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Our Complete range of products are Black Pepper, White Pepper, Cloves, Chillies and Nutmeg.

Black Pepper

Dried, mature berries of a tropical vine. The whole dried berry (peppercorn) is used for black pepper. Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions. Black Pepper 560-580g/l Clean (5MM)  Density 580g/l max Moisture 12.5% max Foreign matter 0.2% max

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White Pepper

Light tan-colored seed of the pepper berry from which the dark outer husk has been removed. White pepper has the heat but not the total bouquet of black. Often chosen for light colored soups, sauces Density    620g/l min Moisture    13.5% max Foreign matter    0.2% max  White Pepper: Steamed and Sterilised Total Plate Count Salmonella  Yeast and mould Staphylococcus aureus Bacillus cereus  Eschericha coli  Sulfirtred. clostridien  Free water activity(aw)  less than 50.000 units/g none less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 0, 70

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Cloves

  Cloves Dried, unopened flower buds of an evergreen tree. Intriguing, nail-like shape makes exotic garnish. Ground cloves very strong flavored and quite bitter tasting.

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Chillies

Chillies originated in the Americas. After the Columbian Exchange, many cultivars of Chillies spread across the world, used in both food and medicine. Specifications Moisture : 11% max, 2 – 3 cm length

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Nutmeg

The brown seed of the fruit of an evergreen tree. Of the two sources, Indonesia and West Indian compare favorably in aroma, but higher fixed oil in the West Indian restricts its use in some applications.

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Mace

Lacy, scarlet-colored aril (orange when dried) which surrounds the seed of the nutmeg fruit. Flavor is a combination of cinnamon and pepper, similar to nutmeg but much more subtle. Ground mace is often chosen for light-colored products, such as pound cake.

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Cardamom

Orange colored roots (rhizomes) of a member of the ginger family. Provides color for prepared mustards, curry powder, mayonnaise, sauces, pickles, relishes.

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Ginger

  Ginger Dried roots (rhizomes) of a member of the zingiber family. Root pieces are called "hands." Smooth, straw-colored ones have been peeled, bleached. Ginger is available in several different forms, the most common of which are fresh and powdered. Fresh ginger has a very sharp flavor. Powdered ginger works well in baked goods, and is also useful in making spice rubs.

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Long Pepper

Long Pepper Long pepper is a spice from the plant of the genus and species Piper longum, which has been used for centuries in the Mediterranean, and in Indian, African, and Indonesian cooking. This unusual plant has a peppery taste similar to black pepper.  

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Saffron

Dried flower stigmas of a. member of the crocus family. By the pound, our most expensive spice, but a pinch does so much flavoring and coloring that it is not prohibitive.

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Coffee

Coffee Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa.  

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Paprika

Paprika Powder milled from the flesh of pods of certain sweet pepper plants. Extractable color is principal evaluation of paprika. Flavor can range from sweet- mild to fiercely hot. Paprika has a pleasant red color, is used frequently as a garnish.  

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Cassia

Native to Burma, cassia is botanically-known as Cinnamomum aromaticum or Cinnamomum cassia. It is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less in volume in recipes. Close Cassia thin Moisture 13.5% Max Length 30 cm min  Color Bright Thin 0.8 - 1.8 mm Cassia broken Moisture 13.5% Foreign matter 0.5% Color Bright brown

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Cumin Seeds

Small, elongated, yellowish-brown seeds of a plant of the parsley family. Also "comino." The aromatic flavor note in chili powder and essential in curries.

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Coriander Seeds

Coriander Seeds Small, round, buff-colored seeds of the coriander plant. Mild, delicately fragrant aroma with lemony/sage undertone.

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Fennel Seeds

Fennel Seeds Small, yellowish-brown, watermelon-shaped seeds from a bulbous plant, related to the celery and parsley families. Anise-like flavor. The distinctive note in Italian sausages (both sweet and hot).  

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Sesame Seeds

Sesame Seeds Small, oval, pearly white seeds of a member of the Pedaliacae family. Also "benne." Needs toasting or high heat of baking to develop its nutty flavor.  

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Sunflower Seeds

Sunflower Seeds The sunflower seed is the fruit of the sunflower. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes.  

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Pumpkin Seeds

Pumpkin Seeds Pumpkin seeds, also known as pepitas, are flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells.  

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Caraway Seeds

Caraway Seeds Hard, brown, scimiter-shaped seeds of an herb of the parsley family. The seed of "seeded rye bread" and German sauerkraut favorite. Most popular in Austrian and German cooking to flavor breads and pastries.

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Anise Seeds

Sold in seed form. Anise smells like black licorice, though it is actually a member of the parsley family. Anise seeds are used as a flavoring in some cookies. Anise extract is used to flavor the Greek liquor ouzo. And apparently it also has its uses as a medicine for expelling internal gas. Close Moisture 13.5% max Foreign matter 1% Max Flower diameter of at least 2.5 cm 80% min Star below 2.5 cm Stem No Color bright, brown Broken 8% min

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Fenugreek Seeds

Fenugreek Seeds Very small, reddish-brown seeds of a member of the pea family. Pleasantly bitter flavor with curry-like aroma. Essential in curry powder; basis of imitation maple

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Star Anise Seeds

Star Anise Seeds Large, brown, star-shaped fruit of an evergreen tree. Each point contains a seed; whole fruit is used. Anise-like flavor. Old-time pickling favorite.  

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Popcorn

Popcorn Popcorn is a whole grain maize product - it's grown extensively in the cornbelt states of the U.S., where the majority of popcorn sold worldwide is grown. It resembles corn-on-the-cob in appearance and cultivation, although only popcorn kernels have the ability to pop

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Green Peas

Green Peas A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Each pod contains several peas.  

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Black Eyed Beans

Black Eyed Beans The black-eyed pea, also called black-eyed bean, ChawaLie, Lobia, Mulatto-Gelato in various languages in India, is a subspecies of the cowpea, grown around the world for its medium-sized edible bean

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Chick Peas

Chick peas Chick peas are perhaps better known by their name garbanzo beans. They are a roundish, beige to light green members of the legume family grown primarily in part of West Asia, India, and in the Mediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus.  

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Red Kidney Beans

Red Kidney Beans Kidney beans are grown in many different locations, and are usually sold in dry or canned varieties. A kidney bean is dark red/brown in color.  

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White Beans

White Beans A white bean is a small, round legume. Occasionally more of a distorted oval shape, the white bean is also called a haricot or pea bean. Cannellini beans, which are popular in regions in and surrounding Italy, are a kind of white bean, though quite close in composition to a kidney bean.

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Almonds

Almonds Almond trees can be found in Asia, Europe, North America and Africa. In the United States, virtually all almonds for commercial sale are produced in California. Grocery stores may carry raw almonds for cooking, roasted almonds for snacking, ground almonds for pastes and chopped almonds for garnishes and salads.  

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cashews Kernels

Cashews Cashews, with their unique, light taste, are harvested from a tree of the same name. Native to Brazil, and with the greatest production in India and Africa. These nuts are used in a variety of ethnic dishes and as a topping for salads and desserts. When compared to other nuts, they are lower in fat and carbohydrates.  

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Pistachios

Pistachios The Pine nut is the edible seed of various species of pine trees. There are several varieties of the pine nut. The most common pine nuts, in Europe, are the seeds of the Italian Stone Pine nut, Pinus Pinea and the Swiss stone pine. In the U.S, seeds of the Mexican nut pine are sold.  

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Raisins

Raisins Raisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing.  

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Walnuts

Walnuts The walnut is a hearty snack on its own and adds a wholesome bit of crunch to a wide variety of dishes. Encased in a grooved, light-brown shell, the walnut kernel is formed by two off-white, uneven lobes and has a mildly sweet and sometimes bitter taste.  

