#Garam Masala Dealers

[sarasfreshmasale]

The Essence of Authentic Indian Spices: Sara's Fresh Masale

Indian food’s soul is the perfect blend of spices known as masala. But it becomes important to get that authenticity right. And to get that authenticity of flavor, you need fresh traditional Indian spices. 

And Sara's Fresh Masale, founded by Sara (Saraswati), brings you just that right balance of spices. This brand has a love for Indian tradition and is especially dedicated to authentic Maharashtrian cuisine. So be it spices for the kitchen or spices for restaurants, they get you the best aromatic masalas. 

What is their story?

Any successful business starts with a need. And Sara’s Fresh Masale began with a simple yet concerning need too. There is a need for authentic, freshly made Indian masalas. 

Being living in the UK, she came to the conclusion that to bring her homeland’s flavors, she needs the same care and tradition. That's when she started creating magic in her kitchen. Each of her masala recipes was tested and then refined to perfection. 

As a result, today, not just in the home kitchen, but the brand is well trusted for restaurant spice supply as well. 

Supporting women and ensuring quality

They are indeed dedicated to providing the best fresh produce. But they don't just stop here. They contribute to society as well. 

Proudly, they are well connected to rural women groups in Maharashtra and other Indian parts to source the best ingredients. Whether it’s turmeric from Sangli or Byadgi chilli from Karnataka, they get the best blend. From chilli masala to Kanda lehsun masala, freshness and authenticity are promised.

What do they offer?

Being spice wholesalers UK, along with retailers, they are flourishing positively. Consumers and dealers rely on them for quality and authenticity. And they prove themselves trustworthy by offering numerous different spice blends, or masalas. 

Let's see a few of the magic they create: 

Goda Masala: Goda masala is the perfect blend for traditional Maharashtrian dishes. Especially the sea food. 

Kolhapuri Masala: Bring that fiery taste to your dishes with Kolhapuri masala. Make your curries bold and spicy with this blend. 

Pav Bhaji Masala: The essence of Mumbai lies in its infamous street food, Pav Bhaji. Get that blend of bland bread and mouth-watering flavor with pav bhaji masala. 

Traditional Garam Masala: Just add some traditional garam masala and give your dish an Indian twist. Its aroma will hit you with all the right senses. 

Tandoori Masala Powder: It's no longer a hassle to get that smoky tandoori flavor. Use this blend of tandoori masala powder to marinate meat and paneer. 

Chicken Masala Powder: Get that Indian touch to chicken curry with chicken masala powder. 

Wholesale Spices for UK Restaurants

They understand that being an Indian restaurant owner is a big responsibility. The responsibility to bring authentic taste and freshness. Therefore, for wholesale spices  UK, Sara's Fresh Masale is the best destination. 

Their products ensure that your customers are satisfied and come back for more. 

Get authenticity at your doorstep

At the end, it can be said that Sara’s Fresh Masale brings you the true flavor of India. Their spices are created to improve your dishes. These blends have real flavors and aromas. 

So join them today. And celebrate the rich culinary heritage of India. Support a brand that values quality, tradition, and empowerment. Good and Visit their website today and get the soul of Indian food delivered to your doorstep.

[divorcedkitchen]

where do babies come from?

I’ll get to the insults later. Let’s make some curry.

Rinse and drain a can of chickpeas. In theory you could start this with dried beans and soak and cook them etc, but who are we kidding? You also need a small can of crushed or diced tomatoes.

You’ll need about half a big onion, a couple of cloves of garlic, and an equal amount of fresh ginger. You’ll want about a third of a lemon.

If you have access to an Indian market or a grocery store with a good Indian food section, buy a masala blend in a small format*. Since we’re making Chana Masala today, that’s probably the one to go with. We’re talking about a blend of dried spices here, not a jar of salty sauce. Gross—and expensive. You’re likely going to want to try multiple different blends over time. Don’t buy them all at once: spices lose potency faster than your lonely ass can use them.

There’s a metaphor in there.

