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Leading Manufacturer, Supplier & Retailer of PURE JATHIPATHRI MACE, PURE CHUKKU DRIED GINGER, CARDAMOM - ELAKKAYA, EASTERN CUMIN SEED POWDER and CORIANDER POWDER - KITCHEN TREASURES.
Pure, Orginal and organically grown Pathimukhan shavings.When you boil water with Pathimukham, it purifies the water making it clean and healthy. This material is used as an ingredient in almost all Ayurvedic medicines and because of its prophylactic nature; it can be used by itself as a medicine.Pathimukham is used to cure diarrhoea, wounds, skin diseases, diabetes and stomach ache due to snake bites.It possesses many medicinal abilities as an antibacterial.
Honey, also fondly known as Liquid Goldtreasure chest of hidden nutritional and medicinal value for centuries.It is apopular kitchen staple loaded with antibacterial and antifungal properties that has been used since the early days of Egyptian tombs.A tablespoon of raw honey contains 64 calories, is fat-free, cholesterol-free, and sodium-free andIts composition is roughly 80 percent carbohydrates, 18 percent water, and two percent vitamins, minerals, and amino acids.
Health Benefits of Honey
Kalavara.com Kottamala Honey
Kalavara.com Kottamala honey is produced by K J Beefarm in Kuttichira on the sides of Sholayar Reserve forest. It is one of the purest honey available in local kerala market due to the region where it comes from.
Purelygrown dried ginger. It has the following health benefits:
Kalavara.com brings you uniquely fragranced best quality cinnamon to use on sweet as well as savoury foods. Cinnamon powder can be used in desserts recipes, such asapple pie, doughnuts, and cinnamon buns, as well as spicycandies, coffee, tea, hot cocoa, andliqueurs. Karuva patta is also used to flavour and preserve meat. It can help improve digestion and also brain activity. Cinnamon bark is one of the few spices that can be consumed directly.
Alternate Indian names Dalchini, darchini or dhall cheene (Hindi), karuvappadai (Tamil), Elavangam, Ilavangam, Karuva, Vazhana (Malalayam), Tvak, Twak, Darusita, Cocham, Tamalapatra (Sanskrit).
Types Cinnamomum cassia (Chinese cinnamon), Cinnamomum burmannii ( Indonesian Cinnamon), Cinnamomum loureiroi (Vietnamese Cinnamon) andCinnamomum verum(Ceylon cinnamon - rare and most treasured variety).
Sensory Quality and Flavor The cinnamon attracts with its sweet and aromatic scent. Cinnamon possesses a hot and pungent flavor imparted by cinnamic aldehyde or cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol. Ceylon cinnamon is slightly sweeter and refined than Chinese cinnamon.
Purchase and StorageCinnamon quills will remain fresh for about a year and ground cinnamon loses its flavour quickly, so should be purchased in small quantities and stored in an airtight jar. Alternatively, cinnamon can be refrigerated for long-term use.
Read More about Culinary Uses and Health Benefits
Sourced from: Rajastan (Kota, Ramganj Mandi, Baran), Madhya Pradesh (Neemuch, Kumbhraj, Guna), Gujarat (Rajkot, Gondal, Junagadh, Jamnagar)
Sourced from Andra Pradesh (Guntur, Khammam, Warangal).Want your chicken to remain juicy and crunchy long after you're done cooking it? Well, you now know what to do.
Looking for authentic Meat Msala? We've done the hard work. Just grab a Kitchen Treasures pack and do what you do best: go about preparing your dish.
Sharp, pungent, tangy and spicy, all preserved within this tiny seed. Its flavours explode when tempered, crushed or powdered. Harvested in the dry season, dried and packaged with their dark husks intact, mustard is a mainstay in Indian curries.
Sweet and liquorice flavoured Fennel or saunf graces every Indian table. Delicate seeds with a slight menthol flavour it is popular as an after-mint. Flavouring curries across the Asian heartland, fennel is sought after for its aroma too.
Cardamom is an aromatic spice native to the Western Ghats of India and widely grown in Sri Lanka, Indo China, Guatemala, Bhutan, Nepal, Bangladesh and Pakistan. Cardamom is one of the most expensive spices in the world after saffron and vanilla. Cardamom is referred asQueen of Spices and is derived from plants Amomum and Elettaria belonging to the family Zingiberaceae (ginger).
Alternate Indian Names Cardamom is variously known as Ilaichi or elachi (Hindi), Elakki ( Kannada), Yelakulu (Telugu), Elakkai (Tamil) and Elakkaya (Malayalam).
CardamomGrades Green Extra Bold(8 MM), Green Bold(6MM), Green Superior(5 MM) and Green Shipment (4 MM). All these grades are used for exporting and in domestic market we get non-graded ones that is lesser quality than all these.
Sensory Quality and FlavorThe green cardamom possesses warming eucalyptus with camphorous and citrus undertones, whereas the black cardamom tastes bland and smoky.
Types Green Cardamom (Elettaria cardamomum), black/brown cardamom and Madagascar cardamom. Indian cardamom has two distinguished varieties- Malabar cardamom and Mysore cardamom. Mysore cardamom is more aromatic variety of the two because it contains high levels of limonene and cineol.
Culinary Uses Cardamom is a common flavouring agent in Indian, Scandinavian, South East Asian and various European cuisines. The cardamom seeds can be used bruised, whole or ground. Cardamom is used in Indian spice blends such as curry, chai and garam masala. Ground cardamom is added in herbal infusions, Turkish coffee, chai lattes, and festive drinks. Cardamom is also used in baked goodies and Indian puddings.
Palappams that tastes like the one's your grandmother made, with pretty French lace adorning its edges. Made from the finest ingredients, they are not a day's labour any more.
Benny Thomas (Kalavara Foods)
13/294B, Thiruvangad, Thalassery, Kerala - 670103, Kannur - 670307, India
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