These large, red, dried chili peppers are used to add a piquant flavor to dishes. The spiciness can be altered by removing some of the seeds. Red chilies, whole or crushed, are used in dals, curries Learn More
Cumin Seeds, whole or ground, are an essential ingredient in preparing vegetable curries, rices, savories and dals. Cumin blends well with coriander and with spice mixtures, as in Garam Masala, Curry Learn More
Mango powder is made from raw green mangoes.
Mango powder is used much like lemon is used in Western cooking; but it gives food a tangy, sour taste without adding moisture.
Its used as a souring Learn More
Cumin blends well with coriander and with spice mixtures, as in Garam Masala, Curry Powder and Dhania Jeeru.
Cumin goes well with fish, vegetables and grains. Cumin is used in virtually every curry Learn More
A small black seed that resembles a poppy seed but has a peppery taste. It is most often found in Indian cooking but is also found in Turkish and Middle Eastern cuisine. Kalonji is used in breads and Learn More
The aromatic essence of whole cardamom is hidden in its papery brown pod. Inside, the 10-15 black seeds are often chewed; to aid in digestion and to sweeten the breath. Whole brown cardamom is not Learn More
Turmeric is mainly used as a flavoring and coloring agent in the food industry. It is also used as a coloring in textiles and preparation of specific paints. In Ayurvedic and Chinese medicine Learn More