You can also do this analog if you have a few more spices at your disposal. For chickpea curry, start with ½ teaspoon of turmeric, 1 tsp garam masala, 2 tsp coriander, ½ tsp cumin, 1½ tsp Kashmiri chili powder.  (Don’t substitute this for other chili powder. It’s relatively mild and smoked without being cloying. You will likely wind up using this on all sorts of other things. Try it on eggs, for example, or potatoes.) And then salt to taste (3/4 – 1 tsp most likely).

Then also some kasuri methi because you want this to be awesome. Kasuri methi is a dried loose leaf. Being a herb (like you!), loss of potency is much less of an issue. Where I buy it, it comes in a big bale of cellophane, and it absolutely looks like shake. Remove the label from the cellophane and unbutton your shirt down to your belt. Put on sunglasses and parade the kasuri methi around your living room like a weed dealer in the 80s. Make sure your dog knows that this is your corner. Bitch.

Get some oil (or ghee) hot in a pan at a tick below medium. Add the onion, diced, season with a bit of salt and cook until golden.

Meanwhile mince the garlic and ginger until its basically a paste that smells like you have been wasting your life until the very moment you smelled it. Lower the heat another tick or so and add the garlic and ginger. DO NOT BURN IT. Just cook the raw out, max 1 minute.

Now add the masala and stir everything to coat. Getting really dry in that pan! Is this a cause for concern? It is not. Your kitchen (or the back of your red 1999 Pontiac Sunfire—I don’t know your life) smells pretty incredible right now. Add the chickpeas and tomatoes and stir. Raise the heat back a bit and add a cup of water. Bring it back to a simmer and let it go, partly covered, for 20 minutes or some shit. Depends on the heat and how thick you want your curry. The point is you’re almost done.

Once it meets your approval, test for seasoning. Remove from heat. Cut the end off a lemon and squeeze the juice into the curry. Take about a twoonie-sized pinch of kasuri methi and crush it in your palm. Add that to the curry and stir.

Oh man, you really got something here.

Let it rest a bit and then eat it with whatever you want. Air-fried supermarket samosas are good. Rice makes enormous amounts of sense. Your hands. Idgaf.

Leftovers will be even better.

*Sometimes, paying more on a “per 100g” basis is more economical. Yeah, you can save theoretical money down the road by buying the big sack, but dried spices lose their potency after a few months—even if you store them properly. If you’re throwing them out in a few months because they’re flavourless, you’re just throwing away your alleged savings, and probably more. Cooking for one BLOWS. These micro-inefficiencies are baked into every decision you’re going to have to make in your kitchen. Shit just more expensive for you now. Sorry.

[pure-and-blend-spice]

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[wanteddistributors]

Get the distributorship of Pure Garam Masala, Garam Masala, A-1 Garam Masala, Meat Masala, A-1 Fish Masala, Mix Masala, Jaljira Powder under the company name AMRUT INDUSTRIES.Get more details to call us: +91-11-46710406

[lokisprettygirl]

Mystery of Laufey Manor (Loki x Female Reader) (Au)

Chapter 1

Summary : In 1972, A mysterious but charming Englishman stops by your Spice Shop in Brooklyn, New York. The masked stranger captivates you instantly, a journey of love and the horror ensues. Your life would never be the same again.

Note : Horror, romance and thriller are my favourite generes. So it's just an amalgamation of those three

"Terry, did you pick up the packages from Mr. Roy, I asked him to import the Garam Masala straight from India" You had your own spice shop in Brooklyn, New York. It was actually passed down to you by your father before he passed away, your siblings moved onto bigger things but you didn't want his shop to die down, it was his last wish.

"Yes mam, it's in the storage, should I take my leave?" Terry was the only person you had in the shop working for you. You just hired her recently, you put out the job vacancy sign outside and she responded to it almost immediately. She was in her early thirties and very efficient at her job. She helped you deal with clients, picked up packages etc.

"I have told you to not call me mam Terry, it makes me feel weird, and ofcourse, it's 8pm already you should go" you smiled at her.

"Can I use the telephone? I'm actually going to a party, I wanted to inform my boyfriend" she asked you and you nodded politely.

After she made her call she left, you usually close the shop around 9 pm after fixing everything up. The shop wasn't that big in size, just about 300 square feet with an open space and there was a small storage room on the back of it.

