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.
Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice. European Dill (Anethum graveolens) is indigenous to Europe and is cultivated in England, Germany, Romania, Turkey, USA and Russia. The Indian dill (Anetheumsowa), a native of Northern India is bolder than the European dill. It is cultivated as a cold weather crop in many parts of India. Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative.
Nutmeg is a spice produced from a fruit of an evergreen tree usually 9-12 mtr high. It is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female wers are often solitary. Fruits feshydrupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit matures it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg. The nutmeg tree is indigenous to the Moluccas. The major nutmeg growing areas are Indonesia and Granada. It also grows on a smaller scale in Sri Lanka, India, China, Malaysia, Zanzibar, Mauritius, and Solomon Island. Nutmeg thrives well in places with warm humid climates from sea level up to 600 meters MSL. It grows on a variety of soils from sandy to clayey loams and red laterite soils with good drainage. A well distributed annual rainfall of 250 cm is ideal for the crop. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The freshy outer cover of the fruit is crystallized or pickled or made into jellies. Nutmeg oil is used in cosmetics and toiletries. An ointment of nutmeg butter has been used as a counterirritant and in treatment of rheumatism.
Mace is a spice produced from a fruit of an evergreen tree usually 9-12 metre high. It is dried reticulated 'aril' of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruits feshydrupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit matures it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg. Mace is used as a condiment, particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry, especially as a standard seasoning in many Dutch dishes. It is also used in various savoury dishes. It is also used as a drug in Eastern countries because of its stimulant, carminative, astringent, and aphrodisiac properties.
Ripe fruit of an annual herb, this robust herb has light green leaves, is 30-60 cm long and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish-brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance. Fenugreek is a native of South-Eastern Europe and West Asia, now cultivated in India, Argentina, Egypt, and Mediterranean countries. In India, it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra, and Punjab. It is a cold season crop and is fairly tolerant to frost and very low temperatures. Best suited to tracts of moderate to low rainfall, Fenugreek is often sown in all types of soil but performs better in loam and clayey loam with proper drainage. It can also be grown on black cotton soils. Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves, and shoot saree Atenas curried vegetables. As a spice, it �avours food. Powder of dried leaves is also used for garnishing and favouring variety of foods. Fenugreek extract is used as a favouring agent of imitation maple syrup. It is one of the principal constituents of curry powder. The seeds are used for incolicfatulence, dysentery, diarrhea, chronic cough, enlargement of the liver and spleen, rickets, gout, and diabetes. It is also used as an acarminative, tonic, and aphrodisiac. Fenugreek oil is used in the manufacture of hair tonics.
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight, or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma. A native of Europe and Asia Minor, Fennel is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favors high seed production. Prolonged cloudy weather at the time of powering is conducive to diseases and pests. It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight, or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma. A native of Europe and Asia Minor, Fennel is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favors high seed production. Prolonged cloudy weather at the time of powering is conducive to diseases and pests.
Mixture of spices that take on a yellow hue, it is not a staple Indian ingredient in Indian cooking. This powder was created by British to evoke the essence of Indian food and is not used in authentic cooking. The confusion may come from a popular Indian dish known as curry, but that term refers not to the spice blend but to the dish itself, which is made up of sauce or gravy along with meat and vegetables. Often one of the main ingredients in curry powder is turmeric. Other spices that can be incorporated include everything from ginger, cinnamon, garlic and cloves to mustard seeds, black pepper and fennel seeds. Although curry powder is not meant for traditional Indian dishes, it still has a place in the spice drawer as it can add a unique taste to a variety of recipes. Curry Powder can be used to season roasted vegetables, pureed soups, hummus, egg salad, and even popcorn. It will give an ordinary recipe a touch of warmth and depth. This spice blend benefits from being mixed with a liquid (like broth or coconut milk) or yogurt before adding it to the dish, which helps the flavors of the curry powder infuse into other ingredients. Curry Powder is also meant for slower cooked recipes, so it has time to release its flavours. It combines both sweet and savory elements, creating a spice powder that is earthy and warm with a bit of brightness to it. The powder can range from mild to spicy, depending on the type and amount of pepper used; mild will list ginger and black pepper as ingredients, while chile peppers will signify a spicy blend. At Swani Spice, we have managed to develop several variants of curry powder, viz incl: Curry Powder Without Salt Curry Powder Mild Curry Powder Hot Curry Powder Malaysia Madras Curry Powder Ostindian Curry Powder Jamaican Curry Powder Mild Jamaican Curry Powder Hot Kerala Curry Powder Roasted Curry Powder Lemon Curry Powder Mild Lemon Curry Powder Hot Premium Curry Powder Mild Premium Curry Powder Hot Special Curry Powder Mild Special Curry Powder Hot Sustainable Curry Powder Organic Curry Powder Seasoning Curry Powder Chicken Curry Powder Hot Chicken Curry Powder Mild Kitchen Curry Powder
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin, and essential oil. Celery plant is usually 30â??60 cm high, erect with conspicuously jointed stems, bearing well developed leaves on long expanded petioles. The rigid fruit is small, ovoid, 1 to 1.5 mm long, 1 to 2 mm in diameter, contains a small brown seed. The native habitat of celery extends from Sweden to Egypt, Algeria, and Ethiopia and in Asia, India, and China. It is an annual in the planes, whereas biennial in cold climate and on hills. The dried ripped fruits (celery fruit) are used as spice. Leaves and stalks are used as salads and in soups. It is also widely used in meat seasonings, in flavoring beverages, confectionaries, ice creams and baked goods. It is figured as a natural medicine in different cultures. In modern medicine, it is used as a stimulant and for treating Asthma and liver diseases.
Curry Masala
Chaat Masala
Kitchen King Masala
Yellow Mustard Powder
Product Description: The process of dehydration involves drying fresh turmeric rhizomes under controlled conditions to preserve their natural flavor, color, and health-promoting compounds, such as curcumin. This powder retains the vibrant golden-yellow color and warm, earthy, slightly peppery flavor characteristic of fresh turmeric, making it a versatile ingredient in cooking, as well as for use in natural remedies. Anti-inflammatory: Turmeric is widely known for its anti-inflammatory properties, which can help alleviate pain, reduce inflammation, and support joint health. Antioxidant-rich: Contains curcumin, a potent antioxidant that helps combat oxidative stress and protect the body from free radical damage. Digestive support: Turmeric can promote healthy digestion and has been traditionally used to relieve bloating, indigestion, and discomfort.
