#Buy Green Cardamom Powder

[dnvfoodsandspices]

DNV Food Products Pvt. Ltd. is one of the leading Spices & Food products companies in India. The group company has an experience of more than 75 years in the spice industry. We offer a range of over 200 SKUs and over 100 products to suit the varied taste palate of our consumers. Our current product range includes varieties of papad, pickle, sauces, spices, fresh fruit jams, savouries and more.

[nil-the-glitch]

actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.

[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

[elminx]

Kitchen Witchcraft: Orange Bitters for happiness, health, and prosperity

Here we are in dreary January (again). The days are short and there is nothing left but monochrome colors. All life seems to have been skimmed off of the world - or at least all of the serotonin. I'm SAD - it's the SAD time of the year.

It also happens to be citrus season. Of all of the cures for the sads, citrus (and a ready application of the vitamin C it brings) remains the best cure* for a (mild) case of the sads. With this in mind, my partner and I decided that our seasonal batch of house bitters this year would be orange flavored.

Of all of the citrus that I have tried, orange is the one that I like the least out of season but one of the ones that I love the most come January when nothing else is edible. Orange has some of the cleansing properties of the other citruses while also adding the sweetening properties of happiness and abundance. This is the energy that I wanted to harness to help bring us into the new year with a positive attitude and a bright outlook on life.

This recipe was loosely adapted from the book Bitters: A Spirited History of a Classic Cure-All with Cocktail Recipes & Formulas by Brad Thomas Parson which is a nice primer on the basics of bitters making. I changed the bittering agent (I do not care for Gentian root) and the base spirit from white liquor to brown since I will be adding my orange bitters primarily to cocktails made with brown liquor.

Orange Bitters

Zest three oranges 1/4 cup chopped dried orange peel 4 Cloves (abundance) 8 Green Cardamom pods, cracked (happiness) 1/4 tsp Coriander Seeds (healing) 4 tbs Wild Cherry Bark 1/4 tsp Allspice Berries (abundance) Wild Turkey 101 1 cup water 2 tbs Rich Syrup 2 jars with secure lids Making bitters is super easy - it is simply a long-form alcohol infusion. For the first two weeks, you infuse all of the herbal ingredients in the liquor and then you strain them out and use them to make a strong tea which you steep for another week. Then, you combine the liquor, strained tea, and rich syrup. From there, you bottle and your bitters are ready to use.

This recipe calls for regular shaking of the infusion - this is where I add the majority of my magic to the recipe. As I revisit my concoction to shake it daily, I focus on adding the energy of happiness, health, and abundance for the new year in. I also did a ritual where I burned an orange candle that had been dressed with a powder made from the base ingredients over the jar to further empower the spell.

Cocktail bitters can be applied in various ways. They can, of course, be used in the creation of a cocktail but they can also be added to water or another beverage, or simply taken on the tongue. The bitter agents in this concoction will soothe minor stomach upsets while they liven your mood.

A few notes about the ingredients in this recipe: As always with recipes, the quality of the ingredients will affect the potency and flavor of your final product. It is important to use organic orange peel if you can for this recipe since pesticides tend to accumulate in the peels of the fruit. I used Wild Turkey 101 for the infusion but any overproof liquor will do. You could substitute another bittering agent for Wild Cherry bark, the original recipe called for Gentian root.

*non-medical

Do you like my work? You can support me on Kofi by tipping me or by buying an astrological report.

[sdsmasala]

Green Cardamom Powder: A Spice with a Rich History and Multiple Benefits

Introduction to Green Cardamom Powder

Green cardamom powder, derived from the seeds of the Elettaria cardamomum plant, is a popular spice known for its distinctive aroma and flavor. Native to the Indian subcontinent, cardamom is often referred to as the "queen of spices" due to its versatile use in both culinary and medicinal applications.

Culinary Uses

Green cardamom powder is a staple in many global cuisines. Its sweet, floral notes make it an excellent addition to both savory and sweet dishes:

Baking: A key ingredient in cakes, cookies, and pastries, cardamom powder imparts a unique flavor that complements vanilla, cinnamon, and nutmeg.

