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Ujjwal Impex is a privately owned Indian trading house involved in a diverse portfolio of spices, spice blends and seasonings solutions to the discerning customers from the various foods industries all over the world. Ujjwal Impex is a wholly owned subsidiary of Ujjwal Group, a pan India player in the automotive arena with a consolidated annual turnover of over US$10 Billion. Globally,  Ujjwal Impex has 500 employees a presence in 10 countries and sales in over 45 countries .

Our product range encompasses the entire spectrum of spices and seasonings processed and blended as per the customized requirements of the customer We have a strong team to create unique spice blends, seasonings and curry powders & masalas as per the specific application requirements of our customers. We help you with ingredient solutions that enhance taste profiles, more convenient, ensure product safety and stability while assuring quality and most importantly saving costs.

We successfully aim to bridge the needs of customers and suppliers across the globe by focusing on quality, reliability, and service. Our mission is to supply our customers with quality raw materials at the right price and at the right time.

Ujjwal Impex closely monitors developments in the global market. We manage supply risks and ensure quality and timely delivery. We source from selected and audited partners around the globe. Because of our presence near the port of JNPT, Mumbai we are able to provide strategic storage and transport to our partners.

The Ujjwal Advantage.

At Ujjwal we strive to build a Green, Healthy & Rich world with our roots Deep in Quality and committed to Excellence.

Ujjwal Group is committed to supplying products and services that meet and exceed the expectations of our customers, conducting business in a socially and environmentally sustainable basis through innovative and comprehensive solutions to ensure a totally satisfying experience.

Our Supply Chain.

As a bridge between suppliers and customers around the world we have a unique position that enables us to recognize and understand sustainability challenges and opportunities. We have a knowledgeable team to monitor and deliver quality products, to ensure post harvest food safety, requisite handling and storage for assured year long supply.


Providing safe products is a core responsibility of each of Ujjwal Group’s  subsidiaries. .Ensured flexibility and consistency of product supply, meticulous testing to ensure customer and regulatory compliance with processes and equipments to manufacture exacting specifications.

Customer Focus:-

Quality has always been a top priority .Regular Market updates to aid annual sourcing combating price fluctuations, availability,  managing full traceability and uninterrupted supply with right quality always even to the most demanding buyers in the industry. 


Ujjwal Impex  has a strong focus on logistical performances.  Just-in-time delivery from strategic warehouse locations allows our customers to fully concentrate on lean manufacturing with minimal inventory. By this , our customers can optimize their cash flow and reduce costs without the risk of supply disruption.

Reasons to Partner with Ujjwal

A dedicated team of technologists to develop cost effective and regulatory compliant products which can be customized to achieve your goals.

Spice Encyclopedia

What are spices – Spices are the aromatic parts of tropical plants traditionally used to flavor food, or the dried seeds or fruit of temperate plants used in the same way. Spices come from the bark or roots of certain plants, but the majority are berries, seeds, or dried fruits.

How to use Spices – Complex flavors can be created by using mixtures of spices that complement each other. Some spices are used for their taste if added at the beginning of the cooking process while others are used for their aroma if they are added at the end.. The aroma and flavor of spices come from essential oils.

Spice History

Archaeologists estimate that from as far back as 50,000 B.C. humans had used the special qualities of aromatic plants and sweet-smelling spices in order to make their food taste better. They offered aromatic herbs to primitive gods and used spices to heal in illness. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper. China and India had a medical system based upon herbs by 1000 BC. Early uses were magic, medicine, religion, tradition, and preservation. The ancient Indian epic of Ramayana mentions cloves.

Arab traders artfully held back  the true sources of the spices they sold in order  to protect their market, and to discourage competitors, by spreading fantastic tales like  cassia grew in shallow lakes guarded by winged animals and that cinnamon grew in deep glens infested with poisonous snakes. Pliny the Elder (ad 23–79) ridiculed the stories and boldly declared, “All these tales…have been evidently invented for the purpose of enhancing the price of these commodities.”

Spices , the most luxurious products available in Europe in the Middle Ages, the most common being black pepper, cinnamon  cumin, nutmeg, ginger and cloves. They were all imported from Asia and Africa, which made them extremely expensive. The Republic of Venice had the monopoly on spice trade with the Middle East making it phenomenally rich. The spice trade was basic to the Renaissance economy.

The story of Indian spices is more than 7000 years old. It was the lure of these that brought many seafarers to the shores of India.

Long before Christian era, the Greek merchants thronged the markets of South India, buying many expensive items amongest which spices were one. Epicurean Rome was spending a fortune on Indian spices, silks, brocades, Dhaka muslin and cloth of gold, etc. It is believed that the Parsian wars were being fought by Rome largely to keep open the trade route to India. It is also said that Indian spices and her famed products were the main lure for crusades and expeditions to the East.

Under the impetus of the spice trade, Portugal expanded territorially and commercially. By the year 1511, the Portuguese were in control of the spice trade of the Malabar coast of India and Ceylon. Until the end of the 16th century, their monopoly on the spice trade to India was exceptionally profitable for the Portuguese. The main product brought back to Lisbon was black pepper. Piper nigrum (Black Pepper) was as valuable as gold in the age of discovery. In the 16th century, over half of Portugal’s state revenue came from West African gold and Indian pepper and other spices. The proportion of the spices greatly outweighed the gold.

