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Cumin is often used as a whole spice, to add a smoky flavour to Indian dishes. This is distinct ridged brown seeds which come with an intense flavour. To get the most out of this spices, it can be used in a freshly grounded form as well. However, when you are dry roasting it, make sure you do not heat it more than required. Cumin seeds can burn quickly and overheated cumin seeds will lead to bitter taste in your food. Toast the cumin seeds for about 30 – 60 seconds at max and let it cool down before grounding. Do not confuse cumin seeds with fennel or anise seeds. Also, cumin seeds have amazing digestive properties.
Mustards seeds come in a variety of colour – black, yellow and brown and can all be used for cooking purposes. The seeds release the flavour when they are cooked in oil or clarified butter. It has a nutty, smoky flavour and is used in all of the Indian curries and variety of curry powder.
Coriander is the most widely used spices in the Indian Cuisine and also around the world. The golden yellow colour seeds have a slightly ridged texture. The seeds are truly aromatic and that too with citrus notes. In many different spices blend, whole coriander is always there. However, the coriander powder is also widely used in Indian Cuisine. In addition to this, coriander leaves are also used extensively for garnishing purposes. It is one of the oldest spices known by the world.