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Coconut Powder

A powder made from desiccated (dried) coconut. The powdered product usually contains maltodextrins and sometimes salt. The powder can be used for making desserts or added to curries or chutney. Look for coconut powder in stores that carry Indian foods. Delia Smith of Delia Online suggests keeping it on hand as a pantry staple and states it works well for making Thai fish cakes.   Moisture 3% max Oil content 62-67% FFA 0.5% max Fine 3 - 5.5 mm Medium 5.5 - 7 mm  

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Peanuts

Peanuts Peanut seeds (kernels) grow into a green oval-leafed plant about 18 inches tall, which develop delicate yellow flowers around the lower portion of the plant. Peanuts grow underground.  

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Common Fig

Figs The Common Fig is widely grown for its edible fruit throughout its natural range in the Mediterranean region, Iran, Pakistan and northern India. Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.

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Hazelnuts

Hazelnuts Hazelnuts are produced in commercial quantities in Turkey, Italy and in the American states of Oregon and Washington. Turkey is, by far, the largest producer of hazelnuts in the world. Hazelnuts are extensively used in confectionery to make praline and also used in combination with chocolate for chocolate truffles and products such as Nutella. Hazelnut oil, pressed from hazelnuts, is strongly flavoured and used as a cooking oil.  

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Basil

Basil Bright green leaves of an herb of the mint family. Special affinity for tomato flavored dishes. Basil is available in both fresh and dried forms. Fresh basil and dried basil are completely separate entities, and may not always be freely substituted for each other. Fresh basil is the key ingredient in making pesto.  

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Parsley Leaves

Parsley Bright green leaves of the parsley plant. There are several different varieties of parsley American, Italian, and Chinese or Mexican (see Cilantro ). Italian parsley has broader leaves, and a stronger flavor than its American counterpart. Fresh parsley, when chopped fine and sprinkled onto a dish before serving, adds a pleasant taste and freshness.

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Oregano

Oregano Light green leaves of members of the mint family. Two distinct types Mediterranean (Italian/Greek foods); Mexican (chili, Mexican, Tex-Mex foods).  

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Cilantro

Cilantro Also known as Chinese Parsley and Mexican Parsley. Cilantro has a distinctive flavor, and is an excellent addition to fresh salsa. Cilantro works well in marinades, and a large variety of other dishes. It comes either dried or fresh.  

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Marjoram

Marjoram Grayish-green leaves of a member of the mint family. Closely related to oregano, but has a milder, and more complex flavor. 

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Rosemary

Rosemary Green, needle-like leaves of a shrub of the mint family. Rosemary and lamb are closely associated, but it's also important in Italian herb blends, sauces and salad dressings. Has natural antioxidant properties.  

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Bay Leaves

Bay Leaves Large, olive-green leaves of the sweet-bay or laurel tree. Also "laurel." Goes with almost anything.  

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Sage Leaves

Sage Long, slender leaves (silver-gray when dried) of a member of the mint family. Three types "cut" is used for end products where sage should show. "Rubbed" is minimally ground and coarsely sieved to a fluffy consistency. "Ground" is sieved to a fine degree.  

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Sumac Spice Powder

Sumach Sumach is a shrub, from six to fifteen feet high, consisting of many straggling branches, covered with a pale-gray bark, having occasionally a reddish tint. The leaves are alternate, consist of from six to fifteen leaflets, which are lanceolate, acuminate, acutely serrate, shining and green above, whitish beneath, becoming red in the fall. The flowers are greenish red, and fruit a small red drupe, hanging in clusters, with a crimson down, extremely sour to the taste, which is due to malate of lime.  

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Linden Flower

Linden Flower The linden tree grows in many temperate regions of America, Europe, and Asia. It usually grows into a medium sized tree, with dark green leaves, and the linden tree flowers are yellow, or yellow and white in color.  

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ONION

Onion Bulbs of a biennial of the lily fancily. Dehydrated onion is available as powdered or granulated (for flavor alone) and in such large particle sizes as minced, chopped, diced and sliced.  

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Garlic

Garlic Bulbs of a perennial plant, cousin to the onion and a member of the lily family. Dehydrated garlic is milled to particle sizes ranging from powdered, granulated and ground to minced, chopped and sliced.  

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