Write a Review
Our Product / Services
Our product range contains a wide range of Basil, Bay Leaf, Fresh Lemongrass Stalks, Lemongrass and Oregano Leaves
One of the most populary culinary herbs is sweet basil. The best flavor of purple basil comes from the Red Rubin variety. Especially good in Thai dishes is the Thai Basil whose leaves have a spicy aniseed aroma with hints of mint and citrus (most often used in Pesto).
Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Also indispensable for many Mediterranean dishes, the fresh leaf has a sweet, clovelike spiciness and is excellent with tomato dishes. Its flavor is strong enough to stand up to the pungency of garlic, so it is often paired together like in Pesto.
The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.
Also know as sweet bay, sweet laurel, bay laurel and laurel leaf. Available fresh, dried whole leaves or ground dried leaves. Bay is probably the one herb that most cooks prefer using dried than fresh.
Add a bay leaf or two to marinades, stock, pts, stews, stuffings and curries. When poaching fish, add a bay leaf to the water. Store with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked.
Fragrant bay leaves are a basic ingredient of bouquet garni, but they have other wonderful uses. Bay leaves may be added to many fish dishes, particularly salmon, custards, stews, rice dishes and especially soups.
Homemade chicken soup would not be homemade without a bay leaf or two. Don't worry about using the fresh herb, the dried version is usually all that is needed. However, overuse of this herb can make a dish bitter.
Lemongrass is a tall tropical grass. The fresh stalks and leaves have a clean lemonlike odour because they contain an essential oil, which is also present in lemon peel. Lemongrass is a long thick grass with leaves at the top and a solid portion several inches long at the root end. The lower portion is sliced or pounded and used in cooking. As a spice, fresh lemon grass is preferred for its vibrant flavour, but is also sold in dried form. The dried spice is available in several forms: chopped in slices, cut and sifted, powdered, or as an oil can be extracted from the plant.
for salads, cut with a sharp knife into very thin rounds, breaking up the fibers that run the length of the stalk. When slicing, if the outer layer seems fibrous, peel it off before proceeding. Such thinly sliced rounds of the inner stalk can be easily chewed with other salad ingredients for a refreshing burst of lemony herb flavor.
for curries, cut the stalk into thin rounds before pounding in a stone mortar to reduce to paste. Although lemon grass appears dry when you are slicing it, when crushed, you will see that it really is quite moist. Crushing breaks the juice sacs in the fibers and releases the aromatic oils that make lemon grass so special.
oregano is also known as wild marjoram. It is the o. Vulgare variety of the origanum family. This herb is also found dried in leaf form or ground. Store dry forms in a cool, dry, dark place.
oregano is an herb that derives its name from two greek words meaning "the joy of the mountain". It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times.
oregano goes well with vegetables, roast, lamb, chicken and pork. Marjoram goes well with all pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.
generally used to season mexican, italian, greek and spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.
| also known as french true tarragon. Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in french cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon is native to siberia. tarragon, together with parsley, chervil, and chives make a traditional french blend, fines herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables. tarragon is good with chicken and in salad dressings. It is often used in sauces like barnaise and french cuisine. Tarragon is also often used to infuse vinegar and olive oils. |
| fresh garden thyme is an herb that has thin grayish green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with french cuisine. it is often used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem. thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes. |
N. N. V. Subramanian (Hindania)
DBS Business Center,
213, Raheja Chambers, Nariman Point,
Mumbai -400 021,, Maharashtra - 400021
Share us via
