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Showing 33–48 of 95 results
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JAV
This is a non-wheat flour made from grinding whole barley. It is a popular alternative to wheat flour. Barley is primarily a cereal grain popularly known as jau in India. It is the fourth most important cereal crop after rice, wheat and maize. It’s converted into malt to use for various food preparations.
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Kalonji
Kalonji, also known as Nigella sativa or black seed, refers to the small, black, angular seeds obtained from the flowering plant of the same name. Kalonji seeds come from the Nigella sativa plant, a member of the buttercup family. Kalonji has a slightly bitter and peppery taste with a hint of onion-like flavour. The seeds are often used as a spice in various cuisines.
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Kashmiri chilli
Kashmiri chilli, also known as Kashmiri red chilli or Degi Mirch, is a variety of chilli pepper that originates from the Kashmir region of India. Kashmiri chillies are long, slender, and have a wrinkled appearance. They are known for their vibrant deep red color. These chillies are prized for their mild to moderate heat and unique flavour that combines a subtle spiciness with a hint of sweetness and a distinctive aroma.
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Kashmiri Chilli Powder
Kashmiri Chilli Powder is a spice derived from the dried, mild to moderately spicy Kashmiri chillies. Kashmiri Chilli Powder comes from the Kashmir region of India, where a specific variety of red chillies is cultivated for its unique flavour, vibrant colour, and moderate heat. It is known for its deep red colour, imparting a rich hue to dishes. The chillies used for making this powder are often long, slender, and have a wrinkled appearance.
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Khicheya Papad
The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.) khichu (Gujarati dish) Type. Snack; as dough for papad. Khichiya papad is a thin Indian wafer, sometimes described as a cracker or flatbread. They are made of rice flour flavoured with green chillies, salt and cumin seeds. They are dried rice chips studded with Indian spices which can be grilled or deep fried.
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Kokam
Kokum (Garcinia indica) is a tropical fruit-bearing tree native to the Western Ghats region of India. Kokum produces small, purple to dark black fruit resembling a small plum. The outer skin is often dried to form kokum rinds. The dried outer skin or rinds of kokum fruit are used in culinary applications and for medicinal purposes. They are dark purple to black and have a slightly wrinkled appearance.
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Kokam Flower
It has a sour taste with a faintly sweet aroma. The sun-dried version is called aamsul, kokum or kokam, and is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.
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Lentils
Lentils are small, lens-shaped seeds from the legume family and are widely consumed across the globe. There are various types of lentils, including brown, green, red, yellow, and black lentils. Each variety has its unique flavour, texture, and culinary uses. Lentils are a rich source of plant-based protein, fibre, vitamins (such as folate and B vitamins), minerals (including iron and potassium), and antioxidants.
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Long Pepper
Long pepper (Piper longum) is a flowering vine that produces spikes of small, elongated fruits. Long pepper is a climbing vine belonging to the Piperaceae family. It is native to India, and its botanical name is Piper Longum. Long pepper has a complex flavour, featuring a combination of heat, spiciness, and a hint of sweetness. It is somewhat similar to black pepper but has a more nuanced and robust taste.
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Mace
Mace is a spice derived from the reddish outer covering (aril) of the nutmeg seed (Myristica fragrans). Mace comes from the aril of the nutmeg tree, which is native to the Moluccas (Spice Islands) in Indonesia. Mace has a warm, sweet, and aromatic flavour with a slightly peppery and citrusy undertone. It is milder than nutmeg. Mace is a lacy, reddish or orange-coloured membrane that envelops the nutmeg seed. It is usually dried and ground into a spice.
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Makai Poha
Makka poha or Makai poha is part of Indian Gujarati cuisine. It can also be referred to as corn or maize flakes, but unlike the breakfast cereal cornflakes, these are not ready to eat. Makka poha is usually fried in hot oil so it puffs up, for consumption as a snack.
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Mango Pulp
Mango pulp is a smooth, concentrated puree made from ripe mangoes. Mango pulp is obtained by pureeing ripe mangoes after removing the skin and seed. The process involves crushing the fruit to create a smooth, thick consistency.Mango pulp can be made from various mango varieties, each contributing its unique flavor profile and color. Common varieties used include Alphonso, Kesar, Haden, and Tommy Atkins.Mangoes are rich in vitamins A and C, and mango pulp retains some of these nutritional benefits. However, the concentration process may reduce certain nutrients.
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Marathi Mug
It is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper. It helps in treating diarrhoea and healing wounds. It is rich in antioxidants and works as an anti-diabetic.
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Mosambi Chana
Mosambi Chana is considered to be one of the earliest cultivated legumes. This is used to cook one of the versatile recipes of Indian cuisine, which has a smooth flavour. It is rich in minerals such as potassium, iron, calcium, phosphorous, magnesium, and molybdenum.
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Nutmegs
Nutmegs are seeds obtained from the fruit of the nutmeg tree (Myristica fragrans). Nutmegs come from the evergreen nutmeg tree, native to the Moluccas (Spice Islands) in Indonesia. Nutmeg has a warm, sweet, and slightly nutty flavour with a hint of spiciness. It is often used in both sweet and savoury dishes. Nutmegs are small, oval-shaped seeds, about the size of a plum pit, and are encased in a hard, brown shell.
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Papadums
Papadums, also known as papads or appalams, are thin, crisp, disc-shaped Indian flatbreads made from seasoned lentil or chickpea flour. Papadums can be crushed and sprinkled on dishes for added crunch, or they can be served with dips and accompaniments. Due to their dry and thin nature, papadums have a long shelf life and are easy to store. They are often available in packaged form.