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Showing 19–27 of 27 results
Moringa Powder
Moringa is a plant native to India, but it is grown worldwide in tropical and subtropical regions. There are 13 species of moringa that range in size — from leafy shrubs to tall trees. The most commonly harvested species, M. oleifera, is a small, fast-growing tree.
Made from dried and ground moringa leaves, the powder has a mild flavor with a slightly earthy taste, so it works well with many different recipes.
Mustard Black
Mustard seeds are the small round seeds that come from several different types of mustard plants. The seed is used as a spice and to flavor mustard condiment. There are approximately 40 different species of mustard plant. Black mustard (Brassica nigra) is the most pungent. The black mustard seed has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically.
Natural Rock Salt
Our Natural Rock Salt is a rich source of calcium and iron. One serving of Natural Rock Salt contains 0g sugar, 0g trans fat and 0mg cholesterol. Himalayan salt is rock salt (halite) mined from the Punjab region of Pakistan. The salt, which often has a pinkish tint due to trace minerals, is primarily used as a food additive to replace refined table salt but is also used for cooking and food presentation, decorative lamps and spa treatments.
Red Chilli Powder
Red chilli powder, also known as lal mirch powder is one of the most common Indian masala as it’s extensively used in all the Indian cuisines. Red chilli is the dried ripe fruit of Capsicum frutescent. They are then preferred by experts to ensure that you get chilli powder and it is perfectly matched in taste and colour. It adds a different dimension to the dishes. It not only gives a quintessential red colour to the food, but also has a faint and distinct taste and aroma and your dish with gravy can never taste the same without a hint of red chilli powder.
Red Chilli Whole
The Kashmiri Chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes. The roasted kashmiri chilli has a very pleasant aroma. It can redden anything that is capable of absorbing color like oil and surface of meat, etc. This chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chilli imparts a rich red color when added to gravy making the dish eye-feasting.
Sesame Natural
Seeds known to be quite rich in many mineral contents like iron, magnesium, manganese, copper and calcium. The seeds are also a good natural source of vitamin B1 and vitamin E. Natural Sesame seeds are used in multiple ways, Mainly for extract of Oil for food, dressings, Pharmacuhtales also occasionally added to breads and at the tops of hamburger buns.
Star Anise(Chakra Phool)
Star anise is highly used spices in the Indian kitchens. It is readily used in many of the recipes like Biriyani, Ghee rice, Meat dishes etc. It’s also used as a flavouring agent for tea, marinades and soups. The highly fragrant oil extracted from star anise is used in cooking, skin creams, mouthwashes, soaps and perfumery. Commercial production of this spice is limited to China and Vietnam.
Tea Masala
India and China are the topmost consumers of tea and in India, Tea in itself is a great mood enhancer tea masala adds to it and it unwinds and relaxes our senses. Tea Masala is a grounded powder of specially selected spices. Some of the ingredients used in this powder are Clove, Cardamom, Ginger, Black Pepper, Cinnamon and Nutmeg.
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. Dried turmeric is prepared by boiling the rhizomes, drying them in a hot oven, and then grinding the dried roots. Like many dried spices, it will lose its potency in about six months, so you should think of rotating your stock.