Indian food is flavorful, complex, and full of spice. With its vibrant colors, aromas, and smells, Indian cuisine is often regarded as one of the most delectable cuisines in the world. When cooking in an Indian kitchen, Masala (Hindi for spice blend) is a must-have ingredient. They are recognized for producing their curry powders utilizing family traditions passed down through the years in Indian cuisines. Whether you want to prepare your curry paste or use one of our aromatic curry blends, we have the freshest spices.
Samosas, pakoras, chutneys, and pickles from North India use amchoor, a lemony, acidic, pale gold spice. Amchoor Powder is made by drying and pulverizing mangoes that are not yet ripe. With this powder, you can enjoy mangoes’ flavor and nutritional benefits all year round.
It is used in curries and stir-fries, together with both meat and vegetables, and desserts and beverages. Add a fruity tartness to recipes without adding liquid using this powder.
Warming spices” is what Garam Masala is all about in Northern India. Cinnamon, cloves, and nutmeg replace the turmeric in this recipe. As an alternative to cumin, we utilize the seeds known as charnushka or nigella. Our Garam Masala is unique in that it includes coriander, cardamom, and black pepper. Unlike other curry powders. Kalonji is also included in this mix (nigella or black cumin). Seafood, vegetables, and potatoes all taste well with this savory mix. To preserve its flavor, sprinkle it on dishes immediately before serving.