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Versatility at its peak! Our Achari Gosht Masala is an eclectic spice blend which can be used not only to make pickles but also to flavour regular curries and starters with that chatpata achar-like flavour. Organic whole spices are carefully slow roasted, ground individually and then mixed to create this unique flavourful.
The taste of home! Eating fresh, pure and healthy food is what keeps us physically fit and emotionally healthy which is why this Udupi Sambar Masala is made with Organic Ingredients that are pesticide-free, sustainably farmed, hygienically processed, and steam-sterilized to meet global food safety regulations because your health and wellness are as much our priority as they are yours. This Udupi Sambhar Masala is our heirloom recipe for making an authentic home-style unique masala blend. Made with the perfect combination of fenugreek seed, asafoetida, chilli powder and other Indian spices. It lends a balanced flavour that leaves your friends and family asking for more. Take your favourite accompaniment with Idlis, Dosas and Appams to another level with our authentic Udupi Sambar Masala.
Take your shot of this booster drink! Made with love and care from grandma's kitchen, this time-tested herbal nutrition is made purely from ingredients available at home. To keep you healthy, Grandmaâ??s Organic Kadha Blend is made with a mix of organic herbs like Ginger, Black Pepper, Turmeric Powder, Cinnamon, and Cloves. A spoonful of this blend and a glass of lukewarm water every morning not only provide advanced immunity support but also relieves you from any stress and enhance your memory at the same time. So, add this herbal booster to your daily routine. Not only that, your health and wellness are as much our priority as they are yours which is why our Grandmaâ??s Organic Kadha Blend is pesticide-free, sustainably farmed, hygienically processed, and steam-sterilized to meet the global food safety regulations; Thus, putting a superior taste and quality in your kitchens and always ensuring health benefits for you.
A spice originating from the Indian subcontinent, chicken masala is a blend that is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken masala recipe. Often many types of meats are consumed for cooking, but chicken and mutton tend to be the most commonly consumed meats. Native tribes of chicken as meat-eaters are: Arunachal Pradesh Assam Haryana Kerala Goa Meghalaya Mizoram Odisha Punjab Tamil Nadu At Swani Spices, the R&D Team has managed to develop various variants of chicken masala, viz: Chicken Masala Chicken Masala without Salt Chicken Korma Masala Chicken Tikka Masala Chicken Gravy Masala Chicken Bhuna Masala Butter Chicken Masala Roasted Chicken Masala Spicy Chicken Masala
This is an Indian spice blend that will include a variety of spices like cumin, coriander, and turmeric but can very slightly from recipe to recipe, sometimes resembling close to garam masala. It is used to flavor many Indian dishes and provides a savory, aromatic, and lightly spicy flavor. This spice mix can be ahead of time and stored in an airtight container for a month and having it prepared beforehand makes it easy to create an appetizing meal a simple matter of marinating and grilling. This mix is used to marinate foods before cooking in a tandoor or on the grill. The seasoning blend is often combined with yogurt, to create a thick coating to flavor paneer, chicken, shrimp, fish, etc. Although it has a close resemblance to garam masala, the only difference between the two blends is that tandoori masala is made more with the help of chili powder while garam masala is known to have a mild taste. Some of the tandoori masala blends by Swani Spices include: Tandoori Marinade Tandoori Masala Hot Tandoori Masala Mild Tandoori Seasoning Tandoori Spice Mix Tandoori Tikka Masala
Mutton Masala is a flavorful and aromatic masala, especially for non-veg dishes. Although the perception is that it is only for non-veg dishes, various vegetarian curries and dishes can be used cooking mutton masala. You can use it for veggies, paneer, baby corn, mushrooms, etc. this masala can also be used for gravies or semi-dry dishes like fries to enhance the flavor of the dish. This blend is often prepared using pepper, coriander, and chili as its key ingredients to impart a dark tan and hot taste to dishes, especially meat. Since Indians love their meat/dishes spiced up, a fair amount of flavoring spices lend this blend an aromatic chorus. At Swani Spices, we have 8 variants of Mutton Masala, which include: Meat Masala Mutton Masala Salt-Free Shahi Mutton Masala Spicy Mutton Masala Rogan Josh Masala Achari Gosht Masala Seekh Kebab Masala Lamb Curry Powder
This blend is prepared using a combination of spices roasted and powdered together. Having coastal boundaries, Fish Masala is a blend highly consumed in India. Although each region has its native taste and recipe of the blend. Curry leaves and turmeric powder are the key ingredients used in preparing the fish masala. Thus, if you are a pescetarian or a sea-food lover, The various varieties of fish masalas are products to not miss out on. Fish Curry Masala Ghati Fish Masala Malvani Fish Masala Indian Fish Curry Bengali Fish Curry Fish Fry Masala
Curry leaves are the foliage of curry tree. This tree is a native to India and its leaves are used for both medicinal and culinary applications. Curry Leaves are often highly aromatic and have a unique flavour with notes of citrus. Curry leaves are not the same as curry powder. This leaf is used in South India as a natural flavoring agent in various curries. Volatile oil is used as a fixative for soap perfume. Aside from being a versatile culinary herb, they offer an abundance of health benefits due to the powerful plant compounds they contain. The leaves, bark and root of the plant are used in the indigenous medicine as a tonic, stimulant, carminative and stomachic.
