Triveni Impex Pvt Ltd is Whole spices importer in India and a global supplier of Whole Spices and agricultural commodities. Triveni Impex is a group of enthusiastic individuals dedicated to developing customer-centric solutions for the Whole Spices industry. We’ve grown into a well-known distributor, Supplier, and exporter of Whole spices such as Cloves, Cassia, Mace, Cubeb, and Cennemaon as well as agro commodities. Our vertical integration strategy from the Spices business vertical has enabled us to establish our brand, Mummy Pasand.

Quality and on-time delivery have always been our guiding principles. We have a strong logistics and supply chain system in place to ensure the high quality of our bulk production. Our farms and processing centers are strategically located near major air and sea ports to reduce processing time, cost, and environmental impact. We adhere to renowned Spices quality and safety accreditations orders from the Food Safety and Standards Authority of India (FSSAI).

Our Whole Spices Products 

1. Mace (javitri) – The nutmeg tree (Myristica fragrans) is a tropical evergreen that yields nutmeg as well as mace. The red lacy coating (called the aril) that encases the nutmeg seed is known as mace. When the fruit of the tree matures, it splits open to reveal the aril and seed. The fruit is harvested, and the aril is removed by hand, flattened, and dried for 10 to 14 days outside. The red aril dries to an amber-, yellow-, or orange-brown color and is known as a “blade” of mace when left whole. The blades are sold whole or ground into a spice. The color of the spice can often help identify its origin. While orange-red blades are typically from Indonesia, orange-yellow blades are most likely from Grenada. Mace has a sweet, woody, and warm flavor with a mild pungent kick, similar to nutmeg but softer and less sweet. The flavor of mace is similar to a combination of cinnamon and pepper.

2. Long Pepper (Badi Pippali) – Long pepper, also known as pippali and pipli, is a tiny fruit that grows on a flowering vine of the same name and is primarily grown in India and the Indonesian island of Java. The fruits, which are about the size of a poppy seed, are used whole or ground up, frequently in place of black, white, or green pepper. Despite the substitution of long pepper for these other, more common peppers, the flavor is more akin to the spice blend garam masala due to the subtle notes of ginger, cardamom, cinnamon, and nutmeg. This spice also has a lingering bite, making it a popular addition to many dishes in India and Southeast Asia.

3. Cloves (Laung)- Cloves are a spice derived from the flower buds of an evergreen tree known as the clove tree (Syzygium aromaticum). Clove flower buds are harvested when they are immature and dried. Whole cloves are shaped like a small, reddish-brown spike with a bulbous top, about 1 centimetre in length. Cloves have a strong, pungent flavor and aroma and can be used whole or ground.

Cloves are grown in India and Madagascar, but Indonesia is the country most closely associated with clove production. Indeed, the clove trade was so profitable in the Spice Islands (now part of Indonesia) that the British ceded the islands to the Dutch in 1667, following the Second Anglo-Dutch War, in exchange for a distant settlement known as New Amsterdam. As a result, the Dutch traded Manhattan for cloves.

4. Gambier (Kattha) – Gambier is a Malay Archipelago native that was traded in the 17th century. Surprisingly, pepper and gambier have a symbiotic relationship; they are frequently grown together and seen entwined. Gambier leaves compost fertilizes pepper plants while also protecting their roots. Catechu (India), Er Cha or Gou Teng (China), and Cat’s Claw are other names for Gambier. It belongs to the Rubiaceae family, and the native species is Uncaria gambier.

5. Cassia (Dalchini) – cassia (Cinnamomum cassia), also known as Chinese cinnamon or Chinese cassia, is a tree in the Lauraceae family and the spice is derived from its aromatic bark. The cassia bark Cinnamomum cassia has a flavor similar to true cinnamon (Cinnamomum verum), to which cassia is related. Cassia bark is thicker and has a more pungent, less delicate flavor than cinnamon bark. It contains 1 to 2% cassia oil, a volatile oil whose main component is cinnamic aldehyde. Cassia bark is used in cooking as a flavoring, particularly in liqueurs and chocolate. Southern Europeans prefer it to true cinnamon, and in North America, ground cinnamon is sold without regard to the species from which the bark is obtained.

6. Cinnamon (Dalchini) – Cinnamon is an ancient spice derived from the bark of several species of evergreen trees in the genus Cinnamomum, which belongs to the laurel family. Though Cinnamon is grown throughout Asia, Europe, and North America, the most popular types are native to Sri Lanka and China. (1,2,3) Cinnamon was prized in antiquity for its sweet, sharp, and sensual fragrance as well as its taste. The ancient Egyptians embalmed the dead with cinnamon and myrrh, and the Romans burned it on funeral pyres. The ancient Hebrews used it in religious ceremonies, and it is mentioned in the Bible as an ingredient in the preparation of holy anointing oil.

7. Cubeb (Kababchini) –  Cubeb pepper, or Piper cubeba in Latin, is a spice used to flavor food and beverages. It is a pepper plant that belongs to the Piperaceae family. The cubeb pepper also goes by the name tailed pepper, because of the tapering end. Cubeb pepper contains terpenes, which are aromatic plant compounds that are further classified as monoterpenes and sesquiterpenes. This is the source of the spice’s woody aroma and flavor. Piper cubeba has a spicy flavor that is followed by a bitter flavor. Then, with a hint of citrus flavor, a clean almost eucalyptus flavor emerges. Many people compare the flavor to a cross between black pepper and allspice.

9. Star anise (Baadyan) – Star anise is used in culinary applications for its distinct flavor, but it is also used medicinally. It is grown in China, Indo-China, and Japan, and is also known as Chinese star anise. Star anise is a staple in Chinese cuisine; it is one of the main flavors in Chinese five-spice powder and is also used to flavor tea and season roast duck and other meats. Star anise is used in the well-known Vietnamese soup pho. It is more commonly used in Western cultures to flavor liqueurs such as absinthe, sambuca, and pastis, as well as baked goods such as cookies and cakes.