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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.
Organic Black Pepper Powder. COUNTRY OF ORIGIN: India
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.
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.
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.
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.
Cumin powder is an important spice in Indian and Mexican cuisines. It has an earthy aroma and a slightly bitter and pungent flavour. Cumin powder is used to make several spice blends such as curry powder, chili powder, etc. It adds a warm nutty flavour to dips, fish, meat, soups, sauces, stews and other savoury dishes. Cumin seeds are first roasted to heighten the flavour and aroma and then ground to a fine powder form.
Fennel is a flavourful and aromatic spice with notes of anise and licorice. This spice is a wonderful addition to pork, chicken, sausage, salads, soups and stews. Fennel powder is also used as a flavouring agent in mouthwashes and toothpaste.
|1 kg/ 2.2 lbs||5 kgs/11 lbs (5% discount)||10 kgs/ 22 lbs (10% discount)|
Ginger finds its origin in South Eastern Asia but is used in different cuisines all over the world. It is known for its pungent-sweet aroma and flavour and has a nice fine off-white colour. Ginger powder is made from grinding dried ginger root. It goes well with sweet as well as savoury dishes. Ginger powder is used in spices and masalas for gravies, curries, marinades and stews.
Mace is a net-like coating surrounding the nutmeg seed. The layer is removed, flattened and dried and changes color to a yellow-orange shade. It has a mild and sweet flavor with less pungent undertones. Some great uses include – puddings, cakes, cookies, soups, sauces, dairy products, fish among others. Mace powder should be stored in an airtight container for a longer shelf life. One teaspoon of mace powder amounts to one tablespoon of mace blades.
Nutmeg powder is a dried seed of an evergreen tree indigenous to the spice islands of Indonesia and also grown in the Caribbean. Using this spice in its pre-ground form allows you to preserve the strength of its flavours and aroma until you truly need it. You can grind the nutmegs to a powdered form…
Turmeric Powder is a distinctive, bright yellow powder that not only looks appetizing but sends the taste-buds on an invigorating journey.
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