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Cinnamon has been used historically as a spice and as medicine. The fragrance, taste and texture of Cinnamon makes it a very popular spice. It was very highly priced and used as currency in the olden days.
Clove has been used as an important ingredient for cooking for over 2000 years. It is not just another spice in one’s kitchen spice cabinet – it is known to be a powerful health supplement with a wide variety of uses and applications.
Dry ginger powder or sonth is a warm spice with pungent taste, extracted from the dried ginger roots. Dried ginger powder is used as a spice during cooking and also is well known for its therapeutic properties.
Lakadong Turmeric Powder is most favoured for its high curcumin content of more than 8%, as against 2 to 3% found in regular varieties available in the market.The higher the curcumin, the more prized is the turmeric. We are sourcing the produce responsibly for the health conscious consumer, by engaging small holding farmers in the region who use sustainable farming methods.
Aptly called as the ‘King of Spices’ – as it is the world’s most traded spice. In medieval times the store of pepper was related to a man’s wealth and it was used as currency for trading. Black pepper has digestive benefits that help remove toxins from the body and increase metabolism.
Pleasantly aromatic, Nutmeg is the whole kernel (seed) of the fruit, removed from out its outer covering (aril). Nutmeg finds its way into both delicate and pungent blends of cuisines. It has formed an important place in Ayurveda medicines and in our kitchen spice cabinet.
Indian Bay leaves are also known as Tej Patta. The bay leaf plant is grown for ornamental use, as well as dried and used in cooking. The aroma and flavour of bay leaves is strongly reminiscent of cinnamon, cloves and cassia. Bay leaves are high in several vitamins and minerals as well as antioxidants.
Black Cardamom pods are smoky deeply aromatic spice and is used in many curry blends alongside the green pods and other spices. Generally black cardamom is used in rustic slow cooked foods, rice, in curry dishes and in many savoury dishes. The whole pod and seeds are used as a spice, consumed raw or fried. Due to its heady notes, black cardamom is a constituent of garam masala and used extensively for preparing dal, soups, hearty meats, tandoors, rice dishes like biryani’s and vegetable dishes.
Not only does the aroma of cinnamon take you to your happy place, but it’s also practically a superfood! The Super-spice Cinnamon, has long been lauded for a list of health-promoting affects.
It is one of the oldest spices in the world & is used in curry-based dishes, several ethnic dishes, soups, pickled vegetables, cooked vegetables, bread and stews. Consuming Coriander can have multiple benefits for the entire body.
Popularly known as ‘Queen of Spices’, Cardamom is a versatile spice used in various forms worldwide. It is one of the most expensive spices in the world. Cardamom spice has been recognized since centuries – mainly for its culinary and medicinal properties.
White pepper is also the fruit of the pepper plant, just that the processing is different. It is less complex than black pepper but is hotter in flavor. White pepper is used mainly in place of black pepper where the presence of black flecks would spoil the look of a sauce.
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Turmeric, sometimes called Indian saffron or the golden spice, is an ancient spice, celebrated for centuries as both food and medicine. The Hindu religion sees turmeric as auspicious and sacred. The vibrant yellow natural coloring of turmeric has also been used to dye clothing and thread for centuries
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Nutmace or mace as its popularly called, is the vibrant red outer covering (aril) that grows around a nutmeg. When dried – it turns orange in color. The flavor of nutmace is similar to nutmeg, however its more pungent, stronger and has a more savoury scent.