Showing 13–24 of 117 results
Ginger Powder (āĻāĻĻāĻž āĻā§āĻāĻĄāĻŧāĻž / āĻāĻĻāĻž āĻĒāĻžāĻāĻĄāĻžāĻ°)
Scientific Name: Zingiber officinale
HS Code: 09101100
Farming Style: Cultivated
Product of Origin: Bangladesh
A finely ground spice made from dried ginger roots, known for its warm, pungent flavor and aromatic qualities, ideal for cooking, baking, and beverages.
Cinnamon Powder (āĻĻāĻžāĻ°āĻāĻŋāĻ¨āĻŋ āĻā§āĻāĻĄāĻŧāĻž / āĻĻāĻžāĻ°āĻāĻŋāĻ¨āĻŋ āĻĒāĻžāĻāĻĄāĻžāĻ°)
Scientific Name: Cinnamomum verum
HS Code: 09062000
Farming Style: Cultivated
Product of Origin: Bangladesh
A finely ground spice made from dried cinnamon bark, known for its warm, sweet, and aromatic flavor, ideal for desserts, beverages, and curries.
Chili Powder (āĻ˛āĻā§āĻāĻž āĻā§āĻāĻĄāĻŧāĻž / āĻŽāĻ°āĻŋāĻ āĻĒāĻžāĻāĻĄāĻžāĻ°)
Scientific Name: Capsicum annuum
HS Code: 09042100
Farming Style: Cultivated
Product of Origin: Bangladesh
A finely ground spice made from dried red chilies, known for its fiery heat and vibrant color, ideal for curries, sauces, and marinades.
Cardamom Powder (āĻāĻ˛āĻžāĻ āĻā§āĻāĻĄāĻŧāĻž / āĻāĻ˛āĻžāĻ āĻĒāĻžāĻāĻĄāĻžāĻ°)
Scientific Name: Elettaria cardamomum
HS Code: 09062000
Farming Style: Cultivated
Product of Origin: Bangladesh
A finely ground spice made from cardamom seeds, known for its aromatic, sweet, and slightly spicy flavor, ideal for desserts, teas, and curries.
Black Cumin Powder (āĻāĻžāĻ˛ā§ āĻāĻŋāĻ°āĻž āĻā§āĻāĻĄāĻŧāĻž / āĻāĻžāĻ˛ā§āĻāĻŋāĻ°āĻž āĻĒāĻžāĻāĻĄāĻžāĻ°)
Scientific Name: Nigella sativa
HS Code: 09093000
Farming Style: Cultivated
Product of Origin: Bangladesh
A finely ground spice made from black cumin seeds, known for its strong, earthy flavor and aromatic profile, ideal for curries, breads, and spice blends.
Bay Leaf Powder (āĻ¤ā§āĻāĻĒāĻžāĻ¤āĻžāĻ° āĻā§āĻāĻĄāĻŧāĻž / āĻ¤ā§āĻāĻĒāĻžāĻ¤āĻž āĻĒāĻžāĻāĻĄāĻžāĻ°)
Scientific Name: Laurus nobilis
HS Code: 09042100
Farming Style: Cultivated
Product of Origin: Bangladesh
A finely ground spice made from dried bay leaves, commonly used to add aroma and flavor to curries, stews, soups, and rice dishes.
Cauliflower (āĻĢā§āĻ˛āĻāĻĒāĻŋ)
Scientific Name: Brassica oleracea var. botrytis
HS Code: 07041000
Farming Style: Cultivated
Product of Origin: Bangladesh
A nutritious and versatile vegetable with a tender white curd, enjoyed in curries, stir-fries, soups, and salads.
Turnip (āĻļāĻžāĻ˛āĻāĻŽ)
Scientific Name: Brassica rapa subsp. rapa
HS Code: 07069000
Farming Style: Cultivated
Product of Origin: Bangladesh
A root vegetable with a mildly sweet and peppery flavor, suitable for curries, soups, pickles, and roasting.
Tomato (āĻāĻŽā§āĻā§)
Scientific Name: Solanum lycopersicum
HS Code: 07020000
Farming Style: Cultivated
Product of Origin: Bangladesh
A juicy and tangy fruit commonly used as a vegetable, ideal for salads, sauces, soups, and curries.
Taro Leaves (āĻāĻ˛āĻŽāĻŋ āĻļāĻžāĻ)
Scientific Name: Colocasia esculenta
HS Code: 07049000
Farming Style: Cultivated
Product of Origin: Bangladesh
Nutritious leafy greens with a slightly earthy flavor, commonly used in curries, stews, and traditional Bangladeshi dishes.
Spinach (āĻĒāĻžāĻ˛āĻ āĻļāĻžāĻ)
Scientific Name: Spinacia oleracea
HS Code: 07049000
Farming Style: Cultivated
Product of Origin: Bangladesh
A leafy green vegetable rich in vitamins and minerals, widely used in soups, curries, stir-fries, and salads.
Round Eggplant (āĻŦā§āĻā§āĻ¨ / āĻā§āĻ˛ āĻŦā§āĻā§āĻ¨)
Scientific Name: Solanum melongena
HS Code: 07093000
Farming Style: Cultivated
Product of Origin: Bangladesh
A small, round, and tender variety of eggplant with a mild flavor, ideal for curries, roasting, and frying.
