Spice Powder
Spice Powder Categories
Green Cardamom Powder
Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.
Green & Black Cardamon
Green cardamom is cherished for its strong flavour and pleasant aroma, enhancing global cuisines uniquely. It adds a special flair to dishes with its special taste and fragrant quality.
Black cardamom provides a powerful, camphor-like flavour intensified by its smoky nature from drying. Unlike green cardamom, its pods bring a different taste, spicing up dishes similar to Indian cardamom but with an intriguing twist.
Nutmeg Powder
Nutmeg is a popular spice made from the seeds but is most often sold as a ground spice.
It has a warm, slightly nutty flavor and is often used in desserts and curries, as well as drinks like mulled wine and chai tea. It contains an impressive array of powerful compounds that may help prevent disease and promote your overall health.
Dried Ginger Powder
Dry ginger is one of the most popular forms of ginger commercially exported, must undergo drying and preparation to reach the goal product. After being traded internationally, dried ginger is ground in the consuming centers to which they arrive.
Cumin Powder
Cumin is a spice that offers a warm and earthy taste, combining a mix of sweetness and bitterness. It’s really versatile and works well whole or ground. To bring out its best flavor, you toast the seeds. Cumin can enhance a wide variety of foods, from meats to vegetables, soups to sauces, adding a nice aromatic touch.
Coriander Powder
Coriander seeds bring an earthy, slightly tangy, and subtly sweet flavor. When you toast them, they release a lovely floral smell. Apart from the taste, these seeds also have health benefits like lowering bad cholesterol and increasing good cholesterol. They are a fragrant symbol of both good cooking and well-being.
Cinnamon & Cassia Powder
Cinnamon is a wonderful spice made from the inner bark of various Cinnamomum trees. It adds a delightful fragrance to cooking and is used in a wide range of dishes. Whether in sweet or savory foods, from breakfast to snacks and even drinks, cinnamon enhances flavors and traditions.
Cassia is another spice that’s a bit different. It’s darker in color and has thicker, tougher sticks compared to the delicate texture of cinnamon. It’s considered a lower grade than cinnamon but is more common because it’s cheaper. This affordability makes it a popular choice in many places around the world.
Fennel Powder
Fennel is a perennial herb with delicate leaves and bright yellow flowers, belonging to the carrot family. It adds a strong aroma and flavor to cooking, much like anise. This special scent even extends beyond food and into the world of absinthe, showcasing its influence beyond the kitchen.
Fenugreek Powder
Fenugreek, both its seeds and leaves, are essential ingredients in Indian cooking and have been valued for a long time. They’re not just used in food but also in traditional medicine. This ancient gem brings both flavor to dishes and healing potential to various practices.
Turmeric Powder
Turmeric is a bright, golden spice with a long history. It comes from the root of the Curcuma longa plant and adds a warm and earthy taste to dishes. It’s famous for curcumin, which is an active compound with possible anti-inflammatory and antioxidant benefits, good for health. This versatile spice is used in cooking, traditional healing, and modern health efforts due to its vibrant color and potential benefits.
Turmeric powder has a warm and slightly bitter taste, similar to black pepper, along with a mustard-like smell. Curcumin, a yellow chemical from turmeric, is approved as a food additive by organizations like the WHO, European Parliament, and USFDA.
Red Chili Powder
Chili peppers are like fiery berries from nature. When they’re fresh, we use them as vegetables by chopping and eating them. Once they dry, they turn into potent chili powder, adding spiciness to our food. To make them last longer, we can dry them or preserve them in oil or brine. Have you ever tried hot sauce? It’s made from chilies! These amazing ingredients can turn plain dishes into exciting, spicy ones.
Dried Mango Powder
Dry Mango Powder, or Amchur, is a spice created from dried green mangoes that aren’t fully ripe yet. It’s like a magical powder that tastes fruity and tangy. People in India and Pakistan often use it. When fresh mangoes aren’t around, amchur adds flavor and the goodness of mangoes to dishes. They take young green mangoes, peel and slice them thin, then dry them in the sun. Once they’re dry, the slices turn light brown and can be ground into powder.
