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Showing 19–36 of 88 results
Chia Seeds
Chia seeds are often referred to as a “superfood”. Chia seeds have an extremely subtle flavor and are therefore prioritized for texture over taste. The small seeds hold the holy trinity of nutrition—fiber, protein, and omega-3 fatty acids. Chia seeds also contain key minerals like calcium and magnesium. They also contain all nine essential amino acids, which are the muscle-building protein building blocks our bodies need but don’t produce naturally—we have to get them through our food.
Cinnamon Powder
Cinnamon is a favourite household spice, and has been used around the world for centuries. Once traded as currency, this spice has a pleasant flavour and warm smell that has made it popular in cooking, particularly in baking and curries.
The spice comes from the inner bark of a small evergreen tree. The bark is peeled and laid in the sun to dry, where it curls up into rolls known as cinnamon sticks. Cinnamon is also available in powdered form.
Cinnamon Stick
Cinnamon is a spice made from the inner bark of the Cinnamomum tree.The inner bark is then extracted and the woody parts removed. When it dries, it forms strips that curl into rolls, called cinnamon sticks. Cinnamon needs to be kept in an airtight container in a dark place. Cinnamon sticks are commonly used in biriyanis, chicken stew and vegetable stew. The inner red-colored bark gets the rough exterior scraped off, then the remaining bark curls naturally as it dries. The long pieces are cut into small sections and sold as cinnamon sticks, and the remaining bits are ground to make the all-familiar ground cinnamon most of have on our spice rack.
Clove
The name is derived from the Latin word – clavus, which means nail since the shape of a dried clove resembles that of a nail. India has a big production of cloves coming in from Kerala and other southern states. A clove is the dry, unopened flower bud of the tropical myrtle tree family and is used to flavour a wide variety of sweet and savoury dishes. Cloves can be used whole or ground to impart a strong, sweet, spicy flavour, so should be used in moderation to avoid over seasoning.
Coconut Oil
Coconut Oil comes from the nut (fruit) of the coconut palm. Coconut oil contains a certain kind of fat known as “medium chain triglycerides.” Some of these fats work differently than other types of saturated fat in the body. Coconut is one of the most important foods in some tropical and subtropical countries, with the coconut tree being referred as the ‘tree of life’. In such places, coconut and its products (milk and oil, among others) are used in daily life by the general population for several purposes, such as cooking, hair and skin treatment, food ingredient etc.
Coriander Powder
Coriander powder is produced from whole ground coriander seeds. It is an essential part of many cuisines around the world, especially in Asia. Coriander Powder is a must have in every kitchen masala box. It is a basic ingredient that is used in most of the Indian dishes. Coriander has been known as one of the oldest spices in history, and it is considered to be both a spice and an herb.
Coriander Whole
In terms of flavour, coriander seeds have a more robust, woody flavour with a strong citrusy note when compared with the more mellow flavour of coriander powder. Sometimes coriander whole is roasted and used in Indian cooking. They are harvested when the plant turns brown and its leaves start to dry and fall. Coriander is most often used in Latin-American and Mexican cuisines because its spicy, citrus flavor pairs well with this style of cooking.
Corn Flour
Corn flour is a fine powder made by grinding dried corn kernels (maize). Corn flour is naturally gluten-free, which means baked goods featuring corn flour won’t produce the same rise as those made with wheat flour, but they will be tender and full of corn flavor. Corn Flour is the finest corn starch. It is used in the making of many varieties of bakery, Chinese dishes, sweets, sauces, custards, puddings and desserts.
Cow Ghee/Clarified Butter
Ghee” word has originated from the Sanskrit word ‘Ghrita,’ which means clarified butter. Ghee is a source of vitamin E, vitamin A, antioxidants and other organic compounds. Ghee also is known as clarified butter is a regular and effective ingredient in the India Kitchen. It is made up of pure and fresh cow milk. Before vegetable oil came into being, food was primarily cooked in ghee. Pure ghee has a rich flavour and doesn’t contain oxidised cholesterol or transfatty acids.
