SPICES |
 |
 |
 |
 |
DRY GINGER (Sooth)
We regard it as one of the oldest and most important spices. Ginger has a warm aroma with afresh woody note and sweet, rich undertones. Its flavour is |
 |
 |
|
NUTMEG (Jaifal)
Nutmeg is the kernel of the seed of Myristica Fragrans. The indians and the arabs valued this spice as a treatment for digestive, liver and skin com |
|
 |
|
 |
|
Black Pepper (Kali-mirch)
This spice was once so highly valued. Black pepper is the unripped fruit of the vine piper nigrum. White , green and pink pepper corns are berries fr |
|
 |
|
MACE (Javantri)
Mace is the lacy growth surrounding the seed of Myristica Fragrans. Mace is more refined than nutmeg. The aroma is rich fresh and warm. The taste is w |
|
|
|
 |
|
GALANGAL (Kolinjan)
They are of two types Galangal - Lesser Galangal & Greater Galangal. They belong to ginger family. Lesser Galangal has more pungent aroma of the two g |
|
 |
|
Zeodary Roots (Kapurkachli)
It is a highly aromatic species related to trurmeric. There are two kinds of zedoary - C.zerumbet which is long and C.zedoaria which is round and stu |
|
|
Home / Showrooms / Category Showrooms / Showroom Home
