Our Products
We offer the best product range of Dehydrated Ginger Powder, Amchur Powder, Fenugreek Powder, Turmeric Powder and CINNAMON (CASSIA) POWDER.
Raw mango powder. The spice amchur is unripe or green mango fruits which have been sliced and sun dried This has a sour taste and is often used to flavor vegetable dishes.
Our organic Amchur (mango) powder is made using unripe mangoes that are pulled, sliced, sundried and ground. This powder is pale beige to brownish in color, slightly fibrous in appearance, sweet and sour in taste. It is used particularly to add sourness to dish. It adds a sweetish sour flavor to vegetarian dishes, chutneys and marinades. Amchur (Mango) Powder is widely used for its tangy flavor. It has similar tenderizing qualities of lemon juice. It has mouth watering lemony taste with sweet flavor, used in various chutneys and is also an important ingredient in making chaat masala. It contains no harmful artificial appetizer, retains freshness with a mesmerizing taste. It is hygienically packed.
Fenugreek Powder is an ayurvedic powerful Indian spice used from centuries as a spice to increase the taste of curries.
With the increasing popularity of Indian Curry, this spice is in demand everywhere. Fenugreek powder is obtained from grounded and roasted fenugreek. The powdered fenugreek seed has a beautiful golden yellow color due to its coloring agent called Coumadin. This very powerful Indian spice plays an essential part in the flavor of curry powder. Its bitter and sweet flavor is used in soups, dals, beans, vegetable dishes, and seafood dishes. It is also used in the sugary balls, ladoos. In North India, fenugreek is used in lamb stews. In the South it is used in almost everything; breads, chutneys, curries and dals. In North Africa it is also used in bread.
Fenugreek's medicinal uses were first discovered by ancient Greeks and Egyptians: It eases digestions, relieves diarrhea, relieves chronic coughs and promotes lactation. It may also lower blood cholesterol and blood sugar levels.
Rich, aromatic, digestive and anti-septic. Add color and flavor to the cuisines. Possess innumerable medicinal qualities like natural antiseptic and antibacterial.
Turmeric an ancient spice of India is an antioxidant due to the phenolic character of curcumin. It is stomachic, carminative tonic, blood purifier, vermicide and antiseptic. It imparts yellow color to Indian curries and is an important ingredient both for its color as well as for its medicinal properties. Boiled with warm milk and taken or used as an inhalation from boiling water or as smoke through pipe, it relieves sore throat and common cold. It is considered one of the best as it is rich in coloring matter (curcumin). Institutional clients prefer turmeric with high curcumine content i.e. above 3.0 percent responsible for imparting yellow color, while for domestic consumption turmeric with 2.0-3.0 value is preferred.
Morarka has originally developed organic turmeric cultivation in Maharashtra project areas, and has now expanded it to Northeast region as well. Mostly turmeric is sold as powder, and very small quantities are also sold as whole in international markets.
The fresh range of turmeric powder offered by us is widely demanded in the National and International market for its high aroma, taste and purity. Our range of turmeric powder is natural bright yellow in color and adds a spicy flavor in various cuisines. Turmeric powder is extremely pungent and actually gets stronger when cooked. Although a pinch of turmeric may be used as a substitute for saffron to achieve that golden yellow color.
Cinnamon has a sweet, woody fragrance in both ground and stick forms. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages
A very important condiment having many medicinal and health applications. Like other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste. Clove is also a stimulant and can aid in curing acne
Our organic Clove powder has a unique unparalleled taste which is strong yet at the same time pleasing, burning yet at the same time numbing. Used in savory foods and at times in sweets.Cloves powder can also aid in digestive system function. Clove powder can remedy an array of digestive problems including flatulence, and vomiting. This promotion of healthy digestion can even help to boost metabolism. Clove powder is a natural antispasmodic and can be applied topically to soothe muscle spasms or brewed as a tea to remedy heavy coughing episodes.Cloves impart a wonderful mouthwatering aroma in foods. Essential to Indian Garam Masala, Indian meat dishes, Pulaos and added to many Indian Curries.
