Whole Spices

Red Chili / Lal Mirch

Code: P-239

English Name: Red Chili / Lal Mirch

Botanical Name: Capsicum

Local Name: Lal Mirch

Product Description

Red Chili is an extremely strong spice used in many dishes. This vibrant red powder has a powerful, spicy, flavor with a broad pepper sweetness. Red Chili powder is brighter and hotter than regular chili powder and is great for masalas and any dish that needs a spicy kick.

Long Pepper / Magham

Code: P-207

English Name: Long Pepper / Magham

Botanical Name: Piper Longum

Local Name: Magham

Product Description

Long pepper (also known as Piper Retrofractum, pippali, Indian long pepper and (dei-phlei in Khmer) is from the same family as round pepper. It is usually dried and used as a spice or seasoning.

Long pepper has a similar but more complex taste to its close relative Piper Nigrum – from which round black, red and white pepper are produced.

Cloves / Laung

Code: P-140

English Name: Cloves / Laung

Botanical Name: Syzygium Aromaticum

Local Name: Long

Product Description

Long pepper has a flowering vine. Being a fragrant plant, it is the most popular and interesting herb. It grows in temperature and warm areas. Its buds are useful. This is one of the most important reasons why it is used as herbs and spices.

Long pepper contains fragrant and volatile oil, which is known as pipa-sterol, sesenin and piplatin. The root of this plant contains glucosides, steroids, piperin, piperlonguminin and piperlartin. People must use this herb because of its number of benefits.

Bay Leaves / Tej Patta / Tez Patta

Code: P-116

English Name: Bay Leaves / Tej Patta / Tez Patta

Botanical Name: Laurus Nobilis

Local Name: Tej Patta

Product Description

Bay leaf differs in that bay laurel leaves are shorter and light to medium green in color, with one large vein down the length of the leaf, while tej patta leaves are about twice as long and wider, usually olive green in color, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinammon (cassia) bark, but milder.

White Pepper / Sufaid Mirch

Code: P-285

English Name: White Pepper / Sufaid Mirch

Botanical Name: Piper Nigrum

Local Name: Sufaid Mirch

Product Description

White Pepper is a good hot spice with lots of health benefits used around the world for the culinary and medicinal purpose.

White Pepper has anti-inflammatory properties beneficial for arthritis problems and cures muscular swelling and pains. White Peppercorns are used in white or light-colored dished and sauces so there won’t be any black flecks. Helpful in weight loss, treating headaches, fights nasal tract infections, controls blood pressure, cures toothache and can kill some of the cancerous cells.

Curry Leaves / Karee Patta

Code: P-154

English Name: Curry Leaves / Karee Patta

Botanical Name: Murraya Koenigli

Local Name: Karee Patta

Product Description

Curry leaves are small in size and long, slender and oval in shape narrowing to a point, averaging 2-4 centimeters in length and 1-2 centimeters in width. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves.

Curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise and lemongrass. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.

Coriander Seed / Sokha Dania

Code: P-149

English Name: Coriander Seed / Sokha Dania

Botanical Name: Coriandum Sativum

Local Name: Sokha Dania

Product Description

Coriander is considered both and herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley.

White Sesame / Sufaid Till

Code: P-289

English Name: White Sesame / Sufaid Till

Botanical Name: Sesamum Indicum

Local Name: Sufaid Till

Product Description

Curry leaves are small in size and long, slender and oval in shape narrowing to a point, averaging 2-4 centimeters in length and 1-2 centimeters in width. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly, clustered leaves.

Curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise and lemongrass. When cooked, curry leaves have a mild and slightly pungent bite with a nutty aroma.

Black Sesame / Siah Till

Code: P-129

English Name: Black Sesame / Siah Till

Botanical Name: Sesamum Indicum

Local Name: Siah Till

Product Description

Black Sesame seeds, also known as kala til, is one of the oldest condiments known to mankind. They are highly valued for their oil. “Open Sesame” – the famous phrase from Arabian Nights symbolizes the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.

It may be a small seed but no doubt a very powerful one, used for many health-promoting and anti-aging benefits.

Big Cardamom / Elaichi Kalan

Code: P-119

English Name: Big Cardamom / Elaichi Kalan

Botanical Name: Elettaria Cardamomum

Local Name: Elaichi Kalan

Product Description

The sweety aromatic cardamom is the fruit of a tropical plant related to ginger. Growing cardamom is extremely labor intensive. The tall plants, grown on plantations in Guatemala or India, flower for eight or nine months of the year. Each pod, or capsule, ripens slowly and must be plucked when it is three-quartes ripe.

After harvest, the pods are washed and dried. The method of drying dictates the final color. White indicates the pods have been dried for many days in the sun leaving them bleached. Green pods have been dried for one day and night in a heated room.

Mace / Javitri

Code: P-209

English Name: Mace / Javitri

Botanical Name: Myristica Fragrans

Local Name: Javitri

Product Description

Mace spice offers a large number of benefits, and one of them is keeping the digestive system healthy. It will successfully relieve bloating, constipation and gas related problems. Not just that, mace spice is good for regulating bowel movements. Use mace spice to cure nausea, and to treat diarrhea and flatulence.

Nutmeg / Jaiphal

Code: P-220

English Name: Nutmeg / Jaiphal

Botanical Name: Myristica Fragrans

Local Name: Jaiphal

Product Description

The sweet, earthy, piney flavor of nutmeg is called for both sweet and savory dished in cuisines worldwide. These beautiful whole nutmegs can be freshly grated into cream sauces, squash or root vegetable dishes, stewed greens, fruit pies or as a fragrant garnish for hot beverages.

