North Indian spice-box with some most commonly used spices.

A North Indian spice-box with some most commonly used spices like cumin seeds, carom seeds, fenugreek seeds, ground coriander, red chili powder, turmeric powder and dry mango powder.

Asafoetida (heeng) - Asafoetida (heeng) has a pungent smell and it is bitter in taste. This is a very good digestive and used in all over India. The very small amount (in pinches) of Asafoetida is fried in oil / ghee before adding other spices. The light is ready and the darker one is bought in forms, and grounded at home. The pure Asafoetida gets white in color when soaked in water.

Bay leaves (tej patta) - Bay leaves are extensively used in Indian Cuisine. These leaves can be used as it is in curries, rice preparations, chic peas (chole), etc, and can also be used in form of powder. This is a great spice for the preparation of Garam Masala.





Caraways seeds (kala jeera) - This is used in North Indian Cuisine. This is one of the important ingredients for the preparation of garam masala. Do not get confused with regular cumin seeds as it is longer and thinner in size and have a strong smell.