Union Trading Company

• 100% Natural
• Premium Quality

Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy.

Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa,^[1] making it one of the most popular and widely used spices and condiments in the world.^[2]

Black Stone Flower is one of the most unusual spices in the Indian repertoire. It is a rare dried flower and a dominant spice in all Chettinad preparations.

Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.

It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. For better results it should be roasted in a little oil to release its full aroma.

• Here we have this top-quality lavangam available at discounted long price. 
• These cloves are dried perfectly and will enhance the flavor of the food.

nutmeg, (Myristica fragrans), tropical evergreen tree (family Myristicaceae) and the spice made of its seed. The tree is native to the Moluccas, or Spice Islands, of Indonesia and is principally cultivated there and in the West Indies. The spice nutmeg has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavour many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. The fleshy arils surrounding the nutmeg seed are the source of the spice mace.

Historically, grated nutmeg was used as a sachet, and the Romans used it as incense. Around 1600 it became important as an expensive commercial spice in the Western world and was the subject of Dutch plots to keep prices high and of English and French counterplots to obtain fertile seeds for transplantation. The nutmegs sold whole were dipped in lime to prevent their sprouting.

Derived from the tropical nutmeg tree, also referred to as Myristica fragrans, Mace is the lace-like red membrane, also referred to as the aril, that encases the outside of the nutmeg seed. Once ripe, the fruit falls from the tree and splits open revealing the aril and seed. To harvest, the aril is removed carefully from the outside, flattened, and left out to dry for up to two weeks – thus Mace is created. The seed inside is Mace’s more-well-known family member – Nutmeg. Like Nutmeg, Mace is used in both dried whole pieces and as a dried ground powder.

The nutmeg tree was first discovered on the Moluccas Islands of Indonesia. The Moluccas Islands are aptly referred to as The Spice Islands due to their abundance of spice-growing and producing plants and trees. Since its initial discovery, the nutmeg tree can now be found throughout tropical areas including Sri Lanka, South America, and some areas of the Caribbean – predominantly Grenada, where nutmeg is their national symbol, proudly printed on the country’s flag.

With a warm, citrus-like, sweet, and spicy flavour, Mace has a similar yet milder taste to nutmeg. Its delicate aroma makes it ideal for seafood and fish dishes, as well as sweet new-season veg, and chicken.

• Bloom in a warm pan before using to release its volatile oils
• It goes well with cardamom, cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper, rosebuds, and thyme
• Use it to flavour spice rubs, roasts, marinades
• Use in soups, sauces, stuffing, stews
• Use in small quantities in baked goods like cakes and biscuits
• For recipes that ask for nutmeg, you can substitute it for mace. For one whole nutmeg, use one tablespoon of mace ground