Organic Black Pepper Powder has been used by human for over 4,000 years. It is native to India and is known as the "King of Spices". It is one of the oldest, popular and widely used spices in the world. Organic Black pepper is the fruit/berry of the black pepper plant and is popular as magical spice and “king of spices”, used as a medicine as well. Black pepper is harvested while the berries are still green-- before ripening. Sun drying turns them dark brown and wrinkly. The essential oil “piperine”, imparts pungency and spiciness to black pepper. It is native to Kerala, the southern state of India. Since ancient times, black pepper is one of the most widely traded spices in the world.
Organic Black Pepper is available in two forms - whole (good for marinades or pickles and peppermill blends) and ground-- for use in a shaker or in light-coloured sauces or fish, chicken and potato dishes. Health benefits of black pepper include relief from respiratory disorders, cough, constipation, digestion, anaemia, dental care and heart disease. It is a source of magnesium, iron, potassium, vitamin C and vitamin K and dietary fibre.
Organic Black Pepper Powder is obtained by processing the matured Piper nigrum berries. It is highly pungent as it contains high levels of the essential oil “piperine”. Black pepper contains essential oils like piperine, an ammonia-derived alkaloid, which gives pepper its bold character and heat, as well as the monoterpenes sabinene, pinene, terpenene, limonene, and mercene, which give this spice its aromatic qualities. Together these oils in aromatherapy help in easing aching muscles, chilblains, and arthritis, and have curative properties for your constipation and poor digestion. This spice lends great flavor to white sauces, cream soups and fish dishes. You can add it as a common spice for different cuisines like salads, cottage cheese, eggs and steak. Can be an ingredient of cream sauces, mashed potatoes apart from Thai and Chinese Cuisine. Regular intake helps you manage your body cholesterol levels, fight heart disease, inflammation and maintains good bone condition. It is rich in minerals like manganese, iron, potassium as well as vitamin-C, vitamin K, and dietary fibre.
|Nutrient||Avg. contents g/mg per 100 g|
|Total Calories||304.0 Kcals|
|Calories from Fat||61.2|
|Total Carbohydrates||48.5 g|
|Dietary Fiber||15.2 g|
|Total Fat||6.3 g|
|Saturated Fat||0.0 g|
|Vitamin A||0.00 mg|
|Vitamin C||2.00 mg|
Organic ajwain, also known as bishop's weed, bishop seeds, or carom, is an herb commonly used in Indian cuisine. Although ajwain is rarely used raw, when dry-roasted or fried in ghee or oil, it develops a subtle, complex aroma and flavor, similar to that of caraway or thyme, though notably brighter. In fact, bishop seeds are so powerfully aromatic that only a slight amount is necessary to transform a dish with its exceptional flavor. While ajwain can be used to add flavor to a wide variety of dishes, it is frequently used to prepare a paratha, or traditional Indian pan fried flatbread, called "ajwain ka parantha."View full product details
$12.99 USD $15.00 USD
Amla berries are nature’s gift to mankind and are an indispensable component of ancient Indian Ayurvedic medicine system. The product is derived from Amla, or Indian gooseberry fruit born on small to medium-sized deciduous trees native to India. The berries are greenish yellow to yellow, with a fibrous inner texture. Harvested in autumn by hand, they have a sour, bitter, and astringent taste. In Hinduism, the amla tree is considered sacred to the goddess Lakshmi. Amla powder is preferred more than fresh Amla as its bio availability is higher than Amla Fruit. It is soluble in water, a brown free flowing powder and contains almost 15% poly-phenols. A much beloved staple of traditional Ayurvedic medicine, amla is considered a cooling pitta herb. Both fresh berries and dry powder are very rich in ascorbic acid, tannins, polyphenols, flavonoids, kaemferol, ellagic acid and gallic acid.View full product details
Bay leaf is an evergreen species related to camphor trees. It's also known as sweet bay and laurel. It is harvested from eco-friendly organic farms of India. Bay leaf enjoys the status of a noble herb, the champions of the first Olympic games in 776 B.C. were awarded bay garlands, and wreaths of bay were used to crown kings, priests, poets, prophets, heroes and victors of athletic and scholarly contests in Greece and Rome. All the varieties of bay leaves have a sharp, bitter taste and are pungent. But, it is for the flavor they impart to foods, rather than the taste, that they are used. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. It imparts an irresistible aroma and taste to your main vegetarian as well as meat dishes as well as marinades, soups, sauces, beverages, appetizers and snacks. Bay leaf is used as a spice to impart flavor to a variety of dishes of various cuisines around the world, both vegan and non-vegetarian. Crushed leaves impart a more intense flavor than whole leaves. It is one of the constituents of the Indian Garam masala, a mixture of spices. Bay leaves also have the property of repelling flies, moths, roaches, mice etc.View full product details
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