Organic Hot Red Chili Powder can be used to complement curries and add heat to other recipes and dishes. This organic chilli powder will set your ears buzzing and tongue tickling. It is very popular spicy ingredient in Indian and Oriental cuisines to add heat to your recipe. Organic Hot Chilli Powder should be used sparingly as it is a stronger and hotter in strength. A single tablespoon can provide almost 45% of your recommended value of vitamin A, which is healthy for eyesight, bones, teeth, and skin. It also provides some vitamin C, good for your immune system, as well as potassium, phosphorous, calcium, and iron. Should be used in minimal quantities as it imparts hot and spicy taste to your dish.
One of the common ingredients in Indian food, Organic Regular Red Chili Powder is used as a staple ingredient in curries. Regular Red Chilli Powder is a key ingredient to spice up curries and almost any other type of food preparation. Chillies produced in organic farms across India are handpicked, sundried and powdered by pounding in hammer mills to give your food a spicy touch and taste. The Organic Chilli Powder is moderately hot with 16,000 to 40,000 SHUs (Scovell heat units).
Organic Red Chilli Powder contains capsaicin, which imparts them their characteristic pungency, producing mild to intense spice when eaten. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. Capsaicin content is high in chillies that are hotter compared to those which are moderate and low in heat units.
Since chili powder is a strong spice, a dash or two added to dishes is a sufficient amount. Organic Regular Red Chili Powder is a healthy source of calcium, iron, Vitamin C and a source of Vitamin A.
|Nutrient||Avg. contents g/mg per 100 g|
|Total Calories||8.0 Kilocals|
|Calories from Fat||4.0|
|Total Carbohydrates||1.4 g|
|Dietary Fiber||1.1 g|
|Total Fat||0.4 g|
|Saturated Fat||0.1 g|
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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