Panch Phoron

Panch Phoron

Panch Phoron is a blend of five whole spices from Bengali origin. Panch means five and It is composed of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and nigella seeds. They usually fried in the hot oil to release the flavour to the oil and add warmth to the dish. It is used in …

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Mace (Javitri)

Mace (Javitri)

Mace is the dried lacy coating of the Nutmeg seeds. It has yellowish to orange-red colour. Usually sold as dried blades or powdered form. It has a delicate flavour but not too sweet as Nutmeg. It is used to prepare Biryani Masala, Kebab Masala and Korma dishes.

Nutmeg (Jaiphal)

Nutmeg (Jaiphal)

It is the seed of the Nutmeg tree (Myristica Fragrant) with an oval and wrinkled shape. A tropical Indonesian evergreen tree. It has a distinctive pungent fragrance and a warm sweet taste. In Indian cuisine, it is used in sweet as well as savoury dishes. Also used to make homemade Garam Masala, Biryani Masala, Chai …

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Bay Leaf (Tej Patta)

Bay Leaf (Tej Patta)

Indian Bay leaf also known as Tej Patta comes from the plant Cinnamomum Tamala. Originated in the southern slopes of Himalayas, Nepal, and Bhutan. They also grow in India, Bangladesh, and China. Indian Bay leaves are larger, olive green and have three veins down the middle. Tej Patta or Indian Bay Leaves taste more like …

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Cinnamon (Darchini)

Cinnamon (Darchini)

Cinnamon is the inner bark of the Cinnamomum Species trees. There are two types of cinnamon: Ceylon cinnamon from Sri Lanka and Cassia or Chinese cinnamon from Southern China and Indonesia. Ceylon Cinnamon is light and fine in colour and has a sweeter and more delicate taste. Cassia is darker and with thicker layers. It …

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Clove (Lavang)

Clove (Lavang)

Cloves are dried flower buds from the tropical evergreen clove tree originated in Indonesia. It has a warm, sweet, and spicy aroma. In India, it is used in meat curries, teas, and Chai Masala. It is one of the main ingredients of Garam Masala.