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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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