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.
The coriander-cumin blend is a popular blend from western india. It is also known as hawaj or dhanajeera Powder. It is used for almost all Indian savory dishes in this area. The coriander-cumin blend adds a fresh aroma and taste to Indian steamed vegetables and curries.
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
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.
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.�
align="justify"font face = "arial ,helvetica ,sans -serif " size="2"Tamarind is a souring agent commonly used in Indian curries and chutneys, and is also popular in Thai, Mexican, West Indies and African, Persian, Mediterranean cooking. Tamarind is frequently used in sherbet or summer drinks with added sweetner like jaggery or sugar. Tamarind makes a great secret barbeque sauce and marinade ingredient. align="justify"font face = "arial ,helvetica ,sans -serif " size = "2 "Traditionally used in the lentil
align="justify"Our Korma has wonderful warm spices and is studded with raisins for sweetnes. Add yogurt or coconut milk or cashew or almond butter at the end of cooking for richness. align = "justify "Korma is a curry dish mildly spiced in a nutty sauce. It is a classic sauce from the capital Old Delhi and was created by the Mughals and is a Persian/Indian fusion dish. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, game or, more rarely, pork; some kormas combine meat and vegetables
The Chinese rarely eat the mushrooms fresh. Rather, they prefer the dried version because this process concentrates the smoky flavors of the mushrooms and allows them to absorb sauces and spices, imparting an even more succulent texture. This makes them most appropriate for use as seasonings, finely chopped and combined with meats, fish, or poultry. These dried black mushrooms are prescribed for respiratory and other problems. (Another variety, dried wood ear mushrooms, is relished for its crunchy texture).
Green curry is the most popular sweet and sour fragrant curry from Thailand.� To make this curry fry the green paste in a wok and then add coconut milk, meats /shrimp /tofu /moc duck, eggplant, palm sugar and fish sauce.� Finally kaffir lime leaves, lemon grass, and fresh thai basil leaves are added. Green curry is served with Jasmine Rice or�rice noodles known as khanom jeen. Instruction is also provided on the package.Weight 16.0 oz. Product of Thailand.1. Stir fry 1 can of the paste and 2 cups coconut