Indian Spices Collection
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Indian recipes are more than just aromatic, these savory dishes will also please your palate and are believed to even help attain spiritual, physical and emotional balance. Indian cooks tend to use far more spices and flavorings than Western cooks do. This is not surprising given the country's long and storied history in the spice trade.
Indian food is a rich blending of exotic spices and delicate herbs crafted into rich and light sauces and seasonings for poultry, meat, fish, grains and vegetables. This 10 jar spice set is the ideal collection for those who want to stock their cupboard or who are cooking more Indian recipes and want to be sure to have the most popular Indian spices on hand.
Your 10 selections:
Maharajah Curry Powder - This is our superior grade curry powder and many of our customers consider this to be the best curry powder with its gorgeous, full-bodied taste and just a little goes a long way. This curry is a bit sweet but not considered hot and is ideal for adding magnificent color and unmatched flavor to seafood and chicken curries.
Black Mustard Seed – Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma. This is frequently done in an Indian wok called a kadai.
Ground Cloves - The flavor of cloves is a touch fruity but is also biting, a bit harsh and if you put a whole clove in your mouth it produces a numbing effect. The aroma is adventurous and warm with a hint of pepper. Ground cloves are very potent, so begin with smaller portions.
Vindaloo Curry - A signature of Indian cuisine, Vindaloos are considered to be the spiciest of Indian curries. This Vindaloo Curry Powder recipe was given
to us by one of our favorite chefs who specializes is regional Indian
cuisine and is a nice departure from the usually bright yellow curry
powders (especially for those that aren’t big fans of Turmeric – a key
ingredient in most curry powders) that most of our are familiar with.
Cinnamon - Cinnamon is used to add flavor and aroma to meat and rice dishes and chutneys. Cinnamon is a key ingredient in the Indian spice blend garam masala. Coveted for its sweet and pleasing flavor cinnamon is normally used to flavor curries, masala chai, some vegetables and Indian desserts.
Ground Cumin - A very popular spice in Indian cooking, cumin is found in curry powders and masalas and also in mouth-watering vegetable dishes and meat stews. Its distinctive flavor is warm, spicy-sweet and somewhat bitter and should be used sparingly.
Ground Coriander - Coriander is a natural emulsifier or thickener and is a staple ingredient in spice blends like garam masala and curry powder. Coriander features spicy, warm, citrusy flavor and is used in chicken, meat and egg dishes.
Fennel Seed - Fennel's subtle, anise-like flavor with licorice undertones is the perfect compliment with fish and in spiced gravies for vegetables and lamb. It is also an essential ingredient in many curries. In India the seeds are sometimes chewed as a breath freshener.
Turmeric Powder – Our top quality
Turmeric contains 5%-6% curcuminoids (a group of yellow pigments) of
which curcumin is the primary pigment. Curcumin gives the rhizome its
orangish yellow coloring and this color level is also an indication of
its quality. Turmeric is traded world-wide based on its curcumin
Fenugreek - Fenugreek also gives that extra zing to Indian curry. The aroma is warm and penetrating with a spicy pungent smell that is the most recognizable scent of top quality curry powders. The flavor of Fenugreek is aromatic, bittersweet and powerful and has been described as similar to burnt sugar. The aftertaste is bitter with hints of celery or lovage.