Beverages: It is often added to tea, coffee, and liqueurs to enhance their taste. Traditional Indian chai tea and Middle Eastern coffee frequently feature cardamom.

Savory Dishes: In Indian cuisine, cardamom is used in curries, rice dishes like biryani, and spice blends such as garam masala. It also adds depth to Scandinavian meat dishes and stews.

Desserts: From Indian sweets like kheer and gulab jamun to European treats like cardamom buns and custards, this spice brings a warm, aromatic touch.

Health Benefits

Beyond its culinary appeal, green cardamom powder offers several health benefits:

Digestive Health: Cardamom aids in digestion, alleviates gas, and reduces bloating. It can also help in relieving stomach cramps.

Anti-inflammatory Properties: The spice contains compounds that have anti-inflammatory and antioxidant effects, which can help in reducing inflammation and protecting cells from damage.

Oral Health: Cardamom has natural antibacterial properties, making it beneficial for oral health. It can help in reducing bad breath and preventing dental cavities.

Detoxification: Regular consumption of cardamom can aid in detoxifying the body by flushing out toxins and improving kidney function.

How to Use Green Cardamom Powder

Using green cardamom powder in your kitchen is simple:

Measurement: Generally, 1 teaspoon of cardamom powder is equivalent to about 6-8 whole cardamom pods.

Storage: Store the powder in an airtight container in a cool, dark place to preserve its flavor and aroma.

Combining with Other Spices: Cardamom pairs well with other spices like cinnamon, clove, and nutmeg. Experiment with different combinations to enhance the flavor profile of your dishes.

Conclusion

Green cardamom powder is more than just a spice; it's a treasure trove of flavors and health benefits. Whether you're baking, cooking, or simply looking to add a touch of exotic aroma to your beverages, this versatile spice is a must-have in your pantry. Embrace the rich heritage and myriad benefits of green cardamom powder and elevate your culinary creations to new heights.

[subikshafoods]

Best Paneer Power: Simple & Delicious Recipes for Beginner Cooks

Are you a beginner in the kitchen, eager to harness the culinary magic of paneer? Look no further! Paneer, the versatile Indian cottage cheese, is a kitchen superhero that can turn any meal into a savory delight. We’ve curated a list of simple and delicious paneer recipes tailored for beginner cooks. Hello all, welcome to the blog that dive into the world of paneer power by choosing to Buy best paneer online!

1. Paneer Tikka Delight Ingredients:

250g paneer cubes

1 cup thick yogurt

1 tablespoon ginger-garlic paste

1 tablespoon red chili powder

1 tablespoon garam masala

Salt to taste

Lemon juice

Skewers for grilling

Instructions:

Mix yogurt, ginger-garlic paste, red chili powder, garam masala, salt, and lemon juice in a bowl.

Add paneer cubes to the marinade, ensuring they are well-coated.

Thread marinated paneer onto skewers and grill until golden brown.

Serve with mint chutney and enjoy your homemade paneer tikka!

2. Palak Paneer Perfection Ingredients:

200g paneer cubes

2 cups chopped spinach

1 onion, finely chopped

1 tomato, pureed

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Fresh cream for garnish

Instructions:

Saute cumin seeds in oil until they splutter. Add chopped onions and ginger-garlic paste.

Stir in pureed tomatoes, turmeric powder, and salt. Cook until the oil separates.

Add chopped spinach and cook until wilted. Add paneer cubes and garam masala.

Garnish with fresh cream and serve this nutritious palak paneer with warm naan or rice.

3. Paneer Bhurji Bliss Ingredients:

250g grated paneer

1 onion, finely chopped

1 tomato, finely chopped

1 green chili, finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon red chili powder

Fresh coriander for garnish

Instructions:

Heat oil, add cumin seeds, and sauté chopped onions until golden brown.

Add chopped tomatoes, green chili, coriander powder, and red chili powder. Cook until tomatoes soften.

Stir in grated paneer and cook until well combined.

