Black cardamom (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor. The pods are […]

Cumin is the seed of a small umbelliferous plant, a member of the parsley family. Cumin is available dried, or ground to a brownish-green powder and is one of the […]

Coriander (Cilantro) is a herb with a fresh, sweet aroma. The Coriander powder is an essential spice in the Indian and Nepali cuisine. It is used as a flavoring agent […]

Garlic is an erect biennial herb with condensed, flattened stem and narrow, flat leaves. The bulb consists of bulblets called cloves. The cloves are used for consumption (raw or cooked), […]

Turmeric has a peppery, warm and bitter flavored, bright yellow colored spice and is best known as one of the ingredients used to make curry. Turmeric comes from the root […]

Ginger takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”. Ginger is essential spice in Indian and Nepali cooking. Ginger is available in various […]