Eltee Group

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Field Food services
Address  India

Telephone +91 967 351 2888 +91 967 351 2888
Contact Mr. Lalit Kumar Periwal
Fax 91-20-24265088
E-mail eltee.exports@gmail.com
Website www.elteegroup.com
Vision

Our CEO, Mr. Lalit Kumar Periwal, has given the company and its team the vision to become the One-Stop-Destination for Spices across the industrial, retail and food service segments; constantly innovating to provide customers across the globe with high quality product and value for money. His in-depth domain knowledge and experience gained through exposure to international market lends credibility to our vision.
Corporate Mission
  • To Build an organization which would be one of the best Spice Export companies in India.
  • To Provide value added services to maximize customer satisfaction.
  • To Identify and Target new markets with a proactive structuring of innovative Spice products.
  • To Establish firm and easy ways for overseas business.
Business Philosophy

Our philosophy is to find the best export solution for the customer̢۪s particular requirements which results in the creation of long standing commercial relationships built on mutual trust and understanding. Eltee Group prides itself in having a very close working relationship with its customers and has a much focused market driven philosophy.

Products We Offer

Rich in taste and aroma, our spices are in great demand in worldwide market. Our offered range are used in households and at restaurants, hotels, food joints, takeaway points, fast food corners and various other places. The customers can avail of the following range of spices (in whole and powder form) from us:
  • Dry Red Chili
  • Turmeric
  • Coriander
  • Cumin
  • Fennel.
These spices boast of features like:
  • 100% pure
  • Unadulterated
  • Natural taste
  • Tempting aroma
  • Nutritional values.
International Presence

As a 100% export-oriented company, we have marked our presence in many parts of the world. We deliver unmatched quality dry red chillies, turmeric, coriander, cumin and fennel at par with the international standards. Our company has created the necessary facilities for streamlining all the activities related to export of spices in order to ensure timely shipment of products to our overseas clients. In this regard, we maintain liaison with the officials regulating spice export business and ensure up-to-date paper work.

Packaging
Packaging of dry red chillies, turmeric and other spices are paid special attention to retain their natural taste and aroma, and ascertain complete safety during the product delivery process. We have packaging experts who execute packaging job using high grade materials. We use different packaging options as per the demands in the global market.
Our Network and Core Strength

We have a widespread Business Network around the globe spanning around 42 countries including the Far East, Middle East, Europe, USA and other Gulf areas. Due to our service and our experience, we have earned a very strong goodwill in the global market. We give credit of this goodwill to our network of genuine suppliers, farmers, vendors all over India. We help our buyers utilize our core strengths in the form of:
  • Best Competitive Prices
  • Best Desired Quality of Products
  • Total Logistics Management
  • Time Bound & Definite Shipments.
A Brief Note About Our Products
Dry Red Chilli

Exporter of wide range of Dry Red Chilli – with Stem and without Stem, Red Chilli Powder, Crush Chilli, etc.

Chilli is the fruit of a plant belonging to Capsicum genus. Chilli is one of the most spicy garnishing dishes.

Family : Solanaceae
Genus : Capsicum
Species : Capsicum annum, Capsicum Frutescens, Capsicum Chinese

Chilli is a fruit of plants belonging to Capsicum Genus and Solanaceae family. Capsicum is derived from the Greek word "Kapsimo" meaning "to bite."

Chilli originates from South America. In search of spices, Christopher Columbus set his journey from Portugal. However, Christopher Columbus landed in South America. He found the origins of South America used chilli. Columbus named them as "peppers" because they were similar in taste with black peppers. After the discovery of the spice, chilli replaced black pepper as prime spice in the culinary.

When chilli pepper was brought to Spain, Dieogo Alvarez Chanca, a Spanish physician found that chilli had medicinal value. Chilli was believed to cure diseases and used as pain killers. From Spain, chilli spread to rest of Europe and soon spread to South Asian countries like India and China. Chilli was introduced to India by the Portuguese explorer, Vasco-da-Gama who landed on 20th May, 1498. Chilli was introduced in China and spread further to Japan. Soon chilli was accepted as an important spice in the local cuisines.
Cumin

Cumin sometimes spelled cummin; Cuminum cyminum is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds, in both whole and grounded form, are used in the cuisines of many different cultures. Cumin seed is an ancient spice having a history of over 5000 years. As today, Cumin has a role as a flavoring agent throughout its history. It had always been used as a spice and for its medicinal uses. Since its origin it was renowned for its sharp biting taste that proved to be a key factor in making this spice popular and a substitute to the costly pepper. Cumin also played a very important part as an agent among the ingredients to MUMMIFY pharaohs.

