Black Pepper: Black pepper is the most pungent and flavourful of all types of peppers. They are used as spices & flavouring. They are available in various following forms:
White Pepper: They are used as an alternate for Black pepper to enhance the flavour &colour of the dishes. White peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
Dried Red Chilli: Chillies play a Vitol role in Indian cuisine. They are used to enhance the flavour. A use of Chilli in meals protects the fats in your blood from damage by free radicals.
Cumin Seeds: Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African, and Latin American cuisines.
Fenugreek Seeds: Fenugreek is used as an herb, spice (seeds), and vegetable. The seeds are bitter in taste but are rich in vitamins, folic acid and are a rich storehouse of many minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. They are used as preservatives in pickles & flavouring various dishes.
Fennel Seeds: Fennel is a perennial, pleasant-smelling herb with yellow flowers. Fennel seeds are also used for various digestive problems including heartburn, intestinal gas, bloating& loss of appetite.
Coriander Seeds: Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. They have a fragrant flavour that is reminiscent of both citrus peel and sage. They have a wide range of qualities available.
Celery Seeds: Celery is also grown for its seeds. Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiole. Celery seeds can be used as flavouring or spice, either as whole seeds or ground.
Black Cumin Seeds: In ancient time black cumin Seeds are used to make medicine for over 2000 years. It is also used for flavouring or as a spice. The seeds are usually dark, thin, and crescent shaped. They contain more than 100 chemical compounds.