You decided to check the packages before closing the store, making sure you had everything you ordered. As a single young woman with her own business, your wholesale dealers often tried to cheat you but Mr. Roy wasn't like that, he was an old friend of your father's. But you still wanted to be careful.

"Ohh he'll ruin you" You squealed as you heard the faint whisper in your ear and looked around quickly. You felt as if your heart stopped for a fraction of second, you had goosebumps all over your skin. Maybe you should have turned the lights on in the storage room before you came in, the candlelight made it worse but you had to save the electricity bill somehow.

This wasn't new for you, for as long as you could remember you always felt them. They call them spirits, ghosts, poltergeists and what not. Just tales to scare childrens but you always felt their presence around you, an energy. Someone watching you, you could hear their faint footsteps walking up and down in your apartment, sometimes you would see things that you could never explain to anyone.

If there were only five people in the room you'd feel the lurking presence of the sixth. You never told anyone however, only your dad knew, he always said that it was a gift passed from your mother herself. However, from the past few weeks these incidents had escalated, you always felt as if someone was around you all the time, the eerie feeling of being watched never left you.

When you heard the shop bell chiming, you stepped out of the storage room. It wasn't usual for customers to visit around this time, especially your regular customer who often purchased from you.

"Hi, what are you looking for sir?" A gentleman was looking around your shop, he was dressed in a plaid black suit, with a waistcoat on, a pocket watch situated on his right, black leather shoes. He adorned the old English style hat over his head but that's not what you noticed when you met him first. You noticed his gait as he walked with a cane, his face was covered in a black mask, not the kind you wear to protect yourself from pollution but something you would wear in a carnival, it was all black and stuck to his face like another skin, you could only see his eyes and mouth, his forehead was covered by his hat. Striking Emerald Green eyes. From what you could see his hair was raven black. Not short, but not too long either, just above his shoulders.

"Are you the owner, miss?"

English accent of course. His voice sounded as if he was using his chest instead of his throat to speak, a deep velvety voice that melted in your ears instantly.

"Yes sir, umm I was about to close actually, but what do you need?" you smiled at him politely as you walked closer to him. You could smell the cologne he used, he smelled classy and expensive. You couldn't tell if he returned your smile because of the mask.

"I was told that there's this magic spice from India, it's called Garam masala I think, Apologies if I'm butchering the pronunciation but it's a perfect blend of all the spices. It's known for its healing properties if consumed regularly or that's what I have heard" You smiled as you got behind the counter and he placed his cane in front of it, then he put his one arm on the counter as he spoke.

"What a coincidence that you came looking for it today. I just got the package today, I'm going to sell it in my shop from now, it's very much in demand, by Indian restaurants, non Indian restaurants as well as they experiment with dishes etcetera. Garam means hot and spices means Masala, they actually roast all the spices to bring it's natural flavour out from its oil and then they blend it that's why the name"

You smiled at him and he just kept looking at you, he seemed very posh and regal from the way he dressed and how he spoke. But the way he looked at you made your face heat up. He didn't seem that old either, you wondered why he had the mask on.

"Sweet, I would love to learn more about it. Think I could buy some of that darling?" You blushed as he used the pet name, you weren't used to such attention or even such customers who had such manners. Most of them were brash and mean restaurateurs.

"Of Course umm but can you come tomorrow please, I haven't opened up the packages yet but I can definitely give you that tomorrow if that's fine. I hope you don't need it urgently, if you do I guess I can do that" you told him politely and you saw his eyes squinting a little but his lips didn't curve into a smile.

"Don't bother with it Love, I would like to come back here tomorrow. Out of all the shops I visited in this area, yours is the tidiest I must say, very pleasant. Delightful name too"

Salt and Pepper. That was it, that was the name of the shop.

"Not very unique, is it?" You giggled and he leaned forward as he stared deeply into your eyes

"The thing of beauty is never unique my lady, you can find it in the most common of places. Like that one flower in the garden, same as others but just something about it is enchanting, it allures you towards itself. Not with its uniqueness but its beauty. And your shop is a thing of beauty madam. Same but different and so are you" You smiled at him and hoped that he didn't gauge how nervous he made you feel with his words.

"That's sweet of you, thank you" He asked you for a pen and a notepad so you took one out from the drawer. You asked him how much he would need and he wrote it down as well.