This powder is used for enriching the dishes with its typical flavor and fragrance. Available in its best pod form, the cardamom powder is used in numerous dishes & for medicinal purpose as well. . Green Cardamom Powder is highly valued, versatile and its pleasing flavor makes it a must in todays gourmet pantry.
Green Cardamom Powders pleasing flavor makes it a must in today's gourmet pantry. Like saffron and vanilla, it is added to savory and sweet dishes. Its seeds have most of the sweet, highly-perfumed citrus fragrance. They are black and sticky with essential oil. Cardamom is an expensive spice, second only to saffron. Green cardamom Powder is convenient to have for baking and other applications where the spice needs to be ground. Freshness and thus flavor is of course compromised when cardamom is pre-ground because it loses flavor soon after grinding. Cardamom is mostly used to add aroma to cakes, cookies, fruit compotes, marinades, charcuterie (sausages and deli meats), wines and liqueurs. In the East, it flavors meat, fish, rice, omelets and desserts. Cardamom powder is one of the main ingredients of Indian curry powder and garam masala. It is also used to flavor coffee in Arab countries. In Scandinavia, it is used to flavor mulled wine, compotes and pies, as well as some charcuterie products (sausages and ground meat). Cardamom can replace ginger or cinnamon in most recipes.
Intensely aromatic fragrance, healthy, used in curries & masala chai. Green Cardamom Whole is highly valued, versatile and its pleasing flavor makes it a must in todays gourmet pantry.
Green cardamom is popularly known as queen of spices. This spice has been known from ancient times and its sweet aroma has been praised in Indian literature by Kalidas. It is used as a powerful stimulant, carminative, stomachic and diuretic. A mixture of powdered cardamom seed with ground ginger, clove and caraway is helpful in combating digestive ailments. Our organic Green Cardamom has a complex flavor that can be described as slightly sweet, floral and spicy with citric elements used for flavoring in food and drink. It features in curries; it is essential in pilafs (Rice dishes) and gives character to pulse dishes. It leans tongue with warm antiseptic sensation and additional peppery taste. Its unique, slightly sandy flavors allows it to be combined with both sweet and savory dishes.
Nutmeg powder in Hindi is called as "jaiphal". Aromatic, sweet flavor for Mughlai cuisine.Distinct sweet flavor, used in many sweet and savory dishes. Nutmeg has a flavor that is quite strong. In small amounts, it blends in with great subtlety. The preferred method for the sake of ensuring excellent aromatic, spicy and nutty flavour is to purchase the nutmeg in its whole state. Whole nutmeg should be grated just before use to ensure the best aroma and flavor. Slightly sweeter than mace, nutmeg is essential to bchamel sauce and also goes well with baked or stewed fruit, custards, eggnog, punches, curries, sauces (particularly onion-based and milk sauces), pasta, and vegetables (especially spinach).
Nutmeg powder is a very pleasing spice to have in the pantry. It adds a sweetness and warmth to sweet and savory dishes. One whole nutmeg yields two to three teaspoons of ground nutmeg. seafood, veal, vegetables, starch, tomatoes, white sauce, quiche's, curries, moussaka, stewed fruits, biscuits, cakes and milk puddings. Nutmeg powder is very effective remedy for sleeping disorders. Mix powdered nutmeg with the juice of Indian gooseberry- amla. Drink this mixture before retiring to bed. Consume powdered nutmeg with a teaspoonful of honey induces sleep in children. Mix some powdered nutmeg with banana or apple juice, and consume this mixture two times in a day. It is very effective remedy in the treatment of diarrhea. You may even combine nutmeg powder with a spoonful of Amla juice; this combination is useful to cure morning sickness, hiccups, and indigestion.
A special blend of ingredients that gives a ting of spicy taste to your cup of tea. Masala Chai is an Indian aromatic spiced tea.
Tea Masala is an age-old Gujarati concoction that has traveled from ancient kingdoms to modern tea shops. This Masala is enriched with the goodness of a strong, aromatic blend of chosen organic herbs. In short a rejuvenating medley of health and taste. Gujarati Chai Masala (Tea Masala) is a Spice Powder (Masala Powder) used for Masala Tea preparation. It gives a nice aroma and delicious taste to normal milk tea.
Gujarati Tea Masala is a dry powdery mix of various Indian spices. It has a long shelf life due to its dry nature and hence once Masala Tea powder is prepared, it can be used for many months. A healthy strong aromatic blend of especially chosen organic herbs. Originating from Gujarat, Tea Masala is gaining popularity all over India & abroad. Enriched with the goodness of Ginger, Holy Basil, Mulethi, Poppy seeds, cloves & cinnamon. A combination of health and lovely taste.
Pungent food seasoning. Cures nausea, common colds. Strong aroma and flavor, Stimulates digestion and is antiinflammatory.
According to available historical records, ginger was known to Europeans and highly esteemed by the Ancient Greeks and Romans who obtained this spice from the Arabian traders. The aroma of ginger is pleasant and spicy and its flavor is penetrating, slightly biting due to antiseptic or pungent compounds present in it. According to Ayurvedic medical system, ginger is considered to be carminative stimulant given in dyspepsia and flatulent colic. It enhances the tastes of the food item giving it delicious, natural mouthwatering taste and aroma.
Our organic Ginger Powder is packed in a very sophisticated and completely hygienic way to prevent any form of adulteration or mixture of artificial color. Ginger powder is used in making spices and masalas which are used in gravies, curries, marinades and stews. It is specifically used in Punjabi Marinades for Tandoori vegetarian as well as non vegetarian starters.
Onion powder adds lots of flavor to many dishes, and is a convenient way to slip onions past children. Onion powder is a spice used for seasoning in cooking. It is made from finely ground, dehydrated onions, mainly the pungent varieties of bulb onions, which causes the powder to have a very strong odor
The ancient Egyptians worshiped onion as a symbol of eternity. Also, ancient Greece athletes use to eat large quantities of onion because it lightens the balance of blood. In India, the famous Medical Treatise Charaka Samhita celebrates the onion as a stimulant, diuretic and expectorant, is good for digestion, heart, eyes and joints. Because of the presence of several sulphur compounds, onion has antiseptic properties and is useful in flatulence and dysentery.
Onions add flavor to an otherwise bland dish and turn an average meal into an elegant dinner. One table spoon onion powder is a substitute for every medium sized onion. Onion powder is perfect condiment for chili, barbecue rub, salad dressing, dips, and marinades and as an addition to hamburgers. This dehydrated onion powder is pink colored dry dust added in vegetable curries to include natural flavor of onion into it.
This masala mix gives a touch of pickle to the preparation. The achari masala gives the stir fry kari a spicy taste without overpowering the taste of vegetables.
A combination of pickling spices designed to give the Achari taste to the vegetables. Earlier used extensively by the travelers to keep the food safe & tasty for longer period during their travel.
Traditional Uttaranchal style spice blend is renowned for its taste & pungent flavor.
A specialty of Agra and normally used with Poori, Kachori etc. Made with Organic spices to bring this taste to all over India and abroad.
Not only in Delhi & Agra, it is from Brij Bhoomi. Morning worshipers of temples after the Pooja used to have their Indian breakfast and of course, it was Poori & aloo. The water based gravy called Jhol is best with any Aloo based preparations whether with Dahi or Besan or Simple water.
The blend of hot and tangy spices is used for a collection of savory and highly spicy snacks that would make you lick your lips. This is the inseparable part of appetizing savories which are served before a meal as light dishes for lunch or supper.
