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  • Ajika Chicken Curry Indian Seasoning

    Chicken curry is a popular dish among Indian food lovers across the world. There is nothing more satisfying than an authentic, down home Indian chicken curry. This old family recipe hails from northwest India, home to some of the best Indian chicken curry. Serve with rice or with and Indian bread such as naan, roti or pita. Additional uses include meat marinades or dry meat rub.

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    Indian, India
  • Ajika Madras Curry Powder

    Madras Curry Powder is a low-calorie way to season your favorite recipes. Use this piquant and peppery blend of herbs and spices in braises and sauces, or use it to create an intensely flavored oil. Madras Curry Powder is used to flavor lentils, soups and stews. It is great for adding a splash of flavor to all kinds of sauces and marinades as well as meatloaf, burgers, chicken, tuna, pasta and potatos. Add to yogurt or sour cream for a zesty marinade. The addition of red chilies will kick up the heat a

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  • Ajika Chicken Tikka Masala Spices

    This is by far the most popular dish in Indian restaurants. Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces are added to a creamy tomato butter curry and served the next day. It is so tasty that it actually has become a dish in its own right and is now enjoyed all over the world.

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  • Ajika Dal Masala Spice Blend

    Ever had a traditional Indian Dal? It is the comfort food of India. Cooked daily they are savored by both�the�rich and poor. Indian dals are tasty lentil dishes made from various varieties of lentils. Dal Masala spices are the perfect blend of spices for dal to turn lentils into a flavorful and tasty stew or soup. You may further flavor the dal with fresh ginger, jaggery, coconut, tomatoes, lime juice, sweetners to add more taste layers to the blend. Use this blend�to season dal, lentils, fish and

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  • Ajika Sabzi Polo - Herbs For Persian Rice

    Sabzi polo is an Iranian (Persian) dish of rice and chopped herbs; it is usually served with fish. In Persian, sabz means green, and sabzi can refer to herbs or vegetables. Polo is a style of cooked rice, known in English as pilaf. The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, and parsley. Iranians traditionally eat sabzi polo with white fish for lunch on Norouz (the Iranian new year) with their family and relatives.

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  • Ajika Turmeric Powder

    Turmeric is a member of the ginger family. It is bright yellow in color, which can make a dish stand out and come alive. The roots are quite pungent. Our ground turmeric is an essential ingredient in curry powder. It also has many medicinal properties, and has been used in India for centuries.Just a pinch of turmeric is necessary, as too much of it can make the dish become extremely bitter in taste. Turmeric has been used for centuries in Indi for its medicinal andhealthful qualities.

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  • Ajika Cardamom Pods Black or Brown

    Black cardamom is perhaps themost favorite spice in Indianrice dishes. The large oval-shaped black pods release a warm, aromatic flavor. Unlike the green pods, this cardamom is rarely used in deserts and sweet dishes. Black cardamom is now a staple in African, Indian and Middle Eastern cooking. Black cardamom has a unique smoky flavor and is just excellent in rice. Use sparingly as it has a rich flavor.

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  • Ajika Roganjosh Meat Spices from Kashmir (Roghan, Rogan Josh, Roghanjosh)

    align="justify"font face = "arial ,helvetica ,sans -serif "This onion-based curry is sweet to medium hot. Great with meat, fish or vegetables, but try it with pulses as well, or add to a stir-fry. font size="2"The Roganjosh spice blendis a recipe from Kashmir with origins in Persia. Roghan means ghee in Farsi andjosh is heat in Hindi. It refers to the succulent meatsstirfried in ghee withwith vibrantly warm spices. It has become one of the most popular dishes of India due to its excellent combination of

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  • Ajika Stir Fry Spice

    align="justify"font face = "arial ,helvetica ,sans -serif " size="2"This spice blend adds a tremendous amount of flavor to meals. This spice blend is for dry curries and as stated in the title, stir-frys. The spice blend is aromatic and the paprika gives it a subtle zing. Meats may be marinated in this spice and then stir fried with onions and then steamed with yogurt. In India, many vegetables are stir-fried with spices and ginger garlic paste, and then steamed with a dollop of yogurt.

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  • Ajika Chhole Punjabi, Channa Masala Garbanzo Spice Blend

    align="justify"font face = "arial ,helvetica ,sans -serif " size="2"Channa masala is one of the most popular dish in an Indian restaurant and now it is easy to make this dish at home. Its special blend is ideal for garbanzo beans. It also may be used in hearty bean stews. Channa masala is also called chole which with its warm taste and tart flavor curries favor with who ever tastes the dish.�This blend is also good for curry blends and may be used to flavor vegetables along with some plain yogurt.�

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