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Ajwain/Carom Seeds
- Ajwain also known as ajowan caraway, bishop’s weed, or carom is an annual herb in the family Apiaceae (or Umbelliferae). Both the leaves and the seed like fruit (often mistakenly called seeds) of the plant are consumed by human.
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Amla Powder/Indian Gooseberry Powder
- Amla powder is made from dried indian gooseberries, and has been used for thousands of years as a natural remedy. 2. It is commonly used in ayurvedic medicine to treat problems in the body such as eye infections, skin problems and many more.
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Black Pepper
- Black pepper, Piper nigrum, is a climbing perennial plant in the family Piperaceae which is grown for its fruits. The fruits are used to produce black, white and green peppercorns which are commonly used as a spice in cooking. Black pepper may be vining or have bushy, wooden stems.
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Cardamom (Green)
- cardamom is a spice made from the seed pods of various plants in the ginger family.Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground.
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Chaat Masala
- A mix of spice powders, Chaat Masala is a tangy powder that can spruce up any dish with a pinch. It is a popular spice mix in India and neighboring countries, used in a host of recipes from tikki, bhalle, papri, bhelpuri to fruits and curries.
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Cinnamon
- Cinnamon has a sweet, woody fragrance in both ground and stick forms. … The sweet-spicy flavor ofCinnamon enhances the taste of vegetables and fruits. Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie.
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Cinnamon Powder
- Cinnamon powder comes from the bark of tropical, evergreen trees. In order to harvest cinnamon, it’s peeled off of the inside of the bark of the tree. There are two main types of cinnamon: Ceylon and Cassia. … But cinnamon hasuses other than for topping sweets, including improving your health.
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Cinnamon Quills
- long quills are cut into the familiar short ‘sticks’. Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit, used to flavour gluwein, and curries. … Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
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Cloves
- Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice.
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Cloves Powder
- Cloves are a spice that is harvested from the dried flower bud of the clove tree. … They are sold as whole buds or ground into powder. Whole clovesare nail-like in shape, with a rounded, bulbous tip.Cloves are noted for their medical uses, health benefits, warming qualities and strong flavor.
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Dhania/Coriander Seeds
- The word “coriander” in food preparation may refer solely to theseseeds (as a spice), rather than to the plant. The seedshave a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
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Dry Ginger Powder
- Dry ginger powder is widely used in the kitchen to add flavor and aroma. Dry Ginger powder is also known as Sonth in Hindi, Sonti in Telugu, Soonth in Gujarati, Suntha in Marathi and Shunti in Kannada. … It is a fine off-white or slightly brownish powder that has a strong aroma and a pungent flavour.
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Jaiphal Powder/Nutmeg Powder
- Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. …Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves.
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Jaiphal/Nutmeg
- Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. … Nutmeg is commonly added to eggnog, puddings, and fruit pies.
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Javas/Flax Seeds
- Flaxseed (also called linseed) comes from the flax plant (Linum usitatissimum ), which belongs to the Linaceae plant family. The flax plant is a small, single-stemmed annual that grows to about 2 ft (0.6 m) tall and has grayish green leaves and sky-blue flowers.
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Javitri Powder/Mace Whole Powder
- It is a spice which is obtained from the Myristica fragrans tree whose seed is the nutmeg. Mace is the net-like extra seed covering that covers the nutmeg’s seed coat. Mace is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. Once this coating is removed, it’s dried, and can be found and purchased…
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Javitri/Mace Whole
- It is a spice which is obtained from the Myristica fragrans tree whose seed is the nutmeg. Mace is the net-like extra seed covering that covers the nutmeg’s seed coat. Mace is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. Once this coating is removed, it’s dried, and can be found and purchased…
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Jeera Powder/Cumin Powder
- It’s a spice made from the dried seed of a plant known as Cuminum cyminum, which is a member of the parsley family. … Cumin can be used in its whole seed form and ground into a powder. Cumin has a warm, earthy flavor and aroma.
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Kasoori Methi/Dried Fenugreek Leaves
- They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving.
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Methi/Fenugreek
- Fenugreek, Trigonella foenum-graecum, is an herbaceous annual plant in the family Fabaceae grown for its leaves and seeds which are used as a herb or spice. … The plant produces solitary pale white or purplish flowers and a straight or occasionally curved yellow pod which houses the seeds.
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Rai (Small)/Mustard (Small)
- Mustard seeds are the small round seeds of variousmustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may colored from yellowish white to black. … Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as preparedmustard.
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Rasam Masala
- the pungent and heaty elements in the rasam come mainly from black pepper and dry red chilies. coriander seeds is one of the major ingredient and gives warm, earthy, robust tones. roasted cumin gives warm and slightly bitter tones. tuvar dal give a nutty and earthy flavor.
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Red Chilli Flakes
- red pepper flakes is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers. … Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage.
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Red Chilli Powder
- Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder.
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Red Chilli Seeds
- Crushed Red Chilli Powder is preferred hot pepperof many Mexican cooks. These hot Red Chilli Peppers have a flavor similar to jalapenos. Slender 2-3″ long, with thin & pointed pods covered with a thin glossy skin, Crushed Red Chillies mature to a deep red color and are very hot.
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Sauf/Fennel Seed
- fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill.
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Tamarind
- Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon (having only a single species). The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around the world.
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Tej Patta/Bay Leaf
- Fresh or dried?bay leaves are used in cooking for their distinctive flavor and fragrance. The?leaves?are often used to flavor soups, stews, braises and p?t?s in the Mediterranean and Latin American cuisine.
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Til/White Sesame
- It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods or “buns”.
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Turmeric Powder
- Turmeric is a bright yellow spice powder that is made from the root of a plant in the ginger family (Zingiberaceae), Curcuma longa. It has been used in Asia for thousands for years as a dye, food coloring, and in Indian traditional medicine. … Fresh turmeric is also used in some dishes.
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Turmeric Whole
- Turmeric is a member of the ginger family and consists of a bright, deep yellow rhizome similar in size and appearance to ginger. … Driedturmeric has a more complex woody aroma but still with hints of citrus and ginger. The taste is warm, slightly bitter, and sour.
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White Pepper
- a pungent condiment that consists of the fruit of apepper plant (Piper nigrum) ground after the black husk has been removed.
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