Mangalore Spice

Mangalore, Karnataka

Cumin seeds are used as a spice for their distinctive flavour and aroma. In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.Cumin seeds have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. Cumin can be used ground or as whole seeds. It adds an earthy and warm feeling to food, making it a staple in certain stews and soups, as well as spiced gravies.It is also used as an ingredient in some pickles and pastries. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. In Sanskrit, cumin is known as jiraka. Jira means "that which helps digestion". In medicine, it is used as a stimulant, carminative, stomachic and astringent.

Dried rose petals can be transformed into many wonderful things. They provide an intoxicating fragrance to potpourri and satin sachets, add color to indoor decorations and create romantic confetti for weddings.Store dried rose petals in cans or glass jars. The preserved flowers can be stored that way for extended periods. Make sure the storage containers seal tightly to prevent insects from entering and eating the petals. Do not store them in direct sunlight. Add them to potpourri, add rose petals to your favorite drink or enhance a rose cocktail, create a festive rose petal punch, or indulge in some refreshing rosewater. Rose petals are an important ingredient in the famed 'Potli Masala' used to create many Hyderabadi dishes of the bygone Nizam era.

This spice is used as a digestive aid in food, and as a condiment in pickles. Asafoetida typically works as a flavour enhancer and is a standard component of Indian cuisine, particularly in dal curries as well as in numerous vegetable dishes. It is widely used in South Indian cuisine, which is mainly vegetarian, to harmonise sweet, sour, salty and spicy components in food. This spice is generally added to the dish as a seasoning.

Edible gum is used in the preparation of various sweet dishes.Edible gum is available in small clean pieces and especially meant for consumption after being cooked.

A tiny petal of Star Anise can add whole new dimensions of flavour and aroma, making it the perfect secret ingredient for a wide range of dishes that would otherwise feel too straightforward.Star anise is widely used in Indian cuisine where it is a major component of garam masala spice mix. It is used in biryani and masala chai all over the Indian subcontinent. Star anise enhances the flavour of meat. Apart from its use in sweetmeats and confectionery, it combines especially well with meat and poultry. In more liberal amounts, star anise can be notoriously overpowering, but that only reinforces its culinary credentials.Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. Five spice powder is often added to a batter of egg white and corn starch, which is used to coat meats and vegetables to keep them moist and succulent for deep-frying. Poultry and other meats are frequently coated with a mixture of corn starch and five spice powder before being deep-fried. It is also contained in marinades for meat to be stir-fried. Chinese stocks and soups very often contain the spice. Since the mixture is very aromatic, it should be used with care.Star anise pairs brilliantly with tomatoes. Its licorice-like flavour actually bears a close resemblance to that of fennel and basil, tomatos classic companions. A single pod of star anise transforms the flavour of any tomato-based sauce or stew; and with its warm, spicy undertone, elevates the dish to a whole new level. Star anise, in its natural form, can help the bodys immune system fight off many strains of flu, as well as tackle many other health challenges.

The aroma of nutmeg is as delicious as its taste: it is best used as an addition to sweet recipes like puddings and pies. It can also be used on meat dishes for an added flavour enhancer.In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It may be used in small quantities in garam masala. Nutmeg can be used in preparation of vegetables, too. It works especially well with cheese dishes and is often a part of souffles. Egg dishes respond very well to the addition of nutmeg. It is also added in small quantities as a medicine for infants.After about a thousand years of circulation on the global spice routes, nutmeg has worked its way into a significant number of Asian, European, Middle Eastern, and African cuisines. It seems to go with just about anything, and its rich, fragrant flavour and aroma are intoxicating. Like other sweet spices, it plays nicely with starchy potatoes and squash, and dark meats like lamb and pork.Perhaps more than any other spice, nutmeg needs to be freshly ground from a nutmeg nut. There is nothing like the fantastic scent and flavour of freshly ground nutmeg. And since the whole nuts keep more or less forever, your upkeep is pretty low. It can overwhelm other flavours easily, so add it by the pinch. Nutmeg has a chameleon quality: its flavour blends several other ingredients and unites disparate elements of a dish.