"My pleasure, That's my telephone number by the way. I'm staying in a nearby hotel just uptown. Kindly give me a call when my parcel is ready, would you like me to pay in advance?"

He asked you and you stared at his name on the paper.

Loki

"No sir, that's not necessary, you can pay tomorrow" He nodded his head and placed his hand out, you took it as a sign and placed your hand on his, then he leaned down and kissed on the back of your hand. Even though you couldn't feel his lips properly as the mask came in between, the touch and the gesture electrified you from deep within. He seemed like a well mannered gentleman.

"Good night" he winked at you and you heard the doorbell ring again as he stepped out, that's when you realized that you were holding your breath.

"Ohhh wow oh myy okay" you took a deep breath and composed yourself. Then you closed the shop before clock hits 9pm, your heartbeat still ran abruptly fast. Why did you want to see him tomorrow? You couldn't even see his face, but his voice, his smell, the way he looked at you attracted you to him immensely for some reason. He had a charming way of carrying himself.

A thing of beauty, you could find it in the most common of places. As you walked towards your apartment, you still felt eyes on you but you shrugged it off like usual.

You didn't know that those green eyes followed you until you reached your home that night.

➖➖➖➖➖💚💚💚➖➖➖➖

[indianyellowpages-blog-blog]

Find Indian Spices Suppliers, Manufacturers & Dealers in Mumbai at Indianyellowpages

Turmeric Powder, Red Chilli Powder, Black Pepper, Garam Masala, Turmeric, Elaichi, Chicken Masala.

[maharajabuilders]

[anbhuappalam]

STUFFED PAPAD CONES / MASALA PAPAD CONES RECIPE

This snack is delicious and really easy to create. Just keep any filling of your choice ready and assemble it when your guests arrive. Making the papad cones from Anbhu the papad manufacturer in Nagaland is incredibly easy. Cut the papads into halves, brush some oil on either side and microwave them for half a moment on both sides. Immediately roll them into a conical shape. you'll bang on a tawa also. But the rolling should be done within seconds after removing from tawa or microwave before the papad turns crispy.

INGREDIENTS

SERVING: 8

Papads . 4 (cut into 8 halves)

Potato .... 1

Green Peas .. 1/2 cup

Fresh Corn kernels .. 1/4 cup

Tomato ............... 1 small

Onion ................ 1/4 cup (finely diced)

Coriander leaves ... handful

Cumin powder .... 1/4 tsp

Red chilli powder .. 1/4 tsp (add as per your preference)

Chaat Masala powder ... for sprinkling (optional)

Mint Coriander chutney ... few spoons or pro re nata

Sweet Tamarind chutney .. few spoons or pro re nata

Salt ............ to taste

Oil ... as required to brush the papads.

INSTRUCTIONS

Boil the potato, peel and dig small pieces.

Boil the green peas and corn kernels with little salt. Drain and put aside.

Chop the onion, coriander leaves finely.

Remove the seeds from the tomato and withdraw small pieces.

Heat a tbsp of oil and add the potato, green peas and corn.

Mix the salt and cumin powder. basketball shot the onion and red chilli powder.

Stir well to combine and turn off the gas. Now add the tomato pieces and coriander leaves.

Mix everything well, check the salt and keep the mixture aside until use.

Just before serving, cut each papad into 2 halves. Brush it with oil on each side.

Microwave it for half a second on all sides. Immediately roll it into a conical shape.

. Alternately you'll be able to try this on a tawa too. you have got to try to to one piece at a time because the papad gets crispy very soon and you can't fold it.

Now fill the cones with the stuffing and spoon a touch of both chutneys on top before serving. you'll be able to sprinkle chaat masala if you prefer.

Prawns Stuffed Papad Rolls from Abhu the papad dealers and suppliers in Nagaland is easy. 

One of my very own creations with two of my favorite ingredients... shrimp and papadum. an excellent Papad appetizer for parties with Goan prawn stuffing.