Garnish with fresh coriander and serve this flavorful paneer bhurji with chapati or bread.

4. Paneer Pulao Pleasure Ingredients:

1 cup basmati rice

200g paneer cubes

Mixed vegetables (peas, carrots, beans)

1 onion, thinly sliced

1 tomato, chopped

1 tablespoon ginger-garlic paste

Whole spices (cumin, cardamom, cloves)

1 teaspoon biryani masala

Fresh coriander for garnish

Instructions:

Cook basmati rice separately and set aside.

In a pan, sauté whole spices, sliced onions, and ginger-garlic paste.

Add mixed vegetables, chopped tomatoes, and paneer cubes. Cook until vegetables are tender.

Mix in cooked rice and biryani masala. Garnish with fresh coriander and enjoy paneer pulao perfection!

5. Easy Paneer Wrap Wonder Ingredients:

Whole wheat tortillas

200g paneer cubes (marinated with salt, pepper, and a dash of lemon)

Sliced bell peppers and onions

Yogurt-based dressing

Fresh lettuce leaves

Instructions:

Grill marinated paneer cubes until golden.

Assemble tortillas with grilled paneer, sliced bell peppers, onions, and fresh lettuce.

Drizzle with your favorite yogurt-based dressing.

Roll up the wrap and relish this quick and tasty paneer wrap!

Explore the joy of cooking by choosing to Buy best paneer online for these simple delightful paneer recipes. Whether you’re a cooking novice or a seasoned chef, these dishes will surely elevate your culinary skills while satisfying your taste buds. Get ready to unleash the power of paneer in your kitchen!

Find us inside Subiksha Foods at No 110 A, Bypass Road, Bethaniyapuram, Opp Babu Sharkar Marriage Mahal, Madurai — 625016, or call us at +91 80567 44906. You will be able to browse our website at https://subikshafoods.in/ for details.

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[milletonagro]

Buy Top-Quality Cardamom Powder Online |Milleton agro

In the world of culinary delights, few spices maintain as a wonderful deal status and enchantment cardamom. Whether it is the rich aroma, the complicated flavor profile, or its myriad of fitness advantages, cardamom has long been loved by cooks, domestic chefs, and health enthusiasts alike. As we embark on a journey to find out the location of cardamom powder, allow us to delve into the nuances of this top notch spice, understanding its kinds, makes use of, and in which you acquire the finest high-quality online.

Unlocking the Flavorful World of Cardamom

Cardamom, a member of the ginger family, is available in  primary kinds: inexperienced cardamom (Elettaria cardamomum) and black cardamom spice (Amomum subulatum). Each kind possesses its private wonderful characteristics, contributing to a numerous type of culinary reviews.

Green Cardamom: Renowned for its vibrant green pods and extreme sweet aroma, inexperienced cardamom is widely utilized in each sweet and savory dish. Its flavor profile is characterized through the use of citrusy, floral notes, with hints of mint and spice, making it a flexible thing in cuisines throughout the globe.

Black Cardamom: In evaluation, black cardamom boasts a better and smoky flavor profile, with earthy undertones and a barely bitter area. Commonly applied in savory dishes, specially in Indian and Southeast Asian cuisines, black cardamom provides depth and complexity to curries, stews, and marinades.

The Magic of Cardamom Powder

While whole cardamom pods are prized for his or her freshness and flavor, cardamom powder offers comfort and flexibility within the kitchen. Ground from the seeds in the pods, cardamom powder keeps a bargain of the spice's aromatic performance, making it a well-known choice for baking, cooking, and beverage coaching.

Whether you are crafting a fragrant chai tea, whipping up a batch of fragrant pastries, or seasoning a savory curry, cardamom powder lends its particular enchantment to a myriad of culinary creations. Its capacity to enhance every sweet and savory dish makes it a critical pantry staple for discerning cooks and meals enthusiasts.

Navigating the Online Marketplace: Where to Buy Top-Quality Cardamom Powder

In the virtual age, the benefit of on-line buying has revolutionized the way we procure objects, which include spices like cardamom powder. However, with a plethora of options available, it's essential to figure amongst amazing suppliers and inferior products.

