spices

Popularly used as a meat tenderizer, it also adds that tangy taste to your kebabs (traditional sheesh kebab recipe has kachri powder). A rich source of protein, can be cooked in everyday dishes like vegetables. Can go into your chuntneys to enhance the tangy taste. Packed with antioxidants it boosts your immunity and acts as  cooling agent too.

Rich in omega-3 fatty acids, iron, calcium, zinc, manganese, and magnesium. Rai or sarso (mustard seeds) are used for tempering the dishes, both vegetarian and non vegetarian. it is typically combined with green chilies and curry leaves in a tadka or added with ghee at the start of a curry or dry veg/nonveg preparation. Adds a distinct flavour and fragrance to the dish.

Consumption of fennel seeds or saunf  post food as a refreshment is not unknown in india. However these seeds are not just for refreshing your breath, they are indispensible for their culinary and medicinal useage. Feenel seeds are rich in vitamin(C, E,K, ), calcium, zinc, potassium, iron, magnesium to name a few. It also serves as an antioxidant. It helps in digestion, is a natural coolant, promotes lactation, helps regulate blood pressure, improves skin, weight loss and the list goes on.

It is also used in various dishes from biryani to curries, tomato rice or just pairing it with munnaka brings you the best summer coolant!

Also known as carom seeds or bishop’s weed without which a dal tadka is incomplete, the seeds have a bitter , pungent flavor Ajawain seeds are also added to the flour to increase the flavor and the aroma while it helps in digestion in poori, bedmi , mathdi and so on. it is used as a seasoning for potato curries or for tempering for dals, pakodas and samosas. . Ajwain Not only adds flavor but is also very healthy. Takes care of your digestive health and helps increase the apetite for those who are suffering from loss of apetite.It is known to treat common cold and cough, ear and tooth ache, greying of hair , its benefits are endless.