 Vasco Da Gama’s successful voyage intensified an international power struggle for control over the spice trade. Many centuries afterwards the nations of Western Europe-Portugal, Spain, France, Holland, and Great Britain – fought bloody sea-wars over the spice-producing colonies.  In subsequent struggles to gain control of the trade, Portugal was eventually eclipsed, after more than a century as the dominant power. By the 19th century, British interests were firmly rooted in India and Ceylon, while the Dutch were in control of the greater part of the East Indies.

Present day Indian spice trade  involves less nationalistic fervour than in the past. Spice growers export through their own organizations and distribute aided by  food manufacturers, wholesalers and retailers.

In a nutshell, the fascinating history of spices is a story of adventure, exploration, conquest and fierce naval rivalry.





Asafoetida (Hing)

Seasoning food and medicinal uses.

A remedy for whooping cough and stomach ache caused due to gas.

Bay leaf (Tez Patta)

Cooking to add a specific flavour to food / medicinal properties.

Possesses antifungal and anti bacterial

Cardamom (Elaichi)

Used in sweet dishes for  flavour and smell..

Controls bad breath / digestive disorder. A whole cardamom chewed is good for coping with diabetes.

Chilli (Lal Mirch)

Main  ingredient used for adding hot flavour to the food.
specially curried dishes..

Chilli helps to cope with cholesterol and  burning calories.

Remedy for arthritic pain, lumbago, rheumatism or neuralgia, in fact it is a mask for pain and not always a cure.  

Ground with coriander seeds and ginger, it soothes abdominal pain and nausea.

Cinnamon (Dalchini)

Seasoning food, preparing masalas  & medicinal uses.

Supports natural production of insulin and reduces blood cholesterol

Clove (Laung)

Seasoning food, preparing masalas 

Clove oil is remedial for  tooth ache and sore gums. & beneficial remedy for chest pains, fever, digestive problems, cough and cold.

Coriander (Dhaniya)

Cooking & medicinal uses, sweetens the breath.
Exhibits hypoglycemic activity.

Used externally on aching joints and rheumatism. Remedy for coping with soar throat, allergies, digestion problems, hay fever etc. In Ayurvedic medicine, it is used to treat nosebleeds, coughs, hemorrhoids, bladder complaints, vomiting, amoebic dysentery, and dizziness.. It is used in perfumes, liqueurs and gin

Cumin (Zeera)

Cooking & medicinal uses, flavoring curries, soups, sausages, bread and cakes. 
An ingredient of curry powder, pickles and chutneys. Oil of cumin is used as fragrances in perfume.

It is a good source of iron keeping immune system healthy. Water boiled with cumin seeds is good for coping with dysentery. Cumin is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It is supposed to increase lactation and reduce nausea in pregnancy. 
Used in a poultice, cumin relieves swelling of the breast or the testicles.

Curry leaves(Curry Patta)

Seasoning and Medicinal uses.

Beneficial for reducing blood sugar.  The dried leaves are extensively used in herbal medicines.

Fenugreek (Methi)

Seeds are used for seasoning and preparing Masalas. and  has medicinal uses.

Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and lowering cholesterol / beneficial effects on triglycerides & also used as a digestive aid. 

Garlic (Lassan)

Cooking and has medicinal purpose. Garlic is a natural immune system enhancer.

Enhances  the body’s immunity coping with flu, cough &cold and  lowers blood pressure.

 The active ingredient allicin is effectively helps to promote proper circulation throughout the body. 

Garlic taken as a supplement combined with a positive diet change, blood cholesterol levels can drop enough to reduce heart attack risk by 30%. 

Ginger (Adrak)

Flavouring food &  medicinal uses..

Soothes digestion & Reduces inflammation &Supports blood platelet health and cardiovascular function. 

Remedy for abdominal bloating, coughing, vomiting, diarrhea etc
Enhances natural resistance for cold and flu.

Mustard (Rye)

It is used for seasoning as well as green leafy vegetable

Mustard oil is good for body massage and even for getting good hair. Conatins  omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.

Nutmeg (Jaiphal)

Used in  soaps, perfumes and shampoos. & medicinal purpose.

It is beneficial for the treatments of asthma, heart disorder and bad breath.

Pepper (Kaali Mirch)

Extensively used in cooking, especially for garnishing. and   has many medicinal uses

Helps coping with cold, cough, infections etc.& deals with muscle pains and digestive problems.

Black Pepper is a  carminative, reducing stomach and intestinal gas and has been found to stimulate the activities of the heart and kidneys.

The Pepper fruits are acrid, bitter, carminative, aphrodisiac, diuretic, digestive and stimulant hence useful for arthritis, asthma, fever, cough, dysentery, dyspepsia and flatulence along with vertigo, paralytic and arthritic disorders.

Saffron (Zaffran/Kesar)

Used for cooking as well as in beauty products.

It helps to cope with skin diseases, a good remedy for cough, cold and asthma.