This is wherein Milleton Agro Pvt. Ltd emerges as a beacon of notion and reliability. With over 25 years of experience as a main exporter of agro products, Milleton Agro takes delight in presenting top-nice spices, such as pinnacle price cardamom powder, to discerning customers globally.

We understand the importance of sourcing spices from the nice farms and plantations, making sure that each batch meets our stringent tremendous requirements. Our cardamom Spice is meticulously processed and packaged to preserve its freshness, aroma, and flavor, handing over an unprecedented culinary taste with each use.

As advocates for sustainable farming practices, we prioritize the proper-being of each consumer and the environment. Our agricultural experts paint closely with farmers to promote responsible cultivation techniques, resulting in ethically sourced cardamom powder this is not most efficaciously delicious however moreover environmentally aware.

Experience the Milleton Agro Difference

When you choose them based on your cardamom powder needs, you're not just shopping for a spice – you are investing in satisfaction, integrity, and excellence. With a diverse range of agro merchandise, which include spices, pulses, and grains, we cater to the numerous desires of our clients, turning in freshness, flavor, and delight with every order.

Contact them today to experience the best fine cardamom powder and embark on a culinary journey that truly is steeped in flavor and tradition. Let us be your trusted associate in culinary excellence, enriching your dishes with the incomparable essence of top-best cardamom powder.

In end, whether or not you're a seasoned chef, a domestic prepared dinner, or certainly a lover of satisfactory delicacies, cardamom powder is a ought-to-have factor on your culinary arsenal. With its exceptional aroma, taste, and flexibility, this high-quality spice has the power to raise any dish to new heights of culinary perfection. So why wait? Buy top-first-rate cardamom powder online today and liberate a world of culinary possibilities.

[joelmsabu]

spices

https://spicefarmer.net/Spice Farmer is India’s leading online marketplace where buyers can easily access the best quality culinary products from most prominent spice sellers. We deliver the best spices, spice powders, dry fruits and food gifts all over India. Shop now for spices like green cardamom, black pepper, cinnamon, clove etc. Finding the best ingredient for your dishes is just a click away. Buy spices from the best spice sellers. Our Features Fast Delivery – We have multiple options for delivery like Registered Parcel, Speed Post, and Courier High-quality spices – We are committed to delivering the best spices. Free Shipping – Available on orders that satisfies a certain amount 24/7 support Fresh spices – Fresh and pure grade spices without losing the flavors and aroma as our older generation has experienced. Reasonable price SpiceBasket.in is an online spice shop with a base in the land of spices in India – Kerala. We select the best spices from the farmers. We are committed to delivering high-quality spices online.

[educationalinstitutesindia]

