whole spices

Big Cardamom

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DESCRIPTION Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 […]

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Cumin seeds spice uses and benefits

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cumin seeds spices  What is a CUMIN SEEDS Cumin seeds is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic […]

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Cloves

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DESCRIPTION The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are […]

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Fennel

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what is Fennel seed ? fennel seeds Fennel seeds is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is little, oblong, cylindrical, 6.8mm long, straight or slightly arced, yellow, deeply wrinkly, five ridged and having agreeable aroma.  ORIGIN AND DISTRIBUTIONFennel seeds is a native of Europe and Anatolia. it’s cultivated extensively in Northern Bharat as a chilly weather crop. It comes up […]

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Mirch whole

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Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with […]

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Coriander

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DESCRIPTION Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit […]

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Turmeric

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Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used […]

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Green Cardamom

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Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in  Indochina, and Costa Rica. The green seed pods of the plant are dried and the seeds […]

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Cinnamon

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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other […]

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CHAT MASALA Chaat masala is a spice powder mix or masala, originating from the Indian subcontinent, used in South Asian cuisine, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor, cumin, coriander, dried ginger, salt, black pepper, asafoetida and chili powder. view more CHANA MASALA Chana masala, also known as channay, chole […]