Ajwain or Ajowan (king's cumin) is widely used in India in breads, cakes and in vegetable, curry and dahl dishes and with fish. It is also tasty with beans or potatoes. It is often boiled, roasted or briefly fried in oil or butter.
Chakara Black Cardamom (Elaichi) is a spice in the ginger family similar to the more common green cardamom, though it has a smokier flavour. It is a native of the slopes of the Himalayas in Sikkim, India, and Nepal and is the oldest and most widely used spice in the world, often referred to as the “Queen of Spices”.
Chakara Black pepper is dried in the sun in India and packed after careful cleaning. Black pepper is sharper in taste and more aromatic than white pepper.
Chakara Black pepper is dried in the sun in India and packed after careful cleaning. Black pepper is sharper in taste and more aromatic than white pepper.
Chakara Black Pepper Powder is dried in the sun in India and powdered after careful cleaning. Black pepper is sharper in taste and more aromatic than white pepper.
Chakara Black Pepper Powder is dried in the sun in India and powdered after careful cleaning. Black pepper is sharper in taste and more aromatic than white pepper.
Chakara Coriander powder also known as ketoembar or dhania, is ground coriander seed and can be used for vegetable dishes, sauces and oriental dishes, for example. Coriander is good for the appetite and digestion.
