SPICES [MASALA]

Varieties:

The Cumin Powder (Jeera) Coriander Powder (Dhania) Red Red Chilli Powder (Lal Mirch) Black Pepper Powder (Kali Mirch) & Mixed Spices (Garam Masala) are from open pollinated farmers’ varieties of seeds (non-hybrid).

Unique Features:

All spices (except turmeric) have first been rough grounded in hand-operated stone-mills and then further fine grounded in pestle and mortar, making them truly handcrafted and artisanal products. The spice powders are less powdery than machine made ones and should be used in cooking not just for taste and color but also for their therapeutic and medicinal values. A lot less spice has to be used when compared with branded or unbranded commercially made spices.

Cumin Powder:

Unlike commercially manufactured cumin powder available in the market, in the artisanal one, both the seed and the skin are grounded making it less fragrant but more nutritive.

Red Chilli Powder:

The seeds and the stem have both been taken out before the chillie has been grounded. In commercially manufactured red chilli powder, everything is grounded and artificial color is added. The artisanal one has no artificial color added.

Garam Masala:

In the Garam Masala, 15 to 16 ingredients have been used which are not used in commercially manufactured garam masala. If this artisanal one is used just before taking the dish off the flame, the taste, smell and food value are greatly enhanced.