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Dhaniya is the Indian name for coriander and coriander seeds. Dhaniya is a standard spice ingredient in almost every Indian dish in some form or the other- either as coarse or fine powder. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. It is used along with Cumin seeds and acts as a thickener.
As observed by studies“Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa. In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Overall, coriander seeds are uncommonly used in European cuisine today, though they were more important in former centuries. Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.”
Garam Masala is a mixture of chosen spices put together. The list of ingredients used in garam masala differs across India. But none is considered superior than the other, it all depends on what dish is being made. The common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, mace, star anise and coriander seeds.
Recipes call for spices to be blended along with herbs; some to be grinded with water, vinegar or other liquids like coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. A Northwest Indian garam masala usually includes cloves; green, black, and/or brown cardamom, cinnamon, cassia), mace and/or nutmeg. Chefs point out that:- “The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired.”
Jeera is Cumin seed which comes from a flowering plant called cumin cyminum. Cumin enjoys the main place among spices in Indian, African, Chinese, Cuban and Mexican cuisines, due to their distinctive popular aroma. The strong aroma of jeera or cumin seeds is due to the presence of compound cuminaldehyde. It is mainly used to spice and season variety of dishes like curries, chutneys, masalas etc. Its medical properties have made it an ingredient in home remedies and Ayurvedic preparations. These medicinal properties of Jeera are.
  • It reduces superficial inflammation and pain.
  • Apart from kindling appetite, it digests food and normalizes vata in digestive system.
  • Reduces pain experienced during indigestion, flatulence or heaviness of stomach.
  • It purifies blood.
  • Cumin seeds act on female reproductive system by reducing inflammation of uterus.
  • It is eulogized for its galactogog properties. (Increases milk production in lactating mothers).
  • As it normalizes vata and kapha it acts as an aphrodisiac.
  • It is a skin friendly herb and reduces itching.