Spices
Red chili powder is a vibrant and essential spice in many cuisines, known for its heat and color.
Known for its bright red color and mild heat, it's often used to enhance color without overpowering spice.
Turmeric powder, derived from the dried and ground rhizomes of the Curcuma longa plant, is a vibrant yellow spice known for its earthy, slightly bitter flavor and numerous health benefits.
Coriander powder is made from the dried seeds of the coriander plant. It has a mild, nutty, and slightly citrusy flavor that’s a staple in various cuisines, especially in Indian, Middle Eastern, and Latin American dishes.
It’s commonly used in Indian cuisine, especially in regions like Gujarat and Maharashtra, and adds a distinct flavor and aroma to dishes.
It's derived from the dried seeds of the Cuminum cyminum plant, part of the parsley family. The seeds are small, boat-shaped, and typically a brownish-yellow color, although there is also a black cumin variety, known as Kala Jeera or Shahi Jeera, which has a slightly sweeter flavor profile.
Saunf, or fennel seeds, are a popular spice in Indian cuisine known for their sweet, anise-like flavor and aromatic qualities. They come from the fennel plant (Foeniculum vulgare) and are commonly used in various forms.
Cardamom, or ilaichi, is often called the "Queen of Spices" due to its unique aroma and rich, complex flavor. It’s native to the Indian subcontinent and widely used in both culinary and medicinal applications.
Ajwain, also known as carom seeds or bishop's weed, is a spice commonly used in Indian, Middle Eastern, and North African cuisines. It's often mistaken for celery due to its appearance and similarity in certain flavor profiles, but it's distinct in taste and aroma. Ajwain seeds are small, oval, and light green or beige, and they have a slightly bitter taste with a pungent, thyme-like aroma due to the presence of thymol, the primary essential oil.
Methi Dana (Fenugreek Seeds) is a popular spice with a slightly bitter, nutty flavor. These small, golden-brown seeds are widely used in Indian, Middle Eastern, and Mediterranean cuisines, and they’re known for both their culinary and medicinal properties.
Heeng, or asafoetida, is a potent spice with a strong, distinctive aroma and flavor, often described as a mix of garlic, leeks, and onion. It’s derived from the resin of the Ferula plant, primarily found in the mountains of Iran and Afghanistan. In Indian cuisine, it’s widely used in small amounts, especially in lentil dishes and curries, where it provides a savory, umami depth that enhances other spices and flavors.
Kasuri Methi, also known as dried fenugreek leaves, is a popular spice used extensively in Indian and Middle Eastern cuisine for its distinctive aroma and slightly bitter, earthy taste. Made by drying fenugreek leaves, it brings depth and complexity to dishes with a hint of nuttiness and sweetness.
"Meetha Neem" refers to the leaves of the Curry Tree (Murraya koenigii), commonly known as curry leaves in English. It's a small tropical or subtropical tree native to the Indian subcontinent, whose leaves are used widely in Indian cuisine for their unique flavor and aroma.
Pudina leaves, also known as mint leaves, are widely used in culinary and medicinal applications due to their refreshing aroma, flavor, and health benefits. They’re commonly found in various cuisines around the world and are known for their cooling effect and vibrant green color.