Punjabi Dhabha Style Kadai Paneer Step by Step Recipe

Kadai Paneer is a spicy, semi dry restaurant style curry that goes well with roti, naan, paratha or khatti rolls. Make it at home with my step by step recipe and impress your guests! To get the authentic restaurant-style smoky flavour, do not skip smoking the onions and bell peppers. This method is easy and quick as mentioned below. 1. Marinate the Paneer Wash 8 oz (250 g) paneer and cut it into 1-inch cubes. Peel and dice 1 large onion. Finely chop 2-3 green chilies. Dry roast coriander seeds and kashmiri red chilli until nice aroma releases, for around 1 minute on medium flame. Add these to a blender or food processor and grind to make a fine powder. This is your kadai masala. Toss the marinaded paneer and veggies in a large bowl and mix well to coat all pieces evenly. Cover and keep it in the refrigerator to marinate for 30 minutes. 2. Saute the Onions and Bell Peppers For a semi dry kadai paneer add 3 to 4 tbsps of fresh cream towards the end. This will make the dish richer. In a kadai heat 2 tbsp oil and add 1 bay leaf, 2 pods cardamom, 1 inch cinnamon and 2 cloves. Saute until the spices become aromatic. Now add chopped onions and green chillies slit. Saute until the onion turns golden brown. Add the prepared kadai masala and salt. Saute on a low flame for a few minutes. Then add tomatoes and saute till they are soft. Lastly, add turmeric, chilli powder and garam masala. 3. Add the Tomatoes A blend of aromatic spices including panchpuran, coriander, cumin, red chili, turmeric, fenugreek and garam masala lend a distinct flavour to this dish. If using store-bought paneer, make sure to soak it in water until soft before adding it to the gravy. Heat oil in a kadai (or a pan) and saute the onions until they are light pink or translucent. Add the ginger and garlic paste and cook until the raw smell goes away. Now, add the tomatoes and salt. Mix well and cover the kadai and cook for 3-4 minutes. Garnish with fresh cilantro leaves and serve with naan or paratha. 4. Add the Paneer Paneer is a firm, non-melting cheese. It’s best to use homemade paneer, but if you’re short on time, you can also buy frozen paneer cubes. Add the paneer and saute on a medium flame until it becomes tender (should take less than 2 minutes). Adding the paneer at this stage helps to retain its texture. Toss it well with the vegetables. Add crushed kasuri methi and ginger julienne (1 inch piece) towards the end and turn off the heat. This infuses the dish with a fresh, zesty flavour. Serve kadai paneer with naan, roti or pudina paratha to enjoy it in all its glory. 5. Add the Kadai Masala Kadai Paneer is a semi-dry Indian dish made with Indian cottage cheese (paneer) and mixed peppers in an onion tomato gravy that has a freshly ground spice mixture known as Kadai Masala. It is one of the easiest restaurant style paneer recipes to make at home. Tip – Use fresh paneer to get the best flavor and texture for this recipe. If you don’t have any at home, then frozen paneer works just fine too (refresh it in hot water before using). Dry roast all the spices in a skillet for 3-4 minutes on medium heat until lightly browned and fragrant. Let them cool down and then grind to a powder. 6. Add the Fresh Cream Kadai Paneer is a semi-dry curry that's mildly spicy and uses a special kadai masala powder. The whole spices are dry roasted and ground to make this unique masala which gives this dish its distinct flavor. Adding fresh cream makes it creamy and adds to the overall taste of this recipe. You can also use butter or ghee instead of the cream if you prefer. Toss in the fried paneer cubes, garam masala and crushed kasuri methi (fenugreek leaves). Mix well and switch off the heat. Serve this kadai paneer with phulkas or parathas. Enjoy! If you want a smoky flavor to this recipe then smoke the onions and bell peppers on high flame before using them. 7. Add the Ginger Juliennes To finish the dish add some chopped coriander leaves and ginger juliennes. This gives it a nice freshness and the flavours are rounded out well by this addition. Then serve the kadai paneer gravy with some roti or naan and enjoy the taste of dhaba style restaurant quality kadai paneer at home. This kadai paneer recipe uses freshly ground kadai masala but you can also buy the spice powder at stores if you don't have it on hand or want to save time. However, dry roasting the spices at home and grinding them yourself gives it a much richer flavour. 8. Add the Coriander Leaves Paneer Kadai is a spicy curry that uses a lot of spices to give it its authentic and robust flavor. It also includes a little bit of ghee, which adds to the richness of the dish. For best results, use homemade paneer. However, store-bought paneer works just fine in this recipe as well. It just may need to be soaked in hot water for a few minutes before using. To prepare the kadai masala, dry roast coriander seeds and red chilies in a frying pan. Once roasted, grind them into a coarse powder. This will give the kadai masala its distinctive, restaurant-style flavor. 9. Add the Garnish If you want to enjoy kadai paneer in a restaurant style, try giving it a slight smoky flavor by adding some charcoal dhungar. It adds a wonderful aroma and enhances the taste of the dish. Dry roast the spices mentioned under ‘Kadai Masala’ over low heat until aromatic and lightly brown. Let them cool down and grind to a coarse powder in a spice grinder. Do not skip this step as it adds the key flavor to this recipe! Use homemade paneer if possible, but store-bought works fine too. If using frozen, defrost it well before adding to the curry. Read the full article

[parfumieren]

L'Eau de Jatamansi (L'Artisan Parfumeur)

You would think a fragrance containing the fabled ingredient spikenard (Nardostachys jatamansi) would stick around as long on skin as it has in human memory. After all, spikenard is a member of the Valerianaceae tribe of plants, the most prominent member of which is (natch) valerian-- a tall plant with showy pink blossoms and roots that reek to high heaven, which explains its nickname according to the Greeks: phu.

