Manathakkali are sun-dried berries and most popular in South Indian cuisine. These Manathakkali are mixed with yogurt and salt. They are commonly fried in a little oil and mixed in rice dishes. It is also known for its powerful medicinal uses.
Ajwan / Ajwain seeds are also known as carom seeds. They look and smell much like cumin seeds. Don't be fooled, ajwain seeds are pungent, peppery hot and bitter. Ajwain compliments dals, breads and root vegetables. They also contain an antiseptic that comfort diarrhea and stomach pains.
Ajwan / Ajwain seeds are also known as carom seeds. They look and smell much like cumin seeds. Don't be fooled, ajwain seeds are pungent, peppery hot and bitter. Ajwain compliments dals, breads and root vegetables. They also contain an antiseptic that comfort diarrhea and stomach pains.
This souring agent is small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Their tangy, sweet, slightly sour taste is added to curries, chutneys, dals and even desserts. These seeds are also used in tangy lamb and chicken dishes. These s...
This souring agent is small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Their tangy, sweet, slightly sour taste is added to curries, chutneys, dals and even desserts. These seeds are also used in tangy lamb and chicken dishes. These s...
This souring agent is the ground form of small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Its tangy, sour taste is added to curries, chutneys and dals. This powder can also be used in tangy lamb and chicken dishes. Pomegranate eases f...
Bay leaves, also known as tejpata, are the foliage of the evergreen bay laurel tree. This aromatic herb adds depth to stews, pilafs and slow-cooked dishes. To use, tear into several large pieces--the torn edge imparts the flavor.
This ridged dark brown to black color seed is derived from a wild-flowering herb that grows in India's mountain regions. Black cumin in smaller and thinner than regular cumin seeds. The distintive smell and complex flavor lends a smoky nature to dishes. It is also used to flavor dals, curries, pu...
Peppercorns are derived from a pepper vine native to Southwestern India. Ground black pepper is found in vegetable and meat curries, dals and even tea. Ground black pepper is also an important flavor in garam masala. Black pepper is a digestive, a liver stimulant, and helps relieve bronchial ast...
Black peppercorns are sun-dried, fermented green berries from a pepper vine native to Southwestern India. This spice is ever so popular throughout the world. It has a pungent fragrance and spicy taste. Black pepper is evident in almost all curries, dals and numerous spice blends. Black pepper is...
