Erode, Tamil Nadu, India
Our Product / Services
Invaluable in the kitchen, pepper is quite rightly known as the 'king of spices'. This spice, which plays an important role in cuisine the world over, is the berry of the plant PIPER NIGRUM. India has always reigned supreme in the production and export of this most exotic and sought -after spice. Pepper production accounts for one quarter of the global spice trade.
Indian pepper had a profound influence on the European economy of the middle ages.Indian pepper is grown in the monsoon forests along the Malabar Coast in south India.
When cooking with Black pepper it is vital that you add the spice at the end of cooking, if the spice is cooked for too long you will lose the pepper's strong warm flavour and aroma. Alternatively you can sprinkle black pepper over almost any complete meal such as salads, steaks, chicken dishes and sauces.
Coriander Powder is an essential part of most Indian cuisine. The leaves and seeds of a plant called "coriandrum sativum"; a member of the parsley family. Coriander Seeds is easily ground but its flavour and aroma lasts substantially longer in the whole form. Seeds are sweet and strongly aromatic with a slightly bitter edge, rather like orange peel.
Known popularly as the India Saffron, Turmeric is one of the most important spices of the South Asian cuisines. It has been an essential ingredient because of the ability to lend its royal saffron color and its mild fragrance to the dishes. Offlate, Turmeric due to its benefits medically, has been gaining importance in the gourmet food selection also.
The universal spice of India. Chilli is nature's wonder with it's fruits appearing in different sizes, shapes and colours. The fruit size of some varieties is more than a hundred times that of others. Chilli has two important commercial qualities. Some varieties are famous for their red colour because of the pigment capsanthin, others are known for biting pungency attributed to capsicum. India is the only country rich in many varieties with different quality factors. Chilli is an essential ingredient of Indian food. Tempting colour and titillating pungency, both are contributed by chilli.
Our chilli powder is ground from the finest chillies. The powder is a hot and fiery ingredient, a must addition for any spicy dish. As we all know it is used throughout the world in Mexican dishes like chilli con carne, Thai food and Chinese dishes. In Indian cooking chilli is a vital spice when creating the curry base.
An intensely strong flavour and grows abundantly in mild, equable climatic conditions where rich, well drained sandy loamy soil is available. Cumin's distinctive warm flavour is unique and makes a valuable contribution to many savoury dishes and is a vital ingredient in Indian cooking.Indian cumin finds worldwide use in foods, beverages, liquors medicines, toiletries, and perfumery.
To extract the cumin seed's distinctive flavour you should lightly toast before use. The seeds can be added to meat dishes, built into marinades, thrown into curries and added to naan and rice dishes for example when creating pilau rice.It is a vital flavouring in Indian recipes with the majority of dishes containing the spice. The spice cumin is an important ingredient of commercial Indian curry powder.
Zeera rice is short grain rice which develops a soft texture when it absorbs liquid.
WHAT MAKES OUR RAJBHOG BASMATI RICE SO SPECIAL?
The Queen of Fragrance and a Vintage MATURED Basmati.
Amar 551's Rajbhog Basmati is sourced from the fertile foothills of the Himalayas. Generations of experience of cultivation, selection and ageing has created probably the best Basmati Rice - the preferred choice of Royal Chefs for centuries. Each selected grain is matured for at least three years to give you unrivalled cooking quality.
The grain cooks to three times its uncooked size and has an unforgettable fragrance and uncompromising flavour - the true sign of 100% PURE BASMATI.
The finest taste of India.
HOW TO COOK OUR BASMATI
ALLERGEN INFORMATION
Amar 551 pure Gram Flour is made from 100% pure Chana Dal (Yellow Gram) and is perfect for preparing Onion bhajias, traditional potato and vegetable pakoras and some sweet dishes.
Mix all the dry ingredients tighter and slowly add the water to blend into a thick batter. Add the onions, potato and coriander and mix together and leave mixture for about 10 minutes. Take a heaped spoon of the mix and carefully drop in hot oil in a deep fryer. Fry for about 3 minutes until golden brown or cooked.
