Organic Spices

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ORIGIN: India

Ajwain, also known as Caraway, Bishop’s weed or Carum, is a small gray-green seed that comes from a small shrub. It is a biennial herb of the parsley family (Apiaceae). Ajwain is originally from the Eastern Mediterranean, but is now mostly cultivated along river banks in Central Asia, India and Egypt. Ajwain has a distinctive aroma, similar to that of anise but has a slightly bitter, pungent and sharp taste. It can be used as a seasoning in chicken, fish, meat and vegetable dishes. It is also commonly used as a digestive aid for minor stomach complaints.

ORIGIN: Sri Lanka
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Black Peppercorn is the most widely used spice around the globe – and for good reason. Since ancient times, people use this full-bodied, rich spice to naturally enhance flavours, while giving your health an overall boost.

ORIGIN: Guatemala

Green cardamom is called the queen of spices. It is native to India but also grown in Sri Lanka, Indonesia, Guatemala, Tanzania and Vietnam. It is one of the most expensive spices after saffron and vanilla. This spice has a citrusy, minty, spicy flavour and a warm, pungent aroma. It blends well with cinnamon and other spices. It is a common ingredient in Indian cooking and baking. Green cardamom finds its use in coffee, tea, bread, pastries, sausage and savoury dishes of meat & fish.

 

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The amazing tea is full of great health benefits for your digestive system, and also comes with anti-bacterial properties and anti-inflammatory. That’s why by drinking more cardamom tea infections and even prevent bad breath can be potential threated.

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The tea has amazing health benefits for the digestive system, and comes with anti-inflammatory and anti-bacterial properties. This means that drinking more cardamom tea has the potential to treat infections and even prevent bad breath.

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ORIGIN: Sri Lanka

Cinnamon is a spice that comes from the inner bark of trees called Cinnamomum. It has been used in many recipes over the years. It is mildly spicy but has a naturally sweet flavor to it. Sweet potato, carrot soup, roasted cinnamon lemon chicken, apple pie pork chops are some of the dishes that make use of the cinnamon spice. You can identify true cinnamon with its color: light brown, outer appearance: thin & soft and taste: sweet with a hint of citrus.

ORIGIN: Sri Lanka

Cinnamon (True Ceylon) spice is native to Sri Lanka, Southeast Asia, Caribbean, and South America. Cinnamon (True Ceylon) Powder is produced from cinnamon sticks and has a sweet warm aroma and flavour. This powder is used while making various recipes of teas, wines, and curries. It also makes a great addition to pancakes, cookies, pies, puddings, etc.

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True Ceylon Cinnamon spice is obtained from the inner bark of Cinnamomum Verum, popular since ancient times and used in both sweet and savoury foods. It is harvested and cured through a method singular to its native Sri Lanka (formerly, Ceylon). By way of a hand-crafted process, the inner bark of the tree is naturally dried to produce cinnamon quills. The trimmings of these quills are cut as chips. These chips are essentially the outer and inner bark that cannot be peeled/scraped from the thicker stems.

Cinnamon is an incredibly delicious spice and can greatly enhance the flavor of food. The bark of the tree when dried forms strips that curl into rolls called cinnamon sticks/quills. Cinnamon quills are an extremely aromatic spice and can be used in teas, stews, curries and even desserts to give an added boost in flavor. The quills when crushed into a powder and used in baking, add a soulfully aromatic flavor to your food.

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Clove is an aromatic flower bud that originates from the Maluku islands in Indonesia. It is a widely common spice and commercially harvested in Bangladesh, India, Indonesia and Srilanka. Clove is available throughout the year and is a key ingredient in a number of different Asian cuisines.

ORIGIN: Sri Lanka

Cloves come from a small evergreen tree with smooth gray bark and large, bright green, aromatic and lance-head shaped leaves. Its flower buds are dried to produce this popular spice. The tree is native to India and Indonesia, but is also found in Sri Lanka, Pakistan, Zanzibar and Madagascar. Cloves have a strong aroma and a spicy pungent flavour. Cloves are widely used in Asian, African and Middle Eastern cuisines. It can also be used in desserts that utilize cinnamon, nutmeg and allspice, or in sweet dishes with apples and pears.

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ORIGIN: India

Cloves are dried flower buds of the evergreen clove tree. This spice is native to Moluccas in Indonesia and widely harvested in India, Sri Lanka, Tanzania, and Madagascar among others. They have an intense aroma and a rich, bitter, pungent-sweet flavour. They are used for seasoning in meat, stew, sauces, pudding, pumpkin pies, cakes and other desserts. Cloves are also commonly used in spice as well as tea blends and mulled wine.

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Coriander is indigenous to the Mediterranean and Asia. Coriander powder is ground from coriander seeds. It has a wonderful raw earthy aroma and is an essential ingredient in many cuisines. The coriander spice from which the powder is made is known to be one of the world’s oldest spices. To preserve the flavour of the powder for long, it must be stored in airtight containers.

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