Cow Peas
Cowpea seeds provide a rich source of proteins and calories, as well as minerals and vitamins. This complements the mainly cereal diet in countries that grow cowpeas as a major food crop. A seed can consist of 25% protein and has very low fat content. Black-eyed peas are incredibly nutrient-dense, packing plenty of fiber and protein into each serving.
They’re also a good source of several important micronutrients. They can help lower blood sugar, improve cholesterol levels, and help maint
Cumin Powder
Lorem ipsum is a pseudo-Latin text used in web design, typography, layout, and printing in place of English to emphasise design elements over content. It’s also called placeholder (or filler) text. It’s a convenient tool for mock-ups. It helps to outline the visual elements of a document or presentation, eg typography, font, or layout. Lorem ipsum is mostly a part of a Latin text by the classical author and philosopher Cicero. Its words and letters have been changed by addition or removal, so to deliberately render its content nonsensical; it’s not genuine, correct, or comprehensible Latin anymore. While lorem ipsum‘s still resembles classical Latin, it actually has no meaning whatsoever.
Cumin Whole
Lorem ipsum is a pseudo-Latin text used in web design, typography, layout, and printing in place of English to emphasise design elements over content. It’s also called placeholder (or filler) text. It’s a convenient tool for mock-ups. It helps to outline the visual elements of a document or presentation, eg typography, font, or layout. Lorem ipsum is mostly a part of a Latin text by the classical author and philosopher Cicero. Its words and letters have been changed by addition or removal, so to deliberately render its content nonsensical; it’s not genuine, correct, or comprehensible Latin anymore. While lorem ipsum‘s still resembles classical Latin, it actually has no meaning whatsoever.
Fennel Seeds
Fennel is used in almost every culture; Italians use it on pork roast and in sauces, the French on fish, the Germans in sauerkraut, the Greeks in breads, the Chinese on poultry and people of India not only chew fennel as a breath freshener, but use it as an important ingredient in many curries. You can use it in sausage making, soups, cakes and cookies. Popularly known as saunf in Hindi, fennel is an aromatic herb belonging to the parsley family. It is used as a spice and also possesses a sweet taste that is similar to anise.
Fenugreek
Fenugreek, known as venthiyam in Tamil and methi in Hindi, is one of the oldest cultivated plants. This native of South Eastern Europe and West Asia is now extensively cultivated in India where its seeds and leaves are an important flavouring ingredient in many regional cuisines. Methi seeds are used for pickling and are a component of the Bengali spice blend called panch phoron. They are also used in various curries.
Flaxseed (Alsi /Tisi)
Flaxseed, also called linseed, edible seeds harvested from flax (Linum usitatissimum) plants, used as a health food and as a source of linseed, or flaxseed, oil. Flax plants grown for their seeds are generally shorter, have more branches, and produce more seeds than those that are grown primarily for linen fibre. They are usually brown and are smooth and shiny, with a mucilaginous substance in their outer layer that makes them sticky when wet.
Flaxseed (Alsi/Teesi) Oil
Flaxseed is a plant-based food that provides healthful fat, antioxidants, and fiber. Some people call it a “functional food,” which means that a person can eat it to boost their health. The nutrients in flaxseed include lignans, antioxidants, fiber, protein, and polyunsaturated fatty acids such as alpha-linolenic acid (ALA), or omega-3. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products.
Garam Masala
The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste and none is considered more authentic than others. The components of the mix are toasted, then ground together. It is the core flavor base of many South Asian dishes and varies regionally as well as from one cook to another.
Green Cardamom
Cardamom is considered to be one of the world’s oldest spices. Cardamom spice is the small black seeds in tiny green pods, or black in case of black cardamom. You can use the whole pods (remove them before serving the dish) or powder the seeds and add that. You don’t need to discard the skin (pods) and even though they cannot be used as spice because they are extremely fibrous, you can still use them in infusions. In Indian and Middle Eastern cuisine, cardamom is very popular in curries and is generally one of the spices used in their typical spice blends.
In Asia, this spice is often used to make cardamom tea, a traditional drink.