Lotus seed or Makhana are of great importance to East Asian cuisine, where it is consumed as a kind of health food and are used extensively in Chinese desserts.Lotus seeds are also used in many Indian recipes like Makhane Kheer, Khoya Makhana, Makhana Halwa, and Mughlai Chicken. They can also be eaten roasted as a healthy and crunchy snack. Crystallized lotus seeds are a popular snack that can be obtained by cooking them in syrup and then being allowed to cool. The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries. The paste is also used in Japanese cuisine, as an ingredient in cakes and as a filling in other desserts.These seeds are coloured brown as they have been harvested when the seed head is fully ripe. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. They need to be soaked overnight before consumption, due to the hard textured shell. Lotus seeds are easy to store in their dried form- use plastic containers and store in a cool dry place.The major nutrients present in lotus seeds include fats, proteins, some starches, iron, calcium, magnesium and zinc. Western research has found many uses for the whole of the lotus plant. The seeds are powerful antioxidants and help fight inflammation and aging. It is said to refresh our system by giving a calming effect. They are sweet to neutral in nature. They are consumed to detoxify the spleen, reinforce the kidneys and nourish the blood.

Prized for its rich, earthy flavor (a hot combination of cinnamon, nutmeg and cardamom) and floral bouquet, the long pepper is a spice that's has been valued since antiquity. Long pepper is a spice that is genuinely as, if not more, versatile as the ubiquitous black pepper.Long pepper has a similar, but hotter, taste compared to its cousin - black pepper. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.Long pepper is used as a spice in many vegetable pickles (achar), as well as in preserves. In appearance long pepper has several tiny berries, which merge to form a single, rod-like structure. For greatest pungency and aroma, grind or crush the rods before use. The peppers can be used whole for stocks, brines and pickling solutions. Owing to its composition, long pepper cannot be substituted by ordinary black pepper (you may try white pepper plus a little bit of mace, though). Its hot-and-sweet taste goes well with spicy cheese specialties or wine sauces.Long pepper was highly priced during the Roman Empire - about three times the price of black pepper. In India long pepper is ground and mixed with honey and administered to relieve the symptoms of cold. Long pepper contains Piperlongumine, a compound believed to have an anti-tumor effect.

Kokum is a versatile Indian specialty spice which ranks highly by both culinary and medical standards. The major culinary uses of kokum are as a garnish for curries and in the preparation of syrups.Kokum has an agreeable flavour and a sweet, acidic taste that enhances coconut-based curries. Kokum has the same souring qualities as tamarind, and the two are sometimes used interchangeably. Adding a few pieces of kokum to a curry while cooking gives the pleasant fruity flavour and agreeable acidic bite so characteristic of South Indian dishes.Kokum is especially used with fish curries, three or four rinds being enough to season an average dish. The skins are not usually chopped but are added whole to the dish. It is used in vegetarian dishes of potatoes, okra or lentils and is also used in chutneys and pickles. Kokum is frequently used in Gujarati cooking to add flavor and tartness to dal.The famous Malvani Solkadhi, a type of curry usually had with rice or sometimes drunk after meals, is made from coconut milk and kokum. Solkadhi is renowned for its digestive properties. Deeper colour of the rind indicates better quality kokum. Kokum petals can be very strong, so add only a few at a time. It will keep in an airtight jar for about a year.

Kapok Buds or Marathi Moggu are used in the popular South Indian rice dish "Bisi Bele Bath". Marathi Moggu is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper.Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka's cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish.Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.

A small piece of Galangal or Thai Ginger can transform the most ordinary dish into a delectable culinary treat. It is for no small reason that Galangal is a very popular spice in all South East Asia and especially typical for the cuisine of Thailand.Dried Galangal is essentially aromatic and spicy, something in between ginger and cinnamon. Galangal masks the strong odour of fish and so appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. It is often used in stir-fried noodles, fried rice of different varieties, stuffed rolls and soups. The rhizome sold here is actually the Greater Galangal which is a common ingredient in Thai curries and soups.Well-known Indonesian dishes using dried Galangal are rendang (a spicy meat stew), and nasi goreng (fried rice with vegetables and meat). Although used in the often searingly hot Indonesian cookery, Galangal enhances dishes such as chicken delicately spiced with fennel and lemon grass and gently cooked in coconut milk. Galangal is sometimes confused with other spices of the ginger family; its taste and appearance are, however, characteristic and it cannot be substituted by any other spice.Galangal is one of the spices which reached Europe relatively early, for it finds mention along with pepper in the literature of the Middle Ages where it receives commendation in various writings.

