This is a mix of spices used, with oil, to pickle fruits and vegetables. Even using the same main ingredients, Indian pickles come in a wide variety of flavours due to differences in spices and process.
In the southern states of India, sesame oil is preferred, while mustard oil is preferred in northern states for making pickles. Spices used in amchar masala include chilli powder, tumeric powder, fenugreek (methi) seeds, mustard seeds, hing, salt and oil. The most popular use of amchar masala is in making kuchela.
The most common translation of the word “graram” is hot but it does not refer to how spicy this spice is but its intensity in flavour. Garam masala is pungent, but not hot in the same way as a chili pepper.
Garam masala is available as a commercially-prepared ground mixture. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star anise and fennel.
The all natural ingredients combine to make this a one of a kind sauce. Although created specifically for fish, also use it to season soups and vegetables.
Marinate your favorite fish prior to grilling or baking with this exotic blend, then serve Turban Green Seasoning along with your prepared dish.
A wonderful, no fat alternative to oil based sauces.
Black pepper and white pepper are both produced from the berry of the vine Piper Nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment and are then dried until they shrivel and turn a brownish black color.
Black Pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste
‘Curry’ is synonymous with Indian food and ‘curry powder’ is thought of as its key ingredient. This is a misconception though, as all Indian food does not contain 'curry powder'.
This all-important powder is actually a mix of spices collectively known as garam masala. It is added to some dishes along with other spices to enhance their flavor and aroma
Geera chicken, pork or any other meat has become a very popular road side food or appetiser in Trini limes. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds resemble caraway seeds, being oblong in shape and yellow-brown in colour. It is the second most popular spice in the world after black pepper.
Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang
It’s distinct, golden-yellow colour makes it stand out among the spices. Saffron is derived from the flower of the saffron crocus (Crocus sativus). The flower bears three stigmas which are used, together with the styles, in cooking as a seasoning and colouring agent.
Saffron, long the world’s most expensive spice by weight, is native to Southwest Asia.
Made from fermented soya beans, salt, water and barley or wheat flour, soy sauce (or soya sauce) forms a basic ingredient in Japanese, Chinese and other Asian cooking. There are many varieties of soy sauce that vary in consistency and strength of flavour.
Light soy sauce is quite thin and has a saltier flavour than dark soy sauce, which is thicker in consistency and richer. The darkest and richest variety of soy sauce is Indonesian ketjap manis, which is made from black soya beans. Tamari is soy sauce that is made without wheat and is dark in colour.
Chandil is a census town in Seraikela Kharsawan district in the state of Jharkhand, India. The first commercial sponge iron plant in India is located at Umesh Nagar in Chandil. The natural Scenery in and around Chandil is unique and enchanting
Thus we have developed a special curry powder that exhibits smooth aromatic flavours that will please your taste buds