Cooking Spices #811181

An indispensable and probably the most popular culinary spice in the world, chilly, has a pungent flavor. India is the largest exporter of this widely used spice. We can deliver chillies ground from 20, 000 SHU to 60, 000 SHU and crushed chillies from 5 mm to 8 mm cut. Certificate of quality from any reputed surveyor is given on request.

Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food. The word curry is widely believed to be a corruption of the Tamil word kari, meaning something like sauce, but it may instead be derived from the French cuire meaning "to cook".

In the western world curry powder mixtures tend to have a fairly standardized taste[citation needed], though a great variety of spice mixtures are used in Indian cuisine.

Cardamom refers to herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties are recognised for their small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown. The word cardamom derives from Latin "cardamomum", the romanization of the Greek "" (kardamomon), in turn from "" (kardamon), "cress" + "" (amomon), a kind of an Indian spice plant. The earliest attested form of the word kardamon is the Mycenaean Greek ka-da-mi-ja, written in Linear b syllabic script.