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It is used as a flavoring agent in dals and curries. It imparts the dish with its unique roma of freshness. Coriander seeds are dried up, ground into a powder form after which they are stored in dry packets.It has a sweet heady aroma and mild, distinctive taste similar to a blend of lemon and sage and the aromatic fragrance enhances the taste of the dish. 

Dhaniya Powder


CUMIN POWDER (Jeera Powder)
Cumin Powder (Jeera) has an aromatic, penetrating flavour, and is a key ingredient in many Indian dishes. Cumin can also be dry roasted and sprinkled over Yoghurt Raita to give a lovely flavour. To retain freshness and flavour store Cumin Powder in an airtight container, in a cool dry place.


WHITE PEPPER POWDER (Safed Mirch Powder)
White pepper is a slightly milder version of the common black pod or grind. White Pepper is used whole in pickling spices and marinades. White Pepper is also viewed as a general digestive aid.

White Pepper Powder


Black pepper is probably the most important and popular spice in the whole world. It is added to almost every savoury dish, hot or cold, imparting a sharp and pungent flavour. Dishes always taste better when freshly ground black pepper is added near the end of cooking time or just before serving.


It is a very ancient spice, comes from the root of the plant Curcuma Longa, and has a tough brown skin and a deep orange flesh. It has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger whereas it is best known as one of the important ingredients used to make curry apart from its wide medical uses.


RED CHILLI (Lal Mirch)
It is the fruit of the plants from the Genus Capsicum, widely used as local cuisines all over the world.Red chilies powder is made up of ground chilies. Red Chili peppers is hotter than regular green chili peppers. Indian Red Chillies contain high amounts of Vitamin-C & Carotene (Provitamin-A).


MUSTARD Powder (Rai)
Mustard powder has no aroma. In some of the curries, mustard powder is added in the beginning of making curry. The hot flavor of the mustard is released when mixed with water and heated to make the curry sauce.


It is a dried spice, obtained by drying unripe mangoes and then grinding them finely into a powder. The unripe fruit has acidic, astringent and antiscorbutic properties, extensively used in different cuisines for its tangy flavour and slight tropical aroma. The taste of the spice is somewhat similar to tamarind. It is used to make refreshing drinks, curries, pickles, chutneys etc


SPICE MIXTURE (Garam Masala)
Garam masala is a wonderfully aromatic blend of spices from India. Garam means "hot" or "heating" and masala means "spice blend". The "hot" is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. It is excellent for flavouring many dishes.


Asafoetida is an extremely pungent aromatic spice obtained from the rhizomes of spices 'ferula' or giant fennel. It has been widely used as a tenderizer and preservative for meat. It is used mostly in vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes.


It is a mixture of spices of widely varying composition based on south Asian cuisine. Indian cooks often have readier access to a variety of fresh spices than their foreign counterparts. Some curry cooks have their own specific mixtures for different recipes and these are often passed down from parent to child.

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