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Description: Coriander seeds are plump and brown in colour, have a hollow cavity which bears essential oils that lend to the flavour of the dishes when used in cooking. All parts of this plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene.
Use: it is a popular spice in the kitchen used for Rasam , Sambar , chutneys , along with other spices in a blend called Garam masala. It is even used as flavour in pickling.
Tip: Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency.
Benefits In Ayurveda, it is often recommended for stomach related ailments, as it is known to ease digestion. It is known for helping manage diabetes. As per Ayurveda, the seeds have potent effect on the way the body digests food and absorbs fat, making it a common recommendation to keep cholesterol levels under control. It has presence of antioxidants and dietary fibre.
A slurry which is both spicy and tangy cooked to a perfect texture and served with rice is what Mila
Kasoori Methi refers to dried leaves of the fenugreek plant. Dried fenugreek leaves a
Flavorful yet strongly pungent, ajwain seeds are vastly used in Indian cooking. It is also used in t
Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. H
A super food, these small, brown, tan colored seeds are one of the richest sources of plant-based om
Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. H