The humble bay leaf can pack a mighty punch when it comes to health benefits. While adding minimal calories, bay leaf increases the amount of fiber, vitamins, minerals, and antioxidants to a dish.
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Black Cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine’s signature dishes. Black cardamom has strong flavor. Its pods are used as spices same like other cardamom.
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Black Stone Flower gives a flavour and colour to the foods that are more commonly eaten in the South Indian cuisine from Tamil Nadu and Maharashtrian special ‘goda masala’. It also has active components and anti-inflammatory, antibacterial, anti-fungal, anti-viral properties.
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Cloves is used to give aroma and flavour to dishes and also used to prepare ayurvedic medicines. Cloves are used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar.
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Coriander seeds have combination of both classic fresh aroma and wheatish green colour. A cooling spice with undertones of sweetness, whole coriander confers a more non-diffused, bold flavour to your dishes.
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Cumin, also known as jeera, is the world’s second most popular spice. These dark brown colored seeds are known for their remarkable taste. These seeds are warm and have a unique aroma. Cumin seeds have a place marked in every spice box, as they are regularly used in various dishes.
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Provides a refreshing taste that can make the mouth feel clean. It also has antibacterial and anti-inflammatory properties, which can improve teeth and gum health.
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Fennel seeds are pale greenish in colour and have a faint sweet and refreshing flavour. Fennel seeds contain a required amount of dietary fiber that can flush out toxins from the body.
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Fenugreek leaves dry has variety of nutrients that are important for health like Vitamin K, C, A, Calcium, B Complex Vitamins like Folate, Riboflavin. They also contain several antioxidants.
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