Spikenard is similar to valerian in structure and appearance, but instead of a foetid stink, it produces the approximate scent of paradise. Musician, artist, and amateur perfumer Brian Eno cited his first encounter with this transcendent fragrance as a significant moment in his love affair with scent. "(A) woman I met in Ibiza gave me a minute bottle containing just one drop of an utterly heavenly material called nardo…" he once wrote; even in eight-point magazine typeface, his awe and gratitude were evident.

Long used in traditional Chinese and Ayurvedic medicine as a remedy for persistent pain and grief, spikenard has also been identified as the "costly oil" with which Mary Magdalene anointed Christ as he rested in the house of Lazarus. According to the Gospel, Judas Iscariot argued that the perfume (being "of great price") could have been sold, and the funds distributed amongst the poor. At that time, one pound of pure oil of nard cost roughly 300 silver denarii. To put this price into perspective, one denarius represented a single day's wages for the common Roman soldier. Mary Magdalen therefore blew the equivalent of a healthy trust fund on a single vessel of perfume. Needless to say, this makes me feel a whole lot better about my own fragrance budget.

If you manage to find any quantity of the now-discontinued L'Eau de Jatamansi by L'Artisan Parfumeur, it might set you back as much as Mary Magdalen's scent du jour. Your wad of cash would get you a product containing only natural essential oils from certified organic sources-- no synthetics. But you'd also be paying through the nose (pun intended) for an eau de toilette whose scent life is shockingly brief, requiring frequent reapplications to keep it alive on skin. As extravagantly as you're meant to splash it on, you eventually might find that it has cost you the modern equivalent of 300 denarii.

Worth it? That first splash will decide you.

L'Eau de Jatamansi kicks off with a wonderful top note of spikenard and black pepper which segues into the scent of fresh carnations -- not the boutonniere variety, whose fragrance has given up the ghost in some florist's refrigerator case, but the tiny "pinks" that grow half-wild in tangled garden beds. When warmed by the sun, these blossoms send up a piquant odor that is a perfect triangulation between raw celery, powdered cloves, and dimestore candy hearts.

Sadly, this lovely phase is tragically cut short by an overpunctual drydown reminiscent of old-fashioned perfumed bath powder, which comes as a dry surprise after Jatamansi's juicy green heart. And just as you're coming to terms with it, even the drydown fades too soon-- does nothing about this perfume want to stick around?

If perfumer Karine Vinchon ever revisited her creation and rectified the persistence problem, and if L'Artisan ever re-released it as an EDP "extrême", sure. I'd try it. But buy it? For my reluctance to fully commit to so fickle a scent -- regardless of how breathtakingly lovely -- I hope, like Mary Magdalene, to be forgiven.

Scent Elements: Himalayan nard, grapefruit, bergamot, clary sage, tea, Turkish rose, ylang-ylang, cardamom, saintwood, sandalwood, patchouli, vetiver, balm, incense, papyrus

[spyranretailar]

Exploring the History and Origins of Tea Masala Powder From Ancient Traditions to Modern Delights

Introduction:

Tea, with its comforting aroma and soothing warmth, has been enjoyed by people around the world for centuries. From classic English breakfast tea to the delicate flavors of green tea, the options are plentiful. However, for those seeking an exotic twist to their tea-drinking experience, tea masala powder offers a delightful infusion of spices that has its roots deeply embedded in ancient traditions. In this blog, we will embark on a journey to explore the history and origins of tea masala powder, from its humble beginnings to its status as a modern-day delight. Additionally, for those eager to try this flavorful blend, we'll guide you on where to buy tea masala powder in Vadodara, Gujarat, and India.

