Coriander is herbaceous plant, widely cultivated all over India as a spice crop. Organic coriander seeds are harvested from plant, processed by sun drying. Coriander seeds are the brown spherical seeds of a plant of the same name, also known as cilantro. The plant grows wild over large parts of Europe and the Near East, making it difficult to determine its place of origin. Coriander leaves as well as seeds are one of the prominent and widely used spices in Indian cuisine. The young plant is used in preparing sauces and chutneys while its leaves are added to curries and soups for flavoring. Coriander seeds are commonly used as an ingredient in several dishes as a part of the masala powders and condiments. Coriander has many health benefits. It aids in digestion, is helpful in treating acne and dried coriander is used to treat diarrhoea. Good source of Iron, Vitamin A and carbohydrates.
Coriander is herbaceous plant, widely cultivated all over India as a spice crop. Organic coriander seeds are harvested from plant, processed by sun drying. Coriander seeds are the brown spherical seeds of a plant of the same name, also known as cilantro. Pleasant, aromatic and spicy, its seeds have been found utility since ancient times in cooking as well as in various traditional medicines. The seeds have a citrusy, nutty flavor with a sweet aroma. Coriander leaves as well as seeds are one of the prominent and widely used spices in Indian cuisine. The young plant is used in preparing sauces and chutneys while its leaves are added to curries and soups for flavoring. The flavor and aroma of coriander seeds are heightened through dry-roasting, and the roasted seed can be eaten as a snack. The seed is a component of the warming spice blend, garam masala, and curry powders. Coriander is used in sausage-making, in breads, stews and soups, pickled vegetables, and condiments. Coriander has many health benefits. It aids in digestion, is helpful in treating acne and dried coriander is used to treat diarrhoea. Daily intake supplements iron, calcium, Vitamin A and carbohydrates.
|Nutrient||Avg. contents g/mg per 100 g|
|Total Calories||298.0 kcals|
|Calories from Fat||70|
|Total Fat||17.0 g|
|Dietary Fiber||42.0 g|
|Total Sugars||11.0 mg|
|Vitamin C||21.0 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
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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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