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/ Radhuni seed Ajwain Carom/thyme seed Amla Indian gooseberry Anardana Pomegranate seed Bazil / BasilFresh Basil Badam Almond Choti Elaichi Green cardamom Badi ElaichiBlack cardamom Chakra Phootar anise S Chironji Charoli Camiki Mango extract Dalchini Cinnamon Dhania Coriander seed Garam Masa Spice mixture Gulab Jal Rose water Gur Unrefined Sugar (Jaggery) Haldi Turmeric Hari dhaniyaresh Coriander F Harad / him Terminalia chebula Hari Mirch Green Chili Dhania pow Coriander powder Hing Asafoetida Imli Tamarind Jaiphal Nutmeg Javitri Mace Jeera Cumin seed Jeera Goli Cumin seed grounded into balls Jethimadh Licorice powder Kachra Capers Kadipatta Curry Tree or Sweet Neem leaf Kaju Cashewnut Kala Namak Black salt Kali Elaichi Black Cardamom Kali Mirchi Black pepper Kalonji Nigella seed Kasoori Met enugreek leaf F Katira Goon Tragacanth Gum Kebab Chee Allspice Kesar, Zaafra Saffron Kesar miri m Saffron pulp Khajur Dates Kokum Garcinia indica Khus Khus Poppy seed Kudampuli Garcinia gummi-gutta Lahsun Garlic Lal Mirchi Red Chilli Lavang Cloves Kali Mirch Peppercorns Methi leaves Fenugreek leaf Methi seeds enugreek seed F Naaga Keshar Namak Salt Nimbu Lemon / Lime Pudina Mint Pyaz / Kanda Onion Panch Phoron Pathar Ka Phlack Stone Flower B Pippali Long pepper Peeli Mirchi ellow Pepper Y Rai Brown Mustard Seed Ratin jot Alkanet root Safed Mirch White Pepper Saji na phoo Citric acid Sarson mustard seed Sarson Tel Mustard oil Saunf/Sanchennel seed F Shahi JeeraCaraway Seeds Sirka Vinegar Soa sag Dill Sonth Dried ginger Suwa or Sho niseed A
Comments Used as fresh and also Dried Powder form, see "Sonth" gives fish curries tartness Hundreds of varieties exist. All are interesting.
Dried not fresh. Is ground in Middle East.
Malabar variety is native to Kerala. Very earthy and darkly aromatic. Exotic, chinese influenced flavors a type of nut particularly used in making desserts
Grown commercially in Kerala in southern India. Two typ
Blend of 8+ spices. Each family has their own secret recip Flavors desserts. Heavily used in Middle East. from the sap of the sugarcane or date palm Source of "yellow color" in many curries. Fresh green leaves. AKA Cilantro.
Intensely aromatic - related to Truffle and Garlic Provides tartness in South Indian curries Whole nuts last forever. Powder, only a month. Mace is outer covering to nutmeg nut. Similar aroma. See Kali Jeera.
also known as Kabra, Karer in Hindi Cannot retain flavor when dried. Only use fresh. Rock salt, but with very sulfury smell. Earthy, much used in North Indian curries. Largest producer is the southern Indian state of Kerala.
A thickener and coating for desserts Tastes of Clove + cinnamon + nutmeg + bayleaf World's most expensive spice. Flavoring for rice. Actually, safflower concentrate
Used in fish preparations of Kerala
Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are l
shorsher tel smaller in size than regular
Bay Leaf Til Sesame seed Shimla Mirch Capsicum Kali Zeera Black Cumin Tulsi Holy Basil Both Malabathrum and Bay Leaf are similar and called a Aroma between cumin and diesel fuel .Tej Patta Malabathrum.