Ingredients

shrimp (cleaned and minced)

12

chopped onion

1/2 cup

desiccated coconut

2 tablespoon

oil

1 tablespoon

minced garlic

1 teaspoon

turmeric

1 teaspoon

coriander powder

1 teaspoon

salt

1 teaspoon

garam masala powder

1 teaspoon

papad

6

oil to deep fry

tamarind paste

1 tablespoon

Instructions

1. Add 2 tablespoons of desiccated coconut and sauté for some minutes.

2. Add salt, turmeric, flavouring, coriander powder and garam masala powder. Next add tamarind paste. Saute the mixture for 3 minutes.

3. Add within the shrimp which has been cleaned and minced.

4. Saute the mixture till shrimp is cooked. Let the mixture cool.

5. Dip the papad in water to form it soft. Stuff the papad with the prawn filling.

6. Roll the stuffing within the papad ranging from the perimeters as shown below.

7. Heat the oil. Deep fry the papad rolls. Keep an in depth eye since papad cooks really quick. Remove the fried rolls and set them on a towel.

8. Serve hot papad from Anbhu the papad company in Nagaland with chutney or sauce of your choice.

[pure-and-blend-spice]

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[lipstick-and-shotguns]

@dimenovelhero I took a late shower around my work schedule this morning, and started thinking about the holiday thread and please:

Imagine Jack and Sarah being one of those couples that have a tradition of going out by themselves the day before Christmas eve, as a special thing for just the two of them. Of course, it usually turns into the quickest romantic dinner out they can manage, and then Sarah laughing at Jack while she helps him try to finish his last minute Christmas shopping, but that’s not the point. 

Imagine the nonsense that goes down back at home in the meantime.

First of all: Jesse cooks. Like... amazing, surprisingly authentic dahl, or something with just too much good homemade garam masala for a middle-aged white boy. But also, because he’s used to just cooking for himself, instead of five with Pop and the kids, he “completely unintentionally” makes far too much.

Thus, he has an excuse for Adam and Rachel, if not Hannah too, to invite whoever they’re dating over (secret from their parents or not, because the kids have already told him) and see if he trusts the significant others enough to not tell Sarah and Jack.

And then after that... They just kinda chill out with the cool uncle, who may or may not end up sorta stoned by the end of the night, but definitely gives them a ‘not this year, but once you’re not minors and fully responsible for your own actions, hit me up, because other dealers will try to scam you or not just give you weed’ talk. 

Also all the kids end up cuddled up watching holiday hallmark movies until they fall asleep, and Jess, who’s basically sober by then wakes all the non-sullivans up and gets them to drive home, if not drive them himself around midnight, so Jack and Sarah just come home to their kids passed out on the couch, and hella leftovers

[wanteddistributors]

ZEELOG SPICES  company  need distributors of Raita Masala,Coriander Powder,Haldi Powder,Garam Masala .Get More details call us :+91-11-46710406

[foxcmovienews]

You have seen and laughed your way through Chotisi Baat, Chasme Buddoor, Golmaal, Hera Pheri and Judwaa. But the directors of all 5 made other if not betters though less successful comedies during their ‘laugh’ time. Here is my list of less well-known comedies by the five mirth masters that can’t be missed.

1. Katha (1983): Sai Paranjpye is rightly celebrated for Chashme Buddoorwhich set a new benchmark for burlesque and banter, and also gave Farouq Sheikh and Deepti Naval an opportunity to display their comic timing. But I feel Sai was far more confident with her laugh lines in Katha, a risible re-telling of the tortoise & hare fable with Farouq and Naseer playing against each other with remarkable ease and fluency. Deepti Naval was the chawl chick with a big flower in her oiled hair whom both actors wanted to win. What a pleasure to see Farouq cast as the wicked wheeler-dealer. Sai named him Basu Bhatt after filmmaker Basu Bhattacharya who didn’t allow one of her best film Sparshto release.

2. Naram Garam (1981): So okay, you love Hrishikesh Mukherjee’s Chupke Chupke and Golmaal. So do I. Both have their quota of cute amusement. And they both have a massive ‘fun’ following. You can go back to these two Ha-ha-thons from Hrishida innumerable times. But when you’ve had your fill, try Naram Garamwhich according to me, is a peppier, perkier, more tightly structured and warmly humorous follow-up to Golmaalwith an outstanding comedy act by Shatrughan Sinha as a goon with a heart of gold that melts when he sees Swaroop Sampat. And by the way a totally neglected music score by R D Burman here including Shatrughan Sinha’s self-sung Ek Baat suni hai.

