SPICES
CUMIN SEEDS
Cumin seeds have a distinctive smell and earthy taste, are a common spice in elite cuisines. While grown in the Mediterranean, cumin is now harvested all over the world. The small seeds are peculiar for their potent flavor and can enhance and adjust to different tastes. They possess a wide range of heeling antibiotics and are frequently used to improve digestion and settle intestines. Their warm, nutty taste and clove-like overtones are excellent in curries, rice dishes and soups.
BLACK CUMIN SEED
Black cumin seeds are small, triangular seeds with a peppery, smoky taste and a hint of bitterness. Their taste is slightly more pungent as compared to cumin seeds and they have a stronger aroma. Black Cumin seeds grow in South-Western Asia and are popular in North African, Middle Eastern and Indian cuisines. The seeds are used in a wide range of breads, pickles, and salads. The seeds are an excellent source of health-healing antioxidants and a wide range of curative vitamins.
CHILLI
They are added to all sorts of dishes to give them spice but to also impart a unique, complex flavor, useful both to taste and to aid digestion. Red chillies are not only used to add heat to dishes but also contribute depth and complexity to sauces, marinades, and spice blends. Chillies are a rich source of vitamins, minerals.
Bhut Jholke
One of the hottest chilli in the world is known as Bhut Jolokia. The pepper grew in India’s northeast state for centuries but today is used by people all over the world. The unusual thing about it is that despite how hot it is, this chilli tastes fruity and smoky. Worldwide, this pepper is used in producing good hot sauce and is one of the seasoning products found in competitive challenges of hot foods.
CRUSHED CHILLI
Crushed chilli is made with Chillies that are dried and crushed into small pieces. They are used in plenty of dishes to add fiery flavor, including pizzas, pasta, soups, and marinades. Some cooks also use it as a garnish to add flavor and make the dish look better. From coarse to fine, crushed chillies vary and can give any food a spice kick. Crushed chilli has a wide use and is spread among people around the western and eastern nations and preferred as a quick way to spice up any meal. .
CHILLI POWDER
Red chilli powder is a spice made by drying and grinding the red hot chillis. This is the basic spice in every kind of cuisine all over the world, and chilli has been used by people for thousands of years. It varies based on the kind of spice in the pepper used; some are hot and mild. The color of chilli powder is rich and dark, and it adds spiciness to different curries, meats, and side dishes. Chilli powder’s aroma and flavor are special and frequently used in many recipes.
FENUGREEK SEEDS
Fenugreek is a proficient herb known for its distinctive aroma and taste. Both its leaves and seeds are used in culinary and medicine. This herb is widely found in Indian, Middle Eastern, and Mediterranean cuisine. It adds a slightly bitter, nutty taste to curries, pickles, and bread. Additionally, fenugreek seeds are beneficial to health. They can help to improve digestion, lower blood sugar levels, and promote milk production in nursing mothers.
TURMERIC FINGERS
Turmeric fingers are the raw version of turmeric roots with a bright orange-yellow color and hard outer skin attached. The fingers are cleaned, dried, and later powdered to create a common household item. It is mostly used in Indian as well as Southeastern Asian cuisine. It is used in powder form for providing a warm, bitter taste and a characteristic, bright yellow color to the dishes such as curry, rice, and soup. As for its therapeutic use, turmeric has proved to act as anti-inflammatory and antioxidant. It has been used in both traditional and modern medicine due to its potentially healing effect.
TURMERIC POWDER
Turmeric powder is a deep orange-yellow colored powder consisting of the dried root of the turmeric plant ground into fine pieces. This spice is widespread within Indian, Middle Eastern and Southeastern Asian cuisines. It is used either home or restaurant cooking to give flavor and color to curries, rice, and vegetable dishes. Turmeric is beneficial to health. Turmeric acts as an anti-inflammatory and antioxidant and its root are applied in traditional medicine as a remedy for different diseases.
LAKADONG TURMERIC
Lakadong turmeric is a type native to the Meghalaya regions in Northeast India. This variety is popular because of its intense aroma and deep orangish yellow colour. It is considered the best type of turmeric in the world. This type of turmeric is in high demand and is one of the most important medicinal plants. Lakadong turmeric is used to prepare traditional medicine and the everyday diet spices. It believed that it has more medical values than other types of turmeric.
CARDAMOM
Cardamom is often called the “Queen of Flavour”. it is an aromatic spice that is both versatile and multi-functional. when cooking, the pod is only used to hold small seeds that can be used either ground or whole in the curry. In most cases, cardamom powder is used to enrich the flavours of different foods such as rice, meat, dough, cakes, and bread. cardamom is also used in traditional medicine to help cure digestive problems. It is commonly used in aromatherapy because of the pleasant smell that makes people feel relaxed.
CARDAMOM SEEDS
The seed of cardamom is black and very small. They have a sharp smell, including the smell of mint, spice, and freshness. This is another spice widely used in many parts of the world in their food because of its appealing smell. The seed can also be chewed to keep the lips smelling fresh.
Cardamom Husk
Cardamom husks are the green or black outdoors of the pod preserving the seeds of the cardamom. The seeds inside are the main portion that is valued for culinary and medicinal uses. cardamom husks include aromatic oils and flavors. cardamom husks are sometimes used in brewing teas or infusions to impart a mild, aromatic essence
BLACK PEPPER
Black Pepper is the most traded spice in the globe and is often known as the “king of spice.” Black pepper is made of dried berries of the Piper nigrum vine. Black pepper is highly salty and spicy and is often used whole, cracked, or ground in foods to enrich them with smell and heat. It is believed to be a digestive help, an antioxidant, and potentially even antimicrobial. it is widely used for both culinary purposes and healthcare treatment in various nations.
FENNEL SEEDS
Fennel seeds are little, oval, and not big seeds. The fennel seed is born from the fennel plant. The aroma and the taste of fennel seeds is sweet and licorice. This is used mostly in both sweet and spicy dishes and is particularly prevalent in the consumption of Mediterranean, Indian, and Middle Eastern dishes. Fennel seeds are used toasted or ground to enhance their aromatic essence in bread, sausages, sweet and savory dishes. The seeds are beneficial for the digestive system, which is why they are used as an herbal treatment for bloating.
CORIANDER SEEDS
Coriander seeds are the dried fruits of the coriander plant. With a warm, citrusy flavor, their taste complements both sweet and savory dishes. They are a classic ingredient in Indian, Middle Eastern, and Latin American cuisine, whole or ground, as they add depth to a wide variety of dishes. Coriander seeds are added to curries, stews, pickles, and baked goods. More than a spicy and poignant condiment, the seeds are believed to be good for digestion and possess anti-inflammatory effect.
DRY GINGER
Dry ginger is derived from fresh ginger root that has been dehydrated and then powdered. It has a warm, spicy taste, slightly sweet with zesty hints of citrus. The spices has many culinary applications, it is added to sweet and savory dishes alike, including curries, baked goods, teas, and marinades. It is also believed to have some health benefits, it aids digestion, reduces pain and inflammation and strengthens the immune system.