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    Kashmiri Mirch

    Rich wine red color, shriveled appearance and not so spicy, that's the definition of kashmiri chilli. The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of me...

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    Onion Seeds

    Contrary to its name, onion seeds do not belong to the onion family. Belonging to the same family of black cumin, onion seed is also known as kalonji, black onion seed, black caraway, etc. Onion seed constitutes 38% of oil that is responsible for its aromatic flavor. The seeds are used as flavoring agents while cooking. The seeds need to be to...

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    Mace

    Derived from nutmeg, mace is the dried outer covering of the seed. It has a beautiful yellowish-red tinge and is very aromatic. The flavor is similar to that of nutmeg but more peppery. It is available both in grounded and whole form. Whole dried mace is preferred over the grounded form for the preserved flavour. Usage Mace has a warmin...

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    Nutmeg

    Nutmeg is an egg shaped seed of a tree which is about 20-30mm long and weighs about 5-10gm. It is a source of different spices and helps to produce essential oils and nutmeg butter. It is also used for medicinal purpose and in the perfumery industries. It produces a spice with a warm, sweet and aromatic flavor. It may be used in a ground or a gr...

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    Herbs

    The leaves of plants like, bay leaf, oregano, basil, thyme and sage. They can be used fresh or dried. They are different from vegetables as they are used in small amounts just for flavour. They are used to season main dishes and salads. Usage Some herbs that are commonly used for recipes are: Basil that is a good addition for soups, salad...

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    Thyme

    A very popular herb, it has green-white curled leaves with a pungent minty taste and lemony aroma. It may be bought fresh or dried. The leaves are gray green in color. Its shelf life is almost a week and it is usually available all year round. Fresh thyme is commonly sold in bunches of sprigs. Fresh thyme is free from any spotting or bruising. T...

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    Turmeric

    Turmeric is considered as a skin food in India and many other popular cultures. It is a bright yellow powder made from the rhizomes of turmeric. It is available as a whole root or in powdered form. India and Pakistan are the leading producers of Turmeric. From a substantial part in daily cuisine to medical practices, Turmeric has always taken a ...

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    Garam Masala

    One of the most widely used spice blends in Northern Indian Cooking, garam masala literally translates to hot spice that has about 5-6 types of spices. All the ingredients are well roasted and ground in to a powder form and added in to various delicacies to give them a slightly spicy and pungent flavour.

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    Five Spice Powder

    Called as the Wonder Powder in Chinese cuisine, five spice powder is used as a seasoning agent for meat and poultry. The theory behind the composition of the five spice powder is to blend in five flavors - salty, sweet, sour, bitter and pungent. It is also believed that that addition of five spice powder counter balances the heat of a dish not crea...

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    Fenugreek Seeds

    Small brown seeds which have a pleasing flavor with a bitter undertone and a strong aroma reminiscent of curry powder. Fenugreek seeds are mostly used toasted, which enhances their acrid taste. Due to their powerful flavor, they are used in small amounts. Usage Methi seeds are used in tempering, whether roasted, fried, powdered or who...

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    Fennel

    The fennel plant originated in the Mediterranean countries. In India, it is cultivated in Punjab, Maharashtra, Gujarat and Assam. The flowers of this plant are yellow in color and are seen in the peak summer period. The seeds of fennel are sweet in taste and have a liquorice flavor. Usage It is used as a spice in many Asian cuisines. It is comm...

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    Green Cardamom

    Green cardamom is a aromatic spice with a very wide range of uses. The plant has underground stems with leafy roots, large white or pale green leaves, pale green fruits and black seeds. The spice has a very warm aroma and pungent taste which it can retain for a very long time. Apart from using the entire pod as a flavoring, its black seeds powdered...

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    Dry Ginger Powder

    Like the name indicates, dry ginger powder is the grounded form of dried ginger roots. It is essentially used as a seasoning agent. However, the powdered form doesn't carry the strong pungent flavor from the roots. Hence, it is used for giving a mild taste to the dishes. Usage It is commonly used as a seasoning agent while preparing ginger br...

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    Dill

    Also known as Lao coriander, it is an aromatic ingredient with a delicate sweet flavor. It has fern like leaves which are feathery and dark green in color. Its seed is a light brown oval shaped ingredient. The leaves, seeds and yellow flowers of the dill plant are edible. Dried dill leaves are called dill weed. Usage With its simple tast...

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    Curry Leaves

    Aromatic leaves, belonging to the neem family, are also called 'Meetha Neem', because these are not bitter like neem. They are used very widely in Indian cooking, especially the South and the West. The curry tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor which is very Southeast Asian. Usage ...

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    Cumin Seeds

    Oblong dark brown seeds with a very distinct flavor, cumin seeds are a very popular spice used for their strong aroma and bitter warm flavor. The most common consumption method is after frying or roasting. Cumin seed powder of roasted seeds is also widely used. Usage Cumin has a very long list of uses and seasons many a dishes to help bri...

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    Coriander Seeds

    The dry fruits yielding from the coriander plant are considered as coriander seeds. In the Indian cuisine, the seeds are called Dhaniya and are an essential condiment in the spices. Carrying an aromatic and citrus flavor, the seeds are available both in dried seeds and grounded form. To grounded form loses its aroma quickly. Hence it is advisable t...

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    Coriander Leaves

    Aromatic green leaves that are largely used to flavour and garnish food. Belonging to the same family of Cilantro, the leaves, dried seeds and powder are widely used in the Indian cuisine. There has always been a debate if coriander is more an herb or spice. Coriander is one of the world's oldest spices tracing back to 5000 B.C. Almost available...

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