3. Garam Masala (2005): The super-prolific Priyadarshan’s most well-known comedy is Hera Pheriwhere the chemistry among Akshay Kumar, Paresh Rawal and Suneil Shetty was a light-hearted highlight. But for me Garam Masala is the more tangy Priyan comedy. Akshay and John Abraham play two photographers who are incorrigible skirt chasers. And Paresh Rawal as their resident man-Friday is a laugh riot. Clearly this film sought its witty chops from Kundan Shah’s classic comedy Jaane Bhi Do Yaaronwhich I find to be grossly overrated. Garam Masala is as garam today as it was 15 years ago when it first came out.

4. Baaton Baaton Mein (1979): Basu Chatterjee may be synonymous with the laughter he created in Chotisi Baat. But that whole concept of Ashok Kumar as Amol Palekar’s love guru strikes me as embarrassingly ill-natured and sexist and not the least amusing. Chatterjee has made far better comedies. Even his lesser-known works like Safed Jhooth, Pasand Apni Apni (the first 30 mins of Aamir Khan’s Ghajiniseemed stolen from Basu’s film), Hamari Bahu Alka, Lakhon Mein Ekand Chameli Ki Shaadi were far funnier than Chotisi Baat. But my pick from Basuda’s dazzling oeuvre of droll fests is Baaton Baaton Mein. Set in the Catholic community of amchi-dumpty Mumbai it has delightful supporting performances by Pearl Padamsee and David. As two star-crossed love birds I’ve never seem a more mismatched pair than the lovely Tina Munim and Amol Palekar. Palekar looked as Catholic as Nasir Hussain (playing the Church priest) in Amar Akbar Anthony. The laughs come not only from the romance , some of which is beautifully shot in the local trains of Mumbai, but also from Chatterjee casting his favourite actor in one of worst cases of miscasting in Indian cinema.

5. Mujhse Shaadi Karogi (2004): David Dhawan did his most popular comedies with Govinda. But my favourite Dhawan comedy had no Govinda. Akshay Kumar and Salman Khan play hilariously against their public image—Salman is a god-fearing teetotaller, Akshay is the drinking fornicating hoodwinking rogue—to woo Amrish Puri’s daughter Priyanka Chopra. Kader Khan as Salman and Akshay’s blind landlord is uproariously funny. This is David’s most balanced comedy with a script that respects restrain more than anarchy.

The post 5 Unexpected feel-good comedies for the lockdown appeared first on Bollywood Hungama.

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[tatasampann2]

Magic of crafted masalas:Tata Sampann

Today, India is the second most populous country in the world. The culture of India is also among the oldest to survive, reaching back to nearly 5,000 years. India received their independence from Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the world. There are many aspects as to what makes India unique, one principle in particular is their food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices, herbs, and grains for its specific taste. The different types of food which India carry include basic spices, traditional foods, and tasty snacks. It is notable that India has been one of the world’s main dealer of spices for at least 3,600 years.

The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking.

Crafted by Sanjeev Kapoor:

The Masterchef of India himself has formulated the recipes for Tata Sampann masalas, making it not just authentic but also giving it a touch of expertise. Each of thevblended masalas has 14-24 different masalas in precise proportion to add the perfect flavor to dishes.

Their spices are made from superior quality raw material, sourced from the best of farms. This is to ensure that they provide you spices that enrich the flavor and aroma of your food like never before.

Quite often the natural spice oils (oleoresins or volatile oils) are extracted out of whole spices, leaving behind the ‘Spent’ masalas. Tata Sampann masalas are made of 100% Un-spent masalas which are full of natural spice oils, thus imparting undiluted aroma and flavour into your food, just the way nature intended it to be!

The Masterchef of India himself has formulated the recipes for Tata Sampann masalas.

Tata Sampann spices deliver superior quality of product, proven on internationally acclaimed quality markers. It further assures consistent delivery of this superior quality in each of its pack. Tata Sampann chilli powder gives a guarantee of 40000 SHU of pungency and 100 ASTA of color. Similarly, Tata Sampann turmeric powder comes with a guarantee of 3% curcumin. These are among the best quality standards in the industry.

