Horseradish granules are obtained from the horseradish spicy and bitter root, which is relative of the mustard family. Dried horseradish retains its pungency for longer than grated horseradish which has been preserved in vinegar. Its granules are white with a pungent aroma and releasing a strong hot and sharp taste similar mustard or wasabi. It is considered a versatile spice usually used in uncooked dishes or cold meats that can be used in the everyday cooking. Also, it has been valuated for its medicinal properties.
Dried horseradish retains its pungency for longer than grated horseradish which has been preserved in vinegar. Its granules are white with a pungent aroma and releasing a strong hot and sharp taste similar mustard or wasabi.
It is good source of vitamins and has many health benefits. It contains higher in Vitamin C than orange and lemons. It is a good source of calcium and potassium. Also, it can help to treat cancer and bacteria.
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.