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Black Pepper Coarse Amaris FMCG
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BLACK PEPPER COARSE

Coarse Black Pepper is a coarsely ground spice produced from dried peppercorns (Piper nigrum), containing piperine (2-7%) and volatile essential oils. For the gastroenterologist, nutritionist, and primary care physician, it serves as a potent stimulant of digestive enzymes, an enhancer of nutrient bioavailability (through piperine), a source of antioxidant and anti‑inflammatory compounds, and a mild topical counterirritant for musculoskeletal pain. For the patient, coarse black pepper adds pungent, sharp flavour and textural crunch to soups, stews, meats, vegetables, eggs, and salads while improving digestion, enhancing nutrient absorption, and supporting heart health. The coarser grind provides more intense bursts of flavour and a satisfying mouthfeel compared to fine powder. When used as part of a balanced diet, it contributes to digestive comfort, metabolic health, and overall wellness.
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Mustard Powder Amaris FMCG
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MUSTARD POWDER

Mustard Powder is a finely ground spice made from dried mustard seeds (white/yellow, brown, or black), valued for its pungent, sharp flavor and its topical counterirritant, digestive stimulant, antimicrobial, and potential hypoglycemic properties. For the rheumatologist, gastroenterologist, and primary care physician, it serves as a temporary topical analgesic for musculoskeletal pain (via poultice), a digestive aid to relieve dyspepsia, a natural food preservative against foodborne pathogens, and a modest adjunct for glycemic control. For the patient, mustard powder adds pungent heat to salad dressings, sauces, marinades, pickles, and meat rubs while providing temporary relief from joint pain, improving digestion, and supporting food safety. When used in culinary amounts and applied topically with caution, it contributes to pain relief, digestive comfort, and culinary versatility.
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Mustard Seeds - Amaris FMCG
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MUSTARD SEEDS

Mustard Seeds are the whole dried seeds of Sinapis alba (white/yellow), Brassica juncea (brown), or Brassica nigra (black). They are valued for their pungent, sharp flavor and their topical counterirritant, digestive stimulant, antimicrobial, and potential hypoglycemic properties. For the rheumatologist, gastroenterologist, and primary care physician, mustard seeds serve as a temporary topical analgesic for musculoskeletal pain (via poultice), a digestive aid to relieve dyspepsia, a natural food preservative against foodborne pathogens, and a modest adjunct for glycemic control. For the patient, mustard seeds add pungent heat to pickles, chutneys, marinades, and curries while providing temporary relief from joint pain, improving digestion, and supporting food safety. Mustard seeds are a recognized allergen; individuals with mustard allergy must avoid all mustard‑containing products. When used in culinary amounts and applied topically with caution, they contribute to pain relief, digestive comfort, and culinary versatility.
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