Zingy, Tangy and Hot, this Indian spice mix adds a boost of flavor to a variety of dishes. Deriving its flavor from black salt, it is often used in cooking, or as a garnish on salads, savory Indian snacks, cold beverages like lemonade and meals like curries and daals. Although, often confused with garam masala, both the spice blends have notoriously different flavor profiles and applications. Some of the spices that chaat masala contains include: dried mango powder, black salt, cumin seeds, coriander seeds, black pepper, ground ginger, asafoetida powder, dried mint, ajwain seeds, etc. At Swani Spices, there are at least 6 recipe variants of chaat masala developed, these include: Chatpata chaat masala Chaat masala Papri chaat masala Pani puri masala Green chutney masala Chilli mint dip
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins. The aroma of the crushed leaves is delicate & fragrant, and taste is aromatic and bitter. The size of the leaves is ranging from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape is elliptical and tapering to a point at the base and tip of the leaves. It is a native of Mediterranean and grow widely in scrub land woods in Europe and California. It widely cultivated in Europe, America, and Arabian countries. It is not cultivated as a commercial crop in India. Bay leaves are used as flavoring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant, and narcotic properties. The essential oil from the leaves is also used as spice and food flavoring agent and has wider application in traditional medicines of different countries. The major functional properties are anti-microbial, anti-fungal, hypoglycemic, anti-ulcerogenic etc.
An erect, glabrous, or minutely pubescent, branched annual. The stems are striate; the leaves are rather distant, 2-3 pinnately divided, the segments linear. The flowers occur in terminal or seemingly lateral pedunculate, compound umbels, white and small; the fruits are ovoid, muricate, aromatic cremo carps, greyish brown; the mericarps, which are the components of the fruit, are compressed, with distinct ridges and tubercular surface, 1 seeded. Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt, and Afghanistan. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production. It is traditionally used as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and for kids it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In the northern part of India, Ajwain is often consumed after a heavy meal. It is commonly flered after dinner parties.
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi-erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of the above in physical characteristics. Indian cardamom is flered to the international markets in different grades:'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa'a strong cardamom coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties. Cultivation of cardamom is mostly concentrated in the evergreen forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The major use is for the preparation of gahwa' a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries, it is used in baked goods and confectionaries. In Europe and North America, it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, liquors and in perfumery and in Ayurvedic medicines.
Cinnamon cassia is the dried bark of cassia, which is a small, bushy, ever green tea, 18-20 mtr high and 40- 60 cm diameter with a straight and cylindrical trunk and grey brown bark, 13 - 15 mm thick when mature. Cassia occurs mainly in South China, Vietnam, Laos, and Myanmar. In India, only a few plants are available. Cassia is a light demanding tree, slightly shade tolerant when young, preferring cool and wet conditions. Dried Cassia bark is the spice. The essential oil is called cassia cinnamon oil. Apart from its use as a spice, it is a well-known medicine reinforcing yang, the body fire. Guizhi (dried twig of cassia cinnamon) is collected in spring and summer and dried in the sum or in the shade used in decoctions, has analgesic and anti-pyretic properties.
The clove of commerce is the air dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil. The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar, Madagascar, Malaysia, Sri Lanka, and India. The tree prefers well drained rich soil with sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35 degree C) with heavy sun light, good and well distributed rainfall (above 150 cm) and high humidity (above 70%) are preferred. The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic, and stimulant. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps, and perfumes. It is also reported to help diabetics in sugar assimilations.
The True Cinnamon or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamon Verum. Cinnamon plants are grown as bushes. When the plants are two years of age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting. Cinnamon verum is mostly cultivated in Sri Lanka, Malagasy Republic, and Seychelles. It has originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20- 30 degree C and rainfall between 1250 to 2500 mm. It thrives well as a forest tree at 300-350 meter above Msl. Cinnamon verum is mostly cultivated in Sri Lanka, Malagasy Republic, and Seychelles. It has originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20-30 degree C and rainfall between 1250 to 2500 mm. It thrives well as a forest tree at 300-350 meter above MsL. The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. 'Quills' are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. 'Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough unpeelable barks scraped o� from the thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals, and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics.
