Our Spices
Ajwain Seed
Apart from adding flavours to our dishes, ajwain serves several other health benefits, such as; it helps to maintain our digestive health, it treats common cold, it is good for ear and toothache, it can lessen greying of hair, it eases the pain due to Arthritis, it helps in curing constipation, helps in treating pain due to kidney disorders, helps in treating asthma, helps in treating excessive bleeding and irregular menses, and also reduces body weight.
Mustard Seeds
Mustard is widely used as a flavor supplement and enhancer in meats, and especially in sausages and salads. It is also used in skewers, sandwiches, grilled sandwiches and hot dogs. Finally, it is used in the preparation of beef burgers, in the potatoes and as meat marinade.
Cumin Seeds
The cumin can be used either crushed or as whole seeds. It adds an earthy, warm flavor to the food, making it a key ingredient for stews and soups, as well as for sauces with spices such as chili. The cumin seeds are used as seasoning due to their distinctive taste and aroma. It is a globally popular and essential seasoning in many cuisines, particularly in the Mediterranean, but also in the South African, North African and Latin American cuisines.
Fennel Seeds
Fennel is a plant belonging to the carrot family. It is a perennial herb with yellow flowers. Fennel seeds are derived from these plants. They have a dominant space in the Indian kitchen. They are consumed after food and are commonly referred to as Saunf. Fennel Seeds have a natural minty flavor because of which they are popular as natural mouth fresheners.
Turmeric Seed
Its yellow color is due to a natural pigment, the curcumin, which has a beneficial effect on the human body. Turmeric is widely used in the cuisines of South Asia. It has a spicy taste and adds a bitter and sour flavor to the dishes.
Turmeric Powder
Its yellow color is due to a natural pigment, the curcumin, which has a beneficial effect on the human body. Turmeric is widely used in the cuisines of South Asia. It has a spicy taste and adds a bitter and sour flavor to the dishes.
Black Pepper
The fruit, known as a peppercorn when dried, is approximately 5 millimeters (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns.
Bird Eye Chilies
There are more than 400 chili varieties available worldwide. They vary in acidity, size, shape and color. Chili comes from the fresh or dried fruits of two types of pepper, Annum and Frutescens. They add a hot, spicy taste to many foods, soups and sauces, and depending on the cooking method they give a more or less spicy flavor.
Cardamon
Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. Use it to combat nausea, acidity, bloating, gas, heartburn, loss of appetite, constipation, and much more. This spice helps the body eliminate waste through the kidneys.
Black Cardamom
The presence of vitamin C, an essential antioxidant, helps improve blood circulation throughout the body. The seeds of the black cardamom have antiseptic and antibacterial properties that protect against infections, further boosting the immunity system.
Cloves
The clove is often used in cooking in countries of Asia, Africa and the Middle East. It is a tropical spice with strong, distinctive flavours suitable for dishes that we prefer to eat in the cold days. It pairs with savoury and, mainly, sweet flavours. his red-brown spice is available and used either whole or ground. Sweet, spicy and with a warm flavor, cloves are an intense spice. Although we have combined it in our minds with bakery and sweets, this unique seasoning can also add depth to savory dishes, meats and pickles, and is widely used in the Indian, Middle Eastern, and South African cuisines.
CINNAMON
One of the most known and common spices, cinnamon is obtained from the inner bank of trees from the species Cinnamomum and is used in pastry making, liquors, cooking for flavoring the food and in the perfumery.
Coriander
Coriander (Coriandrum Sativum) is an annual herb in the family apiaceous. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.
DRY GINGER
The ginger is a spicy, intensely aromatic spice with slightly lemony flavor. The ginger powder is obtained after simply drying the peeled root of fresh ginger. It has a light yellow color and a spicy aroma that shows freshness
