Our Products
We have the best and extremely experienced organic cultivation and dedicated staffs as well as we are closely working with small farmers to deal with this organic cultivation procedure.
The Freshest. Chemical-Free.
Herbs and spices are used to flavour sweet and savory food all over the world as mainly people use these ingredients in food to make the food tastier. It is important to include herbs and spices in everyday food as they are very nutritious, build immunity, and fight different types of diseases.
Conventional herbs and spices use preservatives, pesticides, and chemicals that reduce and sometimes destroy the nutrients in the herbs and the spices. Spices and herbs have to be fresh as they lose their essential oils and flavour if they sit in a bottle for months.
Chemical-Free
No Pesticides.
Fresh & Healthy
Richer in Nutrients.
100% Organic
Increases Immunity.
Black Pepper
Pepper is one of the most popular spices in history. Vasco de Gama and his Portuguese mariners, were inspired by pepper to find a route to India.
Obtained from the small dried berries of the vine Piper nigrum, the Black Pepper is native to Malabar, a tropical region on the Western Coast of Southern India. The large berries are picked by hand off trellised vines. While the berries are harvested green, drying in the sun makes them wrinkled and black. True to our motto on quality assurance, Richabel brings to you varieties such as TGSEB (Tellicherry Garbled Special Extra Bold), TGEB (Tellicherry Garbled Extra Bold) and MG-1 (Malabar Garbled-1). Neelimundi,Jeerakamundi,Karimunda are the different peppers we have in stock and we offer these in both crushed and powdered form.
White Pepper
In addition to being a Richabel product, what sets it apart is how they’re picked and processed. White pepper is made from ripe berries that have had the skin removed before drying. Phellandrene present in them boosts the peppery profile. Spicy and pungent, this preferred seasoning can be added whole or ground for use in both savoury and sweet dishes.
cardamom
An Asian shrub in the ginger family, Cardamom grows long, pointed leaves off a large stem. The pods are hand picked when green and dried in the sun. They’re not processed beyond natural drying and sold green. A common ingredient in curries and rice dishes, ground cardamom is widely available and Richabel brings it to you in bulk as well as varieties such as Cardamom 5-6mm, Cardamom 6-7mm, Cardamom 7-8mm and Cardamom 8mm.
Turmeric Finger
Belonging to the Ginger family, this rhizome is known for both its flavour and medicinal benefits. The flesh is bright yellow-orange, and that pigment lends its colour to many foods, including the variety of curries and even cheese, butter, pickles etc. Turmeric has in it the main flavour component- Curcumin, a powerful antioxidant- which is studied for its numerous health benefits.
Turmeric Powder
Made from the smaller offshoots of the main rhizome that are boiled, peeled, dried, and then ground. Turmeric finger is available fresh, but when it comes to the flavour aspect it is no more remarkable than the easily attained powder. Richabel thus makes available an organic product that is both healthy and flavourful.
Dry Ginger Whole
This creeping rootstalk is used in several forms. It can be grated or sliced fresh, dried and ground to a powder, pickled in vinegar, or candied in sugar crystals or syrup. It plays a central role in all Asian cuisines, as both a central element and as part of more complex spice and herb combinations.
Dry Ginger Powder
Ginger became an indispensable element of most cuisines. Dried and ground to a powder it is both a central element in the list of flavours and even as part of more complex spice and herb combinations. From mediaeval cookery to present day dishes, its relevance in spiced foods has not diminished, and it’s still used on its own or in conjunction with other sweet spices.
Nutmeg
The produce of a tree that has long, thin leaves and tiny yellow flowers. The juicy pulp hides a pit surrounded by a red fleshy net, or mace. Beneath the mace is a pit with a hard exterior shell. And inside the shell is the nutmeg. The nutmeg is soft when first removed, but becomes rock hard when dried in the sun. Nutmeg is commonly thought of as a sweet spice, but it’s used in all sorts of savoury recipes. The eugenol present in them will draw out warmer notes.
Clove
Cloves easily find their way into curries, pickles, sausages, and spice mixes. The spice is a flower bud, picked when bright red, and dried. Cloves have long been appreciated for their aroma. Although the clove is used more as a sweet spice, it’s utilised in more savoury applications in the East. Cloves have long been appreciated for their aroma.
Long Pepper
Although the rising popularity of black pepper may make it seem to have shoved long pepper out of the culinary spotlight, long pepper is freely used alongside common black pepper in kitchens around the world. It possesses the heat and musk of black pepper, but in a less harsh, more nuanced way.
Coffee Robusta
Robusta beans make up 40% of global coffee production. It has the upper hand over Arabica beans given they are more tolerant of diseases. It has an oatmeal-like flavour, with a touch of dark chocolate-like after taste. It has less acidity compared to arabica and thus a more earthy taste. Robusta is widely used to make dark roasts like espresso and other blends. It is also commonly used to make instant coffee.
When it comes to varieties, Richabel offers Robusta beans galore:
- Coffee Robusta Cherry AA
- Coffee Robusta Cherry A
- Coffee Robusta Cherry AB
- Coffee Robusta Cherry PB
We offer Coffee Green Beans as well. Good coffee is one that lets you enjoy the general flavour of the bean. Rest assured, the Richabel brand guarantees it.
Ceylon Cinnamon
A top-notch, highly prized spice, it is harvested from the inner bark of the Cinnamomum verum tree, native to Sri Lanka. Around 50–63% of its oil is Cinnamaldehyde, giving it its mild flavour and makes it a suitable additive for desserts. It is preferred over the more common Cassia variety in terms of quality and texture and due lighter citrus tones.
Cinnamon Powder
Offering stronger flavour and a lower price tag, the powdered Cinnamon is obtained by drying and fermenting the harvested bark. The outer layer is removed and upon drying, the inner bark curls into thin strips. It has a sweet and woody flavour much like Cinnamon sticks but there is a variation in the texture. The powdered form is largely preferred for its purpose and has got- along with its rich flavour- the Richabel guarantee.
Bird’s Eye Chilli
One among the hottest chilli peppers in the world, the Bird’s Eye Chilli in contrast to its small size produces quite the heat. Its hot and spicy flavour has prompted cultures to adopt it as a part of their cuisines such as in the case of places like Mizoram, Meghalaya, Assam, and Kerala. These are also widely used in cuisines around the world, in countries such as Indonesia, Thailand and Vietnam.
Coffee Arabica
Native to Ethiopia, Coffee arabica are plants with small white flowers that bear half inch berries. Each of these black pods contain two seeds which are harvested and then packaged for your needs. These seeds when roasted produce the scent which may be described as perfumey with notes of fruit and sugar tones.
Dehydrated Green Pepper
One of the most common spices in European cuisine, the dried pepper has been known and prized since antiquity for both its flavour and medicinal use. Native to the Malabar Coast of southwest India, Green pepper is harvested when the berries are still unripe, green, and young. The plucked berries are air-dried to retain its colour and authentic flavour. This is what places it above the black pepper in terms of quality.
