It is a major part of the Ayurveda system of medicine.
It comes from the root of the Curcuma longa plant.
It has long been used as a powerful anti-inflammatory.
It is one of the key ingredients Learn More
Make your own fresh and authentic Garam Masala for truly flavorful dishes. Use a mortar and pestle to pound the mix into powder. Ingredients include: coriander, cumin, trifla, bay leaves, whole red Learn More
Black salt, also known as rock salt or kala namak, is mined in central India. This finely ground, pinkish gray salt is rich in minerals. Its smoky, tangy taste heightens the flavor in foods. Black Learn More
Rosemary is an aromatic evergreen shrub that has leaves similar to pine needles. The leaves are used as a flavouring in foods like stuffings and roast lamb, pork, chicken and turkey. Rosemary is Learn More
Citric acid is present in many vegetables and fruits, especially citric fruits such as oranges and lemons. It gives food an acidic flavor and is a natural preservative, so it's also found in many Learn More
Cumin seeds are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another Learn More
Ajwain is a very old and well known Ayurvedic spice.
Ajwain has been used as a carminative medicine from the ancient times.
The seeds are small, gray-green in color and quite peppery when raw, Learn More