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Fenugreek
Fenugreek or methi, is an ancient spice, used for making pickles, sambar and the Bengali spice mixture panch phoron.
SKU Number: 102
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Cumin
Cumin is one of the most typical Indian spices, especially in the South. The fruits are used as a whole, and are fried (frequently together with onion) or dry-roasted before usage. Legumes, especially lentils, are normally flavored by cumin fried in butter fat. Powdered, it is an important part of curry powder and of panch phoron.
SKU Number: 103
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Fennel
Fennel fruits are a component of the Chinese five spice powder, as well as panch phoron. Fennel is popular for meat dishes, but even more so for fish and sea food; its sweet taste also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor
SKU Number: 104
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Sesame-white
Sesame was imported from India to Europe during the first century. For nearly as long, a variety of sesame plants have flourished throughout the rest of Middle East and Asia, where their seeds and oils were used liberally for culinary, medicinal, health, and beauty purposes. Indeed sesame seeds often pop up in Middle Eastern and Asian recipes, like the confection Halva, hummus, or in tasty marinades and dipping sauces
SKU Number: 107
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Leafy Spice collection
One each of Coriander Kalmi, Fenugreek and Dill.
SKU Number: 115
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Bread topping spice collection
1 each of White sesame, Nigella and Dill.
SKU Number: 116
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