Q. Can VKL ship spices to me under my own label?

A. Yes. As part of our private label business, we can pack for you under your label and offer a variety of packing options - plastic bottles, glass bottles, sachets, grinders and more. See our packaging options.

Q. Does VKL guarantee Sudan - red free spices and seasonings?

A. Yes. VKL certifies that all it products are Sudan I - IV free and ParaRed free.

Q. Does VKL ship only Indian ethnic seasonings and blends?

A. No, we have the expertise create any type of seasoning or blend you require. We can either match a target sample or create an entirely new flavour or blend based on your brief.

Q. Does VKL ship only in bulk, or can I order spices for hotel and institutional use?

A. We are happy to provide service to hotels and other food service institutions. We have a variety of packaging options including 1 kg foil packs, bottles and sachets, in addition to our bulk packing. We can provide basic spices, herbs, herb blends as well as seasonings and flavoleums.

Q. I need Organic spice - does VKL have any capabilities to supply me with Organic spices?

A. Yes. VKL will soon be certified to provide steam-sterilized organic, processed spice products; Organic Whole Products, Organic Milled Products and Organic Ground Products.

Q. Is I have a problem with spices shipped to me, is there any way to trace the source of the problem.

A. Yes. Every product you buy out of VKL passes a t least 300 documented quality checks. When there is a problem,our system is powerful enough to have traceability all the way back to the farmer from whom the spice was purchased.

Q. Can I order bulk shipments of steam sterilized seasonings from VKL?

A. Yes. VKL has the capability to provide customers with not only steam sterilized spices, but seasonings and blends as well.

Q. Can I have my label put on VKL's handcrafted gift products?

A. Yes. We would be happy to put yur label onto our gift products. With our variety of packaging, labeling and product options, we can specially design a range of gift products under your label.

Q. How are fresh herbs preserved?

A. The various methods available are;
Conventional Oven: Place clean dry herb sprigs on a foil-lined baking sheet. Bake at the lowest setting until herbs are dry and brittle. This should take about 12 hours. Strip leaves from stems & place in small airtight storage containers.
Air Drying: Tie small bunches of herbs with string and hang upside down by the stems in a dry warm spot out of direct sunlight. Be sure air circulates freely around the bunches. Let dry till leaves are brittle. This usually takes a few days to a week, depending on the thickness of the leaves. Pick off the dried leaves & store in tightly covered containers in a cool, dry place about two weeks or till dry and brittle.
Microwave Drying: Pick when the dew has just gone off. Put on paper towels on a plate in the microwave. Zap on high for a minute to start (at that point they appear "wet"). Stir them, zap again for another minute, move around again, and zap approximately 30 seconds more or until they are dry and crumbly. Rub between your hands to break up, pick out any twiggy parts and put in small jars or baggies.
Freezing Herbs: Wrap in foil or plastic wrap. You can also chop clean herbs, place in ice cube trays & fill with water. When needed remove herb ice cubes and drop into hot cooking liquid. You can also wrap bunches of fresh herbs in foil or plastic wrap and freeze them for several weeks. You should expect some discoloration of frozen herbs. Mark the date on the container of your dried herbs. They can be kept for one year. Heat, moisture and light rob herbs of flavor. You can also make herb butters and herb vinegars.

Q. What are Brazilian Pink Peppers?

A. The Pink Peppercorns (Schinus), was founded as a product for trade in 1992, it was at this time that it was discovered that in fact these trees grew wildly on the whole coastal region of Brazil as part of the Brazilian native vegetation. The state of Espirito Santo, where we are located at, is the largest and first state to export the pink pepper throughout the world.

Pink Peppercorns have a sweet and mild taste, also very aromatic, not pungent like the regular ripe pepper fruits.

Pink Peppercorns are named after its color and shape, not because of the flavor which is totally exotic and different from regular peppercorns, which have a red tone, but a much more intensive pungency.

Today, Pink Peppercorns are commonly used in cuisines all around the world, and it has become real trendy in all fine food flavors.

Q. Do you have any ideas or any recipes for use with lemon grass?

A. It gives a lemon flavor to many dishes without overpowering them, and it won't turn bitter with long cooking. The tender inner core is chopped, like scallions, and used in Oriental dishes and seafood. The tough outer parts can be used to flavor soups and teas, or dried for use in potpourri.

Q. What is Chervil?

A. Chervil - Often referred to as the "gourmet's parsley," chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking. Chervil has a tendency to enhance the flavors of other herbs when used in combinations.

A member of the parsley family, chervil is more delicate and fernlike than the familiar parsley. It is similar in appearance to parsley, available in curly to plain varieties. Native to southern Russia and western Asia, chervil has been known and cultivated in France for centuries. It has recently become a commercial crop in California as well.