Organic Cinnamon Stick intake improves your digestion process and boosts your memory. Aromatic & is principally employed in cookery as a condiment and flavoring ingredient. Regulates your blood sugar levels and stimulates appetite. Although it is generally used in desserts in many of the World cuisines, it is a common ingredient of many curries and Pulaos in Indian cooking. It incorporates an irresistible sweet aroma and rich flavor to your dish.
Fragrant, Organic Cinnamon spice is one of the highly prized spices that has been in use since biblical times for its medicinal and culinary properties. This delightfully exotic, sweet-flavored spice stick is traditionally obtained from the outer brown bark of Cinnamomum trees, which when dried, rolls into a tubular-form, known commercially as "quill." The spice is cultivated in Kerala, Western Ghats of Karnataka. Cinnamon sticks lend a sweet and mellow flavor to a dish.
Organic Cinnamon bark is widely used as a spice in India cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in many savory dishes - soups, chutneys, catsup, pickles, squash, vinegars and meat glazes -- and hot drinks like cider, coffee, tea and cocoa. It is an integral part of the desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies and liqueurs. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes.
Organic Cinnamon spice has been in use in the preparation of many popular dishes in Asian and Chinese cuisine since ancient times. Along with other spicy items (masala powder), it is being used in marinating chicken, fish and meats.
Organic Cinnamon can also be used in pickling. The spice complements fruits like apricots, cherries, apples, blueberries and oranges and Vegetables, too -- especially carrots, spinach and onions -- are enhanced by cinnamon's pungent sweetness.
|Nutrient||Avg. contents g/mg per 100 g|
|Total Calories||355.0 Kilocals|
|Calories from Fat||0.0|
|Total Carbohydrates||84.4 g|
|Dietary Fiber||52.3 g|
|Total Fat||1.14 g|
|Saturated Fat||0.0 g|
|Pantothenic acid||0.4 mg|
|Vitamin A||10.0 mg|
|Vitamin C||6.0 mg|
|Vitamin E||70.0 mg|
|Vitamin K||26.0 mg|
|Beta Carotene||112.0 µg|
|Lutin Zeaxanthin||222.0 µg|
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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