Cardamom Cardamom, the 'queen of spices', is a rich spice culled from the seeds of a cardamum perennial plant, Elettaria cardamomum. It is one of the highly prized spices of the world. It is believed that the original home of this precious spice is the mountains of the South- Western parts of the Indian Peninsula. As early as the 4th century BC cardamom was used in India as a medicinal herb and was an article of Greek and Roman trade. Cardamom is a native of Western Ghats in South India. India had a virtual monopoly of cardamom till recently. But now it is being cultivated in Guat

Black Pepper Black pepper (Piper nigrum), the king of spices, is one of the oldest and the most popular spice in the world. It is a perennial, climbing vine indigenous to the Malabar Coast of India. The hotly pungent spice made from its berries is one of the earliest spices known and is probably the most widely used spice in the world today. It was mentioned as far back as 1000 BC in ancient Sanskrit literature. In early historic times black pepper was widely cultivated in the tropics of Southeast Asia, where it became an important article of overland trade between India and Eur

Red Chilly Chilli or pepper (Capsicum) is any of a great number of plants of the night shade family, Solanaceae, extensively cultivated throughout tropical Asia and equatorial America for their edible, pungent fruits. India is the largest producer and exporter of chillies. The genus Capsicum comprised all the varied forms of fleshy-fruited peppers grown as herbaceous annuals - the red, green, and yellow pepper rich in vitamins A and C that are used in seasoning and as a vegetable food. It includes paprika, chili pepper, red pepper (cayenne), and bell peppers. The latter one is cons

Turmeric Powder Turmeric “the golden spice of life” is one of most essential spice used as an important ingredient in culinary all over the world. Turmeric is a tropical plant perennial herbs, curcuma domestically cultivated in India since ancient time. As early as 3000 B.C., the turmeric plants were cultivated by Harappan civilization. Turmeric belongs to ginger family Zingiberaceae. Turmeric Powder This yellow spice with subtle flavor is called turmeric powder obtained from dried grounded underground stem “rhizome”. Th

Turmeric (Curcuma longa) is native to Asia and India. The tuberous rhizomes or underground stems of turmeric are used from antiquity as condiments, a dye and as an aromatic stimulant in several medicines. Turmeric is a very important spice in India, which produces nearly the whole world's crop and uses 80% of it. Presently, it is cultivated in China, Taiwan, Indonesia, Sri Lanka, Australia, Africa, Peru and the West Indies. Turmeric usage dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. It is much re

Garlic Being a hardy bulbous annual crop, Garlic has pungent and acid flavour with high medicinal values. Entire bulb has no odor, but when crushed or cut, it produces intense odor. It is originated in central Asia and is one of the famous spices of the world. It is also mentioned in the Bible and in the ancient Egyptian times when they were fed to the pyramid builders daily and as food for the Hebrews during their sojourn in Egypt. Garlic is used in pickles and vinegars. It is also used in vegetable, meat and poultry dishes, especially in casserole, stew and marinade. Gar

Coriander seeds Like other spices coriander is available throughout the year providing a fragrant flavor that is reminiscent of both citrus peel and sage. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. Coriander seeds are available whole or in ground powder form. This chart graphically details the %DV that a serving of Cilantro/Coriander seeds provides for each of the nutrients of which it is a good, very good, or excellent source according to

Coriander Powder The ground coriander or cilantro powder is obtained from the Coriander seed of the coriander plant. It’s leaves are also used widely in many culinary culture. Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas. Coriander is native to southwestern Asia and west to North Africa. It is a soft, hairless plant growing to 50 cm [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. The flowers are b

Indian Tea powder We offer Black Tea Powder which I can Supply you a very good Quality and Hybrid Variety of Tea Powder. Spray Dried Natural Tea Powder Description Reddish brown free flowing powder Solubility in Water( In water at 70°C and after sufficient Stirring the Product dissolves completely leaving no undissolved floating Materials or sediments)Rate of Solution:0.6 to 0.7 gm in 100ml water at 70° C. Clarity: Clear at 70°C. - clear Liquor Colour Characteristic reddish brown within the Industry Standard. Use in Vending Instant Tea Premix Taste/Flavour Good Tea taste w

