Cosmoveda in Category "Natural Food › Herbs & Spices › Blends". Sorting: Product Name Alphabetically:

It reminiscent of thyme in taste, it is added crushed or ground to Indian dishes or curry mixtures. This spice goes well with potatoes, bread, pastries and pulses and is often combined with ginger and asafoetida...

is a rubbery, sulphurous-smelling resin of a plant native to Pakistan. Asafoetida is added sparingly during cooking to enhance the flavour of the food. The mixture contains ground fenugreek...

is an Ayurvedic spice preparation that is used to season dal soups and dal dishes. It is added to the dishes at the beginning of cooking. In order to intensify the spices, one can roast the Masala in Ghee...

Curry leaves with their characteristic spice are often cooked in Dal, Dal soups and many other Asian dishes...

Fenugreek is often used in combination with Asafoetida. The slightly bitter, yellowish spice powder is added mainly to curry dishes, curry powders and dal dishes...

The Ayurvedic spice blend flavours sauces, dal, meat and curry dishes. The masala is added to the dishes at the start of cooking. To intensify the flavour of the spice mixture, you can roast it in ghee beforehand...

in a small refill pack. Black mustard seeds are roasted at the beginning of cooking in Ghee and are used in a variety of dishes. Black mustard seeds are also a popular canning or pickling spice...

Pippali / long pepper can be used like black pepper, but tastes also hot and spicy - like a mixture of white pepper, nutmeg and cardamom. It has a sweet, warming, stimulating hotness. Pippali is milder than black pepper...