Here are the some essential Indian spices you’ll need for a delicious masala preparation as stated by Tata Sampann:

1. Cumin

Many Indian curries call for this strong, aromatic spice. You can find it as seeds or toasted and ground. As for its flavor, people often describe it as “warm and earthy” as well as “slightly bitter.” Like most Indian spices, it plays well with others.

2. Coriander

The plant’s seeds and leaves feature in Indian cooking as a spice and also a garnish. Described by some as “nutty” and “fruity,” coriander seed is a key element in garam masala. It’s believed to settle an upset stomach and be good for digestion, too.

3. Mustard seeds

Mustard flavoring appears in cuisines around the world. Black mustard seeds are stronger in flavor than the yellow or white ones, which are used to make the yellow mustard that’s stocked in many American fridges. There’s also a brown mustard seed. For Indian meals, toss the seeds in a little hot oil until they pop and split, releasing their peppery, rich flavor. Use the oil, with the popped seeds, to flavor soups and vegetables. Put mustard seeds in a tightly sealed container and store them in a dark, cool, dry place.

4. Ginger

Fresh ginger gives delicious, peppery flavor to recipes. If you leave it exposed to room temperature, ginger spoils pretty quickly, so try this trick: Wrap a chunk of peeled ginger root tightly and store it in the freezer; you can grate what you need right into the pot.

5. Turmeric

This vivid yellow spice gives many Indian dishes their characteristic color.  A relative of ginger, the spice is known for its anti-inflammatory properties as well as its valuable work as a flavor and color additive in curries.

7. Cinnamon

It’s not just for apple pie. The spice adds a delicate sweetness to savory recipes as well as desserts. Ceylon cinnamon (or “true cinnamon,” seen above) is the real deal, and you pay more for it than for cassia, which is a cheaper relative also known as cinnamon. If you buy supermarket ground cinnamon, you can’t tell which type you’re getting, so it’s good to order from a company that distinguishes between the two.

Cassia has a stronger, spicier flavor. Ceylon cinnamon is credited with being antioxidant-rich and good for reducing cholesterol and stabilizing blood-sugar levels—all that and great taste? It’s a win-win.

8. Cardamom

Cardamom is a “less is more” spice: Use with caution, or it can mask milder flavors in your dish. This is one spice you should keep in the freezer—it loses freshness quickly. Alternatively, you can buy whole pods  and grind them when a recipe calls for cardamom. Chai, curries, and rice dishes all get a flavor boost from cardamom.

 The specially crafted spices  selected and prepared into the blend by the Masterchef Sanjeev Kapoor himself has made it a clear choice of masalas for almost every household in India!

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Natural food colors are extracted from the sources like vegetables, fruits, plants, minerals and other edible natural sources. They give color when added to food or drink.

Natural food colors are obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking.

When it comes to best Natural food colors AVT Group are the major manufacture and dealers in the India. AVT group is exporting Natural colors to all parts of food market

AVT natural colors will not only add natural flavor to food, but it will also add specific value to food such as nutritional substances and typical color. Their experts   follow traditional method to offer you natural colors from varieties from blossoms spices and herbs. AVT group’s offers you natural colors from raw material with a guaranteed constant high quality in the form of liquid as well as in dried form.

AVT group natural coloring product are listed below

Green Spice Extracts

Oleoresin Green Chilli

Oleoresin Green Pepper

Oleoresin Fresh Ginger

Green Chilli Flavour W/S

Green Chilli Flavour O/S

Ginger Tincture

Vanilla Extracts

Vanilla Extract Single Fold

Vanilla Extract Two Fold

Vanilla Extract Ten Fold

Vanilla Extract Twenty Fold

 Natural Anti-oxidants

 Rosemary Extract powder – 5% carnosol

Rosemary Extract Liquid – 10 % Anti Oxidants O/S and W/S

Green Tea extract – 45%, 55%,  80%, 95% polyphenols – Regular,

Decolourised and decaffeinated

 Liquid Curry Flavours

 Tandoori Spice

Garam Masala

Tomato Ketchup

Pickling spice

Chili seasoning

Seven seas spice

Virgin Island spice

Mild curry

Indian Curry

Ketchup