Clove (LAUNG)

Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is often added at the end of cooking so that the aroma is not lost while as Whole garam masala is added early to the cooking fat, oil, or ghee for a more pungent flavour

The dry fruits are known as coriander or coriandi seeds. In India they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene.

Very tiny brown seeds with strong peppery-thyme flavor. This poppy seed like plant comes from the lovage plant. It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses.

At Koshur Dukann, we bring you the finest spices from the pristine valleys of Kashmir. Our Cinnamom, locally known as Dalchini, is a true gem that promises to elevate your culinary creations with its unique aroma and flavor.
– Premium Quality: Sourced directly from the fertile lands of Kashmir, our Dalchini is of the highest quality, ensuring you get the best in every piece.
– Distinctive Aroma: Unlike ordinary cinnamon, Kashmiri Dalchini has a rich, earthy aroma that enhances the taste of your dishes.
– Versatile Spice: Whether it’s for sweet desserts, savory curries, or aromatic teas, our Dalchini adds a touch of magic to every recipe.