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Dry ginger powder is widely used in the kitchen to add flavor and aroma. Dry Ginger powder is also known as Sonth in Hindi, Sonti in Telugu, Soonth in Gujarati, Suntha in Marathi and Shunti in Kannada. It is a fine off-white or slightly brownish powder that has a strong aroma and a pungent flavour.
Cloves are a spice that is harvested from the dried flower bud of the clove tree. … They are sold as whole buds or ground into powder. Whole clovesare nail-like in shape, with a rounded, bulbous tip.Cloves are noted for their medical uses, health benefits, warming qualities and strong flavor.
Note: "Following prices are for per Kg without tax and the vales are APPROX and will be fluctuate as per the market demand with reference to client."
Cinnamon powder comes from the bark of tropical, evergreen trees. In order to harvest cinnamon, it’s peeled off of the inside of the bark of the tree. There are two main types of cinnamon: Ceylon and Cassia. But cinnamon hasuses other than for topping sweets, including improving your health.
Note: "Following prices are for per Kg without tax and the vales are APPROX and will be fluctuate as per the market demand with reference to client."
Turmeric is a bright yellow spice powder that is made from the root of a plant in the ginger family (Zingiberaceae), Curcuma longa. It has been used in Asia for thousands for years as a dye, food coloring, and in Indian traditional medicine. Fresh turmeric is also used in some dishes.
Note: "Following prices are for per Kg without tax and the vales are APPROX and will be fluctuate as per the market demand with reference to client."
Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves.
A mix of spice powders, Chaat Masala is a tangy powder that can spruce up any dish with a pinch. It is a popular spice mix in India and neighboring countries, used in a host of recipes from tikki, bhalle, papri, bhelpuri to fruits and curries.
The pungent and heaty elements in the rasam come mainly from black pepper and dry red chilies. coriander seeds is one of the major ingredient and gives warm, earthy, robust tones. roasted cumin gives warm and slightly bitter tones. tuvar dal give a nutty and earthy flavor.