Specially made for those who want to relish the taste of Agra Chat Masala but are not able to do it at home owing to complexity of preparation. An hot, sweet & sour taste to flavor all popular Indian fast foods like Bhel puri, golgappa, aloo chat, Papri chat etc.
This masala gives an exotic taste and flavor to dal made from quality organic ingredients. It is used not only for all types of dal but also in vegetables, salted dishes, chutneys and salad.
Unique combination of masala that can be used for any type of Dal, Matar and Ragda (White peas) for enhancing the taste profile. An exotic and rarest combination of spices.
A basic blend of ground spices, common in North Indian and other South Asian cuisines, is pungent fragrant and flavor- enhancing garam masala.
Garam means hot and Masala as we know connotes mixture of spices. It is a careful combination of various spices which were introduced in India by the Mughals who used it for spicing up their food.A must for every Indian kitchen, it can spice up and give a definite tang to even the blandest of preparations. It can be used in giving life to all vegetables.
Black Pepper, Tamarind, and Dry Ginger combine together to give a sharp twinkle to this Spice Blend that spices the 'Pani' - the sour and spicy water.
Pani Poori, also known as Gol Guppa, Putchka, or Pani Patasha is a popular snack item throughout India and favorite of Agra region. Specially designed to take this taste to other parts of India. A perfect combination taste for those who love to eat sweet and sour.
This blend of spices is widely used as a flavoring agent to add a kick in snacks, savories fruit salads and many other items. It is used to flavor all the popular street foods of India ranging from Bhel Puri to the Golgappa, Aloo Chat and Dahi Sev Puri
Chat Masala is known to tickle the taste buds of most Indians. This Masala originates from Lahore, and has built its reputation among the street food of Delhi.We have used a unique blend of spices in an effort to bring back the old legacy to make it a part of every Indian Cuisine. It has both sweet and sour taste.This masala typically consists of amchoor (dried mango powder), cumin, kala namak, coriander, dried ginger, salt, black pepper, asafetida and chili powder. It can be used in all kinds of vegetable and fruit chats, salads, Kebabs, or as a seasoning.
Dilli Garam Masala is the king of all masalas, as it is a blend of major spices used in cooking a recipe, mainly a subji. It is light brown colored, has a strong spicy flavor and should be used sparingly.
Garam meaning hot and Masala symbolizing Mixture. Known for generating heat in the body, used by traders as they moved from one place to another, to ward off the cold and other related conditions, to keep them moving. Specially made with chosen Organic ingredients.
This is a mixture of ground aromatic spices and heart of the most Indian Dishes. The word Garam is not heat, it refers to spice intensity.
Paneer Masala is a rich entre made with Organic ingredients. Its delicious flavor, wonderful texture and eye-catching color may make the dish arguably tastier. Have no qualms about adding that bit of cream and kicking up the amount of oil a notch.
Tracing its roots from British, who brought this taste as they traded & stayed here for almost three centuries. They developed their own watered down version of this masala and brought to you by Morarka Organic Foods. Immensely popular in North India.
Excellent combination of spice blends, adds distinct aroma and flavor once added to Red Kidney Beans.
A popular North Indian dish, originating from Kashmir region. Designed for giving a new, fresh and delicious taste especially for those who relish Punjabi and Kashmiri Food. Good for those who love hot and spicy foods. A must for every kitchen.
It is a delightful masala for Rajma lovers of Kashmir and Punjab. Make Kidney bean curry more tasty than the regular one with Morarka special blend of spices.
The key to make the Perfect dal, for adding a tinge of flavor in any vegetable serving or other snack item. Tadka Daal served with plain boiled rice is a favorite in many Indian households across the country
Capturing the famous taste of Tadka of Dhabas/Hattiss spread along the highways, especially G. T. Road (Sher Shah Suri Marg), providing the same at the comfort of your home, made for people who love and relish Dhabhas food. Our dilli tadka masala is made from natural ingredients and contains no artificial colors. Our quality product adds a unique flavor to any meal and can be used in a multitude of food items.Can be used to enhance the taste of any Dal, Paneer, or vegetables. Moreover, using this masala reduces the cooking time to half as the need to chop onions, slice tomatoes, peel ginger and garlic can be avoided completely.