Fenugreek / Methi Dana

Code: P-167

English Name: Fenugreek / Methi Dana

Botanical Name: Trigonella foenum-graecum

Local Name: Methi Dana

Product Description

Fenugreek powder, also known as methi, is a spice grounded from the seeds of the fenugreek plant. Fenugreek powder is a fun addition to an Asian dish, or can be used to spice up a tea. It’s also a rich source of vitamins, dietary fiber, iron, potassium, calcium and magnesium.

Dry Ginger / Adrak

Code: P-162

English Name: Dry Ginger / Adrak

Botanical Name: Zingiber Officinale

Local Name: Adrak

Product Description

Dried ginger powder is used in making spices and masalas, which are used in gravies, curries, marinades, stews etc. It is combined with cardamom, cinnamon, fennel and cloves to make tea masala, which is brewed along tea to get a strong flower. Dried ginger powder is used in Pakistan, specifically Punjabi marinades for Tandoori startes. It is commonly used to flavor gingerbreads.

Dried ginger powder is also used in certain foods given to pregnant women and nursing mothers, which is a mixture of gum resin, ghee, dried ginger powder, nuts and sugar. A special tea made out of dried ginger powder.

Black Pepper / Kali Mirch

Code: P-124

English Name: Black Pepper / Kali Mirch

Botanical Name: Piper Nigrum

Local Name: Kali Mirch

Product Description

The piperine in dark pepper can be credited with the counteractive action of maligancy, and turns out to be twice as strong when joined with tumeric. The flavor likewise has Vitamic C, Vitamin A, flavonoids, carotenes and other enemies of oxidants that assist evacuate destructive free radicals and shield the body from maligancies and ailments.

Green Cardamom / Choti Elaichi

Code: P-179

English Name: Green Cardamom / Choti Elaichi

Botanical Name: Elettaria Cardamomum

Local Name: Choti Elaichi

Product Description

The sweety aromatic cardamom is the fruit of a tropical plant related to ginger. Growing cardamom is extremely labor intensive. The tall plants, grown on plantations in Guatemala or India, flower for eight or nine months of the year. Each pod, or capsule, ripens slowly and must be plucked when it is three-quartes ripe.

After harvest, the pods are washed and dried. The method of drying dictates the final color. White indicates the pods have been dried for many days in the sun leaving them bleached. Green pods have been dried for one day and night in a heated room.

Cassia / Dar Chini

Code: P-135

English Name: Cassia / Dar Chini

Botanical Name: Cinnamomum Cassia

Local Name: Dar Chini

Product Description

Supports healthy glucose levels, promotes digestion and get warming circulatory tonic. Get all the health benefits of this sweet, warming spice! Cinnamon’s natural compounds maintain healthy blood sugar levels, and just a 1/2 teaspoon every day can support cholesterol wellness too! Take control of your health today with our premium Cinnamon Bark.

And best of all, it’s so easy to incorporate this sweet treat into your healthy lifestyle: sprinkle the powder in your morning coffee, oatmeal, or smoothies; add a dash to medicinal teas to improve taste, blend with Stevia to make a healthy Cinnamon “sugar” mix that you can add to yogurt… the possibilities are endless!

Star Anise / Badiyan

Code: P-267

English Name: Star Anise / Badiyan

Botanical Name: Illicium Verum

Local Name: Badiyan

Chinese Name: 八角

Product Description

Ground star anise seasoning has an elusively sweet, licorice-like flavor, popular in Chinese and Southeast Asian cooking. This ground star anise seasoning can be stirred into sauces and stir-fries, used in sweet baking or blended into Chinese 5 Spice mixes.

Black Seed / Kalonji

Code: P-127

English Name: Black Seed / Kalonji

Botanical Name: Nigella Sativa

Local Name: Kalonji

Product Description

Black seed / Kalonji seeds have a nutty, onion-like flavor and are often used as a condiment in Pakistan and the Middle East.

The seeds are most often found in flatbreads and on vegetable dishes. They are also used to flavor candles and liquors and sometimes for pickling purposes.

Try this versatile spice and see what use works the best!

White Cumin / Sufaid Zeera

Code: P-284

English Name: White Cumin / Sufaid Zeera

Botanical Name: Cuminum Cyminum

Local Name: Sufaid Zeera

Product Description

The white cumin seeds are an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin “seeds” are actually the small dried fruit of an annual plant in the parsley family.

Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it’s sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. The white Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexian cuisines, and is one of the main ingredients in
curry powder.

Black Cumin / Zeera Siah

Code: P-122

English Name: Black Cumin / Zeera Siah

Botanical Name: Nigella Sativa

Local Name: Zeera Siah

Product Description

Black seeds help to improve proper digestion and absorption of food materials from the digestive tract.

It prevents the accumulation of gas in the stomach and prevents flatulence.

It is very effective in removing intestinal worms.

It can reduce muscular as well as joint pain naturally.

It can reduce the radiation effects after chemotherapy in cancer.

In foods, black seed is used as a flavoring or spice.

Saffron / Zafran

Code: P-250

English Name: Saffron / Zafran

Botanical Name: Crocus Sativus

Local Name: Zafran

Product Description

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”.

The vivid crimson stigmata and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron was long among the world’s most costly spices by
weight.