Assortment of Exotic Indian Ground Spices
A blend of ground spices used extensively in Indian cuisine especially in North Indian cuisine .The ingredients are usually ground after toasting to bring out more flavor and aroma. It usually consists of Coriander, Cumin, Cardamom, Clove, Black pepper, Cinnamon and Nutmeg.
A tangy, spicy, salty and sour spice blend which can transform anything into a chaat(a generic name for savory Indian snacks). It is mostly used as a garnish on salads, chaats, drinks like Indian lemonade, meals like curries and daals, etc.
Kasoori Methi refers to dried leaves of the fenugreek plant. It is a herb with a bitter but addictive taste. Used as a spice in Indian curries, its strong aroma and distinctive flavour fascinate the taste buds.
It is the main ingredient in making the very popular Masala Chai. A regular cup of tea can be transformed into the rich, exotic Indian masala chai with the addition of chai masala powder. It is a blend of aromatic Indian spices Cardamom, Cinnamon, Ginger, Black Pepper and Clove.
Kala namak or black salt is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas.
Turmeric is the spice that gives curry its yellow color. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.