is slightly bitter in taste with a musky flavor. In Ayurvedic practices, turmeric has many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent. In medieval Europe, turmeric became known as Indian Saffron, since it was widely used as an alternative to the far more expensive saffron spice. Erode, a city in the south Indian state of Tamil Nadu, is the world's largest producer and most important trading center of turmeric in Asia. For these reasons, Erode in history is also known as "Yellow City" or "Turmeric City". Turmeric contains up to 5% essential oil and up to 5.5% curcumin, poly phenol (pH indicator). In turmeric most important for the aroma are Turmerone, turmerone, Zingiberene. Conjugated Diarylheptanoids are responsible for the orange colour and probably for the mild spicy taste. Harvest Season : February - April Madras / Erode Turmeric Alleppey Turmeric Nizamabad Turmeric Vietnam Turmeric Variety: Turmeric Fingers, Ground Turmeric, Oleoresin & Turmeric Oil


Botanical Name: Zingiber officinale	Family: Zingiberaceae
Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Ginger cultivation began in Asia and has since spread to West Africa and the Caribbean. It is sometimes called root ginger to distinguish it from other things that share the name ginger. Ginger is the underground rhizome of a plant with Lanceolote leaves and spikes of yellow flowers, borne on stems. Dried ginger is obtained by peeling off the outer skin of the rhizome and drying in the sun after cleaning. Bleached ginger is obtained by coating the dried ginger with a solution of lime. The uncoated variety is called 'unbleached ginger'. Propagation of ginger is by portions of rhizome with one or two buds. The congenial climate and the rich healthy soil of Kerala help to produce the finest quality ginger in the world called the “Cochin Ginger”. Fresh Ginger is extremely important in oriental and Indian food. It is used to flavour the cooking oil before you toss everything else for stir-frying. It is considered as a restorative, stimulant and a strong flavouring agent. Ginger is reputed to cure ulcers when chewed in small doses. It amply enhances your appetite when blended with other spices. The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger.Young ginger rhizomes are juicy and fleshy with a very mild taste. Mature ginger roots are fibrous and nearly dry. Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. Harvest Season : February - April Cochin Ginger Calicut Ginger Nigerian Ginger Variety: Ground Ginger, Sliced Ginger, Ginger Oil & Oleoresin


Botanical Name: Coriandrum sativum	Family: Apiaceae
Coriander is the dried fruit of an annual herb, with several branches and serrated leaves. The small flowers yield green globular fruits, which turn yellowish brown when ripe. The seeds are picked when the ripening is in progress and sun-dried. Coriander is pleasantly aromatic and flavorful. This fragrant spice is used for sauces and as a condiment. The fresh young leaves of this herb is used to flavour and garnish soups,salads and meat dishes. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine. The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh. Coriander seed is a spice ,in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Harvest Season : March - April Variety: Whole & ground forms


Botanical Name: Cuminum cyminum	Family: Umbelliferae
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Today, cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma . Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. It is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed,and seeds separated by winnowing. Cumin has an intensely strong and slightly bitter flavor. Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. Cumin was mentioned in the Bible not only as a seasoning for soup and bread , but also as a currency used to pay to the priests. In ancient Egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs. Cumin seeds were highly honored as a culinary seasoning in both ancient Greek and Roman kitchens. Cumin's popularity was partly due to the fact that its peppery flavor made it a viable replacement for black pepper, which was very expensive and hard to come by. Cumin was also noted for both its medicinal and cosmetic properties. Harvest Season : March - April Indian cumin Syrian cumin Egyptian cumin Variety: Whole & ground


Botanical Name: Apium graveolens	Family: Apiaceae
Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails. Celery is valuable in weight-loss diets, where it provides low-calorie dietary fiber bulk. Celery contains androstenone. There is a common belief that celery, being difficult for humans to digest, has negative caloric content because human digestion burns more calories than can be extracted from it. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products. Harvest Season : May Variety: Whole & ground


Botanical Name: Foeniculum vulgare	Family: Apiaceae
It is a hardy, perennial,umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks. Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments are threadlike, about 0.5 mm wide. The fruit is a dried seed from 4–10 mm long, half as wide or less, and grooved. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and fruits, which are often mistermed "seeds". Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. Fennel contains anethole, which can explain some of its medical effects: it, or its polymers, act as phytoestrogens. On account of its carminative properties, fennel is chiefly used medicinally with purgatives to allay their side effects, and for this purpose forms one of the ingredients of the well-known compound liquorice powder. Harvest Season : March - April India Syria Variety: Whole & ground


Botanical Name: Trigonella foenum-graecum	Family: Fabaceae
Fenugreek is one of the oldest cultivated spice in the world. Fenugreek is the ripe, dried fruit of an annual leguminous herb, which grows upto 30-60 cms in height and produces horn-shaped pods. Each pod contains 10-12 small seeds, each about 3 mm long. These vary in colour from olive green to yellow-brown and shapes ranging from square to oblong. When the seeds are ripe, the plants are pulled up and dried. The seeds are then threshed and dried further. Fenugreek has strong, pleasant and quite peculiar odour. Its aromatic smell dominates curry powder. The cuboid yellow to amber coloured fenugreek seed, commonly called methi, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavour other dishes. The dried leaves (called kasturi methi) have a bitter taste and a strong characteristic smell. Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline. Thus, it finds its way into many traditional & medicinal fields. Harvest Season : February - April Variety : Whole & ground


Botanical Name: Anethum graveolens	Family: Anethumgraveolens
Originated in Eastern Europe, dill is a short-lived perennial herb. They are aromatic, and are used to flavor many foods. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant. Harvest Season : March - May Variety: Whole & ground


Botanical Name: Brassica nigra	Family : Brassicaceae Juncea
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba). Mustard seeds generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the black from the Middle East. Mustard seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago. They are also mentioned in the New Testament in which the kingdom of Heaven is compared to a grain of mustard seed. Mustard seeds also qualifies as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber. Black Brown Yellow mustard Harvest Season : March - May Variety: Whole & ground


Botanical Name: Cinnamomum aromaticum	Family : Lauraceae
Grades: Different species: 'Cassia China', Batavia Cassia', 'Java Cassia or Cassia Vera', 'Saigon Cassia' Through botanically closely related to Cinnamon ,Cassia is considered inferior to cinnamon. Cassia is the dried bark of a small, bushy, evergreen tree. It is characterised by a sweet, pungent aroma. There are different varieties of cassia obtained from different species of Cinnamomum and originating from different sources. Through they share a general likeness in aromatic properties, they also exhibit differences in some other aspects. Cassia is cultivated in sandy soil as a shrub. It is grown along the ever green tract of the Western Ghats and the North-Eastern States of India, which form the major producing regions of Indian cassia. Whole Cinnamon stick Broken Cinnamon/ Cinnamon Splits Fine Ground Cinnamon Harvesting Season: June - July


Botanical Name: Sesamun Indicum	Family : Pedaliaceae
Sesame (Sesamum indicum)is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in colour with some being blue or purple. Records say that sesame was first domesticated in India, citing morphological and cytogenetic affinities between domesticated sesame and the south Indian native. Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. The small sesame seed is used whole in cooking for its rich nutty flavour, and also yields sesame oil. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole White Sesame seeds Whole Black sesame seeds Brown Sesame seeds Harvest Season : March - May.


Botanical Name: Allium Cepa	Family: Alliaceae
Onions, one of the oldest vegetables, are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce. While the place and time of the onion's origin are still a mystery, there are many documents, from very early times, which describe its importance as a food and its use in art, medicine and mummification. They are now available in fresh, frozen, canned, pickled, powdered, chopped, and dehydrated forms. Onions grown for dehydration are different from onions grown for the fresh market. Depth of seeding has an effect on the bulb shape since the onion stem plate forms at the point where the seed germinates. Onions for dehydration should be planted in 2 inch deep furrows. Dehydrated onion is produced by removing the water from the raw onion to a maximum level of 90%. Onions are dehydrated without blanching or addition of sulfites so that the enzyme systems that develop the onion flavour and aroma remain unaffected when the onion cells are cut or broken. The dehydrated onion is then separated to different particle size ranging from the ring form to the free flowing powdered form. The ratio of raw onions to dehydrated onions is 10:1 in India. Dehydrated onion is more beneficial than the raw onion. Dehydrated onions find their applications in canned food, frozen food, bottle packs, meat and soup industries, gravies, sauces, cheese, ready to eat snacks, crackers, seasoned food, salad dressings and any other recipe that calls for onion. Dehydration not only increases shelf life of onions but the tedious tasks of shelling, cleaning and cutting them are ruled out. Economically it saves time, energy and storage space. Harvest Season : January - March Dehydrated Onion Powder Onion Flakes Onion Minced Onion Kibbled Product Range : White/ Pink/ Red varieties


Botanical Name: Allium sativum	Family: Alliaceae
Garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective leaves of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable. Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products. Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives , the pungent flavor is often compromised. A newer product uses compacted cubes which are then frozen, claiming to retain flavor better. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions. The flavour varies in intensity and aroma with the different cooking methods. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé. Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta. Harvest Season : January - March. Product Range: Dehydrated Garlic flakes Garlic Minced Garlic powder Product Range:White/ Pink/ Red varieties


