This fruity-sour seasoning comes from the large broad bean pod of a tropical tree native to India. The brown pulp is scrapped from the pods, dried and sold. It is also refered to as Indian date, and can be bought here in many forms: raw, powder and concentrate. Raw tamarind must be boiled and s...
Byadagi chillies are a famous variety of dry chilli mostly grown in the Indian state of Karnataka in South India. Byadagi chillies are the second most consumed chilli in India. These wrinkled chillies are known for their deep red color and are slightly less spicy than most other dry chillies. The...
These are small red chillies that have been soaked in curd (plain yogurt) and salt. They can be added to dishes or lightly fried and eaten as is. They are most popular in South India where they are served as an accompaniment to meals.
Apex's sour spice blend is known throughout India for its premium quality. This masala is used to make homemade pickles. This spice mix is usually combined with oil and mixed with pieces of green mangoes.
These are sun-dried fenugreek leaves. Its robust flavor should be used sparingly. It is usually sprinkled over meat and vegetable curries before serving, but can also be used in Indian breads, such as thepla, as shown in picture. Contains no artificial colors. Methi assists in digestion.
Curry leaves originate from the Kari tree of Southwest Asia. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp. For extended use, air dry them complet...
This fresh, light-brown rhizome, is used extensively in all forms of Indian cooking. Peeled, mashed or cut, ginger has a clean and aromatic taste with a slightly spicy edge. Ginger, also known as Adrak in Hindi, is used medicinally for colic and dyspepsia. When eaten in small quanities it cures ...
If you like your food hot, we mean really hot-hot, you will love this oven-dried ghost chilli pepper powder! Originally discovered in the Assam region of India, the peppers are known as "Bhut Jalokia" which translates to "Ghost Pepper" for its almost ghostly h...
If you like your food hot, we mean really hot-hot, you will love these dried ghost chilli pepper pods! Originally discovered in the Assam region of India, they are known as "Bhut Jalokia" which translates to "Ghost Pepper" for its almost ghostly hot bite!
