As per fssai standards:
1. Moisture:- Not more than 14.0 % by weight
2. Volatile oil:- Not less than 0.25 %(v/w) on a dry basis
3. Non-volatile ether extract:- Not less than 7.5 % by weight on a dry basis
4. Edible common salt:- Not more than 5.0 % by weight on a dry basis
5. Ash insoluble in dil.HCL:- Not more than 2.0 % by weight on a dry basis.
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes ... Kashmiri chili powder is bright red, but mild in heat and used in Indian cuisine, named after the region of Kashmir. Chili powder varieties.
Turmeric is a member of the ginger family. Turmeric finger the powder is bright yellow, which can make a dish stand out and come alive. The roots are quite pungent. Our ground turmeric is an essential ingredient in curry powder. It also has many medicinal properties and has been used in India for centuries. Just a pinch of turmeric is necessary, as too much of it can make the dish extremely bitter. Turmeric has been used for centuries in Indi for its medicinal and healthful qualities. Nutrition Facts Serving Size: 100gm Amounts per servings % Daily Values* Naicin32%folates10% Pyridoxine138%Riboflavin18% Vitamin A0% Vitamin C43% Vitamin D0%Vitamin E21% Vitamin K11%Magnesium48% Sodium2.5%Potassium54% Calcium18%Iron517% Copper67%%Manganese340% Phosphorus38%Magnesium48%
No food is complete without spices, Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form.
Saffron | Black Pepper | Nut Meg | Asafetida (hing) | Cumin Seeds | Cardamon | Ginger
Sri Lanka is a land of spices.Of all the spices used in Sri Lankan cuisine, Ceylon cinnamon, also known as real cinnamon, is the most famous. It is a spice that has given Sri Lanka an important position on the spice map. In addition to cinnamon, Sri Lanka produces other spices, some of which are also used for medicinal purposes. Here are the most used spices grown on the island. It is worth buying them when traveling to Sri Lanka.Black pepper is the second most grown spice in Sri Lanka after cinnamon, and is exported all over the world. Some say that black pepper comes from India, while others believe that it comes from Sri Lanka, and this tropical plant grows in the Sri Lankan jungles. Sri Lankan cuisine uses a lot of black pepper in curries and other dishes. Sometimes even plain rice is seasoned with a few unground black peppercorns.
"The Queen of Spices" is the nickname of cardamom. It is a spice used in both savory and sweet dishes. While Sri Lanka's cardamom comes from India, the country remains one of the main suppliers of both white and green varieties. Cardamom is often found in curries, sambolas, as well as spiced tea, and is one of the most sought after and expensive spices. The end product used in cooking is the dried seed pods. cloves Cloves do not come from Sri Lanka or India, yet they grow here successfully. The islanders add cloves to rice as a flavoring spice. A few grains are simply thrown into the water in which the rice is cooked. It is worth mentioning that cloves have healing properties. Clove oil is a natural antibiotic. Nutmeg is native to Indonesia, but like cloves, this plant grows well in Sri Lanka. It adds flavor to everything from curries to cookies and other sweets. Along with cloves, nutmeg is one of the most popular spices worldwide. Turmeric is gaining huge recognition recently as a medicinal plant. It is mainly used in face masks and to treat hair. Turmeric root powder gives dishes a wonderful yellow color and has many healing properties. Chilli pepper Chili peppers are a popular spice for any Sri Lankan dish. Dried red varieties are used whole or as a powder. Powdered seasoning comes in two forms: roasted and unroasted chili. Each has a distinct flavor. Green chili peppers are added fresh to the dish and sometimes added at the end of the cooking process.
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish.
Indian spices include a variety of spices grown across the Indian subcontinent with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom, cumin are some example of Indian spices.
Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first.
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, cumin are some example of Indian spices.
The use of herbs and spices has been incredibly important throughout history. Many were celebrated for their medicinal properties, well before culinary use. Modern science has now shown that many of them do indeed carry remarkable health benefits.
There are many spices we use in our day to day cooking, these include popular ones like cumin, black pepper, turmeric and coriander seeds. We have well-known farmers who can help us to procure and supply high-quality Indian spices at a reasonable cost.
Sambhar is one of the most delicious and famous South Indian foods often served with rice, Idlis, etc. It is a blend of different ingredients such as coconut, cinnamon, coriander seeds, cumin, lentils, etc. TruSpices Sambhar masala is made from traditional authentic recipes to capture the rich flavor of South Indian cuisine. Mirai Procures, Process, and Packages hand-picked spices from various parts of India. Our experts travel across India to find the highest grade of spices to be Crushed, Grounded, and Blended to make the best quality masala powder. We believe in providing superior quality which is processed and packaged under maximum hygienic conditions in the state of the art manufacturing facility
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish.
Asafoetida is sulfurous smelling gum-resin thats extracted from Furula plants. It is traditionally ground into a powder and used either for its proposed medicinal qualities or as a spice to add a savory flavor to food.
