This is a quite essential blend of south Indian spices to give the curries a madras touch. A typical, strong south Indian curry blend that releases its flavours after only a short cooking time. Hence, it can be added towards the end of cooking in dishes If a recipe calls for roasted curry powder, dry heat a frying pan, add the spice and move around to prevent it burning; once fragrant remove. Great in rice or minced meat fillings, or added to mayonnaise for a dipping sauce.

Podina Chutney is mostly eaten in North India. It is used as a dip for Samosas, Kachoris, Pakoras and eaten with meals. Pudina Chutney can be made with sour unripe mangoes or curd. Pudina Chutney is very tasty. Pudina Chutney Masala is a unique blend masala that gives the chutney a healthy, nutritious and yummy taste.

urmeric (Curcuma longa) /'t?rm?r?k/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native in southeast India, and needs temperatures between 20 C and 30 C (68 F and 86 F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 3045 minutes and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in Indian cuisine and even curries, for dyeing, and to impart color to mustard condiments. One active ingredient in it is curcumin. It has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin may treat: cancer, Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses.

Green Peppercorns are the unripe berries of a tropical vine, Piper Nigrum. The same berries are processed to make black pepper. Green peppercorns have a milder but more complex and fresh flavor than most other peppercorns, and are commonly found preserved in brine or pickled. Green peppercorns can be sliced or chopped, or eaten whole (pickled).

Ingredients:

Cinnamon, Cloves, Ginger, Nutmeg, Groumd allspice,

Uses:

Pumpkin Pie Spice is all the spices needed for your pumpkin pie In addition to pumpkin pie, this blend enhances any type of vegetable bread, including pumpkin or zucchini bread.

Ingredients

White peppercorns , corander seeds , dried thyme , basil , cloves , grated nutmeg , bay leaves
mace , dried cepes , cinamon.

Uses

Great for cookouts, meatballs, and sausage patties for sandwiches topped with tomato sauce and cheese.

Fenugreek is cultivated worldwide as a semi-arid crop.

The seeds are used as a spice in curries, pickles and chutneys. The raw seeds are bitter so they are usually roasted gently to develop flavor before grinding (do not overheat as that will turn it red and bitter to the taste). The seeds are very hard, and difficult to grind, a mortar and pestle working best.

Seed extract is used in imitation vanilla, butterscotch and rum flavorings, and is the main flavoring in imitation maple syrup. Fenugreek seeds are also used in candy, baked goods, ice cream, chewing gum and soft drinks. The seeds can be roasted and used as a coffee substitute.

The seeds may also be spouted and used as a winter salad herb. (Ready in 4 to 6 days) As the sprouts grow, the curry flavor recedes.

The young leaves are a salad herb and can added to other salad greens like watercress for a delicious salad. Fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.

Also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves.

Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.

Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish.

Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill, garlic, marjoram, mint, oregano and thyme.

Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.