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.
Red Chilli Powder:
Chilli Powder is one of the important parts of Indian cuisine &is used as a spice to add pungency or piquancy and flavour to dishes. Chillies carry a good amount of minerals like potassium, manganese, iron, and magnesium.
Coriander Powder:
Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Coriander powder is useful as a tea, because of its helpful effects on the digestive tract, and is good for increasing appetite, and relieving nausea, diarrheal, flatulence and indigestion.
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.
Cumin Powder:
Cumin powder has been used as a poultice and suppository. Traditional uses of cumin powder include reducing inflammation, increasing urination, preventing gas, and suppressing muscle spasms. It has also been used as an aid for indigestion, jaundice, diarrheal, and flatulence.
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.
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.
Dried Ginger:
Dry ginger has been used in home remedies for centuries. Dried ginger is also a good source of vitamins and minerals and it has been proven to be an effective antioxidant. Though dry ginger is the dried form of the regular ginger, it has stronger flavour than the regular ginger.
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.
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.
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.
Ginger Powder:
Like the name indicates, dry ginger powder is the grounded form of dried ginger roots. It is essentially used as a seasoning agent. However, the powdered form doesn’t carry the strong pungent flavour from the roots. Hence, it is used for giving a mild taste to the dishes.
Yellow Mustard Seeds:
Mustard seed are rich source of oil and protein. The seed has oil as high as 46-48%. They are a good source of phosphorus, magnesium, copper, and vitamin B1. And are mainly used for pickles, sauces, etc.
Black Mustard Seeds:
Brown mustard, which is actually dark in colour, has a pungent acrid taste. Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese. These seeds are mainly used as a spice and to flavour mustard condiment.
Dill Seeds:
Dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavour that is aromatic, sweet and citrusy, but also slightly bitter.
Fenugreek Powder:
Fenugreek Powder has been used medicinally and for culinary purposes for millennia. It is most often utilized in Indian, Egyptian, and Middle Eastern cuisine, but is used commercially as a flavouring agent in much of the world. Medicinally, it has been utilized in traditional herbalist.
Fennel Powder:
Fennel symbolizes longevity, courage, and strength. Its use as medicinal values, fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fibre, minerals, and vitamins.
Curry Powder:
Curry powder is a generic term for spice mixes used to flavour Indian or Southeast Asian cuisine. Although there is no standard recipe, the main components are usually cumin, coriander, and turmeric. Other common ingredients include: red or black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek. Commercial blends are often available in mild or hot.
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.
Pizza Chilli (Chilli Flakes):
Dried Chilli flakes (crushed red pepper flakes) are most commonly recognized as a condiment to be sprinkled onto pizzas. However, they are also used for many other applications such as stir-fries, pastas, salads, and infusing cooking oils. Their heat can vary depending on the variety of Chilli used.
Natural Sesame Seeds:
Natural Sesame Seeds has all the nutritional value and is a good source of calcium, proteins, vitamins, Iron, phosphorus and dietary fiber. It is used by bakery industries for topping on breads & buns.
Black Sesame Seeds:
Black Sesame Seeds are less common and has more concentrated flavour then other Sesame Seeds. Again they are used mainly for extracting Oil, Bakery & decorating purpose.
Turmeric Fingers:
Its brilliant yellow colour has been an integral part of Indian life from time immemorial. Turmeric, the pungent tasting, mildly aromatic root, traditionally grown in India has gained worldwide recognition.
Turmeric Powder:
Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange colour and has been used throughout history as a condiment, healing remedy and textile dye.
