Whole Spices

Throughout India up to 5500 feet. In the Himalayas and often cultivated in villages. This common weed has a much branched stem from 2 to 3 feet in height and numerous, lance-shaped leaves, the lower ones 1 to 3 inches in length and the upper ones much...

A description of what Ajwain or Carom Seeds look like, how they are used in Indian cooking and some interesting facts about them.  Dietry Information: Suitable for Vegetarians  Allergy Advice: For allergens...

Brown Mustard seeds are extensively used in Indian cooking like dals & vegetable dishes. Commonly mustard seeds are gently 'popped' in ghee/oil at the beginning of cooking to release flavour or used as part of 'tarka' and added to cooking near the...

Cumin is one of those spices that lends a definitive flavor to certain dishes. Without its pungent earthiness Southeast Asian and Indian curries, chili powder blends, and hummus, for example, just wouldn't taste quite right.As one of the most aromatic...

Black Mustard Seeds are a popular spice used in dal curries, vegetarian dishes and more. Mustard seeds are used for pickling.  Dietry Information: Suitable for Vegetarians  Allergy Advice: For allergens...

The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but those have a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying...

Basil is a name used to describe a variety of herbs that are part of the mint family. The Italian variety is typically called Sweet Basil, in contrast to Thai Basil and Lemon Basil, which are used in Asia. The aroma and taste of Basil vary by the type,...

They are very small but easy to harvest and very nutritious. They are eaten cooked or ground into a powder and used for making cakes etc. They can also be sprouted and used in salads. The seed can be cooked whole, and becomes very gelatinous like this,...