ANISE
SEEDS 
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| BLACK
PEPPER [ WHOLE / POWDER ]
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Both black pepper and white pepper come from
the same
plant , a climbing vine native to the
tropical forests of
monsoon Asia.There are a large number of pepper varieties.
White pepper is more expensive and less aromatic, its used
in white sauces or in any dish where black
pepper would
give a specked appearance. |
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| CARDAMOM
[ GREEN / WHITE]
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| CELERY
SEEDS
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| CLOVES
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| CORIANDER
[WHOLE / POWDER ] |
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One
of the most commonly used herb. It's peculiar
taste
grows on one until it is difficult
to do without it. It
combines well with green chili. In India, cariander is
one of
the foudation spices of curry. It is an
essential spice to
have on the shelf and has even been used in sweet dishes |
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| CUMIN
SEEDS / POWDER
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| CURRY
POWDER |
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Curry
comes from the Tamil ( South Indian )
word " Kari "
meaning a sauce. In Indian there are hundreds
of dishes
than would quality under this definition each quite distinct
And with its own name.
The spices most commonly used in curry powders are chili,
turmeric, ginger, coriander, cumin
( black and white )
fenugreek, cloves, cinnamon, cardamom, black pepper etc.
The three species of mustard plant are all crucifiers related
to the cabbage, but have quite different characteristics.
Black mustard is most pungent, the
white one is much
milder in flavor and the brown
mustard is not as hot as
black mustard. The pungency of mustard
comes from an
essential oil which forms through enzyme action. |
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| DILL
SEEDS
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| FENNEL
SEEDS
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| FENUGREEK
SEEDS
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Fenugreek
( Methi ) is used to a small extent
in countries
bordering the eastern Mediterranean but is overwhelmingly
important in India, where the seed is a flavor in curries and
many other dishes. Its leaves are used as a vegetables. Its
flavor is pleasantly bitter. The leaves have an exceedingly
aromatic smell and can be bought fresh. |
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| GINGER
[ WHOLE / POWDER ] |
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| MUSTARD
SEEDS
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| NUTMEG
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| RED
CHILLI [ WHOLE / POWDER ]
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| TURMERIC
[ FINGER / POWDER ] |
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Turmeric
belongs to the same family of spices
as ginger,
but without any of ginger's hot flavor. The taste is slightly
bitter and musty. The color is bright yellow
and it is used
to give color to mustards.
This
is a vital spice in Indian and Middle
Eastern cooking
and important enough all over the world. Its taste
is both
strong and assertive.
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| WHITE
PEPPER [ WHOLE / POWDER ]
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