Pav Bhaji is a common fast food dish in India. Pav Bhaji masala forms the principle ingredient of this dish. The premium masala we manufacture is nutritious as well as tasty. The Pav Bhaji masala is a combination of perfectly blended A grade spices and are available in tamper proof packing which guarantees taste and purity. We use premium quality spices in the making of pav bhaji masala.
The ginger powder we supply is manufactured by drying rhizomes. It is pale brown in colour with a fibrous texture. It is used in Ayurveda medicines since centuries. It is a hot spice with a dry texture. Apart from being used in cooking, it also has therapeutic benefits.
Green chilli powder is a rare powdered spice. We are among the few manufacturers who supply green chilli powder. In the processing of the powder, we use handpicked chillies, which are extensively heated, dried and then powdered.
We manufacture premium quality garlic powder, in which the garlic bulbs are broken and the cloves are mechanically pre-conditioned and dried. The dried material is then powdered to obtain the final product. Garlic powder is an excellent condiment used in food preparation.
'Pani' in Hindi means water. 'Puri' is a fried hollow ball made from wheat flour. The 'Puri' is punctured open on one side and stuffed with delicious fillings and topped with Pani. The 'Puri' is then eaten in a mouth full. This is one of India's most popular outdoor snacks. Black Pepper, Tamarind and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the 'Pani'.
Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean and Latin American cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
Yellow Mustard seeds also known as Brassica Alba, are small round yellow colored seeds belonging to the Mustard family. They have a pungent taste. The seeds are naturally bitter in taste, but toasting them brings out their pungent complexity. Yellow Mustard seeds are normally used to make oil & sauces. 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.
The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes.
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands. A little pinch goes a long way with Saffron. Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads. We have below mentioned variety of Saffron with us: Saffron - Irani Pooshali (had white filaments) Saffron - Irani Semi Nagin Saffron - Irani Super Nagin (more coloring power, no white filament, filament are long & more dry) Saffron - Kashmiri (soft smooth rehsham, no white filament) Saffron - Shera Saffron - Three moon Saffron - Baby kesar Saffron - Loose Kesar
Sambar is a typical South India curry, eaten with white rice. The ingredients used in the sambar powder are in equal proportions. It gives a rich flavour and great taste to the sambar. It is a perfect blend of ingredients such as coriander, chilli, fenugreek, salt, turmeric, cumin, black pepper and asafoetida.
At Aroma spices, we supply a meat gravy masala and meat fry masala. It is made using authentic herbs and spices. It has a rich colour and taste to it. We add no artificial colouring agents. It finds application in various hotels and restaurants. It neutralizes the taste of the food and makes it more appetizing. The ingredients present in the mutton masala are coriander, chilli, cumin, black pepper, bay leaves, garlic, cinnamon, dry ginger, rattan jog and salt.
We manufacture premium grade fish masala which can be used in gravies and dry dishes. It aids in bringing out the natural flavour of the fish. Our products are free from any impurities, additive or artificial flavouring agents. We only use pure spices, sourced from natural herbs. It is a blend of coriander, chilli, garam masala, cumin, black peppercorn, ginger, garlic and bay leaves. The fish masala we supply is ideal to marinade fish. Clients can choose from various packaging options to suit their need.
The secret ingredients of Maggi Masala has intrigued us all since decades. There is something special about this delicious masala that adds taste to any dish that it is used in. But how is the masala made? Here is the secret recipe of Maggi Masala that you will surely thank us for! 2 teaspoons onion powder, 1 teaspoons garlic powder, 2 teaspoons coriander seeds, 2 red chilli, 1/4 teaspoon turmeric powder, 2 teaspoon cumin (jeera), 1/2 teaspoon pepper powder, 2 teaspoon fenugreek seeds, 1 teaspoon ginger powder, 1/2 teaspoon garam masala, 1 teaspoons sugar, 1/2 teaspoons red chilli flakes, 1 tablespoon corn flour 1/2 teaspoon aamchoor (dry mango) powder, 1/2 teaspoon salt, 1 teaspoon black pepper
Peepramul is also known as ganthoda not same as sonth (dry ginger) though. It is typically used in powder form with equal mix of ginger powder, jaggery and water to help with the gastric troubles and joint pains. Peepramul powder is derived from a rhizoid which is similar to ginger root.
Masala Chaas (Spiced Buttermilk) Indian masala chaas is the ideal summer drink! Made with yogurt, water and some spices, it's not only light and refreshing but also good for you!
Asafoetida Powder also known as Hing, this is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavor, unpleasantly strong while raw but mellow and garlicky when cooked.
As the name suggests, the Kitchen King Masala is the king of all masalas, as it is a blend of all major spices used in cooking dishes like subzis. It is dark brown coloured, has a strong spicy flavour, and should be used sparingly. Its ingredients vary from company to company.
Seasoning is usually a mix of dried oregano, basil thyme and rosemary. Pizza seasoning usually has the extra ingredients that everyone loves with their pizza, like onions, garlic, fennel and more.
We export highly quality and unadulterated cumin seeds. It is used in vegetarian as well as non-vegetarian dishes. It is used for medicinal purposes like proper digestion, nutrient assimilation and healing of stitches and pain. Cumin seeds are called jeera in India. It is a spice used to add flavour to many dishes. It has an aromatic and bitter taste. When added to rice, it becomes jeera rice, a popular rice dish in North India. Apart from India, cumin seeds are widely used in Mexico too.