It makes bhaji much fresher and tastier and elevates even an ordinary bhaji to something special.
Originating from Maharashtra combining Pao and Bhaji, Pao meaning Bread and Bhaji word used for a cooked combination of many vegetables. This Masala is a special blend of spices like star anise (anasphal), yellow chili which re-creates the taste that is popular in the streets of Mumbai. One of the most popular dish in India from Coastal area of Maharashtra (Mumbai, Konkan and Goa) this Spice Mix 'Pao Bhaji Masala' is an excellent blend that adds unique flavor and aroma to the dish. This mixture of spices can be used with other crushed and meshed vegetable cuisines.Besides being used for Pao Bhaji, this masala can also be used to enhance the taste of Keema Bhaji, Anda Bhaji etc.
This powder is used to prepare the delicious and wholesome bisibele bhath, a healthy mixture of lentil, rice, vegetables and spices, which brings out the intense flavor of all the spices used.
Originating from Karnataka (Mysore), Bisibelle Bhath means Hot Lentil Rice. BISIBELLE BHATH POWDER is specially designed to contribute to the unique flavor and taste. Enjoy this unique taste from the comfort of your home.
The main ingredient of all South Indian Curry recipes which add flavor and aroma to curries. The better quality of the organic ingredients in curry masala makes tastier the resulting dish in which it is used.
Curry powder is a blend of the various spices. Golden in color due to turmeric, most popular among British in India to have their curries with mild garam masala and that was CURRY POWDER. We bring you the best of spice blends to relish and enjoy your everyday taste.
This South Indian spice blend is used in making Pigeon pea soup (Toor Dal) called Rasam. Its rich aroma and spicy taste gives the original and traditional South Indian flavor.
Rasam, known as South Indian Soup is a common part of everyday meal of South India. Generally consumed with hot rice and ghee. Based on the taste from Mysore.
"Sambhar" is the catch-all term used in India for an incredibly popular South Indian curry based on lentils - Mysore Sambhar powder is a mixture of ground spices that does the trick for the tasty sambhar.
Sambhar is a concoction of spices, lentils and vegetables that traces its origins to the Thanjavur Marathas. This South Indian delicacy has invaded every Indian home. Now you have the secret formula that every South Indian housewife once prided herself in knowing.
In vengi bhath (also called as Eggplant Rice /Brinjal Rice), this aromatic masala plays a key role which is prepared using cloves and cinnamon. It also brings out the unique taste of the rice.
Vengi meaning Brinjal and Bhath is Rice. A south Indians favorite rice dish made with rice, Brinjal, tamarind and spices. Morarka producing the balanced and perfect blend of spices to bring you the best!.
It's largely a blend of flavoring spices used along with taste-agents like black pepper, rose petals and chilli to impart a pleasantly textured flavor to ordinary rice. The origins of this blend can be traced back to the Mughal era.
A delicacy of Lucknow, brought to India by Mughals and later relished by Nawabs. Prepared with finest of ingredients for those who cannot afford time to make this at home but want to enjoy the taste.
Biryani came to India by Muslims and the other business travelers. It is a rice based dish which can be made both vegetarian and Non-vegetarian. A delicacy of Mugal emperors and Nawabs of India whether Lucknow or Hyderabad. This word Biryani came from Persia, meaning Fried or Roasted Rice
.
Fresh spice powder is an authentic spice blend meant exclusively for stir fry dishes and gives nice flavor to dishes.
