Herbs, spices, seeds and teabags like( pepper mint. spier mint, basil, chamomile, thyme ., hibiscus, marjoram, hannah, sage, calendula, dill., parsley, coriander, moringa, lemongrass, anise, spices products like molokhia, cumin, black pepper, dried lemon, chill, dried onion, dried garlic, seeds products like arena, nigella sativa, flax seed, molokhia seed, fennel, caraway, sesame, gravel coriander grit, ).
Cassia cinnamon, cashew nuts, black pepper, white pepper, star anisee, desiccated coconut.
Aniseeds, laurel leaves, cumin seeds, pine nut kernels, oregano, dried tomatoes, cistus, dried apples, poppy seeds.
item value Variety Allspice Storage Type cool and dry place Specification 100g Product Type Single Herbs & Spices Manufacturer Natural Trail Ingredients Star Anise Content N/A Address Belgium Instruction for use Single Spices & Herbs Style Dried Processing Type Raw Shape Granule Color Natural Place of Origin Belgium Weight (kg) 0.1 Shelf Life 12 month Brand Name Custom Model Number Autumn star anise-01 Type Aniseed Product Name Autumn Star Anise Storage Cool Dried Packing Customers' Requirements Taste Hot Spicy Grade Premium Grade Keyword star anise vietnam Colour Natural Quality High Qulaity MOQ 1000 Kilograms Purity 100 % Pure Natural
Description:- A Member Of The Ginger Family, Black Cardamom Is A Relative Of Green Cardamom, But They're Far From The Same Plant. It Has Some Of The Same Flavor Notes, Especially An Uplifting Menthol Element, But It's Also Smoky, Brash And Bold. There Are Times For Green Cardamom's Delicacy, And Then There Are Times To Turn Things Up To 11. Although They Have Similar Flavors, They Have Very Different Culinary Uses. Black Cardamom Is The Bacon Of Spices. Black Cardamom Is Dried Over An Open Fire, Which Is What Gives It Such A Powerful Smokey Aroma. Beneath That Are Notes Of Resin And Camphor, As Well As Green Cardamom's Menthol, Slightly Minty Aromas That Provide Balance To A Funky Kick. These Intense, Heady Notes Put Black Cardamom In The Warming Spice Category, Along With Black Pepper, Cloves, And Chiles. It's A Major Component Of The Spice Blend Garam Masala, Which Literally Means Warming Mixture. This Intensity Makes It Ideally Suited To Long-cooked Dishes In Moist Environments, Where The Spice Has Plenty Of Time To Release Its Fat- And Water-soluble Oils. Like Green Cardamom, You Can Remove The Seeds And Use Them Whole Or Ground (For A Really Intense Kick), Or Grind The Whole Pod. But I Mostly Use The Pods Whole. The Flavor Is Still Plenty Strong, They're Easy To Pick Out, And It's Tough To Grind Them To A Fine Powder Without Getting Some Unpleasant Shards Along The Way. Such A Strong Spice Needs Strong Flavors To Stand Up To It. I Like It Best With Dried Chiles, Cumin, And Most Importantly Lime Juice. The Sweet Acid Cuts Down On A Lot Of Black Cardamom's Medicinal Flavors, And I Consider It Essential. Black Cardamom Is Usually Used In Concert With Several Other Spices, Both To Temper It Down, And Because It Does A Fantastic Job Of Blending Disparate Flavors Together. Black Cardamom Plays Well With Bitter, Long-cooking Greens Like Collards. It Also Elevates Relatively Bland Lentil And Rice Dishes In An Unsubtle But Not Overwhelming Manner. At Its Most Simple, Some Rice Tossed In A Rice Cooker With Some Black Cardamom Pods Is A Great Improvement To A Quick Weeknight Dinner. It's A Lot More Sophisticated In Dry Rubs And Sauces For Braised Meats. (Especially Beef); It's A Common Player In Many North Indian Curries. And In One Of The More Interesting Cases Of Indian-chinese Fusion, Some Swear That Black Cardamom Is Essential To Certain Sichuanese Red-cooked Dishes. But This Spice Isn't Limited To Indian And Chinese Fare. A Pod Dropped In A Pot Roast, A Dry Rub For Barbecued Brisket, Or A Bowl Of Pho Brings Just A Touch Of Smoke And Something Not Easily Identifiable But Altogether Delicious. It's A Powerful Spice, But Superb In Blends, Making It Just As Versatile And Worthy Of Adulation As Its More Renowned Green Cousin. We Are Leading Exporter Of Black Cardamom From Sanchore Rajasthan
Cumin Seeds & Powder Botanical Name : Cuminum Cyminum L. Family Name : Apiaceae Commercial Part : Fruit Cumin 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 Seed Like Fruit Is Elongated, Ovoid, 3 To 6 Mm Long, Slightly Bitter And Has A Warm Flavor. The Flowers Are White Or Rose Coloured In Small Umbels.
Sukhi Lal Mirchi ( Dried Red Chilli )
Kalonji (Nigella Sativa) Black Cumin Seeds
Saunf (Fennel Seeds)
Sarson Beej ( Mustard Seeds)
Isabgol Beej ( Psyllium Husk )
Til Beej ( Sesame Seeds )
Matira Beej ( Watermelon Seeds )
Dalchini ( Ceylon cinnamon )
Dhaniya ( Coriander Seeds )
HALDI ( Turmeric )
Chhoti Elaichi (Cardamom Green)
Badi Elaichi (Black Cardamom)
Ajwain (Celery Seeds) (Apium graveolens )
Javithri (Mace)