Cumin seed is an oblong shaped, sharp flavored and dark colored aromatic spice that is placed second to pepper in the context of importance. It is actually the dried fruit of an annual, thin-stemmed cumin plant, which belongs to parsley family. The plant has a short height of 25-30 centimeters and has white to red colored flowers. These flowers produce the fruits for the plant that are consumed all over the world as a flavoring agent in whole or grounded form. Cumin is also known for its curing characteristics and hence it is used in many herbal and Ayurvedic medicines.

India being the world leader in the context of spice production, it is also the largest producer of Cumin in the world. The most of the demand for Cumin seeds comes from the food and food processing industry and the world̢۪s total demand except India̢۪s demand sum up to a mere 25 to 30 thousand tons.

Coriander

The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices. It is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. Coriander was cultivated in ancient Egypt and given mention in the Old Testament. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads. The Russian Federation, India, Morocco and Holland are among the countries that commercially produce coriander seeds; India being the largest producer of Coriander seeds. Coriander leaves (cilantro) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular dry schizocarp3–5 mm diameter. In American culinary usage, the fruits ("seeds") are generally referred to as coriander, the leaves as ‘Cilantro’. Coriander seed is used for pickling vegetables and making sausages in Germany and South Africa. In Russia and Central Europe Coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries. Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.

Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an "anti-diabetic" plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. It has been used as a folk medicine for the relief of anxiety and insomnia in Iran. The seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. Coriander has been documented as a traditional treatment for diabetes.

Turmeric

Turmeric is a 5000 years old herb that is botanically called Curcuma longa (LINN.) and belongs to family Zingiberaceae the family of Ginger. Turmeric also called as “Indian saffron”. Turmeric is an important spice among the rice‐eating people of India, South East Asia and Indonesia and is indispensable in the preparation of curry powder.  Its rootstalk, in powdered form, is used as a spice (also a dye) throughout the world. This tropical herb plant is usually 3 to 5 feet in height having flowers of dull yellow color and is largely cultivated in the parts of Southeast Asia. Turmeric as spice is deep yellow in color having a pungent flavor. To convert it into a powdered form, the rootstalk is boiled, dried, cleaned and polished and then powdered.

Turmeric is a plant that is cultivated and propagated with the help of its rootstalk. The plant is perennial having bright green leaves and yellow conical flowers. It needs hot and humid climate to prosper and it generally grows on light black or red soils that are clayey in nature. That is why the rootstalk is sown in around the spring season. The harvesting of this plant is done when the leaves of this plant start turning yellowish after 7 to 10 months of plantation. The plant is harvested by digging the rootstalks up. It is grown from the sea level to 1200 meters above mean sea level. The yield of this crop also depends on the amount of rainfall it gets, as it requires an appropriate amount of water to survive. Also, the water shouldn̢۪t be alkaline in nature as it is harmful for growth of the plant.

India is the largest producer, consumer and exporter of this spice. India wholly dominates the world production scenario contributing to approximately 75% of the world̢۪s total production. It also holds the top position in the list of world̢۪s leading exporters of turmeric. The major turmeric importing countries comprises of Japan, Sri Lanka, UAE, The United States and The United Kingdom.

Fennel Seeds

Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean, but has become widely naturalised in many parts of the world, especially on dry soils near the sea-coast and on river banks. It is a highly aromatic and flavorful herb with culinary and medicinal uses, and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

Fennel seeds are the dried "fruit" of the fennel plant and herb (Foeniculum vulgare). The plant has feathery leaves, which are used as a herb and it also produces yellow flowers, which when they die, seeds form in clumps, and are collected once they have ripened and hardened. The seeds are oval in shape and a green or greenish brown in colour. They are often mistaken for aniseed, however fennel seeds are slightly larger and less pungent. The seeds and leaves of the fennel plant both have an aniseed or liquorice flavour, although the flavour of fennel is milder and somewhat sweeter than aniseed or liquorice.

Today fennel and fennel seeds are popular in Northern and Southern European cuisines as well as in Chinese and Indian cooking, where they are often included in specific spice blends.

Medicinal uses of fennel seeds

Medicinally fennel seeds have traditionally been used to settle the stomach and digestive system. This is due to the high levels of certain components that are known to prevent muscle spasms and cramps. In the Indian culture, fennel seeds are often chewed after a meal in order to prevent gas or indigestion. The seeds can also be made into an after dinner digestive drink to relieve the same symptoms.

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