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PEPPER: The most exotic and probably the world's oldest spice,
Pepper is the berry of a climbing vine. When dried, it becomes
Black Pepper. India also offers White Pepper, Dehydrated Green Pepper
and Frozen and Freeze-dried Pepper.
Pepper is used all over the world for flavouring and seasoning
cuisine and as an effective meat preservative. Apart from these,
Black pepper is well-known for its medicinal value as a stimulant,
carminative and home remedy for coughs and colds. |
CARDAMOM: The most fragrant of spices, Cardamom is valued for its
distinctive flavour. The fruits of the Cardamom plant are hand-picked and
dried under controlled temperature to retain the unique green colour and flavour.
Indian Cardamom finds extensive use abroad. In Arab countries it flavours
the prestigious drink Gahwa - or Cardamom Coffee; in Scandinavian countries it is
used in baked food; it seasons sausages in Germany; and spices up curry powder in
Japan. Cardamom is also an important ingredient in many medicines, liqueurs,
confectioneries and toiletries. |
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GINGER: This underground rhizome has a pungent, penetrating
flavour. Ginger is peeled by skilled hands, dried, and exported
either bleached or unbleached. Ginger is an excellent flavouring
agent that adds punch to a variety of beverages, confectioneries,
pickles and baked food.
In Indian medicine, Ginger is a time- renowned cure for digestive disorders. |
TURMERIC: A rhizome, Turmeric attains its bright yellow colour when dried and
powdered. This powder is used for flavouring and adding colour to food.
In India, Turmeric is an essential ingredient in curry powder and
many cosmetics. It is also widely accepted as an antiseptic. |
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CHILLIES: This dried tropical fruit is a favourite because
of its sharp, hot taste. It comes in different sizes and colours
and is marketed with or without stalks. Chillies - whole or powdered -
are used by almost all chefs around the world. It is the basic ingredient
in Curry Powder and is widely used in pickles, sauces and ketchups too.
In pharmacology, Chillies find an important place in the making
of pain-killing balms and ointments. |
CORIANDER: The Old Testament describes Manna as 'White like
Coriander seed'! A dried fruit belonging to the Parsley family,
Coriander has a pleasant fragrance and a lemon flavour.
Powdered Coriander, an essential ingredient of Curry Powder, gives Indian curries and pickles their characteristic flavour, texture and colour. |
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CUMIN: The aromatic, dried fruit of an umbelliferous herb,
Cumin flavours Curry Powder and a variety of foods. Lately,
it is being used even in cheese made in The Netherlands. |
| FENNEL: This fragrant, dried fruit comes from a perennial
herb. Fennel flavours pickles, sauces, soups and confectioneries.
It is also used for flavouring liqueurs, and in medicines, on
account of its stimulative and carminative qualities. |
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FENUGREEK: The yellowish-brown seed of an annual plant
belonging to the Pea family, Fenugreek comes in an irregular shape.
Bitter in a pleasant way, it is used in Curry Powder, spice blends
and imitation maple extracts. |
| CELERY: The dried fruit of the Apium graveolens plant,
Celery is an important flavouring agent for pastries, soups and salads. |
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