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Dhania (Coriander) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.
Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat (table). The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100-gram (3+1⁄2 oz.) reference amount, leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with moderate content of dietary minerals (table). Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese.
Haldi (Turmeric), a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine.
Historically, turmeric was used in Ayurveda and other traditional Indian medical systems, as well as Eastern Asian medical systems such as traditional Chinese medicine. In India, it was traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system.
Today, turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.
Turmeric is a common spice and a major ingredient in curry powder. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.
Turmeric dietary supplements are made from the dried rhizome and typically contain a mixture of curcuminoids. Turmeric is also made into a paste for skin conditions.
Lal MirchRead more
Lal Mirch (Dried red pepper) may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder.
Red chilies are usually grounded into a powder and used as a spice. Red chilies are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries.
Red chilies are also used extensively for making sauces which are used to add spice to other dishes.
They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms. It does not contain any cholesterol.