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Organic Spices add a whole new flavor to your dishes. Fresh grains perfectly grounded masalas, Terra Greens's collection of Indian spices speaks it all.
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Black Pepper Whole Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as both a spice and a medicine. The chemical piperine, which is present in black pepper, causes the spiciness. It is native to Kerala, the southern state of India. Since ancient times, black pepper is one of the most widely traded spices in the world. Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent
Cinnamon Cinnamon or Daalchini is a warm, cocoa brown (sometimes reddish brown) colored spice, and is highly aromatic with a warm, sweet fragrance. Cinnamon is often dry roasted before use as this is thought to release even more flavor from it. Cinnamon is used to flavor both sweet and savoury dishes ranging from curries and spice mixes to drinks and desserts.Cinnamon is used in cures for respiratory ailments and for the relief of cold symptoms and to soothe coughs. Also Cinnamon is high in antioxidants and also has anti-bacterial properties.
Cloves (Lavang) Cloves are dark, blackish-brown in color and shaped like a nail and is highly aromatic. Cloves or Lavang are used whole in several curries and also fried with other whole spices like peppercorns, cardamom and cinnamon and added to dishes like Pilafs and Biryanis. Cloves have traditionally been used as a mouth freshener and Cloves (Clove oil) when applied on a cotton bud or even chewing a single clove relieves toothaches. Clove oil is an important component of many toothpastes.
Cumin Cumin seeds belong to the parsley and dill family and resemble caraway seeds and are used as a spice for their distinctive aroma. It is an aromatic spice with bitter and warm flavour and this ancient spice is popular in Indian, Mexican, North African, Middle Eastern, and western Chinese cuisines. Cumin is one of the most typical spices for India and is fried or roasted before usage and are certified under NPOP AND NOP standards of organic certification.