Dried Spices

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (1+1⁄4–2 in). Each branch has two to three sub-branches. All the branches attain the same height, so the plant has a uniform canopy. The stem is colored grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellets. The fruit is a lateral fusiform or ovoid achene 4–5 mm (1⁄6–1⁄5 in) long, containing two mericarps with a single seed. Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the family Apiaceae (Umbelliferae) such as caraway, parsley, and dill.

The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition

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.

Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum.

It’s aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice.

Because of similarities in their flavor and names, star anise is often confused with anise, though the two spices are unrelated.

Star anise is famed not only for its distinct flavor and culinary applications but also for its medicinal benefits.

This article reviews the benefits, uses and potential risks of star anise.

• 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.

Fenugreek (Trigonella foenum-graecum) is an herb similar to clover. The seeds taste similar to maple syrup and are used in foods and medicine.

Fenugreek is native to the Mediterranean, Europe, and Asia. Fenugreek seems to slow sugar absorption in the stomach and stimulate insulin. Both of these effects lower blood sugar in people with diabetes. Fenugreek might also improve levels of testosterone and estrogen, helping to improve interest in sex.

People commonly use fenugreek for diabetes, menstrual cramps, sexual problems, enlarged prostate, high cholesterol, obesity, and many other conditions, but there is no good scientific evidence to support most of these uses.



Product Description:

• 100% Natural
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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]

What is Mace?

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.

Where does it come from?

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.

What does it taste like?

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.

How to use it

• 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

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.

Kapok Buds or Marathi Moggu are used in the popular South Indian rice dish "Bisi Bele Bath". Marathi Moggu is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper.

Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka's cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish.

Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.

Galangal root is a spice native to Southern Asia. It’s closely related to ginger and turmeric and has been used in Ayurvedic and traditional Chinese medicine for centuries (1Trusted Source).

The word galangal refers to the root of several plants of the Zingiberaceae family. Lesser galangal, or Alpinia officinarum, is most commonly used.

Similarly to ginger and turmeric, galangal can be eaten fresh or cooked and is a popular addition to many Chinese, Indonesian, Malaysian, and Thai dishes (2Trusted Source).

This spice is also used to improve certain ailments, as it’s believed to help treat infections, reduce inflammation, boost male fertility, and even fight different types of cancer.

This article reviews the benefits and safety of galangal root and compares it with ginger and turmeric.

The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames.

In traditional Chinese medicine, black cardamom is used for stomach disorders and malaria. In the traditional medicine of India, decoction of Amomum subulatum rhizomes is used in the therapy of jaundice.