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| Ginger |
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From old days and today ginger has contributed so much in our daily live. Ginger rhizomes is widely use in cooking specially spices. My mother always uses whenever she prepare some food for us. Most and every country uses this root crop. I have read this proverbs that says "An ancient Indian proverb states that everything good is found in ginger". For centuries Ginger has been used for medical purposes. In China today, half of all herbal prescriptions contain some form of ginger. And i have tried using this.
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| Green Cardamom |
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Cardamom has a unique flavour and aroma that is hard to put into words. It defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.
Cardamom is used in different ways by different cultures, in the Middle East to flavour coffee, in Scandinavian communities as a dessert baking spice. In India it is a savoury spice for curries. Elsewhere it is used for poached fish, meat loaf, fish stews and sweet potatoes.
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| Star Anise |
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First, star anise and aniseed (or anise) are not related botanically. Well, they are, but only very far back in the gene pool; both are in the magnolia class. Star anise (which is, confusingly, sometimes called star aniseed) is the fruit of Illicium verum, native to China. Aniseed (or anise) is the fruit of Pimpinella anisum, native to the eastern Mediterranean.
Second, star anise and aniseed both contain anethole, a chemical compound that accounts for their licorice flavor, but star anise has a stronger and more pungent taste.
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| Cinnamon |
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Cinnamon is the bark of one of a group of trees belonging to the same family. Many related species are marketed as cinnamon. “True cinnamon” is from Sri Lanka and is more delicate tasting than what is commonly sold as cinnamon in the United States, which is also called “cassia” or “Chinese cinnamon.” Cassia has been used in Chinese medicine for thousands of years. There are many other species of cinnamon, mainly from Asia and Madagascar. Cinnamon “sticks” or “quills” are rolls of dried bark, and can be grated into a powder or soaked in liquid. Most people buy cinnamon pre-ground.
Would you believe that a mere teaspoon of cinnamon contains 28 mg of calcium, almost one mg of iron, over a gram of fiber, and quite a lot of vitamins C, K, and manganese? It’s true. It also contains about half a gram of “usable” (non-fiber) carbohydrate.
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| Coriander Seeds |
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Coriander Seeds are greenish-brown in color and have a strong aroma. It is extensively used in curry powders and adds a nice flavor to it. Coriander seeds are an essential part of the curry powder & various spice blends in India. Coriander has many medicinal values & it promotes natural healing. It also used in several kinds of foods, beverages, liquors & perfumes. Producing states are Gujarat, Rajasthan and Madhya Pradesh.
We Also Supply Powder form of The Same
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| Jaggery |
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Jaggery is prepared from sugarcane molasses; it’s the unrefined brown sugar. Better known as the medicinal sugar. It’s available in many forms like blocks, liquid, powder or small random pieces.
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| Fennel Seeds |
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Fennel seeds are an excellent super-herb that has been used for centuries for both culinary and medicinal purposes.
Fennel is grown extensively across the planet but is native to Europe, The Middle-Eastern, China, India, and Turkey.
This fennel plant grows up to about 6 feet in height with deep green feathery or lacy leaves and produces golden yellow flowers.
The seeds of the plant are tiny and oval shape, about 3-4 mm long and have a light brown or gray color with fine stripes over their surface.
Fennel seeds are harvested when the seed heads turn brown.
The fennel bulb which is used as vegetable, is closely related to and has the similar properties and taste (sweet anise flavor) to fennel seeds.
Fennel seeds are available year around in stores and markets in the form of seeds or in processed powder form.
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