Cardamom Husk
Cardamom husk, also known as cardamom pod husk, refers to the outer covering or shell of the cardamom seed. Cardamom is a spice derived from the seeds of plants in the Elettaria and Amomum genera, and it is widely used in cooking, especially in Indian and Middle Eastern cuisines.
Cardamom Whole
Whole cardamom refers to the entire dried fruit of the cardamom plant, including the outer husk and the inner seeds. Cardamom is a popular spice in many cuisines, particularly in Indian and Middle Eastern cooking, and it comes in two main varieties: green cardamom and black cardamom.
Chilli Flakes
Chili flakes, also known as crushed red pepper flakes, are a popular spice made from dried and crushed red chili peppers. These flakes are commonly used to add heat and flavor to a variety of dishes, including soups, stews, pasta, pizza, and more.
Black pepper
Black pepper, scientifically known as Piper nigrum, is one of the most widely used and popular spices in the world. It is known for its pungent and slightly spicy flavor and is used to enhance the taste of a wide variety of dishes.
Cinnamon
Cinnamon is a highly prized and versatile spice known for its sweet, warm, and aromatic flavor. It is obtained from the bark of trees belonging to the Cinnamomum genus, and it has been used for centuries in cooking, baking, and traditional medicine.
Cloves
Cloves are the aromatic flower buds of the clove tree, scientifically known as Syzygium aromaticum. They are native to the Maluku Islands in Indonesia but are now cultivated in several tropical regions around the world.
Coriander Seeds
oriander seeds are the dried seeds of the coriander plant, scientifically known as Coriandrum sativum. Coriander is an herb that is widely used in various cuisines around the world. The seeds have a distinct flavor and are used as a spice, either whole or ground.
Black Lemon Dry
Black lemon, also known as “loomi” or “loomi aswad,” is a dried and fermented lime commonly used in Middle Eastern and Persian cuisines. It is prepared by boiling fresh limes or lemons in saltwater, then drying them in the sun until they turn black and become rock-hard.
Ajwain Seeds (Carom Seeds)
Ajwain seeds, also known as carom seeds or bishop’s weed, are a spice commonly used in Indian and Middle Eastern cuisines. These seeds come from the ajwain plant (Trachyspermum ammi) and have a strong, pungent flavor and aroma.
Black Cumin
Black cumin, also known as Nigella sativa or black seed, is a small flowering plant that produces tiny black seeds. These seeds are used as a spice and for their potential health benefits in various culinary and traditional medicinal applications.