Spices
Mustard
Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.
Product Image
Other Informations
- Botanical Name:
- Brassica juncea L.Czern
- Family:
- Brassicaceae
- Part Used:
- Seed
- Harvesting Season:
- February, March, April
Black Pepper
Black Pepper adds a different kind of hotness to any recipe. Fresh green peppercorns in bunches are used in pickles and for milder flavoring. Black peppercorns are the sun dried, hard, black, brittle seeds that are commonly used in many western and Indian recipes. This is perhaps the most popular & universally used spice, used whole or ground. Freshly ground pepper imparts a lot of flavor and taste.
Product Image
Other Informations
- Botanical Name:
- Piper nigrum L
- Family:
- Piperaceae
- Part Used:
- Fruit
- Harvesting Season:
- January, February, March, November, December
Red Chilli
Red Chilli (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit of plants from the Genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.
Product Image
Other Informations
- Botanical Name:
- Genus Capsicum
- Family:
- Solanaceae
- Part Used:
- Fruit
- Harvesting Season:
- January, February, March, October, November, December
