Red Round Chili /Capsicum/ Lal Mirch
English Name: Red Round Chili
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.
Ajwain Seed / Carcum Copticum / Ajwain
English Name: Ajwain Seed
Botanical Name: Carum Copticum
Local Name: Ajwain
Product Description
Ajwain seeds, scientifically known as Trachyspermum ammi, are small, oval-shaped seeds derived from a herbaceous plant native to the Indian subcontinent. Also known as carom seeds, these seeds have a strong, pungent aroma and a slightly bitter, peppery taste.
In culinary traditions, ajwain seeds are a common spice used in Indian, Middle Eastern, and North African cuisines. They are often employed to enhance the flavor of various dishes, including curries, bread, lentils, and pickles. Ajwain seeds are particularly popular in Indian cuisine, where they are used both for their distinctive taste and their digestive properties.
Fenugreek / Trigonella foenum-graecum/ Methi Dana
English Name: Fenugreek
Botanical Name: Trigonella foenum- graecum
Local Name: Methi Dana
Product Description
Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds, which smell and taste like maple syrup, have been used in cooking and as medicine. Fenugreek is used as an ingredient in spice blends and a flavoring agent in foods, beverages, and tobacco.
Coriander Seeds/Coriandrum Sativum /Coriander
English Name: Coriander seeds
Botanical Name: Coriandrum sativum
Local Name: Coriander
Product Description
Coriander, (Coriandrum sativum), feathery annual plant of the parsley family (Apiaceae), parts of which are used as both an herb and a spice. Native to the Mediterranean and Middle East regions, the plant is widely cultivated in many places worldwide for its culinary uses.
Dry Ginger/ Zingiber Officinale/ Sundh
English Name: Dry Ginger
Botanical Name: Zingiber Officinale
Local Name: Sundh
Product Description
Dried ginger is the dehydrated form of ginger that has undergone a drying process. Ginger turns pale-white when dried. The unpeeled dried ginger is called Brown Ginger whereas the peeled dried ginger is called Light Ginger.
Big Cardamom/Elettaria Cardamomum / Elaichi Kalan
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.
Green Cardamom/Elettaria Cardamomum / Choti Elaichi
English Name: Green Cardamom
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/Cinnamomum 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/Illicium Verum / Badiyan khatai
English Name: Star Anise
Botanical Name: Illicium Verum
Local Name: Badiyan khatai
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 /Nigella Sativa/ Kalonji
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!
Mace / Myristica Fragrans/ Javitri
English Name: Mace
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 /Myristica Fragrans/ Jaiphal
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.
White Sesame/Sesamum Indicum / Sufaid Till
English Name: White Sesame
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.
White Pepper/Piper Nigrum / Sufaid Mirch
English Name: White Pepper
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.
Cloves /Syzygium Aromaticum/ Laung
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.
Long Pepper/Piper Longum / Magham
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.
Saffron/Crocus Sativus / Zafran
English Name: Saffron
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.
Bay Leaves/ Laurus Nobilies/ Tej Patta
English Name: Bay Leaves
Botanical Name: Laurus Nobilies
Local Name: Tej Patta
Product Description
Bay Leaves are also known as Tej Patta. They have a strong aroma and flavour reminiscent of cinnamon, cloves and cassia. The leaves are large in size, olive green in colour and have 3 veins running the length of the leaf.
