Organic Black Mustard seeds have a sharp, tangy flavour when sprouted. Black mustard seeds are most often used in Indian cooking and help to give it a savoury and delicious flavor. They are great to use when pickling vegetables. It is common in Southern India to fry mustard seeds, curry leaves and cumin seeds in oil and then add these spices onto your dish!
Mustard seeds are one of the oldest herbs known and have been used since earliest recorded history. It is well known for it's medicinal use for internal and external applications. Mustard comes from the same family as the broccoli, cabbage, radish and cauliflower, the Brassicaceae family. It's interesting to know that the typical hot, pungent taste that comes from mustard only occurs when it comes into contact with liquids, hence it has little to no aroma when they are whole or crushed. The dried seeds do not have any fragrance, but exhibit a pungent taste after some time of chewing. Roasted seeds (more grey in colour) have a rich, nutty odour. Black mustard is more important as a spice and oil plant, especially in India. Although it is called black, the seed itself is usually a very dark shade of red/brown. The black mustard seed has a much more pungent aroma and flavor and smaller than the white mustard seed.
Organic Black Mustard seed poultices are medicinally used for muscular pain relief, to ease coughs and reduce arthritic pain. Organic Black mustard seeds can also be made into a tea (1 tsp of ground mustard seed) to help reduce symptoms of the common cold. It can be ground and sprinkled into the bath to warm the body.
The health benefits from a black mustard seed are also substantially greater. Not only is it a much stronger laxative, but initial studies have indicated that there is a possible link between one of the primary components of the black mustard seed and the inhibiting of cancerous cells.
|Nutrient||Avg. contents per 100 g|
|Total Calories||508.0 Kilocals|
|Calories from Fat||303.0|
|Calories from Proteins||90.0|
|Total Carbohydrates||28.8 g|
|Dietary Fiber||12.3 g|
|Total Fat||36.0 g|
|Saturated Fat||0.0 g|
|Vitamin E||5.1 mg|
|Vitamin C||7.1 mg|
|Vitamin K||5.4 µg|
|Omega-3 Fatty acids||3.8 g|
|Omega-6 Fatty acids||5.9 g|
|Vitamin B6||397.0 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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