Fennel seeds are the dried seed of the fennel herb, and look like cumin seeds, only greener. They have an aniseed flavour and a warm, sweet aroma. They can be used on their own or in spice mixes such as Chinese five-spice powder and Indian panch puran.
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TRS NIGELLA KALONJI SEEDS 100G
Reference: TRS000199
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Be it adding flavour to your pickle or a distinct taste to your curry, methi or fenugreek seeds found in almost every Indian kitchen have diverse uses and many incredible health benefits.
* Methi seeds improve appetite and digestive power. They also support breast milk secretion.
* Methi seeds are effective in controlling diabetes and improving cholesterol and blood pressure.
* Methi seeds help reduce hair fall, grey hairs and uric acid levels (gout). They also help treat anaemia by increasing blood levels and detoxify blood.
* Methi seeds are useful in treating disorders of Vata such as neuralgia, paralysis, constipation, abdominal ache, bloating, pain in any part of the body from backache, knee joint ache to muscle cramps.
Red Chilli Whole is sun-dried from the finest hand picked fresh chillies available. Whole Chilli is an inegral part of a variety of dishes like Sambhar, Rasam, Kadhi Pakora, Biriyani, Madras Curry etc. It's good for adding an authentic bite to any meal. To rehydrate, lightly roast the chilli, place the pods in a bowl and just cover with slightly cooled boild water and press down for a few minutes. Rehydrated chillies can be chopped or cut into strips and added to soups, stews, salads, salsas etc.
Many cuisines use basil as an herb to flavor dishes. Not only does basil have a unique flavor but it also is a great source of nutrition. The seeds of basil plants are also edible. People in India and Southeast Asia often mix them in desserts and drinks, and basil seeds are becoming more commonly used in other parts of the world as well.
Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour. The spice has a very warm aroma and pungent taste which it can retain for a very long time. So many Indian dishes and tea are incomplete without cardamon.