Star anise (Chakra Phool)

Used in cooking and for medicinal purpose

Star anise oil is beneficial for rheumatism and  helpful for digestion and avoiding bad breath

Turmeric (Haldi)

It has wide range medicinal uses. Turmeric is anti-viral, anti-bacterial, anti-fungal, anti-parasitic and anti-biotic.

It strengthens the digestive system, aids in the digestion of protein and normalizes metabolism.

 Turmeric is a blood purifier & regulates blood sugar.. Turmeric removes oxidized cholesterol – Preventing heart attack!

 Turmeric is also an anti-inflammatory  keeps your tendons, ligaments and joints moist, flexible and strong. Taken internally, it will help reduce pain and swelling from an injury or sprain.

Though these spices provide innumerable benefits they should be used sparingly. The excessive use of spices in food can cause harm to the health. Try to make specific use of these spices. This will help you to make optimal use of the resources provided by nature. Strike the right balance and add some spice to your life.

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Cardamom presents a pungent mixture of camphor, citrus and floral notes that combine to create a heady volatile flavors that diminish quickly once the seeds are ground .

Chilies/ Red Pepper


Chilli ,an excellent source of vitamins A and C is the dried fruit of an annual sub-herb introduced in India by the great Portuguese explorer Vasco-da-Gama.



Ginger is the underground rhizome of a plant with Lanceolote leaves and spikes of yellow flowers, borne on stems. It is a tuber that is consumed whole as a delicacy, medicine, or spice.



Turmeric coming from the Ginger family is the dried rhizome of a herbaceous perennial plant having primary rhizomes, round in shape are called 'bulbs', while the thin, long secondary rhizomes are 'fingers'.



Garlic, is a species in the onion family. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.



Tamarind (Tamarindus indica) is a leguminous tree (family Fabaceae) bearing edible fruit that is indigenous to tropical Africa.


Mustard (Rai)

Mustard seeds of the various mustard plants are among the smallest of seeds.The seeds are about 3mm in diameter.

Fennel Seed

Fennel Seed

Fennel is a tall, hardy, aromatic perennial , umbelliferous herb with golden-yellow flowers and feathery leaves.



The mild and exotic flavor of this rare varietal only hints at the cassia-cinnamon to which we are more accustomed. It is characterized by a sweet, pungent aroma.



Fenugreek is the ripe, dried fruit of an annual leguminous herb, which grows upto 30-60 cms in height and produces horn-shaped pods containing 10-12 seeds.

Cumin Seed

Cumin Seed

Cumin is the dried seed that sprouts off the end of a weedy grass, cultivated for its dried fruits, and the second most popular spice in the world after black pepper.



Coriander is the dried fruit of an annual herb with serrated leaves and green globular fruits, which turn yellowish brown when ripe. The spice is the seed of the plant.

Black Pepper

Black Pepper

One of the oldest and best-known spices in the world , pepper berry consists of a hard core and a softer outer rim .Pepper is known for its spicy aroma caused by essential oil.



Cloves mean ‘nail’ in Spanish are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour.

Sesame Seeds

Sesame Seeds

Sesame is a flowering plant widely naturalized in tropical regions around the world and is cultivated for its edible oil-rich seeds, which grow in pods.



Walnuts are round, single-seeded stone fruits that grow from the walnut tree. They are a good source of healthful fats, protein, and fiber.

Cashew Nuts

Cashew Nuts

The cashew seed is often considered a nut in the culinary sense; this cashew nut is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter.



A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.



Saffron is the stamen of the crocus flower, and is the most expensive spice in the world. 70,000 of these flowers must be hand picked to produce one pound.



The nutmeg tree is a large evergreen, it produces two spices — mace and nutmeg. Nutmeg in whole form should be preferred because it loses flavor quickly.

Bay Leaves

Bay Leaves

Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long.


Star Anise

The Star Anise is a hard brown fruits of a small evergreen tree , which on ripening open out in the form of a 8 point star. The flavour is pungent and sweet, and distinctly liquorice-like.



It is a unique-smelling spice with pungent odor, gives little hint at the onion and garlic flavors hiding within. It is made from resin of the giant fennel plant.

Black salt

Black Salt

Not a true salt, Black Salt is actually a complex mineral compound with a rich sulfur content- this stuff stinks until you cook it.



An unripe mango is dried and ground to make this yellow/brown powder used in Indian and Middle Eastern cuisine.



Basil is a culinary herb also called the "king of herbs" is possibly native to India and its fresh leaves taste somewhat like anise, with a strong, pungent, often sweet smell.

Caraway seeds

Caraway seeds

Caraway seeds are also used in flavoring curries, soups, sausages, vegetables, and even liqueurs, such as the Scandinavian spirit aquavit.

Bishop’s Weed

Bishop's weed (Ammi majus) is a common garden plant sometimes used in herbal medicine. It's sometimes referred to as lace flower, bishop's flower, or lady's lace.

Celery Seeds

Celery Seeds

Celery is the dried fruit of an aromatic, herbaceous plant known as “small age”grown for its leaves, seeds, oleoresin and essential oil.



Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. The seeds are tough and sticky.

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