SPICES

This is a very minor spice in terms of volume of production as well as in terms of its usage, both in India as well as in International markets.  Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent.

WEIGHT: 100G

The ancient Aryans considered it as a powerful remedy for various disorders of the anatomical system and prescribed it as an effective cure for dyspepsia malaria, delirium. The Egyptian used it for embalming. The Asians are said to have it as an aphrodisiac. Pepperine is considered to be the major constituent responsible for the bitter taste of black pepper and has been used to impart pungency to dishes. 
The high value and very high cost of cultivation has increased the risk, and thus commercial growers take extra ordinary precautions in the cultivation of Black Pepper. With the result under conventional farming there is a very heavy use of Chemical Pesticides in commercial cultivation.

WEIGHT: 100G

Tracing its origin from “Amritsari Chhole”, a North Indian delicacy, famous all over the world now. A spicy blend with sour citrous note. Popular mainly in Sindh, Punjab & Pakistan by the name of “Pindi Chhole” and served with Bhatura, Kulcha or Puri. Came from the street food but now popular in Homes & Restaurants as well.

WEIGHT: 100gms

Cinnamon Stick is used in desserts, pickling and for flavoring hot beverages. Aromatic and is principally employed in cookery as a condiment and flavoring ingredient.

WEIGHT: 50gms

In the Bible, coriander is compared with Manna. The Chinese associated it with immortality, valued it for its medicinal and reputed aphrodisiacal quality as well as due to its distinct flavor it has been used in Chinese cooking for hundreds of years.

WEIGHT: 75 gm