The Rich History of Tea Masala Powder:

The origins of tea masala powder can be traced back to ancient India, where spices were revered for their medicinal properties and aromatic flavors. Indian Ayurvedic texts mention the use of various spices in concoctions, including tea, to enhance digestion and promote overall well-being. It is believed that the tradition of adding spices to tea emerged in the cooler regions of North India, where people sought warmth during the chilly winters.

The Blend of Flavors:

Tea masala powder is a unique blend of spices carefully chosen to complement the robust flavor of tea. While the specific recipe may vary from region to region and household to household, common ingredients include cloves, cinnamon, cardamom, ginger, and black pepper. These spices not only lend a distinct aroma and taste to the tea but also offer numerous health benefits. Cloves provide a warm and slightly sweet note, while cinnamon adds a touch of earthiness. Cardamom imparts a floral and citrusy flavor, while ginger adds a subtle spiciness. The black pepper adds a gentle kick, balancing out the overall flavor profile.

The Modern-Day Delight:

Tea masala powder has gained immense popularity not only in India but also worldwide, as people embrace the richness of its flavor and the warmth it brings to their tea. It has become a staple in many Indian households, where it is lovingly prepared and used to make traditional masala chai. The aromatic brew, infused with tea masala powder, creates a tantalizing blend that is both comforting and invigorating.

Where to Buy Tea Masala Powder:

For those residing in Vadodara, Gujarat, or anywhere in India, finding authentic tea masala powder is a treat. Local spice markets and specialty stores are excellent places to explore. The bustling markets in Vadodara, such as Mandvi, Raopura, and Teen Darwaza, are known for their wide range of spices and masalas. Here, you can find vendors selling freshly ground tea masala powder, prepared using traditional recipes passed down through generations. You can also visit grocery stores and supermarkets that offer a variety of spice blends, including tea masala powder.

If you prefer the convenience of online shopping, numerous e-commerce platforms provide an array of options to buy tea masala powder in Vadodara, Gujarat, and throughout India. Popular websites like Amazon, Flipkart, and BigBasket offer a wide selection of tea masala powders, allowing you to explore different brands and flavors from the comfort of your home.

Conclusion:

Tea masala powder is a testament to the rich cultural heritage of India, where the art of blending spices has been perfected over centuries. From its ancient roots to its place as a modern-day delight, tea masala powder continues to captivate tea enthusiasts worldwide. If you prefer the convenience of online shopping, numerous e-commerce platforms provide an array of options to buy tea masala powder in Vadodara, and throughout India.

[marionrav]

Curry (Thai / generic)

So when I’m talking about this, I’m mostly talking about savory stews.  There’s a ton of traditional options, but I mostly cook Sinhalese style because a: I know a Sinhalese friend who taught me most of them and b: I like the general principles.

So let’s start with a basic Thai curry.  On average, if you’re buying curry paste, there’s usually a green, a yellow, a red, and a purple option.  Yellow tends to be for pale meat, green tends to be more spicy and tart compared to yellow, and red and purple tend to be for darker meats.  I’m going by the standard colors for Mae Ploy, but there’s a million options out there.  The first recipe I saw was this one when I was in college.

Summing it up, 1 can of coconut milk (unsweetened, the fatty part if you can) heated up, add curry paste until it is fragrant, add the rest of the can of milk, cook your veggies / tofu / meat in it (about 3 fistfuls of stuff per can of coconut milk is enough for 3 people with rice on average).  Season with lime / fish sauce (ideally you want to buy Squid or Golden boy, but you can use a light soy sauce in a pinch) and sugar to taste.  This reheats well.

Now, curry, as a food, is basically like any other stew.  You can have fancy mild versions (imagine say, a beef stroganoff,) or you could have something rough and tumble like a poor man’s chowder.  You use spices you like, sweetness levels you like, and the ingredients in your area.  There are traditional combinations, but a lot of curry cookbooks basically focus on explaining how to get the flavor combinations of an area, or  how a chef from another area might change a dish.  So, let’s look at butter chicken.

