|
| Welcome! |
|
Indus Organics provides certified organic products for retail and bulk wholesale. Our current products are fine organic culinary herbs, organic spices and organic seeds. Our retail package products are... ... more
|
|
|
|
 |
Order Products |
|
 |
|
|
|
Other Links |
|
|
|
|
|
News Letter |
|
|
|
|
 |
Latest News |
|
|
|
|
|
|
|
Browse By Product Name : A B C D F G H M N O P R S T W Z
|
| Black Pepper Coarse |
|
|
(Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.
Dried, ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.
...
more |
|
|
|
| Black Cumin Seed (Black Seed) |
|
|
In English, Nigella sativa seed is variously called Black cumin, fennel flower, nutmeg flower, Roman coriander, black seed, black caraway, or black onion seed. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar-looking but unrelated. The seeds are frequently referred to as black cumin (as in Bengali kalo jira), but this is also used for a different spice, Bunium persicum. The scientific name is a derivative of Latin niger "black". In English-speaking countries with large immigrant populations, it is also variously known as kalonji, kezah Hebrew קצח), chernushka (Russian), çörek otu (Turkish), habbat albarakah
more |
|
|
|
| Black Peppercorns Tellicherry |
|
|
Tellicherry Black pepper is native to South India and is extensively cultivated there.
Like all eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used. Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in South Asia. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.
more |
|
|
|
| Black Mustard Seeds |
|
|
Mustard seeds are small, about 1mm in diameter. They may be colored from yellowish white to black. They are important spices in many regional cuisines. Mustard oil can be extracted from the seeds. The seeds, particularly the white ones, can also be ground into a flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment.
Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, wine, or milk. When initially mixed the sauce is mild in flavor, but it develops in time. The whole seeds can be soaked in liquid before grinding...
more |
|
|
|
| Black Seed (Nigella Sativa) |
|
|
In English, Nigella sativa seed is variously called Black cumin, fennel flower, nutmeg flower, Roman coriander, blackseed, black caraway, or black onion seed. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar-looking but unrelated. The scientific name is a derivative of Latin niger "black". In English-speaking countries with large immigrant populations, it is also variously known as kalonji, kezah, chernushka, çörek otu, habbat albarakah
more |
|
|
|
| Basil |
|
|
Basil (Ocimum basilicum) of the Family Lamiaceae, is a tender low-growing herb.
Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell.
There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia.
Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor after storage for long time just like other herbs.
more |
|
|
|
| Bay Leaf Turkish |
|
|
Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine.
If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf.
more |
|
|
|
| Black Peppercorns (Malabar ) |
|
|
Organic Black Peppercorn pack has finest quality Malabar organic pepper that you need to make a tasteful food. These high quality hand picked Peppercorns will give you the taste and aroma that a food lover needs.
more |
|
|
|
|
<< < 1 [2] > >> |
|
|
|
|
)
)
)
)
)
)
)
)
RSS Feed