Fennel or Saunf is a highly aromatic and flavorful herb used in cookery and sweet desserts. It is an essential component of the Bengali spice mixture panch phoron and an important spice in Kashmiri Pandit and Gujarati cooking.Toasted fennel is one of the typical ingredients responsible for the subtle and complex aroma of fiery, chilli laden curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a spicier and less sweet impression. It is traditionally considered one of the best herbs for fish dishes especially for poaching fish and seafood.Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance. They are used for flavouring soups, meat dishes, sauces, liquors, pickles and bakery products. Roasted fennel seeds are consumed as an after-meal digestive to freshen breath. They are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.Fennel is one of the safest remedies for colic, which helps the baby release flatulence. A teaspoon of the fennel boiled in a cup of water, and allowed to steep for about 20 minutes is strained and allowed to cool. This tea, given to baby in his feed bottle, helps cure colic.

Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.The taste of dried ginger is more aromatic than pungent and is used quite often in bakery products such as spicy crackers. It is used crushed in Punjabi marinades for Tandoori starters, of both vegetarian as well as non-vegetarian varieties. It enhances the flavour of rich gravies and soups. Dried ginger is often a constituent of many powdered spices and masalas which are then used in gravies, curries, marinades and the like. Dried ginger is crushed or powdered and then used to brew teas.Dried ginger should always be stored in an air tight container in a cool dry place away from moisture and humidity. Besides being a major culinary component of Indian cooking, traditional Ayurveda considers ginger an effective remedy for many gastrointestinal and blood diseases. It is used for abdominal bloating, coughing, vomiting, diarrhoea and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.

Cubeb or kabab chini is a spice that finds a place in many Indian cuisines. It is often used for its special flavour to spice meat and vegetable dishes, soups and sauces.Cubeb is mostly grown in Java and Sumatra, hence sometimes called Java pepper. Dried cubeb berries are similar in appearance to black pepper, but with stalks attached - the "tails" in "tailed pepper". Because of its aromatic qualities, cubeb goes well with meat, cheese and vegetable dishes. It may be substituted for pepper in spice mixtures flavouring sausages, gingerbreads and spiced biscuits.In taste it has been described as tasting like allspice (pimento), or like a cross between allspice and black pepper. As with other pepper, grind as necessary; ground pepper rapidly loses its aroma. Cubeb has been shown to be effective in easing the symptoms of chronic bronchitis. It is also used for digestive ailments and is effective in treating dysentery. Cubeb also has a local stimulating effect on the mucous membranes of the urinary and respiratory tracts.

Cloves are renowned for providing their uniquely warm, sweet and aromatic taste to the wide range of dishes that they are used in. Cloves can easily overpower a dish, particularly when ground, so only a few need be used.Cloves are best bought whole as flavour quickly deteriorates when powdered. The word 'clove' is from the Latin word for nail, 'clavus' which they resemble in appearance. Cloves are often used to enhance the flavour of meats, curries, and meat marinades. They are used whole in several curries and also fried with other whole spices like peppercorns, cardamom and cinnamon as a garnish in biriyani and pulao.In India they make an appearance in many sweets, notably the boondi ladoo. Cloves are an excellent source of manganese. They are also a very good source of omega-3 fatty acids, vitamin K, dietary fiber, and vitamin C. They are also a good source of magnesium and calcium. The oil in cloves has a numbing effect on mouth tissues and is often used to provide relief from toothaches.

Cinnamon or cassia buds although rare, are also used as a spice. They are used in many powdered masala mixes for the unique flavour they impart.Cinnamon buds are similar to cloves in appearance. They.are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.Their flavour is close to cinnamon but with more of a floral, winey scent.Their odour is rather interesting: mild, pure and sweet. To release their fragrance, they must be finely ground.Nagkesar features as one of the ingredients in the famous Parsi Dhansakh Masala, Maharastrian Goda Masala and Malvani Masala powders. Some East Indian bottled masalas also use nagkesar or cinnamon buds as an ingredient. The whole buds are also good for flavouring curries, pulaos and spicy meat dishes.

Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste and is used in both sweet and savoury foods.Strongly aromatic, sweet, pleasant and warm cinnamon has a fresh lively tone that makes it equally suited for the fiery meat curries as well as the subtle, fragrant biriyani of the Imperial North Indian cuisine. It is often used in savoury dishes of chicken and lamb and in numerous curries, pulaos besides garam masala. It is also used in sambar powder and BisiBelebath which gives it a rich aroma and unique taste. Many dessert recipes such as apple pie, doughnuts, and cinnamon buns as well as spicy candies etc have cinnamon as an important ingredient. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts. It can also be used to spice mulled wines, creams and syrups.

Celery seed is a spice that isn't always featured in the herb and spice rack but if you have some, it can make an excellent addition to a number of dishes.Celery seeds are widely used in meat seasonings, in flavouring beverages, confectionaries, ice creams and bakery preparations. Celery seeds are used in fresh tomato juices, chicken soups, pickles, salad dressings, coleslaw, breads, and meats. Filled with flavonoids, coumarins, and linoleic acid, celery seeds are a source of nutritional benefits.They figure as a natural medicine in different cultures and in modern medicine they are used as a stimulant besides treating Asthma and liver diseases. Celery seeds can also be used when ground and mixed with salt, as celery salt. Celery salt is used as a seasoning, in cocktails, notably to enhance the flavour of Bloody Mary cocktails.

Cardamom is often referred as the 'Queen of Spices' because of its very pleasant aroma and taste. It is one of the most expensive spices, but only a little is needed to impart the flavour.Cardamom is one of the world's very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. Green cardamom is often used in the preparation of 'gahwa' a strong cardamom coffee concoction which is a symbol for hospitality among Arabs.

Black Stone Flower is one of the most unusual spices in the Indian repertoire. It is a rare dried flower and a dominant spice in all Chettinad preparations.Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. For better results it should be roasted in a little oil to release its full aroma.

The history of the spice trade is, above all, the history of pepper, the 'King of Spices'. It has been moving westward from India for 4, 000 years.Black pepper, along with other spices from South and Southeast Asia, changed the course of world history. It was in some part the preciousness of these spices that led to the Portuguese efforts to find a sea route to India. Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money.Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose both aroma and heat on grinding. Peppercorns are very hard but may be easily ground in a peppermill. Pepper is best ground directly on to food and with hot food to add it well towards the end of the cooking process, to preserve its aroma.

Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually it is used best in hearty meat stews and similar dishes.The pods are used as a spice, in a similar manner to green cardamom pods, but those have a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames and render it more suited for spicy dishes.The smoky fragrance of the pure spice is not discernible in the finished dish; black cardamom cannot dominate a dish, but enhances and intensifies the taste of other ingredients. The pods should be slightly crushed before usage, but not so much that the seeds are released.

Black cumin or Nigella is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. This spice is not be confused with Shahi Jeera (imperial cumin).Nigella seeds are sprinkled on to naan bread before baking. It is also added to vegetable and dal dishes as well as in chutneys. Nigella is an ingredient of some garam masalas and is one of the five spices in the Bengali spice mixture panch phoran.The seeds have little bouquet, though when rubbed they give off an aroma reminiscent of oregano. The flavour is lightly bitter and peppery with a crunchy texture. The seeds may be used whole or ground and are usually fried or roasted before use.

Basil or Sabja seeds are the ingredient that gives Falooda its distinctive appearance. They are also used in Indian Lemonade, Rooh Afza, milkshakes and sherbets. Basil seeds are an excellent and inexpensive addition to a balanced diet.Basil seeds are a lesser known ingredient in Indian cookery, despite their many health benefits. Basil seeds provide relief to sore throats, cold and respiratory disorders, aid digestion and cure constipation. They are used in Indian drinks and desserts such as falooda etc mainly for their cooling effect on the system. When soaked in water for about 30 minutes, Basil seeds become gelatinous. Strain and then use these soaked seeds in drinks, coolers, sherbets, ice creams, falooda or kulfis.

Kala Namak or black salt is used extensively in Indian cuisine as a condiment or added to chaats, chutneys, all kind of fruits, raitas and many other savoury snacks.Chaat masala, the famous Indian spice blend, gets its characteristic aroma.from black salt. Adding kala namak to a dish gives it a very different flavour than if regular salt were used. In appearance this mineral is brownish pink to dark violet in crystal form, and light pink when ground into powder.In Ayurvedic medicine Kala Namak is considered a cooling spice and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn besides being used to cure goiter.