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2080 products
2080 products
As a drink:
Pour 1 pinch of boiling water over it, cool to drinking temperature, and sweeten with honey if desired.
Ingredients:
Pippali (long pepper), black pepper, ginger
Store in a dry place protected from light.
Ingredients: Black mustard, fenugreek, cumin, coconut flakes, turmeric, black pepper, fennel, coriander, ginger, paprika.
Balances an excess of Kapha. Tendency: Heaviness, coolness, dampness. Ingredients: Ginger, black pepper, turmeric, cassia cinnamon, nutmeg, clove.
Pitta spice balancing: Tendency: Heat, stress, heartburn Ingredients: Coriander, sweet orange peel, turmeric, cardamom, cumin
Balances excess Vata. Tendency: Restlessness, coldness, flatulence. Ingredients: Fenugreek, allspice, Ceylon cinnamon, fennel, long pepper, turmeric.
From Dr. Kulreet Chaudhary's book: Reborn through Modern Ayurveda.
Ingredients:
Cumin, fennel, ginger, coriander, amla, turmeric
Store in a dry place protected from light.
Preparation:
Option 1: Roast in ghee at the beginning of preparation.
Option 2: Roast the mixture in ghee and pour it over the dhal, rice or vegetables after cooking.
Ingredients:
Cumin, fennel, black mustard seeds, black cumin, fenugreek
Store in a dry place protected from light.
Fun fact:
In the past, gingerbread was a staple of Lenten cuisine and was served with strong beer, for example. Make gingerbread not war!
Ingredients:
Cassia cinnamon, anise, clove, cardamom, coriander
Store in a dry place protected from light.
Voatsiperifery pepper is a rare and noble pepper variety that grows wild in the jungles of Madagascar. Its name means "pepper of the vine" in the local language. Its small head and characteristic stem, which resembles a small tail, make it visually unmistakable. Its taste is less spicy than black pepper, but considerably more complex. Its aroma is unique: it combines a subtle yet present spiciness with fruity, woody, and earthy notes reminiscent of citrus and flowers. This pepper is best freshly ground in a mill and sprinkled over prepared dishes as a finishing spice to fully develop its complex aroma. It pairs perfectly with dark chocolate, fresh fruit, fish, white meat, and salads.
Curry leaves are the highly aromatic, glossy leaves of the curry tree bush (Murraya koenigii), native to South Asia. They are a central spice in South Indian and Sri Lankan cuisine and should not be confused with curry powder—they are botanically unrelated. Fresh curry leaves have a complex, unique flavor reminiscent of citrus and a hint of anise, with a spicy, nutty note. To develop this flavor, they are almost always briefly fried in hot oil or ghee (a process known as "tempering"). This process releases their fragrance intensely and adds a unique depth to dishes. They are primarily used in curries, lentil dishes (dals), soups, rice dishes, and chutneys. Although dried curry leaves are available, their aroma is significantly weaker. For the most authentic taste, fresh leaves are always the best choice.
Chervil is a fine and delicate culinary herb, often referred to as "gourmet parsley." It belongs to the Apiaceae family and has a delicate, anise-like aroma with a sweet and slightly peppery flavor. Visually similar to flat-leaf parsley, chervil has more delicate, feathery leaves and is known in the kitchen for its elegance. Its subtle flavor doesn't tolerate heat well, so chervil is usually added to dishes just before serving. It's an essential ingredient in the classic French herb blend "Fines Herbes" (along with parsley, chives, and tarragon) and enhances egg dishes, salads, light soups, and sauces. Chervil also pairs well with fish, poultry, and vegetables such as asparagus and carrots. Its delicate aroma makes it a perfect herb for adding a fresh and sophisticated touch to dishes without dominating them.
Kampot pepper is a gourmet spice native to the Kampot region of Cambodia, earning it a Protected Geographical Indication (PGI) due to its exceptional quality and unique terroir. Unlike conventional pepper, it is characterized by a complex and multifaceted aroma. Due to its high quality, Kampot pepper is often sprinkled freshly ground over dishes to release its full flavor. It pairs perfectly with high-quality meat, fish, and vegetables and is also a popular ingredient in fine dining.
Ginger powder is the fine, beige-colored spice made from the dried and ground roots of the ginger plant. Compared to fresh ginger, which has a sharp, fresh, and citrusy pungency, the powder offers a more concentrated, warmer, and slightly woody flavor that is less pungent. In the kitchen, ginger powder is a versatile spice used in both sweet and savory dishes. It is a classic ingredient in Christmas pastries, gingerbread, cookies, and cakes. In savory dishes, it is an essential element of many curry blends, marinades, sauces, and braised dishes, particularly in Asian and Indian cuisine. Because the powder has an intense spiciness and releases its aroma more slowly, it is ideal for dishes that require longer cooking times.
Cayenne pepper powder is a popular hot spice made from the dried and finely ground pods of the cayenne chili plant (Capsicum annuum). Unlike whole pods, which release their heat and aroma slowly, the powder ensures an immediate and even distribution of heat throughout a dish. In terms of flavor, cayenne pepper is characterized by a clear, intense heat that is barely accompanied by other flavors. While some chili varieties have fruity or earthy notes, cayenne pepper focuses on pure peppery heat that enlivens the mouth without being overpowering. This makes it a versatile spice used in many cuisines around the world. The powder is used in a wide range of dishes. It is often used to flavor sauces, marinades, soups, stews, and meat dishes. It is also an important ingredient in dips and spice blends, such as those for grilled meats. Because its spiciness is very dominant, cayenne pepper powder should be dosed carefully so as not to disturb the balance of a dish.
Cayenne chili, whole, is a hot chili pepper that takes its name from the city of Cayenne in French Guiana. The slender, red pods belong to the species Capsicum annuum and are known for their intense, pure heat. Compared to other chili varieties, their heat level is usually in the medium to high range on the Scoville scale. As a whole spice, the dried chilies are often steeped in liquids such as oil, vinegar, or broth to slowly release their aroma and heat. They are also excellent for preparing sauces, marinades, curries, soups, and stews, as the pods can be easily removed after cooking for controlled heat. Whole cayenne peppers add a bold, peppery heat to dishes without overpowering the flavor with an earthy or fruity aroma, as can be the case with other chili varieties. They are a reliable choice for adding a long-lasting, spicy kick to dishes without dominating them.
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