Natural Indian Spices
Since years in this domain, we are preparing and offering fresh quality of Natural Indian Spices. Offered spices are processed by using cardamom, clove, black pepper, cumin, coriander and cumin seeds. These are widely used in various kitchen to prepare various dishes. Our spices are well known as taste and aroma enhancers and hence, highly demanded. Natural Indian Spices are checked on various quality parameters to ensure their adulteration free quality.
- Highly aromatic
- Spicy in taste
- Strong flavor
Natural Indian Spices form an essential part of Indian cooking and are in use since ancient times. These not only have significance in culinary, but healing the body. Different parts of varied plants spices as well as combinations are used for producing a wide variety of flavors: such as:
The spices can be purchased in whole seed form, ground it to powder form and use in adding color, aroma, nutrients and exotic flavors in dishes. There health benefits are many.
Indian spices that are good for you
- Asafoetida (Hing) - This spice is also called devil's dung, because of its strong, pungent fragrance and flavor. It is grown in the form of resin in a plant from the parsley family. When cooked, it adds a truffle-like flavor and aroma similar to roasted garlic to the vegetable dishes, like beans. The powdered form spice is also added to lentils, cheewra, fish dishes, etc.
- Bay leaves - These are leaves with a unique fragrance. It is used in dried form and added in the preparation of curries and rice.
- Cardamom (Elaichi) - This is a seed obtained from a plant in the ginger family. This is the second most expensive spice worldwide. Available in loose seeds, dried pods and powder form, this can be find in almost every kitchen. Green cardamom can be chewed after having meals. It leaves pleasant aroma with sweet, pungent taste in the mouth. It is also added in both, savory and sweet dishes. It also forms a beneficial and flavorful essential ingredient in tea. It acts as a cooling, digestive, tonic and stimulant. And, used for preventing and curing health issues, like burning sensation, indigestion, anorexia, asthma, etc.
- Cayenne pepper (Lal Mirch)- It is a spice obtained from the seeds of plants in the capsicum family. This red color pepper is a mixture of seeds and flesh. It is added to spicy dishes to provide the heat.
- Chilies (Mirchi) - Green chilies provide the hot flavor in the dishes. The darker the color, the hotter these are.
- Chili powder - Red, fine chili powder is made from the dried, ground seeds of the chili.
- Cilantro (Hara Dhaniya) - This is a herb used to give fragrance to savory dishes as well as beverages. It is also used for garnishing.
- Cinnamon (Dalchini) - This spice is dried bark of laurel trees in the cinnamomun family. It has a sweet taste, pleasant fragrance and warm woody aroma. The more thinner the bark, the better quality it is. It can be availed in stick form as well as powder. It is used in hot beverages, curries, chicken, sweets, cakes, and fruit pies.
- Cloves (Luong) - This small, reddish-brown, dried spice has strong, sweet aroma and hot, pungent taste. It adds flavor to soups, curries and meat dishes.
- Coriander seeds (Dhaniya) - These oval shape seeds of beige color have sweet and tangy taste. It is used in both full and grounded form.
- Cumin (Jeera) - These small, brown, oval with pointed ridges seeds have bitter taste and nutty aroma. It can be roasted and added in yogurt and buttermilk. It can also be used to add flavor in curries and savory dishes.
- Curry leaves (Kari patta) - These are small leaves that can be used either fresh or dried.
- Curry Powder - This is a spice mixture and is used in savory dishes.
- Fennel (Soonf) - These small oval seeds with pointed edges have sweet flavor. These can be chewed after meals for sweeten and freshen the breath.
- Garam Masala â This is a hot spices mix. The spices used in the mixture can include cumin, bay leaves, cardamom, cloves, peppercorns, etc. People purchase whole spices and grind at home.
- Garlic (Lassan) - It has strong, pungent flavor and fragrance. It is used in Indian, Chinese and many other cuisines.
- Ginger (Adrak)- This is a root with pungent taste and sweet aroma. It is added in tea, savory dishes as well as sweets and desserts.
- Mango powder (Amchur) - As the name implies, this powder is made from unripe mangoes. It has a mix of sour, tart taste. It is added to chutneys, soups, pastries, and vegetarian dishes.
- Oreango (Ajwain) - Having strong, pungent flavor and fragrance, it can be added to lentil dishes, Indian breads and meat dishes.
- Peppercorns (Kali Mirchi) - This black spice has a hot taste and pungent, woody aroma.
- Saffron (Zaffran) - This spice is used to add bright yellow color to sweet dishes, rice, puddings, sauces and soups.
- Tamarind (Imli) - It has citric, tart flavor. The pulp of this spice can be added to lentils.
- Turmeric (Haldi) â It is derived from Curcuma longa's root. The bright yellow color spice has a warm and earthy aroma. The antiseptic property of this spice makes it beneficial for healing muscular pains and wounds. It is added to dishes for giving a rich, appetizing color.