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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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