Chili whole, chili powder, chili crushed.
Spices
Coriander.
Turmeric.
Ingredients for garam masalaThe composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another. Some recipes call for spices to be blended with herbs, while others grind the spices with water, vinegar or other liquids such as coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is roasted before use to release its flavours and aromas. Regional variations It is generally understood that the spices to be included in a garam masala will vary according to region and personal taste. A Northwest Indian garam masala usually includes cloves; green, black, and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of caraway and black cumin. The components of the mix are ground together, but not roasted. Commercial mixtures A commercial package of Garam masala can be had as a commercially-prepared ground mixture made from spices. Many commercial mixtures may include more of other spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour. Use in specific dishes We are Khasiyat Masala recomand our Khasiyat Rajvadi Garam Masala.
Turmeric.
Red chilli variety 2680 , 1900 , jwala , roshni , teja , sanam Can be packed according to needs
Supply any quantity as buyers specfication As buyers chiose
Erode small. Erode big. Bold turmeric. 25KG, 50KG BAG YOUR WATED
Varieties include - 334, 276, byadgi and many more Lot size - minimum of 20 mt or more Weight - 25 kilograms or 50 kilograms
Chili powders of 334, 276 and byadgi available in ready stocks. Other varieties orders to be placed and made ready for delivery within 2 working days. Minimum lot size of 20 mt and above, standard weight varies as per buyers desire.
Selected best quality turmeric fingers from the central india. 1 kg damp proof packing
Dehydrated garlic powder 20 kg cartoon or aluminium poly bag
Spices.
Spices.
Super product No
Will update with full info. Will update with full info.
Fully automatic production uni. Daily spicies production 50 tan capicity . 15 g to 5 kg packing size Bulk packing 20 kg. To 40 kg in cutta packing.
Saffron : Saffron is purchased from the actual growers from the saffron belt of pampore, properly graded and packed. The world class saffron comes with the assured quality under the brand name Shahi Kesar. Packed in plastic packets properly sealed and labelled in the packing of 1 gm, 2 gm, 3 gm ,5 gm, 10 gm, 100 gm, 200 gm and 500 gm.
Sgs lab report.
