Showing all 11 results
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Aam Panna
Read moreThe popular, traditional North Indian summer cooler, Aam Panna, is made with Aam Panna Powder, an instant mix. This powder mimics the famous cocktail made with unripe green mangoes and a mixture of spices and salt. With undertones of cooling spices like cumin and mint, the flavor profile is a delicious blend of sweet and tart. Its moisturizing qualities and capacity to ward against heat stroke make it extremely prized.
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Amchur Powder
Read moreDried, unripe green mangoes are used to make aamchur powder, a tart, pale beige to brownish powder. When fresh mangoes are not available, this spice is frequently utilized in Indian cooking, especially in North Indian cuisines. Its main function is as a souring agent, which gives food a tart, lemony flavor profile. It is a staple in many chaat masalas and is added to soups, curries, and fried meals. Compared to tamarind or lemon juice, the powder adds a somewhat different and milder sourness.
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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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Garlic Powder
Read moreDehydrated garlic cloves are ground into a thin powder to create garlic powder, a handy spice. In a concentrated form, this method successfully maintains the strong scent and unique, savory flavor of fresh garlic. It is a multipurpose ingredient that chefs and home cooks choose because it is easy to measure and doesn’t require chopping. A common addition to dry rubs, marinades, and spice blends, garlic powder is also frequently sprinkled on roasted vegetables, pizza, and pasta. Beneficial substances like allicin are still present in the powder, which adds to its traditional therapeutic use.
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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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Onion Powder
Read moreAn essential, multipurpose gravy base for many North Indian curries and veggie dishes is onion masala. Finely chopped or puréed onions are slowly sautéed or caramelized until they take on a deep golden-brown hue. After cooking, a rich paste is made by adding tomatoes, ginger-garlic paste, and other powdered spices such as chile, coriander, and turmeric. The base’s thick, uniform texture and rich umami flavor are enhanced by this lengthy cooking method. For easy midweek meal preparation, it’s typical to make a big quantity of onion masala.
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Peri Peri
Read moreThe phrase “peri peri” refers to both the popular spice blend or sauce prepared from African bird’s eye chilies (Capsicum frutescens) and the peppers themselves. The distinctive scorching kick of the spice blend comes from the tiny yet incredibly spicy chili pepper itself. Oil, lemon, garlic, and other herbs and spices are frequently used in the whole peri peri masala combination. It is especially well-known for its application in Portuguese and African cooking, frequently as a marinade or spice rub for seafood and poultry. Any dish benefits from the sauce’s blend of strong heat, savory undertones, and fresh acidity.
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Peri Peri Masala
Read moreThe phrase “peri peri” refers to both the popular spice blend or sauce prepared from African bird’s eye chilies (Capsicum frutescens) and the peppers themselves. The distinctive scorching kick of the spice blend comes from the tiny yet incredibly spicy chili pepper itself. Oil, lemon, garlic, and other herbs and spices are frequently used in the whole peri peri masala combination. It is especially well-known for its application in Portuguese and African cooking, frequently as a marinade or spice rub for seafood and poultry. Any dish benefits from the sauce’s blend of strong heat, savory undertones, and fresh acidity.
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Turmeric Powder
Read moreA staple in Indian cooking, this golden-yellow spice is made from the dried root of the Curcuma longa plant and is frequently referred to as “Indian saffron.” In addition to giving curries, rice, and vegetable dishes a vibrant yellow hue, it adds a warm, slightly bitter, and earthy flavor. It is commonly known that turmeric contains curcumin, which is prized for its long-standing anti-inflammatory and antioxidant qualities. It has been used in Southeast Asian religious events and as a primary spice for around 4,000 years.