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Cumin seeds are small, elongated seeds with a warm, earthy, and slightly nutty flavor. They're commonly used in cooking, particularly in Indian, Middle Eastern, and Mexican cuisines, both whole and ground, to add depth and aroma to dishes like curries, soups, stews, and spice blends.
Cinnamon sticks are aromatic bark strips from the cinnamon tree. They're known for their sweet and woody flavor, used in cooking and baking. Often utilized in both sweet and savory dishes, these sticks impart a warm essence and are commonly added to beverages, desserts, curries, and spice blends, providing a delightful aroma and taste.
Green cardamom is a versatile spice renowned for its aromatic, slightly sweet, and floral flavor. These small, pod-like seeds are commonly used in cooking and baking to add depth and fragrance to a wide array of dishes, ranging from savory curries to desserts. The seeds are often ground or used whole to impart a unique, warm, and citrusy essence to culinary creations.
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Black pepper whole consists of dried, unground peppercorns from the Piper nigrum plant. These small, round berries have a sharp, pungent taste and are one of the most commonly used spices globally. When ground, they yield the familiar black pepper powder. Used in cooking and seasoning, whole black peppercorns are employed in spice blends, marinades, soups, stews, and virtually all types of cuisines to add a distinctive spicy flavor and a touch of heat.
Clove seeds, also known as "lalpari, " are the dried flower buds of the clove tree. They are small, dark brown, and highly aromatic with a strong, warm, and pungent flavor. Clove seeds are used in both cooking and traditional medicine due to their distinct taste and potential health benefits. They're often found in spice blends, desserts, and savory dishes, contributing a rich and intense flavor.
Dry red chili whole refers to whole dried chili peppers, varying in size, shape, and heat intensity based on the chili variety. These chilies are commonly used in cooking to add spiciness, depth, and flavor to various dishes worldwide. Whether ground into powder or used whole in curries, sauces, stir-fries, or spice blends, they contribute both heat and a distinct chili flavor to culinary creations.
Coriander seeds are small, round seeds with a citrusy, slightly floral flavor. They come from the coriander plant and are used in cooking whole or ground. Commonly found in various cuisines worldwide, coriander seeds add depth and a warm, aromatic quality to dishes like curries, soups, stews, and spice blends.
Turmeric powder is a bright yellow-orange spice ground from the dried rhizomes of the turmeric plant. Known for its warm, earthy flavor and vibrant color, it's a staple in various cuisines, especially in Indian and Southeast Asian cooking. Turmeric powder is used to season and color dishes like curries, rice, soups, and marinades. It's also recognized for its potential health benefits due to its active compound, curcumin, known for its antioxidant and anti-inflammatory properties.
Yellow maize, also known as yellow corn, is a cereal grain that is a staple food in many parts of the world. It is distinguished by its bright yellow kernels, which are high in carotenoids, particularly beta-carotene, a precursor to vitamin A. Yellow maize is used for both human consumption and animal feed. It is commonly processed into various food products such as cornmeal, corn flour, and corn oil, and can also be eaten fresh as corn on the cob. Additionally, yellow maize is a key ingredient in many industrial products and biofuels. Its nutritional profile includes carbohydrates, fiber, vitamins, and minerals, making it an important source of energy and nutrients.
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Dry red chili powder is a spice made by grinding dried red chili peppers into a fine powder. It's widely used in cooking to add heat and flavor to dishes, varying in intensity from mild to extremely hot depending on the type of chili used. It's a key ingredient in many cuisines around the world, adding color and spice to various recipes.
Kashmiri chili, typically sold as whole dried peppers, originates from the Kashmir region in India. These chili peppers are known for their vibrant red color and moderate heat level, lower than some other chili varieties. They add a beautiful red hue to dishes without overwhelming spiciness, making them popular for imparting color and a subtle warmth to curries, stews, marinades, and Indian cuisine in general.
IR64 rice is a long-grain, non-basmati rice variety primarily cultivated in India. Known for its high yield potential, IR64 is favored by farmers for its adaptability to various growing conditions and resistance to pests and diseases. It has a slender shape, cooks up fluffy, and is commonly used in a wide range of dishes globally, from biryanis to pilafs.
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Brown rice is a whole grain rice with the inedible outer hull removed, leaving the bran and germ layers intact. These layers give brown rice its characteristic nutty flavor, chewy texture, and higher nutritional value compared to white rice. It's rich in fiber, vitamins, and minerals, making it a healthier option for those looking to improve their diet. Brown rice also has a lower glycemic index, which can help with blood sugar management.
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Kashmiri chili powder is a spice with a vibrant red hue and a mild heat level. It's derived from dried, ground Kashmiri chilies, offering a rich color and a subtle, fruity flavor with a lower heat intensity compared to other chili powders. Often used to add color and a mild kick to various dishes.
