This aromatic spice has an aniseed-like taste and is used in Chinese spice blends. Great on spare-ribs, crispy duck, roast chicken, and in beef soups and stir fries. Best used sparingly and can be ground before use.
Made from the skins of dried chilies. It is extremely hot and an essential base for all vindaloo recipes, providing considerable zest and flavor. Please note that chili powder is also known as cayenne pepper. This is to distinguish it from the Mexican 'chili' variety which contains cumin, garlic, and oregano.
Dal Makhani is a traditional slow cooked, rich curry with black gram and red kidney beans. This medium hot dish has black gram and tomatoes blended into a thick richly spiced butter sauce, slowly cooked to produce a perfect melting taste. Ideally served as a main dish with jeera rice, naan bread or chapatti. Or serve as a side dish accompaniment to an Indian meal.
Tamarind slab,
Comes in a clear sealed bag, to retain its freshness
Packed in Vegeterian atmosphere company
Although care has been taken to remove all the seeds, some seeds may remain.
Used in many Cooking dishes
This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.
Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form