Description
The pods of Brown Caradomam are used as a spice, in a manner similar to the green Indian cardamam pods, but those have a drastically different flavor. Unlike green cardamam, this spice is rarely used in sweet dishes. Its smoky flavor and aroma is derived from traditional methods of drying over open flames.

Usage
Black cardamam pods can be used in soups, chowders, casseroles, and marinades for smoky flavor. In India, black cardamam seeds are often an important component of garam masala. Black cardamam is also commonly used in savory dal and rice dishes.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
Channa Masala was cooked in times of Moghul wars for the scarcity of vegetables. Boiled in simmering cauldrons, the chick peas acquired a unique robust flavor. Our chefs have re-created this traditional experience and recommended hot Bhaturas (Indian balloon bread) or Pita bread with sliced onion rings to enjoy your meal.

Description
Turmeric has a mild, earthy and woody flavor. India is the world's leading producer of Turmeric and thus aptly turmeric is also known as Indian Saffron. The well-known varieties are `Allepy Finger' (from Kerala), `Madras Finger' and `Erode Turmeric' (from Tamil Nadu).

Usage
In India, Turmeric is used to marinate fish before cooking. Turmeric is both used as a colouring and flavoring agent in Indian cuisine. Solutions of turmeric have long been used in the treatment of wounds, eye infections and common cold. It stimulates protein digestion, and is an excellent blood purifier.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
Garlic has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Usage
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canap.

Garlic powder has a slightly different taste than fresh garlic however it ver well be used as a substitute for fresh garlic.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
Ginger has a pungent-lemony, warm-sweet flavour. It's a warming spice. India is the world's largest ginger producer. The finest quality ginger - Cochin ginger and Calicut ginger - comes from Kerala.

Usage
Almost all Indian curry recipes include ginger. The traditional method is to chop ginger finely and fry it along with onions. Ginger was one of man's earliest medicine, much prescribed for treating stomach distress.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
This mildly spiced curry of Red Kidney beans with tomato & onion is in all time favourite of every North Indian. It is best served with hot paranthas or steamed basmati rice.

Description
The pods of Brown Caradomam are used as a spice, in a manner similar to the green Indian cardamam pods, but those have a drastically different flavor. Unlike green cardamam, this spice is rarely used in sweet dishes. Its smoky flavor and aroma is derived from traditional methods of drying over open flames.

Usage
Black cardamam pods can be used in soups, chowders, casseroles, and marinades for smoky flavor. In India, black cardamam seeds are often an important component of garam masala. Black cardamam is also commonly used in savory dal and rice dishes.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
Channa Masala was cooked in times of Moghul wars for the scarcity of vegetables. Boiled in simmering cauldrons, the chick peas acquired a unique robust flavor. Our chefs have re-created this traditional experience and recommended hot Bhaturas (Indian balloon bread) or Pita bread with sliced onion rings to enjoy your meal.

Description
Turmeric has a mild, earthy and woody flavor. India is the world's leading producer of Turmeric and thus aptly turmeric is also known as Indian Saffron. The well-known varieties are `Allepy Finger' (from Kerala), `Madras Finger' and `Erode Turmeric' (from Tamil Nadu).

Usage
In India, Turmeric is used to marinate fish before cooking. Turmeric is both used as a colouring and flavoring agent in Indian cuisine. Solutions of turmeric have long been used in the treatment of wounds, eye infections and common cold. It stimulates protein digestion, and is an excellent blood purifier.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
Garlic has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Usage
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canap.

Garlic powder has a slightly different taste than fresh garlic however it ver well be used as a substitute for fresh garlic.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
Ginger has a pungent-lemony, warm-sweet flavour. It's a warming spice. India is the world's largest ginger producer. The finest quality ginger - Cochin ginger and Calicut ginger - comes from Kerala.

Usage
Almost all Indian curry recipes include ginger. The traditional method is to chop ginger finely and fry it along with onions. Ginger was one of man's earliest medicine, much prescribed for treating stomach distress.

Packing Description
Available in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Description
This mildly spiced curry of Red Kidney beans with tomato & onion is in all time favourite of every North Indian. It is best served with hot paranthas or steamed basmati rice.