Toor dal toor dal = tuvar dal = arhar dal = yellow lentils = tur dal Notes: Whole toor lentils are yellow with tan jackets, but they're usually sold skinned and split. They have a mild, nutty flavor, and they're often cooked as a side dish or ground into flour. They're sometimes sold with an oily coating, which you should rinse off. Look for them at Indian markets. Substitutes: channa dal OR yellow split peas OR pigeon peas Nirav Toor Dal (Unoily - Madhi) (India) Toor dal is the most widely used dal in India. This slightly sweet, nutty flavored lentil is highly digestible

Cashew nuts The delicately flavored cashew nut is a favorite between meal snack that can be readily found in your local market year round. It also makes wonderful nut butter and a special addition to salads and stir-fry dishes. Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. While cashew apples are not appreciated in the United States, they are regarded as delicacies in Brazil and the Caribbean. Cashews are always sold shelled because the interi

Moong Dal moong dal Notes: These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. Substitutes: split peas Dal fry goes well chapattis or naan. Serve with raitha and mango or lime pickle. I also like dal fry with plain, white rice. Chapattis and Naan are available in the refrigerated food section of Indian grocery stores. When ready to serve, take them out of their pouches, and warm on a griddle for about a minute on each side, taking care not to burn. Spicy World Brand Lentils and

Chick peas Garbanzo beans (also known as chickpeas) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans. This chart graphically details the %DV that a serving of Garbanzo beans (chickpeas) provides for each of t

Urad Dal urad dal = black lentil = black gram = kali dal Notes: These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins and are often used in curries. Split urad dal retain the skins and also have a strong flavor. Skinned and split urad dal are creamy white and somewhat bland. Substitutes: mung beans OR azuki beans OR pigeon peas Urid Dal , Urad Dal or Ulutham Paruppu are black lentils that have been split and skinned. A common and popular legume, they are widely used all over India for making

Desiccated Coconut Coconut has been the staple food of people in many parts of Asia and Pacific Islands. The dehydrated shredded flesh of coconut known as desiccated coconut is often used as a substitute to grated coconut in food preparations such as curries, cakes, sweets and chutneys. Confectionery and bakery units are the main consumers of desiccated coconut. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to

Chicken Masala Description This is one of my favourite curries. It is very spicy, medium hot and the fennel seeds and coconut give it a wonderful, exotic taste. Ingredients 3 tablespoons vegetable oil or ghee (clarified butter) 1 small onion - finely chopped 1.5 inch piece cassia bark (or cinnamon) 2 green cardamon pods 4 whole cloves 1 teaspoon fennel seeds 1 inch piece fresh ginger - very finely chopped 2 cloves garlic - very finely chopped 1 teaspoon turmeric powder 1 teaspoon ground coriander seed 3/4 teaspoon good chilli powder 5 tablespoons Greek-st

Mutton masala Ingredients: 1/2 kg mutton 2 medium sized onions 2 medium tomatoes 1 bunch coriander leaves 1 1/2 tsp cumin seeds powder 1 tsp garam masala 2 tsp pepper powder 4 green chilies 2 tbsp ginger-garlic paste 3 tbsp oil Method: Blend all the above ingredients except mutton & oil to a smooth paste. Heat oil in a pressure cooker & fry the ground masala for 2 minutes. Now add the mutton and fry for 2 more minutes. Also add 1 1/2 cups of water & pressure cook until the mutton is tender. If the gravy is thin cook until thick. Ser

Fish masala Ingredients: • 500 gms Fish (cleaned and cut into medium pieces) • 3-4 Green Chilies (halved lengthwise) • 3-4 twigs Coriander Leaves • 1 tsp Garam Masala Powder • 1/2 tsp Turmeric Powder • 1 tsp Coriander Powder • 1 tsp Red Chili Powder • 1 tbsp Lemon Juice • 2 Onions (chopped) • 1 Tomato (chopped) • 2 tsp Ginger-Garlic Paste • 1 cup Water • Canola Oil for cooking • Salt to taste How to make Fish Masala: Marinate the fish pieces with a pinch of salt, turmeric powder, red chili powder and lemon juice. Keep