Spices

RED CHILLI

This variety of Chili is harvested in North India in the month of October and is known as the "Jwala".  The chilies are carefully sun dried and used for cooking, more for its flavour, aroma and colour as it is not "fiery hot". This product comes from a North India where it is cultivated only using seeds of the aforementioned variety which they propagate for this purpose.

TURMERIC (Whole)

Turmeric is known for its antiseptic properties and a condiment an essential ingredient for Asian cuisine. It has been kept whole as the powdered form tends to lose essential oils when ground under heat and pressure.

NATURAL CINNAMON from Arunachal Pradesh

Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10–15 meters (32.8–49.2 feet) tall, belonging to the family Lauraceae, native to Sri Lanka and South India and also naturally found in the deciduous forests of Arunachal Pradesh. The bark is widely used as a spice due to its distinct odour. In India it is also known as "Daalchini". Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and ugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly.

In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity.