There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. Green cardamom can be blended whole when making spice mixes, like garam masala, however when using them in sweets or desserts, you would pop the pod open and lightly crush the fragrant black seeds before using.

Nutmeg is the seed of the fleshy fruit of an evergreen tree. It has a warm, slightly nutty and sweet flavor. it can be ground to powder and it is used mostly in this form. It is used in savory dishes, curries, custards, pudding, pies, egg dishes, fish as well as beverages.

In India, turmeric is known for its antiseptic and healing properties. Turmeric is used to add fragrance, colour and aroma to the dishes. The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. The product is sourced from the farmers who grow the crop in natural and organic manner.

**Cloves ** (Laung) are small, dried, reddish-brown flower buds of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste. Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups.

Coriander (Sabut Dhania) is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. Coriander is used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder.

Cumin Seeds (Jeera) are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes.

Cinnamon (Dalchini) is the dried bark of various laurel trees in the cinnamomun family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. Cinnamon is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, like tea, ground - in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken. It is one of spices included in Garam Masala.

Dry red chili is a condiment that adds pungency and color to the food. It has some medicinal and homeopathic properties. We offer a uniform shape and size of red chillies. It is mostly used to temper dishes. The chillies have a sharp taste. It has antibiotic properties and it also acts as a pain killer.

Chili powder (Mirch) is dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices, like cumin, onion and garlic powder. it can be mild to moderately spicy. It is used to add pungency and flavor to culinary dishes.

Amchur (Dry Mango) Powder is a finely ground spice made from dry, unripe mangoes. It is used to flavour curries, chutneys, soups and sambhar. Catch Amchur Powder preserves the spicy flavour and tartness of dry mangoes that gives every dish a tangy taste.

Cinnamon grows in the wild on the bark of a certain type of tree. It's a unique space in that it's not just a spiced flavor, it's a plant itself. This means that the cinnamon sticks are as much an herb as they are a spice.

Coriande powder is an essential part of every kitchen. Made by crushing dried coriander seeds, this spice lends a citrusy flavour and aroma to various dishes. Enhance the taste of your cuisine by adding Good Life Coriander Powder.

The most common way to take fenugreek powder is by mixing it into milk, water, or tea at least once a week. It can also be mixed into a paste and applied to your skin or scalp for a more direct benefit.

Cumin Powder (Jeera) is a spice made from the seeds of the Cuminum cyminum plant, which is a member of the parsley family. It is greenish-beige in color, has a warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes.

Nutmeg is undoubtedly one of the most popular spices in the world, with its rich aroma and sweet taste, thus making it a much-valued addition to any dish. It is added to cuisines around the globe to impart an unparalleled flavour. Nutmeg is a spice that has been used for centuries, is native to the East Indies and has been widely used by Europeans.

Turmeric Powder (Haldee) It has a deep, yellow color, a pungent, gingery/peppery taste.t is mildly antiseptic. it is best known as the spice that gives food appetizing color. Although it becomes bitter if too much used. Ground turmeric is a major ingredient in curry powder. Turmeric it is used in curries, meat as well vegetables and beans because of its digestive properties.