Asafoetida (Ferula asafoetida) is the dried sap obtained from the roots of Ferula plants. While it's native to Afghanistan and Iraq, asafoetida is commonly used in Indian cuisine where it's dried, ground into a spice, and referred to as hing. In addition to flavoring food, asafoetida has also been used for centuries around the world for its perceived health benefits.
Chickpeas are used to make curries and are one of the most popular vegetarian foods in India, Pakistan, Bangladesh and the UK. Because of their high protein content, chick peas are increasingly used as animal feed. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein.
Coriander powder is derived from the seeds of the coriander plant. Coriander from which the powder is made, is one of the world's oldest spices. It is considered both a spice and a herb. Very few dishes can be made without the touch of coriander powder. It has a pleasing aroma and savour.
Cumin is the dried seeds which are a very popular spice used for their strong aroma and bitter warm flavor.
Cumin is one of the most popular spices throughout Asia, especially in India where it is an important component of many popular recipes such as the yogurt dish raita, alu jira (potatoes with cumin), masala dosa, and the most popular spice blend "garam masala". Cumin is also popular in Arabic cuisines and a part of "Baharat" seasoning, north African "Tagines", and Falafel.
Today, India and Iran are the main producers of cumin worldwide.
Yellow Semolina is a high-gluten flour made from hard durum wheat. Mild and aromatic, semolina is also known as suji. It has a rather coarse texture, yellow color, and is high in gluten protein. The high gluten content means the flour is especially well suited for making pasta, but this flour is also a common ingredient in bread and baked goods as well as couscous. Semolina is available throughout the world but is most popular in Italy.
Garlic is botanically a vegetable. It is the second most popular bulb(after onions) used for flavor worldwide.
Garlic can be cooked crushed, peeled, or as a whole. Unlike other vegetables, it is rarely consumed in large amounts or on its own because of its strong taste.
Garlic is most commonly roasted, boiled, or saut�©ed. It can also be bought chopped, minced, pickled, or in supplement form.
Although it was previously believed that only raw garlic had health benefits, studies now show that cooked and commercially prepared products can be just as beneficial.
Red onions (also known as purple onions in some European countries) have purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion is also used as a dye.
These onions tend to be medium to large in size and have sharp flavor and eye-watering qualities. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.
Red onions are available most part of the year and are high in flavonoid and fiber as compared to white and yellow onions.
Dried red chilli is a condiment that is used to add pungency and color to the food.
India is the largest producer of red chillies. As the name suggests, it is red and can be consumed as it is or can be broken down and made into a powder, or can be grounded into a thick smooth paste.
It is spicy and the intense heat is concentrated in the seeds.
"Rice as a cereal grain, it is the most widely consumed staple food for a large part of the worlds human population, especially in Asia and Africa. Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it common place in many cultures worldwide.
Basmati rice has been reported in India since the early days of the 19th Century. This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the Basmati rice is grown only in Northern India and in parts of Pakistan touching India."
Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation.
Of the annual global production of around two hundred million tonnes of salt, about 6% is used for human consumption. Edible salt is sold in forms such as sea salt and table salt which usually contains an anti-caking agent and may be iodized to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods.
A whole spice can be a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Whole spices are always more fresh, fragrant, and flavorful. Whole spices keep their flavors for about 2x longer than the same product ground up. Some of the most commonly used spices are Turmeric sticks, Red Chillies, Coriander seeds, Cumin seeds, Cloves, Cinnamon, Nutmeg etc.
Red Chili Powder has an age old blend, processed from special varieties of red, hot & spicy red chilies sourced from the best fields in India . It is mild-hot and gives glowing natural red color to your dishes making them attractive and more palatable. Red chilies are also a part of many spice blends, condiments and sauces.Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bengali, Korean, Mexican, Portuguese, and Thai.
Turmeric is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). It has been used in Asia for thousands for years as a dye, food coloring, and in Indian traditional medicine.
Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. It is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. It may also be used as a thickening agent. It is white and powdery unlike whole wheat flour which is creamish and grainy.
Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. It is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
