pooja

Popular with the name of Kalonji in hindi, Caraway or Nigella seeds, is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail. In India, dry roasted kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries […]

Kasoori methi are dried fenugreek leaves.They are used in Indian cooking with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving.

Fenugreek or commonly known as methi is a common ingredient of Indian spices. Be it methi dana or the fresh pungent leaves or the aromatic fenugreek powder, it can be used in several ways like in fiery tadkas or piquant pickles. It is a good source of soluble fibre and is excellent for digestion. It […]

Bay leaves are also known as Tej Patta which translates as ‘pungent leaf’ or Malabar leaf. They are one of the most commonly used spices in North Indian cooking being an integral ingredient in the mild and aromatic famous Mughlai cuisine like biryani and korma

Asafoetida or popularly called Hing in hindi is used in savory dishes, Its a key ingredient in Indian cooking, commonly used in lentil dishes like dal, and a variety of vegetable dishes. Hing was first brought to India back in the 16th century.It is derived as gum from a particular variety of fennel Hing is […]