A kadhai is an Indian wok or deep round iron vessel, most essential cooking utensil in any Indian kitchen and vegetable preparations made in a kadhai are called Kadhai Sabji. This Kadhai Masala is a spice blend that has crushed coriander as the main ingredient. It adds a unique taste to kadhai preparations, and is a must have for Indian Kitchens. Kadhai Masala is an authentic spice blend meant exclusively for stir fry dishes. It is very popular dish in North India. Changing from being flavor oriented to being ingredient oriented has been the biggest innovation and strategic move related to the introduction of this masala flavor. Makes Kadhai Paneer, Mixed Vegetable, Chicken Jhalfrezi, Kadhai gosht and Kadhai Chicken even more mouth watering.
Being an exquisite blend of varied spices, this masala is ideal for preparing chicken delicacies. This masala adds a traditional taste to dishes.
Korma is a rich curry of Mughal origin usually prepared from braised meat or vegetables cooked with spices, cream or yogurt and nuts. It is very popular in India, Pakistan and Bangladesh. The word korma means braise and it can be mild or fiery. This Masala is an amalgam of all the right ingredients to prepare a perfect Korma at home. An everyday addition in your cooking to spice up your everyday curries.
Laal Maans- a delicacy of Rajput, smoked tender lamb flavored with Peshawari Lal Maans ka Masala, cardamom and clove, cooked in spicy curry.Great masala to prepare smoked tender lamb at home.
Lal Mans is from the Royal courts of Rajasthan made in the fiery hot red chilies and yogurt. Morarka reproduces the era of the Royal courts to bring the real taste on your palate.
Mutton curry powder is a special blend of spices which are used to marinate lamb or mutton pieces or add as seasoning to many gravies and curries.
This meat curry from the North Western states of India especially Punjab as an everyday meat curry without any complications, is a culinary delight. This Masala is made with basic spices like Onion, Garlic, Ginger, keeping in tandem with the classic traditional recipe. Can be used for simple, everyday meat curries.
Rogan josh is an aromatic lamb dish hailing from Kashmir. Rogan josh masala is derived from the word Rogan meaning color and josh meaning passion, hot or red.To achieve the characteristic red color, this masala is added to the dish in a balance quantity.
The Rogan is fat and Josh is heat. A mutton or lamb dish full of fat from Kashmir with the exotic blend of spices like dry ginger, fennel, coriander and Kashmiri mirch, used by Kashmiri people.
Seekh Kebab is a delicious dish discovered by the Mughal. This popular Kashmiri lamb dish cooked with seekh masala in rich onion, tomato will surely spice up the palates.
The meat eaters of all over the world enjoys the roasted form of meat and chicken so the smart Khansamas of India to please their Nawabs and Kings started making the ground meat roast dishes known as Kebabs. Seekh Kebab is a very popular kebab in North India made with ground meat and selected spices. Morarkas spices are perfect to make a moist and juicy Seekh Kebab for the Kebab lovers.
A mixture of spices specifically used with a tandoor or clay oven, in traditional cooking. Tandoori masala is used extensively with dishes such as tandoori chicken.
Tandoor came to India by Persian by the name of Tannur and later popularized by Punjabis during Partition times specially Moti Mahal restaurant favourite visiting place of Pandit Nehru. Famous for its Tandoori Dishes like tandoori Chicken, Tandoori Machhi and Tandoori Raan. Later to meet the burgeoning demand of vegetarian, chefs started using Tandoori Masala for Tandoori Gobhi, Aloo and other possible Tandoori dishes.
Peshawari Tikka Masala uses a slightly different ingredient and tastes a little different from other tikka masala.
The meaning of Tikka is 'Tukra' or Morsel of fish, meat, chicken etc. This masala is a unique blend of spices for marinating the Bar-be-que or Tandoori dishes with yogurt or cream. The pure organic ingredients accentuate the taste. The usual ingredients are black pepper, ginger root, cinnamon, cloves, peppercorn, coriander seeds, fennel and chili powder. Tikka masala is an Indian powder made up of a combination of aromatic spices which is normally used for its bright red color rather than its general taste.
