India is fast emerging as a major vanilla grower. Vanilla cultivation is widely adopted in the southern states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh.

Bourbon quality vanilla beans with sweet, aromatic and pleasant flavor are grown here. Indian vanilla beans are cured for a processing period of 5 to 6 months. They are considered to be at par with the Madagascar beans. Vanilla beans cultivated in some parts of India are of the world's best variety.

For enquiries and orders please contact:
materials@tharakanandcompany.com

We deal with both, organic and ordinary vanilla. Organic vanilla is cultivated with organic manure like compost, and sprayed with, soap lather mixed with neem oil as pesticide.

Vanilla is also supplied in bulk packets of 25 kg and above.

For commercial rates please contact us. Consignments can be send as shipment boxes through couriers. Charges for shipment boxes comes to $10 for a box of 25 kg.

Smaller quantities like 50grams/ 100 grams/200 grams/ 300 grams to 1 kg can be supplied as air parcel, through couriers, at consumer rates. Air parcel charges for I kg comes to $25.

The difference in rate is mainly due to the varying shipment charges for boxes and air parcels.

Make your own vanilla extract

Procedure for extracting vanilla:

•  Take 2 Vanilla Beans or pods.

•  Split the beans in half and put into a clean jar.

•  Pour 1/2 cup of vodka or brandy over the beans, and then close with the lid.

•  Lightly invert the mixture every day for four to six weeks.

•  You can strain out your beans or keep them in there.

•  You can also add more vodka after you have used about half of your extract.

• Store away from direct sunlight.

According to law, pure vanilla extract should contain 35% alcohol.

Vanilla beans can also be put in a canister with sugar and will create vanilla flavored sugar in about one week. This sugar can be used for decorative work on cakes, pastries etc.

The cocoa beans, of Indian origin are of high quality and flavor and are at par with that of any West African counter part like those from Ghana. India grows nearly 20,000 tons of cocoa beans, out of which 15,000 tons are required for internal consumption .We have nearly 5000 tons for exports and main varieties include the Forastero variety of cocoa beans.

Our cocoa beans are well fermented, graded, cleaned and comply with the Grade I Standard of ICCO, SMC 1 A of Malaysian cocoa Board and also with US FDA standards. These Cocoa beans are supplied in container loads of 12.5 MT / 25 MT /50 MT /100 MT etc.

For rates and further details, please contact us at:
materials@tharakanandcompany.com

We also supply Organic cocoa beans in limited quantities. A group of farmers, with smallholdings of land, do organic farming in their cocoa farms. They use only natural fertilizers like compost and do not use any insecticides on these cocoa plants. Organic cocoa beans are relatively smaller in size when compared with the ordinary ones.

For enquiries and orders please contact:
materials@tharakanandcompany.com

We make both organic and natural cocoa butter. Cocoa butter is made out of Cocoa mass with the help of hydraulic butter press. Cocoa butter is the ivory-colored natural fat of the cocoa bean extracted during the manufacturing process of producing chocolate and cocoa powder.

It has a very subtle mellow flavor that gives chocolate its creamy smooth, melt-in-your-mouth texture. The quality of the cocoa butter depends on the quality of the bean it came from and the process of separating it from the chocolate liquor. Cocoa butter is solid at room temperature but it has a low melting point (just below body temperature) and it does change from a solid to a liquid quickly (i.e. sharp melting point).

The quality of chocolate depends on the amount of cocoa butter added during processing. The reason a piece of good chocolate melts immediately when eaten is because the melting point of cocoa butter is the same as our internal body temperature. Inferior brands of chocolate use vegetable shortenings instead of cocoa butter.

Cocoa butter is the base of white chocolate along with milk solids, sugar, vanilla and lecithin.

Cocoa butter is expensive and is used both for cosmetics and baking (thinning chocolate, candy making, coating marzipan figures for shine and also prevents them from drying out too fast). Cocoa butter with Vitamin E is a good anti stretching skin cream especially during pregnancy time.

Cocoa powder is made when chocolate liquor is pressed to remove cocoa butter. The remaining cocoa cake is processed to make fine unsweetened cocoa powder. There are two types of cocoa powder: natural and alkalised. Alkalised Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. It is in a reddish/ dark brown color, with good cocoa flavor, and is easy to dissolve in liquids. This flavor makes it ideal in baked goods like pean cakes and pastries where its subtle flavor complements other ingredients.

We are manufacturing three types of Alkalised Cocoa Powder. One is Low fat Cocoa Powder with 10 to 12 % fat contents , other is Medium Fat Cocoa Powder with 12 to 14 % fat contents and another is High Fat Cocoa Powder with 14 to 16 % fat contents. Packing is in 25 Kg bags packed in Cartons.

Clove goes mainly as an ingredient of a variety of food specialties, beverages and medicines in whole or as powder. Clove finds extensive application in Indian foods.

It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in toothpastes as a fragrant mouth-freshener.

Karnataka, Tamil Nadu and Kerala are the main Clove producing states in India.

Parts Used
Oil, unopened flower bud

Properties
Anesthetic, germicidal, insect repellent

Common Uses
Commonly used for toothaches, and in mouthwash.