FAQ

Masala is a term used in South Asian cuisines, especially in Indian cooking, to refer to a blend of spices or herbs. It can either be a dry spice mix or a paste made by grinding spices with water, vinegar, or other liquids. Masala is the foundation of many dishes, adding flavor, aroma, and depth to the food.

Coriander seeds are the dried seeds of the coriander plant (Coriandrum sativum), which is also known as cilantro or dhania in Hindi. These seeds are widely used as a spice in cooking and have a warm, nutty, and slightly citrusy flavor.

• Known as the “King of Spices,” black pepper is made from dried, unripe berries of the Piper nigrum plant.
• It has a sharp, pungent flavor with earthy undertones.

• Dried flower buds of the Syzygium aromaticum tree, they have a strong, sweet, and slightly bitter flavor.
• Often used whole or ground.

• A spice obtained from the inner bark of trees from the genus Cinnamomum. It has a sweet and woody flavor.
• Comes in stick (quill) or powdered form.

• Frying and Baking: High smoke point makes it suitable for frying and baking.
• Flavor Enhancer: Adds a subtle coconut flavor to curries, stir-fries, and desserts.