Spices

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

Turmeric is the dried root of curcuma Longa. It has a tough brown skin and bright orange flesh. It is a major ingredient in curry powder.

Turmeric sticks are an essential to Indian food. Not just coloring a food, but it is also used to add a flavor. It is used in savory foods and has a strong aroma. It comes with great medicinal value as well.

Chili Powder is the dried version of Chili Pepper. It not only adds quintessential red color to dishes but also adds a sharp, spicy flavor to recipes.

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is selfpollinating.

Coriander is a soft, hairless plant that grows up to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

Coriander Whole is the dried seed or fruit of the Coriandrum Sativum plant, which belongs to the Parsley family. Coriander Whole is native to the Mediterranean region and Southern Europe. It adds a pleasant fragrance to the dishes.

A Garam Masala powder contains mace, black peppercorns, cinnamon, cloves, brown cardamom, cumin seeds and green cardamom. It is commonly used in dishes across India to enhance their flavors. It is extremely aromatic and full of flavors that dominate Indian dishes.

Aamchur powder or raw mango powder gets its name from the Hindi words ‘aam’ meaning mango, and ‘chur’ meaning to crush. As the name already suggest, aamchur or amchur, or aamchoor is prepared by drying and crushing raw mangoes (kairi). Given the many health benefits and little or no risk factors associated with aamchur use, this is a spice that is definitely worth adding to your spice rack.

Bay leaf, scientifically known as Laurus nobilis, is a spice that is used primarily for food flavouring but crumbled bay leaves, in a dish, also offers various nutritional and health benefits.

Cinnamon is a spice that is made from the inner bark of trees scientifically known as Cinnamomum. It has been used as an ingredient throughout history, dating back as far as Ancient Egypt. It used to be rare and valuable and was regarded as a gift fit for kings. These days, cinnamon is cheap, available in every supermarket and found as an ingredient in various foods and recipes.

This star-shaped spice is a staple ingredient in various international cuisines. This exotic star fruit or ‘chakra phool,’ as it is called in Hindi, is also famously used to prepare masala chai, biryani and other lip-smacking delicacies. Its fame has spread far and wide and is a regular in Indonesian, Malay and Middle Eastern cuisines. Its warm, distinctive aroma works well in Chinese dishes as five-spice.

Nutmeg is the seed or ground spice of several species of the genus Myristica. Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. Nutmeg is found to have health benefits, including its ability to relieve pain, soothe indigestion, strengthen cognitive function, detoxify the body, boost skin health, alleviate oral conditions, reduce insomnia, increase immune system function, and prevent leukemia, and improve blood circulation.

Mace is a delicate, aromatic and versatile spice that grows on the tropical nutmeg tree (Myristica fragrans). This fragrant evergreen tree produces two spices from its fruits: mace and nutmeg. That’s why mace is often called nutmeg’s sister spice, because they come from the same mother. And like a big sister, it’s also nutmeg’s protector, because its bright red, web-like, leathery coating (called the aril) encases the nutmeg, shielding its hard shell from harm.

Cloves are considered to be a very strong spice due to the eugenol chemical that makes up most of its taste. Thus the quantity of clove used in recipes is usually small. It pairs well with cinnamon, vanilla, red wine, and basil. Some of the main clove recipes include preparations such as garam masala, masala chai and biryani. Clove also works as an ant repellant. Cloves and clove oil are very effective for easing dental pain.

Black pepper is one of the most traded spices in the world. Its spiciness is attributed to the presence of the chemical piperine. It is popularly added to cuisines in different places in the world and is mostly used together with salt. Black pepper gives off a strong pungent aroma when added to food.

Kokum is a plant that is used as a spice and as medicine also. According to studies, Kokum may be an effective appetite suppressant. In addition to preventing cancer, Kokum also protects the brain. Kokum is frequently used to make kokum sherbets, in addition to being used for cooking.

A signature of Indian cuisine, our fresh green cardamom provides a flavour-packed punch. It’s been used for thousands of years to treat various ailments including aiding indigestion. Try it out for yourself, the flavour profile of fresh farm-to-table cardamom is amazing!

Shandy’s organic kasuri methi is 100% natural, pure and healthy. Organic fresh fenugreek leaves are dried hygienically. No pesticides or harmful fertilizers are used in the cultivation. Kasuri methi or kasoori methi is called as vendhaya keerai in Tamil, podi menthu aaku in Telugu, varanta uluva ilakal in Malayalam, ona mentye elegalu in Kannada and dried fenugreek leaves in English. Kasuri methi is used in dal, paratha, sabzi, curry, gravy, fry, tikka, kakra, raita, pakoda etc

Are you tired of your mom adding imli aka tamarind to every single dish to give it an added sour flavour? Well, after this not only will you beg her to continue but will also want to add it to your skincare routine. Tamarind has several benefits from exfoliating your skin to managing diabetes and controlling weight gain.