Wait, you say, this isn’t authentic!  That doesn’t matter.  Tex-mex isn’t the same as Yucatan cooking, but if you want to make Tex-mex, you totally can.

Here’s a random recipe for butter chicken.  How would I make it to my Sinhalese friend’s tastes / for company?

1: She’s from an area where you tend to use coconut milk for your curries, so using coconut milk would be a more familiar flavor.

2: I would probably swap out the garam masala / dry spices for her local form of curry powder (less sweet spices, more cumin,) and add some cardamom and chili powder to taste.

3: I’d heat up some mustard seeds / curry leaves in the butter for added flavor, and probably replace the cream with yogurt.

4: She’d probably enjoy having some finely chopped spicy peppers and onion in the mixture.

5: For home use, she’d probably not enjoy the sugar, due to it being too dairy heavy and sweet.

For company, you’d get a richer flavor using sugar and lime, or using tamarind for a sweet sour effect.  The tomatoes would have a natural sweetness and the butter and dairy would add to it.  A full tablespoon of sugar would be too sweet for my friend’s taste, though I know people who’d adore that.  Cooking a lemon rice or adding more butter would definitely also make the dish taste more luxurious.

[exrconsultancy]

Haldirams Aloo Tikki 420Gm - Menakart.com

Aloo Tiki 420 grams per pack - 8 pcs 100% Natural No Preservatives & 0% Trans Fat - Traditional Crispy Aloo Patties Stuffed with Lentils & Spices Keep frozen @ -18*C or below Aloo Tikki Aloo (82%), Refined Sunflower Oil, Arrowroot Powder, Split Yellow Lentils, Indian Cottage Cheese, Green Peas, Salt, Split Chana, Spices, Fresh Ginger, Green Chillies, Cashews, Black Salt and Coriander Leaves. Khatti Meethi Chutney Sugar (50%), Water, Dried Mango Slices, Salt, Red Chilli Powder, Ginger Powder and Spices (Coriander, Cumin, Black Pepper, Cardamom, Clove, Cinnamon). Mint Chutney Coriander Leaves.

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[chaibag]

Buy Bengal Spice Tea Online – Chaibag

Chaibag provides the best Bengal spice tea with many ingredients including CTC black tea, green cardamom, bay leaf, dried ginger powder, black pepper, etc. Buy you now. For more information visit the website: https://chaibag.com/products/spice-chai-tea

[healthyfoodforyou]

Have a look on Uses, Benefits of Cardamom

The triangular pod husks of cardamom, a spice from the ginger family (Zingiberaceae) that contains tiny black seeds, may be used to identify it. Modern cardamom is also grown in Guatemala, Malaysia, and Tanzania, despite its origins in subtropical Asia and its frequent association with Indian cuisine. It is possible to buy Cardamom pods whole foods, unshucked seeds, and a powdered version.

The two most popular varieties of this very expensive spice are green and black cardamom. The only ingredients that cost more per pound are saffron and vanilla.

Both black and green cardamom may be found in savory and sweet cuisines from the Middle East to Scandinavia.

Sweet. Do you know what complements cardamom? A teaspoon or two of cardamom in the filling of an apple pie or a stone fruit galette can give it depth and assist in counteracting the sweetness. Cardamom pods whole foods, which give baked goods a warm, spicy clarity on the tongue and a nice crunch under the teeth, are included in the Finnish pulla and the Swedish sweet buns known as kardemmummbullar.

Savory. Garam masala, which includes ground cardamom, is a common component in most curries, and cardamom seeds, related to cumin, are sprinkled on top of cooked basmati rice for flavor. In Korea, a tea called jeho-tang is brewed with cardamom, unripe plums, and sandalwood. This item would be a nice surprise in a marinade for lamb. According to Gordon Ramsay, the greatest rack of lamb recipes can be found here.

Benefits of Cardamom for Health

The high magnesium concentration of cardamom not only lowers blood pressure and controls blood sugar, but it is also widely used in Chinese and Ayurvedic medicine as a digestive aid and breath freshener.

Must Read: List of common Health Benefits of Cardamom