Adrak Fresh Ginger
Ginger has a spicy-hot, piquant flavour.
Ground add to meat and chicken mixture. Add to curries and daal,
Mix with sugar and sprinkle on cookie dough before baking.
Stir into whipped cream for a cake frosting or topping.
Sprinkle on tea.
Dhana Jeera Coriander and cumin powder
Expensive but a little goes a long way.
Chew after a spicy or a rich meal.
Add to soups, stews and curries, Biriyani and rice dishes.
Ground:Add to spice cakes, sweet pastries Cookies and desserts.
Add to mitha
Fresh Dhana , Cilantro, Chinese parsley
Garam Masala Mixed Spices
Amchur, Green Mango Powder
Cumin, which adds an earthy flour and medium spiciness to Indian,
Middle eastern, and South American cuisines, is often used in its
original form. (For the freshest flour , toast and grind your own seeds.)
In traditional medicine, cumin has long been used as a digestive aid.
Kali Mirchi Black Pepper
Kalonji Onion seeds
Kesar, zaffran Saffron
Lal Mirich Chili Powder
Limbo na Phool Citric Acid
Limbro, Karipattar Curry Leaves
Methi Fenugreek Seeds
Rye Mustard Seeds
Taj Patta Bay Leaves
Til Sesame seeds
This mildly sweet sesame was one of the first oilseed crops to be domesticated.
Now it can be found in almost every cuisine, from Japanese to middle Eastern to India.
The difference between the two varieties is largely aesthetic, as they taste quite similar.
Viriyari or saunf Aniseed