Ajwain or Ajowan is widely used in India in breads, cakes and in vegetable, curry and dahl dishes and with fish. It is also tasty with beans or potatoes. It is often boiled, roasted or briefly fried in oil or butter.
Phool Makhana can be boiled or roasted to eat as a snack, or ground into flour for use in baking, puddings and candies, or mixed into dishes such as the sticky rice dumpling known as bajang and in desserts.
Tamarind tastes sour and can be used just like vinegar or lemon juice to tenderize meat. It can be used in, for example, chutneys, curries, sauces, marinades or stews.
Kashmiri Chilli is a high quality chilli that grows in the best growing regions of India. Thanks to the airtight packaging, the quality is preserved. A must have for the kitchen.
Chicken 65 Masala provides a spicy chicken dish and is often made in India as a starter or as a quick snack. This spice mix is made on the basis of 100% pure and aromatic herbs and spices as the people of South India are used to.
Cumin is an essential ingredient in the preparation of curries, rice dishes and snacks. It goes well with coriander and spice blends such as Garam Masala and Curry powder.
You use Biryani Masala to make a delicious mixed rice dish. Biryani is made with herbs, rice, vegetables or meat. This tasty dish is easy to prepare. You can prepare it both vegetarian and non-vegetarian.
One of those secret ingredients from India is the curry leaves. These dried curry leaves give your dish the taste and delicious aroma of Indian cuisine.
Ajwain or Ajowan (king's cumin) is widely used in India in breads, cakes and in vegetable, curry and dahl dishes and with fish. It is also tasty with beans or potatoes. It is often boiled, roasted or briefly fried in oil or butter.
With this Chicken Curry Masala you can make your own Indian chicken curry with this ready-made spice mix. This authentic South Indian curry provides a delicious spicy and aromatic dish.