Spices and Seasonings

Product Description

• Turmeric (Haldi):

  • Description: A bright yellow spice with a warm, bitter taste.
  • Uses: Essential in curries, lentil dishes, and as a natural coloring agent. It is also known for its anti-inflammatory and medicinal properties.

• Cumin (Jeera):

  • Description: Brown seeds with a distinctive warm, earthy flavor and aroma.
  • Uses: Used whole or ground in spice blends, curries, soups, and bread. It is often dry-roasted to enhance its flavor.

• Coriander (Dhania):

  • Description: Seeds or powder with a lemony, floral flavor.
  • Uses: Common in spice blends, curries, marinades, and chutneys. Coriander leaves (cilantro) are used fresh as a garnish.

• Cardamom (Elaichi):

  • Description: Small green or black pods containing aromatic seeds with a sweet, floral flavor.
  • Uses: Used in both sweet and savory dishes, including curries, desserts, and beverages like chai.

• Cloves (Laung):

  • Description: Dark brown, nail-shaped flower buds with a strong, sweet, and spicy flavor.
  • Uses: Often used whole in rice dishes, curries, and marinades, and ground in spice mixes.

• Cinnamon (Dalchini):

  • Description: Brown bark with a sweet, woody aroma and flavor.
  • Uses: Used in sweet dishes, savory curries, rice dishes, and garam masala.

• Black Pepper (Kali Mirch):

  • Description: Small, round black peppercorns with a pungent, spicy flavor.
  • Uses: Used whole or ground in almost every Indian dish for its heat and flavor.

• Fenugreek (Methi):

  • Description: Small, yellowish-brown seeds with a slightly bitter, nutty flavor.
  • Uses: Used in spice blends, pickles, and curries. Fresh fenugreek leaves are also used in dishes.

• Mustard Seeds (Rai/Sarson):

  • Description: Small, round seeds that come in black, brown, and yellow varieties with a pungent flavor.
  • Uses: Used whole in tempering, ground in mustard pastes, and in pickles.

• Fennel Seeds (Saunf):

  • Description: Greenish seeds with a sweet, anise-like flavor.
  • Uses: Used in spice blends, teas, desserts, and as a mouth freshener.

• Asafoetida (Hing):

  • Description: A gum resin with a strong, pungent odor that mellows upon cooking.
  • Uses: Used in small quantities in lentil dishes, curries, and pickles, especially in vegetarian cuisine to mimic the umami flavor of garlic and onions.

• Red Chili Powder (Lal Mirch):

  • Description: A bright red powder made from dried red chilies, varying in heat levels.
  • Uses: Adds heat and color to curries, marinades, and snacks.

• Bay Leaves (Tej Patta):

  • Description: Dried leaves with a subtle, slightly floral flavor.
  • Uses: Used in rice dishes, curries, and stews to impart a mild flavor.

• Nutmeg (Jaiphal) and Mace (Javitri):

  • Description: Nutmeg is a brown seed with a warm, sweet flavor, while mace is the red, lacy covering of the seed with a similar but more delicate flavor.
  • Uses: Used in spice blends, desserts, and savory dishes.

• Tamarind (Imli):

  • Description: A tangy, dark brown pulp from the tamarind fruit.
  • Uses: Used in chutneys, sauces, and curries for its sour flavor