The term Masala is used to describe a mixture of spices. A masala can either be a combination of dried (and usually dry-roasted) spices, or a paste made from a mixture of spices and other ingredients. It is known for its smell, and is used extensively in Indian cooking to add spice and flavor. Variety: Curry masala, Chaat masala, Garam Masala, Tandoori Masala, Meat masala Seasonings include herbs, spices, and all other condiments, which are themselves frequently referred to as "seasonings". Seasonings are used to augment characteristic, enhance value and delivering visual appeal in taste, mouth feel, flavour, colour and fragrance of the food. The seasonings finds its applications in varied food industries like Pizza, Noodles, Bakery ingredients, ethnic Indian cookery, soups ,and sauces. Our State-of-the art Innovations center, and the Seasonings & Flavouring division at Bangalore ensures that AB Mauri remains a One-Stop shop solution for all customer requirements for the product range of Spices, seasonings & flavourings, Yeast and Bakery Ingredients for the food industry.

Towards a Greener, Healthier & Richer World

With a rising demand in the world market for hygienic foods, there has been a trend towards the adoption of organic methods of cultivation. The use of organic cultivation and the use of natural fertilizers has become popular among cultivators around the world. With the objectives of building a greener and healthier world, AB Mauri has always been striving to strike a total balance of the eco- system.

Organic farming is crop production method that promotes environmental sustainability. While optimizing resource use, it ensures that the crops produced are nutritive, healthy and pollution free. The various advantages of adopting organic cultivation are:

Producing healthy, nutritious and high quality food.
Encouraging and enhancing biological cycles.
Enhancing the long-term fertility of soils.
Aids soil and water conservation.
Maintains the diversity of the gene pool.
Minimises pollution from outdated agricultural practices.
Preserves and nurtures traditional knowledge in farming methods & seeds varieties.
Minimizes the negative impact of social and ecological impact of farming systems.

"Organic farming seeks to provide consumers with food that is 100% natural and prepared in a manner that is beneficial to our environment. Nowadays consumers are very knowledgeable about the health benefits of organic food products and the demand for organic food is on the rise. Scientific studies state that Fresh Organic produce contains many more vitamins, minerals and enzymes. Organic products protect us from toxic and chemical induced diseases while nourishing our bodies to promote good health."

Our Organic Spice Range:

Black & White Pepper
Turmeric
Red Chillies
Ginger
Coriander, Cumin & Fennel
Nutmeg & Mace

We do believe that “ Health is Wealth”. Thus, going in the Organic direction is way to show that “ We Care for the World”.

We take pride in having captive cultivation programs in India for chillies - PCP Chillies (Pesticide Control Program), spread in the states of Andhra Pradesh and Karnataka, and organic chilli cultivation. The PCP Chilli program (similar to IPM), into its third year, is one of the popular programs across our global customer base, especially the European, South Asian and American markets.

Pesticide Control Program (PCP)is a sustainable approach to managing pests by combining biological, cultural, physical and chemical tools in a way that minimizes economic, health and environmental risks."

The PCP uses practices that contribute to crop protection for the long term. These include:

Biological controls
Crop rotation
Host plant resistance
Sanitation
Site selection

In addition, Cochin Spices is also active in field of organic spices especially Black pepper, red peppers (chillies) & turmeric amongst others.

Flavours are a combination of artistic brilliance & path-breaking scientific initiatives. Our endeavors bring out the synergies of your business & our Innovations. Seasonings are combination of herbs & spices blended to impart added flavor to food.

Product Lines

Liquid Sweet Flavours
Liquid Savoury Flavours
Powdered Seasonings- Indian ethnic, Tandoori, Pizza, Thai seasonings.
Kularomes & Soft drink Concentrates

Applications
Bakery	Confectionery
Beverages	Meat & Fish
Dairy	Pharmaceutical
Savoury	Oral care


AB Mauri can ensure product safety and faster voyage times by sending mixed containers for the Oleoresins & Spice oils which other wise are shipped as LCL. Spice Oleoresins are essentially the concentrated liquid form obtained from spices. This spice derivative has the same character and property of the spice it is obtained from. Oleoresins are popularly used for food flavoring in the food processing industry. Spice oils are actually concentrated liquids that are obtained from the spices that reproduce the character of the respective spice fully. Our essential oils are extracted from a number of herbs and plants and these are blended for fragrance. Product Range: Black Pepper / White Pepper Capsicum / Red Paprika Garlic / Onion Turmeric Ginger Nutmeg Mustard Coriander Cloves Coriander These derivatives are sometimes combined with other spices and also used as a base for a number of seasonings. Oleoresins contain the aroma and flavor of the spice in a concentrated form; the form is usually viscous liquids or semisolid materials.