Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. While its slightly peppery and warm flavor, vibrant colour and preservative properties make it a great culinary ingredient.
The Spice Club Kashmiri Red Chilli Powder is relatively mild in heat, Full-flavoured and will redden pretty much anything capable of absorbing colour.
Black pepper powder is one of the most versatile spices used in several kinds of savoury cooking. In order to keep their fragrance and flavor intact, they generally milled just before preparing dishes and added at the last minutes in the recipes.
The Spice Club Mustard Powder , A popular condiment for various dishes like pickles and chutney, salad dressings and meat flavoring due to its pungent flavor.
In order to keep the fragrance and flavor intact, clove is generally grounded just before preparing dishes and added at the last moment in the cooking.
Red Onion Powder is a easy substitute for fresh onions and a tea spoon of onion powder is capable of providing the nutty, and slightly sweet flavor to the dishes.
Red Onion flakes can be used to replace fresh onion in soups, stews and other cooked foods and make a good emergency pantry staple.
Garlic powder makes food tasty and enhance the flavour of the dishes. Use garlic Powder to butter and toast Bread for a delicious Garlic Bread .
Dry mango powder's tart flavor helps spice up your recipes, giving them that tangy taste, without adding moisture. It is used as a souring agent in a wide variety of dishes.
Dry Ginger powder impacts a distinctive flavour to curries, soups and a variety of dishes. It also helps in dispelling body cold, rheumatism and in improving digestion.
Mint powder are used in few dishes like mint-coriander chutney, rasam, sambar, meat, fish, poultry items and briyani.
Coriander Powder dds a mild flavour and aroma to sweet and savoury food preparations.
The Spice Club Chaat masala is a mix of hot and tangy spices, it gives a wild and lively tweak to the well worn taste of foods.
White pepper has a milder, more delicate flavour for adding a peppery flavor to light colored dishes, sauces and soups.
Red Chilies usually blended with curries, dals, meats, poultry, sprinkled on raw mangoes along with table salt.
Garam Masala can be added at any point of time in cooking however adding of the end of the cooking process to preserve the aroma and taste.
Cumin seed has a penetrating musty, earthy flavour. It's a cooling spice.
Cinnamon has a fragrant, spicy, intensely warming and slightly sweet flavour. Cinnamon is warming to taste and perfect to use during winter months.
Fenugreek powder gives a pleasantly bitter flavour and strong aroma, which adds a lot of value to dals and other dishes.
Cardamom is one of the most expensive spices, only a little of its powder is needed to impart its flavour to a dish.
The rich colouring of Chilli Flakes not only enhances the visual appeal of foods, but it can also be used as a key flavouring.