A quick note on Spices:

Cardamom (eletteria cardamomum)

One of the best known aromatic spices, and one of the most expensive-Known as the ‘Queen of Spices”. Used in most Indian cooking – biriyanis, sweets and curries. An excellent flavoring agent and a favorite premium gifting spice for festive occasions. Arabs use a lot of cardamom in coffee and tea. Available in various grades, specified by their size, boldness and green color. The best variety is known as Alleppey Green Extra Bold [AGEB] Try the Spice Store’s Fine Cardamom Chocolate..!

Pepper – Black and White (Piper nigrum)

Worlds’ best known table spice and an origin of India- known as ‘Black Gold’, denoting its historical trade value. A must-add in all ‘masalas’ and also in Western cooking. Best known grades are ‘Tellicherry Bold’ and ’Malabar’ grades specified by their boldness. Indian varieties are superior in flavor and pungency. White Pepper is processed by removing the skin of fully mature berries and drying the same. Specially graded steam treated garbled Black Pepper is stocked at The Spice Store.

Cinnamon /Cassia (Cinnamomum cassia/tamala)

A wondrously flavored mild aromatic spice used in baking and as a flavoring agent in coffees and western sweet dishes. Used in meat dishes and in Indian cooking. Cinnamon twills are shade dried bark of the Cinnamon tree; a native of Sri lanka. Cassia has the same flavor and is the bark of a different species. Both are similarly flavored, but appears differently – Cassia is a dry bark and hard in nature while pure Cinnamon appears as ‘twills’ and is softer in flavor and is deep brown in color. Try our Cinnamom Flavored Fine Chocolates from The Spice Store.

Nutmeg/Nutmace(Myristica fragrans )

Another mild flavored aromatic Spice – rich in medicinal value and an essential ingredient in some Indian Sweets. The decorticated nuts are ground and used in bakery and confectionery for a fine mild flavor. Well dried nuts can be stored for long periods and can be broken up and used as and when required. An essential ingredient for a number of Ayurvedic concoctions, specially those remedies connected to the stomach. Nutmeg has a bright red or yellow colored mace or aril surrounding it, inside the fruit. Nutmace has an intense flavor on the similar notes as those of Nutmeg, but is much stronger in nature. A mixture of ground nutmeg and honey can ‘fix’ your running tummy immediately. Try our Fine Nutmeg Chocolates from the Spice Store..!

Star Anice (Illicium verum)

Definitely the most ‘pretty’ looking of all Spices, from its flowery appearance. Evocative of a bitter aniseed, of which the flavor of star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes. The whole stars can be added directly to the cooking pot or grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year. A ‘must’ in the famous Biriyani.

Vanilla (Vanilla Planifolia)

Arguably the most well known Spice in the world. An excellent flavoring agent and the worlds’ most popular flavor..! (unfortunately what one would normally taste is artificial and a petroleum derivative..! yuck..!) These fine beans are the most expensive of spices, next to saffron. Indian vanilla is considered to be of the ‘gourmet’ variety since it is rich in vanillin and is long and supple in nature. Chop your vanilla beans and add the scraped seeds from the bean for flavoring sweets and puddings. The base flavor for almost all chocolates is Vanilla..!

Dry Ginger (Zingiber officinale)

Nothing but sundried ginger..! however the flavor and taste changes drastically from that of the fresh variety. Dry ginger is an essential ingredient in Ayurveda and is an effective antidote for ‘cough ’concoctions..! Dry ginger is used in some Indian cooking and as a flavor in sweets. Try our Special Fine Ginger Flavored Chocolate from The Spice Store..!

Cloves (Eugenia caryophyllus)

A Sweetly pungent, astringent and strongly aromatic spice. Cloves are best bought whole, as a powder flavour quickly deteriorates. Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Cloves are often used to enhance the flavour of game, especially venison. They are used in a number of spice mixtures including curry powders, mulling spices and pickling spices. India's traditional Ayurvedic healers have used Cloves since ancient times to treat respiratory and digestive ailments. They were also the first to extract clove oil from the herbal buds, which they used on the gums to relieve toothache. Folklore says that sucking on two whole Cloves without chewing or swallowing them helps to curb the desire for alcohol..!

All our merchandise showcased at The Spice Store are of the Highest Grades and of the Premium Variety and are carefully packed in the freshest possible way to ensure that you carry home only the Best..!