Turmeric finger is a rhizome of the Curcuma longa plant, commonly used as a spice and in traditional medicine for its vibrant color and potential health benefits.
Star anise is a spice with a distinct star-shaped appearance, commonly used in cooking for its licorice-like flavor and aromatic properties.
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.
Dry red chili is a spice made from ripened chili peppers that have been dried, widely used to add heat and flavor to various dishes.
Nutmeg is a warm and aromatic spice derived from the seed of the Myristica fragrans tree, used to add flavor to both sweet and savory dishes.
Dry split ginger is a form of ginger root that has been dried and split into smaller pieces, commonly used as a spice in cooking and for its medicinal properties.
Cumin seeds are a flavorful and aromatic spice obtained from the seeds of the Cuminum cyminum plant, commonly used in various cuisines for their warm and earthy taste.
Cumin seeds are a flavorful and aromatic spice obtained from the seeds of the Cuminum cyminum plant, commonly used in various cuisines for their warm and earthy taste.
Coriander seeds are a fragrant spice obtained from the dried fruits of the Coriandrum sativum plant, commonly used in cooking for their warm, citrusy flavor.
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.
Black cardamom is a smoky and robust spice derived from the seeds of the Amomum subulatum plant, commonly used in savory dishes for its distinctive flavor.
Cinnamon is a sweet and aromatic spice derived from the inner bark of trees belonging to the Cinnamomum genus, widely used to add flavor to 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.
Mace is a spice derived from the reddish aril (outer covering) of the nutmeg seed, known for its warm and fragrant flavor profile.
Vanilla is a sweet and aromatic spice derived from the cured and dried pods of the vanilla orchid, highly valued for its distinct flavor in both culinary and perfumery applications.
Caraway seeds are a pungent and aromatic spice obtained from the fruits of the Carum carvi plant, commonly used to add a warm and anise-like flavor to various dishes.
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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