Our Products

Brown Mustard   (Brassica juncea)

Brown Mustard seeds are about 2-3 millimeters small, prized for their distinctive flavor and commonly used in Indian cuisine. Brown Mustard has a more delicate flavor than Black Mustard. It's grown more than the Black because its seeds are smaller and easier to harvest. The Black and Brown have the strongest flavors of the three types. Mustard is meticulously cleaned to specific buyer's stringent standards. A significant portion is processed into condiments as well as mustard flour, which is an ingredient in many sauces and dressings.

Yellow Mustard   (Sinapis alba)

Canadian yellow mustard serves a wide range of applications, including dry milling for flour, wet milling for mustard pastes, and whole ground seed for spice mixes, meat and other food products. Dry-milled flour is used for condiments and as an ingredient in compounded products. The extracted seed hulls are a valuable by-product, used for thickening and stabilization in mustard and other prepared foods.
Yellow mustard can also be ground for use as an ingredient in the prepared meat industry. It serves two purposes; it contributes to total protein and the gelling of the mucilage increases water absorption into the product, which provides enhanced economy and improved efficiency in the smooth moulding of shaped products.
Heat-inactivated whole ground seed is used as an ingredient in many food products providing colour, flavour, viscosity and emulsification.

Coriander   (Coriandrum sativum)

English	Coriander, Chinese parsley, Indian parsley herb
French	Coriandre, Punaise male, Persil arabe
Spanish	Coriandro, Cilantro
Swedish	Koriander
Danish	Koriander
Dutch	Ketoembar, Koriander
German	Koriander, Wanzenkummel, Chinesische Petersilie, Indische Petersili
Esperanto	Koriandro
Italian	Coriandolo
Norwegian	Koriander
Portuguese	Coentro
Japanese	Koyendoro, Koendoro (herb)
Arabic	Kuzbara, Kazbarah

Coriander is an annual herb that belongs to the carrot family. Coriander has a very long history in Southern Europe, the Middle East and the Far East. All parts of this plant are used in cooking. The leaves known as Cilantro, are used in Middle Eastern and Mexican cooking; the roots are used in Thai recipes and the seeds are used both in their whole, cracked form or ground form. Coriander is one of the bitter herbs eaten during Passover and Coriander Seeds have been found in the tombs from Ancient Egypt. The seeds are reminiscent of orange peel and is the portion referred to as Coriander. The cracked and ground seeds are essential ingredients in curries.

Caraway   (Carum carvi)

This seed is used whole as a spice and also to produce caraway oil. The seeds (licorice flavour) are used in ryebread, potato soup, cheese spread, sauerkraut, salad dressings and in liqueurs - Kummel and Schnapps. The seeds and oil are used in a number of medicinal preparations for treating disorders such as rheumatism, eye infections and toothaches. Other uses include fragrances for soaps, creams, lotions, perfumes, and insect repellents.

Flax  

The seeds of the Flax plant have been used as food in Asia and Europe since at least 6000 BC. Flax Seed has long been ground into a meal for baking. Flax Seed has a nutty, light flavor. Flax Seed has high levels of both soluble and insoluble fiber, and is rich in Omega-3 fatty acids. The National Cancer Institute has identified Flax Seed as a nutritious part of a diet which helps protect against both cancer and coronary disease.