Indian Spices Online - Shanaya Indian Spices

In Indian homes some spices have stories about tradition health and smells that last forever. Fenugreek seeds are one of those things that will never go out of style. These seeds are small golden and little bit pointed. They have been used in family recipes for generations. They do not stand out in the kitchen but they add lot of flavour. When you open your jar of Fenugreek Seeds you will smell more strong nutty and slightly sweet smell. The raw taste is little bitter but cooking it makes it taste great. Quick roast in warm oil gives off more strong smell that goes well with dals curries and vegetable dishes. From Tadka to Pickle Magic. We know fenugreek is an important part of Indian cooking where it is often called tadka. Adding just pinch to hot oil gives food deep rich flavour that pairs well with cumin mustard seeds and curry leaves. Fenugreek seeds are carefully balanced in regional spice blends so that they do not overpower dish but still add depth. People who love pickles know...

  If you have ever enjoyed rich biryani stewed dal or spicy curry and wondered what gives them their excellent smoky depth the answer is often black cardamom. Black cardamom is strong spice that adds depth and warmth to traditional Indian dishes. It is bigger and darker than its green cousin. It does not whisper recipe it talks with authority. In India whole black cardamom is called badi elaichi. It is picked from pods that are dried over an open flame which gives them their unique smoky scent. Inside pod there are small seeds that taste very earthy with hints of camphor and pine. Black cardamom is great for savoury dishes unlike its green cousin (which is just weird name they are not related). You Know What Makes Black Cardamom So Unique. The fact that one or two pods can change dish is what makes black cardamom unique. Adding whole spices to hot oil or ghee at the start of cooking brings out deep smoky notes that help build strong flavour base. It is main ingredient in many Nort...