Spices or
INDIAN MASALA are integrants originally obtained from parts of plants for the
preservation of food or rather enhancing its taste in order to make the style
of cooking a unique one. Generally, spices or masala can be defined as any
constituent acquired from a dried portion of a plant except for leaves. It is
not the main constituent in the recipe but its absence fails to add the essence
to the preparation of the special item. They tend to enrich the food without
adding extra calories into it. Male or
spices are used based on the taste and preferences prioritised by one's
culture. The SPICES MANUFACTURERS have
now come up with a variety of spices which would not only add to the flavour
and colour of food at the same time it would take into consideration the
aspirations of people in relation to their unique cooking styles taken up from
various cultures.
MASALA FOR
AUTHENTIC TASTE IN INDIA :
Our nation is
filled with an abundance of spices that are either ground or powdered, some are
dried under the sun and soaked and many of them are used as they are. Together
in combination, they end up creating the most popular delicacies of our
nation. Many of us have still not
stocked some unique masala that the MASALA MANUFACTURERS IN DELHI has
in store for us. In case your stock of
spices just consists of staples like cumin, mustard, cardamom, cinnamon etc
then you must try some of the authentic collection of spices that the SPICES
MANUFACTURERS IN DELHI has now come up with :
● Kalonji
Masale - This unique stock of spices has been derived from Nigella seeds. These
seeds are typically tiny, triangular in shape, and jet black in appearance.
They are slightly bitter in taste with a mild touch of sweetness. This spice is superb in quality with some
additional medicinal benefits. This spice adds flavour to a number of
traditional Indian dishes along with pickles. It is used in Bengali dishes as
" Panch Phoron " and generally tampered in cooking oil before adding
into the recipe.
● Bhut Jolokia or Raja Mirchi - Bhut Jolokia is
known as the hottest chilli pepper in the world. This spice is deep red in
colour and is recognised as a star ingredient for the preparation of some
sensational delicacies based in North East India. The smallest pinch of Bhut
Jolokia can add flavour to a dish very intensely.
● Radhuni (Converted into dried fruit from Wild
Celery ) - People many times tends to confuse between ajwain, caraway and
celery seeds because of the similarity found in the appearance of all the three
spices. This spice is basically the
extract of the small dried fruit of Trachelospermum, roxburghianum or wilf
celery. They are taken by the SPICES MANUFACTURERS IN DELHI from a
flowering plant which is grown in South Asia.
This spice smells like parsley and its taste is similar to that of
celery.
● Kalpa /
Dagad Phool - This spice can be said to be similar to lichens and along with a
touch of somewhat woody fragrance. This spice is most preferred in Maharashtra.
It does not possess any taste of its own yet adds a very unique taste and
flavour to whatever food it is added to. The blackish-purple flower is often
combined with various other spices to formulate some indigenous masalas. In
Maharashtra, it is known to be a part of the famous " gonda masala "
while in Lucknow it is popularly known as the "Potli Masala ".
The
uniqueness of your delicacy varies upon the level of balance you are capable of
striking among the various spices you add to your preparation. In order to
enhance the quality and taste of food as per customer preferences, the masala MANUFACTURERS IN DELHI are
coming up with a fresh stock of newly blended spices for your unique
delicacies. For the best quality masala
manufacturer in India, you can always look up to https://www.goldenmasala.com
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