Indian Spices

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Green Cardamom is in the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well.

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Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger. Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber and potassium.

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Cumin Seeds is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill. Cumin seeds are used as a spice for their distinctive flavour and aroma.

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An indispensable and probably the most popular culinary spice in the world, Dry Red Chillies, has a pungent flavor. India is the largest exporter of this widely used spice. Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use.

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Fennel Seeds is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Fennel is an excellent source of vitamin C, dietary fiber, potassium, manganese, folate, and molybdenum.

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The first recorded use of Fenugreek Seed is described on an ancient Egyptian papyrus dated to 1500 B.C. Fenugreek seed is commonly used in cooking. Historically, fenugreek was used for a variety of health conditions, including menopausal symptoms and digestive problems. It was also used for inducing childbirth. Today, fenugreek is used as a folk or traditional remedy for diabetes and loss of appetite...

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Coriander Seed, also known as cilantro, Chinese parsley or dhania is an annual herb in the family Apiaceae. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

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Nigella Seeds Kalonji scientific name Nigella sativa, kalonji belongs to the buttercup family of flowering plants. It grows up to 12 inches (30 cm) tall and produces a fruit with seeds that are used as a flavorful spice in many cuisines. In addition to its culinary use, kalonji is known for its medicinal properties.

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Organic Dill Seed also known as Lao coriander, It is the sole species of the genus Anethum. Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed.