Showing all 4 results
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Black Pepper Powder
Read moreThe dried, unripe fruit of the Piper nigrum vine is used to make black pepper, one of the most trafficked spices in the world. It has been in use since ancient times and is indigenous to India’s Malabar Coast. The chemical ingredient piperine gives the spice its strong, pungent heat, which sets it apart from chili peppers. It is used all over the world as a finishing condiment and to season a wide variety of savory foods while they are cooking. In addition to its culinary applications, black pepper has a small historical medical function as a carminative.
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Coriender Powder
Read moreOne of the most widely used spices in the world, this powder is made from the dried, pale brown seeds of the coriander plant. It gives curries and gravies a mellow, earthy-sweet, mildly citrusy flavor that serves as a delicate thickening agent. In Indian and Middle Eastern cookery, coriander powder is crucial for adding depth and is frequently combined with cumin.
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Jeera Powder
Read moreDried cumin seeds, a common spice in many cultures, especially Indian, Mexican, and African ones, are ground to make jeera powder. It provides a nutty, earthy, and toasty flavor that serves as the fragrant foundation for a variety of lentil recipes, curries, and spice mixtures. To improve the seeds’ strong flavor and rich, unique perfume, they are frequently briefly toasted before grinding. Additionally, this powder has long been utilized as a digestive aid in a variety of treatments.
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Garam Masala
Read moreGaram Masala, which translates to “hot spice,” is a basic mixture of warming, fragrant, and ground spices that is widely used in Northern Indian cookery. Although the exact mixture varies by area, it usually consists of cloves, cumin, cardamom, mace, cinnamon, and peppercorns, which are frequently roasted before grinding. Instead of adding heat to a meal, it is typically added near the end of the cooking process or as a final garnish to enhance its powerful taste and fragrant aroma.