Spices

Cinnamon Powder

Cinnamon is a spice that comes from the inner bark of several species of trees in the genus Cinnamomum. It has a warm, sweet, and slightly spicy flavor, and is commonly used in cooking and baking.

Cinnamon is available in two main forms: ground and whole. Ground cinnamon is made by grinding the dried bark into a powder, while whole cinnamon is sold in the form of sticks or quills, which can be grated or ground as needed.

Cinnamon is used in both sweet and savory dishes, and is a common ingredient in baked goods such as cakes, cookies, and pies. It is also used in hot drinks like tea and coffee, and in savory dishes such as curries and stews. In some cultures, cinnamon is even used in meat dishes.

Cinnamon is believed to have a number of health benefits, such as improving blood sugar control and reducing inflammation. It is widely available in grocery stores and online, and should be stored in an airtight container in a cool, dry place away from sunlight.

Garam Masala Whole 200g

"Garam masala" is een mengsel van gemalen specerijen dat veel wordt gebruikt in de Indiase keuken. De naam "garam masala" betekent letterlijk "heet mengsel", maar dit verwijst niet noodzakelijkerwijs naar het pittige niveau van de specerijen. Het verwijst eerder naar het verwarmende effect dat het mengsel op het lichaam heeft.

Garam masala bevat meestal een mix van specerijen zoals komijn, koriander, kardemom, kaneel, kruidnagel en zwarte peper. Andere specerijen zoals nootmuskaat, foelie en laurierblaadjes kunnen ook worden toegevoegd, afhankelijk van het recept en regionale variaties.

Om garam masala te gebruiken bij het koken, wordt het meestal aan het einde van het kookproces toegevoegd om de smaken te behouden. Het kan worden gebruikt om een verscheidenheid aan gerechten op smaak te brengen, waaronder curry's, soepen, stoofschotels en zelfs gebak.

Garam masala is ruim verkrijgbaar in Indiase supermarkten en online, en het kan ook thuis worden gemaakt door hele specerijen samen te malen. Het moet worden bewaard in een luchtdichte container op een koele, droge plaats.

Green cardamom is a spice that is widely used in Indian, Middle Eastern, and Scandinavian cuisine. It is the dried fruit of a perennial herbaceous plant native to India and is one of the most expensive spices by weight.

Green cardamom has a sweet, floral flavor with hints of lemon and mint, and is often used in sweet dishes such as desserts, cakes, and pastries. It is also used in savory dishes such as curries, rice dishes, and in spice blends like garam masala.

In traditional Ayurvedic medicine, green cardamom has been used for its medicinal properties, particularly as a digestive aid and to treat bad breath. It is also believed to have anti-inflammatory and antioxidant properties and may help lower blood pressure and improve heart health.

Green cardamom should be used in moderation, as excessive consumption can lead to adverse effects. It is also important to note that green cardamom should not be confused with black cardamom, as the two have different flavors and are not interchangeable in recipes.

Green cardamom also called elachi, is a spice that is widely used in Indian, Middle Eastern, and Scandinavian cuisine. It is the dried fruit of a perennial herbaceous plant native to India and is one of the most expensive spices by weight.

Green cardamom has a sweet, floral flavor with hints of lemon and mint, and is often used in sweet dishes such as desserts, cakes, and pastries. It is also used in savory dishes such as curries, and rice dishes, and in spice blends like garam masala.

In traditional Ayurvedic medicine, green cardamom has been used for its medicinal properties, particularly as a digestive aid and to treat bad breath. It is also believed to have anti-inflammatory and antioxidant properties and may help lower blood pressure and improve heart health.

Green cardamom should be used in moderation, as excessive consumption can lead to adverse effects. It is also important to note that green cardamom should not be confused with black cardamom, as the two have different flavors and are not interchangeable in recipes.

Black cardamom is a spice that is commonly used in Indian, Pakistani, and Nepalese cuisine. It is the dried fruit of a perennial herbaceous plant native to the Himalayas and is related to the more commonly known green cardamom.

Black cardamom has a smoky, earthy flavor and aroma that sets it apart from the sweeter, more floral taste of green cardamom. It is often used in savory dishes such as curries, stews, and meat dishes to add depth and complexity to the flavor.

In traditional Ayurvedic medicine, black cardamom has been used for its medicinal properties, particularly as a digestive aid and to treat respiratory problems such as asthma and bronchitis. It is also believed to have anti-inflammatory properties and may help lower blood pressure and cholesterol levels.

Like all spices, black cardamom should be used in moderation, as excessive consumption can lead to adverse effects. It is also important to note that black cardamom should not be confused with green cardamom, as the two have different flavors and are not interchangeable in recipes.

Cloves are a type of spice that comes from the flower buds of the Syzygium aromaticum tree. They are native to the Maluku Islands in Indonesia but are now grown in many tropical regions around the world.

Cloves are used both as a culinary spice and for medicinal purposes. They have a warm, sweet, and slightly bitter taste and are often used in baking, especially in gingerbread and other spiced desserts. They are also used in savory dishes, such as Indian curries and Middle Eastern meat dishes.

In traditional medicine, cloves have been used to treat toothaches, digestive problems, and respiratory ailments. They contain compounds that have antimicrobial, anti-inflammatory, and antioxidant properties.

Cloves can be used whole or ground, and are often added to dishes as a whole spice to infuse their flavor into the dish. Ground cloves are often used in spice blends, such as pumpkin pie spice.

Overall, cloves are a versatile spice with a long history of use both in the kitchen and in traditional medicine.