Caraway, usually used whole, have a pungent, anise-like  flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially  rye  bread. Rye bread is denser partly because the limonene from the caraway fruits has yeast-killing properties.
Caraway is also used in liquors, casseroles, curry and other foods, and is more commonly found in European cuisine. It is an ingredient in sauerkraut, for example. It is also used to add flavor to cheeses such as havarti. Akvavit and several liqueurs are made with caraway.

Corriander seeds or dhania powder, is commonly found both as whole dried seeds and in ground form. These roasted seeds can be further roasted or heated on a dry pan briefly before grinding to enhance the aroma. This forms an indispenible part of any Indian curry. We ascertain to package only premium quality corriander seeds in air tight packaging, so that the aroma is not tampered with.

Cumin seeds are the seeds of Cuminum cyminum, which belongs to the parsley family. It is pale green in color and elliptical in shape with deep furrows

The common Fig is widely grown for its edible fruit throughout its natural range in Iran and northern India. Figs are one of the highest plant sources of calcium  and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other  nutrients. Figs have a laxative effect and contain many antioxidants. They are good sourcesof flavonoids and polyphenols. In onestudy, a 40 – geram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity.

The dry fruits are known as coriander seeds or coriander 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 flavor 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 or 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.

• Dried Figs Grade AA
• Dried Figs Grade A
• Dried Figs Grade B