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Pack of 13 Aromatic Authentic Essential Spices from India

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Description

This authentic Indian spice pack contains the following 13 aromatic spices from India: coriander, cumin, chilli, fennel, garam masala, ginger, turmeric, bay leaves, cumin seeds, mustard seeds, cinnamon, cardamom, and cloves. All you need for a variety of Indian Cooking.

Ground Spices: Coriander, Cumin, Chilli, Fennel, Garam Masala, Chilli and Turmeric come in 30g packs.
Whole Spices: Bay Leaves (small) 2g, Cumin Seeds 15g, Mustard Seeds 20g, Cinnamon 10g, Cardamom 10g and Cloves 10g packs.

This pack of spices is tailor made to fill our custom made stainless steel masala dabba spice box. Each spice is put into its own container which is also sealed to retain freshness, aroma and flavour.

The whole spices are seperated by compartments. The ground spices are contained in their owned sealed containers to prevent cross contamination of the aromas and to retain their rich flavours as much as possible. Most masala dabba's do not have individual lids on the spices and only have one cover sealing all the spices together. Our individualy sealed spice containers are also engraved with the spice name, to help you identify each spice easily when learning how to cook with them.

You will also find that most masala dabba's only contain 7 ground spices, our unique masala dabba spice box contains 13 whole and ground spices. Although you can buy large quantities of spices, whole and ground spices do have a shelf life, although it is longer than some people might imagine. Spices do not go bad in the sense of becoming rancid or spoilt, but they do lose their potency and complex layers of flavour. When spices lose their power, they should be discarded and replaced with fresh ones.

Whole spices will keep the longest, because they have not been cracked or ground, exposing the volatile compounds which make up their flavour to the air. They can last up to a year in an airtight container in a cool, dry place, and will keep even better in the dark. Extremely strong spices such as whole cloves and cinnamon may last even longer. You can tell that whole spices are too old to use when they have lost their aroma.

Ground spices have a shorter shelf life than whole spices.

Packed for freshness in airtight spice bags:

Coriander Seeds. (Coriander Sativum) All of the parts of the Coriander Plant are used in Indian Cooking; The seeds are ground and used to thicken and flavour dishes and the fresh green leaves are used in garnishes. The seeds have a lemony citrus flavour when crushed. It is described as warm, nutty, spicy and orange flavoured.

Cumin. (Cuminum Cyminum) Cumin Seeds are strongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates the appetite and acts as a digestive. It is the second most popular spice in the world after black pepper. Cumin's distinctive flavour and strong warm aroma is due to its essential oil content. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli.

Chilli. (Capsicum) Chillies vary in colour, shape, heat levels and pungency from variety to variety. They are a rich source of vitamin C. Whole chillies are dried and then crushed to produce ground chilli. Fresh or dried chilies are often used to make sauces hot and to add spice to other dishes. Hot sauces are found in many cuisines throughout the world and chilli is a firm favourite in many Indian dishes.

Fennel. (Foeniculum Vulgare) This is a sweet and aromatic spice with an Aniseed-type flavour. Fennel seeds contain important antioxidants, with anti-carcerous properties. It is a key ingredient in several spice and herb blends such as Indian curry powders.

Garam Masala. Garam masala is a commercially-prepared ground mixture of herbs and spices used in Indian cooking. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chilli peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star annise and fennel.

Ginger. (Zingiber Officinale) Fresh or dry ginger is aromatic, pungent and hot. It can be used in sweet and savoury dishes. It is known to help digestion and calm mental activity. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.

Turmeric. (Curcuma Longa) The root of this plant looks very similar toginger but the flesh is a deep orange colour. When dried and ground, turmeric gives a beautiful yellow colour to any food cooked with it. Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry.

6 Whole Spices: Bay Leaves (Laurus Nobilis) & Cinnamon (Cinnamon Cassia).The indian bay leaf is aromatic and bitter in flavour. The leaves are used whole to flavour mainly meat dishes. Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Cinnamon an aromatic herb comes from a tropical evergreen tree of the laurel family growing up to 7m in its wild state. It is probably one of the most aromatic of the spices. Cinnamon, an important ingredient of "garam masala" is a sweet and mildly hot spice. It has a pleasing fragrance and a warm, sweet and aromatic taste. It is believed that the cinnamon is beneficial in controlling blood cholesterol and good for diabetes. Cinnamon is one of the foods that lower blood sugar.

Cardamon. (Elettaria Cardamomum) Cardamom has a sweet, spicy and pungent flavour. The green variety is used in both sweet and savoury dishes. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.

Cloves. (Syzygium Aromaticum) Cloves are strongly pungent and sweet. Very small quantities are required to flavour dishes. Clove oil is used topically as it has antiseptic and anti-inflammatory properties. Cloves have a warm, sweet and aromatic taste that evokes the sultry tropical climates where they are grown.

Cumin Seeds. (Cuminum Cyminum) Cumin seeds arestrongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates the appetite and acts as a digestive. Oval in shape and a little like caraway seeds in appearance, their bitter-sweet spicy taste makes them popular in Indian curries and rice dishes.

Mustard Seeds. (Brassica Nigra) In Indian cooking, the whole seeds are fried quickly in oil to give a hot and spicy flavour once the seeds have popped. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery.
SKU SKU27513
Collection Indian Herbs & Spices
Price $21.00
Condition New
Delivery Estimated between 11-25-2018 - 11-29-2018
Shipping Weight 1.00 lbs
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Shipped From Florida, United States
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This item in Indian Herbs & Spices category was first added to our catalog on 03-23-2017.

Masala & Spices from India

This Spices & Herbs collection has been tagged as Indian Herbs Spices, Seasoning Spice Mix, India Kabab Spices, Vegetarian Vegan Herbs & Spices.
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