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  • Ajika Meat Curry Indian Spice Blend

    This very aromatic curry blend is based on the rich Maharajah style of cooking. After great hunts, the meats would be simmered in onion and garlic juices and special spices. This spice blend is perfect for adding a bit of both spice and flavor to your meat dishes. Whether it's prime rib, chicken or lamb this spice blend is great for any hearty meat.

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  • Ajika Coconut Spice Malabar Blend

    All along the Malabar Coast of India tasty fish dishes are prepared with spices and coconut milk. This blend is a beautifully balanced combination of hot spices with the coolness of coconut milk. In addition to using it in fish, egg, beef or chicken curries, you can cook vegetables such as carrots, beans, cauliflower, okra and potato with it. You may add more coconut milk to make the dish more rich.

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  • Ajika Bengali Sukta Vegetable Spice Blend

    A usual Bengali lunch consists of vegetable Shukto, dal or lentils, fries or fritters, a vegetarian curry, fish and egg, chicken or mutton curry served with rice and chutney. Bengali Shukto is generally bitter in taste which is coveted for its healthy properties and this bitterness is offset with jaggery or sugar and milk or coconut milk. Our Traditional Ajika Bengali Sukta Spice Seasoning is an authentic Indian meal served in Indian homes in Calcutta.

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  • Ajika Raita Mix- Indian Yogurt Seasoning Blend

    Ajika Raita Mix is a seasoning blend for yoghurt salad or raita. Raita is an accompaniment to Indian meals. Raita consists of various vegetables and fruits such as shredded cucumber and carrots, diced tomato or onions, boiled and diced potato, spinach and beets, diced fruits such as banana, grapes mixed into plain yogurt. This mix contains cooling mint, warming black pepper, digestive spices, cumin and black salt.

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  • Ajika Sabzi Ghormeh Herbal Mix - Herbs for Persian Stew

    Ghormeh sabzi are herbs to make Iranian stews (Khoresh). The main ingredients are a mixture of sauteed herbs, consisting mainly of fenugreek, parsley, leek, coriander. The herb mixture may be added to fresh spinach,�kidney beans, green onions, chives, dried limes, and lamb or�meat. Traditional Qormeh sabzi is almost always cooked with lamb and kidney beans, while in some northwestern regions of Iran, variations with black-eye beans exist. In recent times, some people replace beans with potatoes, which is

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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 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 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 Tamarind Paste (Tamarindo, Tamar Hind)

    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

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