Indian Ingredients
Cardamom
Cardamom's reddish brown seeds have a warm, slightly pungent, and highly aromatic flavor somewhat reminiscent of camphor.
Cinnamon
Cinnamon has been used since early times as a spice and in medicine and witchcraft, it was once more valuable than gold.
Cloves
Cloves are used extensively as a condiment and flavoring in many types of cookery.
Coriander
Coriander is cultivated for its seeds that have a fragrant aroma and a warm aromatic nutty taste similar to a combination of lemon peel and sage.
Native to southern Europe and Asia, fennel is characterized chiefly by its aromatic leaves and fruits.
Garlic
It may make you breath smell bad but it tastes great, and it may even keep vampires away.
Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste.
The nutmeg is native to the Moluccas in Indonesia. It has also been widely cultivated in southern Asia, the West Indies, and Brazil.
Peanuts are nutritious and high in energy protein and minerals. The seeds contain 40 to 50 percent oil and 20 to 30 percent protein.
Pepper is the world's most important and oldest spice in use for at least 3000 years.
Turmeric is native to parts of India and used widely in Indian Cuisine especially in curries.
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