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fox nut it is also known as Makhana, Phool Makhana, lotus seeds .This is a native Asian water plant and is mainly cultivated for its edible seeds. They look like popcorn. They are the edible seeds of lotus flower which can be roasted or fried. These are used in many dishes of India. Along with this they are also highly beneficial in terms of nutritional values. Makhana is superior to dry fruits such as almonds, walnut, coconut and cashewnut in term of sugar, protein, ascorbic acid and phenol content.
Ajwain looks similar to fennel and cumin seeds and is highly fragrant, smelling like thyme. Its taste, however, is more like oregano and anise due to the bitter notes and strong flavor. Ajwain, also known as carom seeds or bishops weed, is rarely eaten raw and instead is cooked before adding to a recipe. It is sold in both seed and powder form, although cooking with seeds is more common.
Fennel seeds have a recognizable long, thing shape and are pale green in color. They give a sweet licorice-like taste and scent to curries, stews, bread, desserts, and beverages.
In some parts of the world, people chew plain or sugar-coated fennel seeds after a meal. Chewing fennel seeds is thought to help aid digestion and prevent gas.
Fennel seeds may help prevent or reduce gas in several ways.
Black cardamom is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste. It is dried over an open fire creating a distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the "warming" spice category, along with black pepper, cloves, and chiles.
Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.Cardamom is found in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom spices certain desserts.Cardamom has a strong, sweet, pungent flavor and aroma, with hints of lemon and mint. Black cardamom has a smoky note and a cooling menthol one as well.