Bay leaves
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Cardamom (Elaichi)
Elettaria Cardamomum is the seed of a
tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world’s second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India’s favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma.
Chilies (Mirchi)
it is the hottest flavor on earth. As a
general rule, dark green chilies tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies.
Chili powder
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Coriander seeds (Dhaniya)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Cumin (Jeera)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Curry Powder
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Fennel (Soonf)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Garam Masala
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Garlic (Lassan)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Ginger (Adrak)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Nutmeg and mace (Jaiphal and Javitri)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Oreango (Ajwain)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
Turmeric (Haldi)
These fragrant leaves with pointed
ends are used in their dried form. These are used in curries and rice preparations.
