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Showing 1–18 of 88 results
Ajwain
Ajwain comes from the Apiaceae family, which is a group of plants that includes celery, caraway, coriander, fennel, parsley, and parsnips. Ajwain is common in Indian food. It has a strong, bitter taste with an aroma like that of thyme. The “seeds,” which are actually fruits, are typically dry-roasted or ground and used in spice mixtures. It is used in cooking and in good for overall betterment of the digestive system.
Amaranth Seed
Amaranth is a plant. The seed is used as food. Amaranth needs to be cooked and prepared, just like any other grain. Amaranth seeds are consumed in salads, main course, deserts & cookies as whole as well as flour. Amaranth carries high quantities of phenolic acid, vanillic acid, p-hydroxybenzoic acid, and gallic acid. The seed of Amaranth while cooking releases an intense grass aroma that translates to an herbal, nutty flavor reminiscent of hay.
Arhar Dal
Toor dal (Arhar dal) is the most popular and widely consumed dal in India and cooked most often in Indian households. This dal is known with many different names in different part of India, like Tuvar dal, Toovar dal. In Northern part of Indian it is known as yellow dal (peeli dal) or Arhar dal, Tadka dal and yellow pigeon peas in English.
Toor dal is very simple and nutritious and very easy to cook with simple tempering of cumin seeds and
asafetida.
Bajra Flour
Bajra refers to the edible seeds of pearl millet plants. They grow in various shades of white, yellow, gray, brown, and bluish-purple. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as a flour. Bajra is a versatile ingredient that can be used to replace rice, quinoa, oats, and other grains in many dishes.
Barley Dalia
Barley is a cereal grain with a chewy texture and mild, nutty flavor. Barley grain dalia which is easy to cook and digest. It is made by an innovative process to retain all the goodness of this ancient wonder grain. It’s the seed of a type of grass that grows in temperate climates throughout the world and one of the first grains to have been farmed by ancient civilizations. Barley contains many important vitamins, minerals and antioxidants.
Basmati Rice
There are many countries that grow basmati rice domestically, but it was originally cultivated and grown in India and Pakistan. Of the two, India accounts for about two-thirds of the global supply. Basmati comes from the Hindi word for “fragrant,” and fittingly so. Basmati rice is all about the flavor and aroma, which is intensely spicy, nutty, and floral (compared to other rice that is, not hot sauce or cashews or like, actual flowers). The textural value lies in the fact that the long grains remain individual, non-sticky grains, allowing curry and other sauces to coat each grain for maximum flavor.
Biryani Rice
A world-renowned Indian dish, biryani takes time and practice to make but is worth every bit of the effort. Long-grained rice (like basmati) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy.
Black Aromatic Rice
Black rice is gluten free, gut-friendly, a natural cleanser, and is rich in powerful natural black colouring pigments called anthocyanin, antioxidant, and dietary fibre and also possesses anti-inflammatory substances. This rice are use in food industry, cosmetics, and health products, pharmaceutical and medicinal applications. It is lower on calories but higher in protein content as compared to white rice. It is also a good source of iron, vitamins, calcium, magnesium, zinc and many other nutrients.
Black Pepper
The black peppercorn is native to southern India but is now cultivated in various parts of the world. These are little black pellets that are produced from unripe berries of the pepper vine that are harvested, cooked and dried. The black peppercorn is native to southern India but is now cultivated in various parts of the world. Tellicherry is the best-known variety and has a very strong flavour. The flavours of the black peppercorn vary according to the tropics they are grown in and the harvesting practices that are employed in their cultivation.
Black Pepper Powder
The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt. They should be stored in a dark, dry, and cool environment inside an air-tight container.
Black pepper is a valuable additive to your tea as you can extract the antioxidant properties in the leaves and peppercorns.
Black Wheat Flour
Black wheat contains antioxidants, vitamin B, folic acid, selenium, magnesium, manganese, zinc, calcium, iron, copper, potassium, fibre, and amino acids, which make this wheat rich in nutrients. It can be replaced by conventional wheat to make to make whole wheat chapatti, Paratha, Naan, Thepla, Parotta, phulka, bread, biscuits, cakes, pizza base, burger, roasted snacks etc. Colored wheat has been developed at National Agri-Food Biotechnology Institute (NABI), Govt. of India, after the research of 7 years by routine and safest method of plant breeding. Black Wheat Flour retains the natural bran, germ, vitamins and fiber content of the wheat and is richer than conventional wheat.
Brown Mustard
Brown mustard seeds are similar in size to the black variety and can vary in colour from light to dark brown. They are more pungent than the white, less than the black. In India mustard seeds are tempered in hot oil to bring out their nutty flavour. They are sauteed in hot ghee or oil until they pop and release their flavours – less than 30 seconds, depending on the quality of the seeds and the temperature of the oil.
Brown Rice
Brown rice is a whole grain rice with the inedible outer hull removed. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers. Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber.
Brown Sugar
Brown Sugar is one of the essential baking ingredients. Though it seems overly fancy using two kinds of sugars, Brown Sugar does enhance the flavour and texture of the baked goods to a large extent. Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses . Brown sugar contains slightly more minerals and marginally fewer calories than white sugar. However, the nutritional differences between the two are insignificant.
Buknoo Masala
Buknu is a powdered mixture of several spices popular in parts of Uttar Pradesh, India. Buknu is a very ancient recipe and is claimed to have medicinal values. It is used as both a spice and a condiment. Buknu’s main ingredients include amchoor, salt, turmeric, cumin seeds, asafoetida, black cumin, black cardamom, and oil.
Chana Besan
It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines. Besan or gram flour is a flour of chana dal or split brown chickpeas. It works great in recipes where the flour might not always get fully cooked/roasted, or used for crispyness. For eg, crepes or thin pancakes like Chilla work best with besan. Steamed savory cakes (dhokla), fried fritters(bhajji/pakora), soups(kadhi).
Chana Dal
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine. Chana dal is delicious, nutritious and easily digested. Apart from being used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of India. Also Known as Split Bengal gram
Chana Whole
Kala chana / Chana Whole are considered both protein and vegetable because they are a rich source of vitamins and minerals present in both food groups sourced from north & central India. Chana Whole (Chickpea) are brown coloured beans are commonly known as chana, chickpeas and garbanzo beans. It’s a member of large group called “pulses” which are rich in proteins, dietary fibre and low in cholesterol and saturated fat.