Saffron is a prized spice derived from the dried stigmas of the Crocus sativus flower, known for its intense aroma, vibrant color, and extensive use in culinary and medicinal applications.
Green cardamom is a highly aromatic spice derived from the seeds of the Elettaria cardamomum plant, renowned for its sweet and floral flavor used in both sweet and savory dishes.
Fennel seeds are a flavorful and aromatic spice obtained from the dried seeds of the Foeniculum vulgare plant, commonly used for their licorice-like taste and various culinary applications.
Carom seeds, also known as ajwain or bishop's weed, are a highly aromatic spice derived from the fruits of the Trachyspermum ammi plant, renowned for their strong and peppery flavor used in Indian and Middle Eastern cuisines.
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