Cart (0)
Close
Log in
-
Aamchur Powder
Unripe green mangoes are dried and powdered to make amchoor powder, a tart pale beige to brownish powder used in dishes where acidity is required. Amchoor is used to add a sour tangy fruity flavor without moisture in northern Indian dishes. Used in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry. -
Black Mustard Powder
The plant is believed to be native to the southern Mediterranean region of Europe, and has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor. The seeds have a significant amount of fatty oil. -
Black Pepper Powder
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods. Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color. Black pepper is the most pungent and flavorful of all types of peppers and it is available as whole or cracked peppercorns or ground into powder. -
Black Salt
Kala Namak is used extensively in South Asian cuisines of India and Pakistan as a condiment or added to chaats, chutneys, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs.[1] Kala Namak is appreciated by vegans in dishes that mimic the taste of eggs. It is used, for example, to spice tofu to mimic an egg salad. Kala Namak is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn. It is used in Jammu to cure goiters. This salt is also used to treat hysteria, and for making toothpastes by combining it with other mineral and plant ingredients -
Coriander Powder
The ground coriander is obtained from the Coriander seed of the coriander plant. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavor quickly in storage hence it is best to ground as needed. Coriander powder has a pleasing whiff and taste. -
Cumin Powder
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels. -
Fennel Powder
Fennel, which grows well in mild climates, is an oval, green or yellowish brown dried aromatic ripe fruit of an herbaceous plant called Foeniculum Vulgare, a member of Parsley family. As a thumb rule, a bright green colour seed indicates a good quality. Obtained from an aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Fennel is widely used in Asian, European, Italian and Mediterranean dishes. -
Fenugreek Powder
Fenugreek is a plant grown for its herbal uses as well as for the seeds, which are a spice and have medicinal properties. Fenugreek is best known for its use in curry. The fenugreek seed is yellow in color and is often made into a powder before use, but the whole seeds are also used in cooking. Common uses for whole seeds include as a pickling additive, and for flavor in some Indian food dishes. Fenugreek seed powder is often categorized as a spice. It is also often referred to as bird\’s foot, its most common name. Fenugreek is grown worldwide but mainly found in the Mediterranean region, the Ukraine, India and China. It is very popular in India where it plays a large part in the flavor of the cuisine. It is common for the seeds to be used to make tea in Egypt. Elsewhere it is eaten as a food or used for medicinal purposes. The other parts of the plant are mostly used as an herb and not as much for medicinal purposes. -
Ginger Powder
Although most usage of turmeric is in the form of rhizome powder, in some regions (especially in Maharashtra, Goa, Konkan andKanara), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes, such as the cake sfouf.
