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Cooking Spices


  • Type Herbal Extract
  • Form Powder
  • Place of Origin India
  • Part Other
  • Grade na

Cumin Spices

Cumin is used frequently whole and in spice mixes to add a characteristic smoky note to Indian dishes. It can be identified by its distinct ridged brown seeds and intense fragrance. It is sometimes confused with fennel, caraway, and anise seeds, but you can tell the difference by looking at its color (brown, as opposed to green fennel) and taste (smoky, as opposed to a stronger licorice taste).

Cumin is best used freshly ground for the most intense flavor. One thing to keep in mind while dry-roasting this spice is that it burns really easily, and burnt cumin tastes very bitter and will be very noticeable your dish. Toast this spice until your nose just gets a whiff of smoke and fragrance (about 30 seconds max), and then let it cool before blending into mixes.

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Clove Spices

  • Type Single Herbs & Spices
  • Place of Origin India

Turmeric Spices

Turmeric is another common Indian spice. Grown as a rhizome, it can be used fresh (like ginger) or dried. It has been known to have a host of health benefits and is used in a lot of spice mixes and curries. The flavor of fresh turmeric is slightly stronger than dried, and it stains very easily, so make sure you are careful with your clothes and utensils while using it.

It has a pungent, earthy fragrance; I use it in small quantities to give my curries a beautiful golden color.

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Mustard seeds can be yellow, black, or brown and are used interchangeably in Indian cooking. The flavor of mustard seeds is released when they are crushed or cooked in oil. Their smoky, nutty flavor is a staple in curries and curry powders, and mustard oil is commonly used in the North of India.

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Garlic Spices

  • Type Garlic
  • Color NA
  • Shelf Life NA
  • Style Fresh
  • Place of Origin India

Cardamon Spices


There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. Green cardamom can be blended whole when making spice mixes, likegaram masala, however when using them in sweets or desserts, you would pop the pod open and lightly crush the fragrant black seeds before using.

Black cardamom, on the other hand, is very powerful and smoky, and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it's best to pull it out before serving the dish, as it can be very spicy to bite into.

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  • Place of Origin: India
  • Weight (kg): 1
  • Product Type: Single Herbs & Spices
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