spices

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It is used in both vegetarian and non-vegetarian dishes, like curries, soups, and marinades. Typically, garam masala is added towards the end of cooking or sprinkled on top to retain its flavor.

• It’s common in dishes like chicken tikka masala, dal, paneer masala, and various vegetable curries.

Kitchen King Masala is used in a wide range of North Indian curries, gravies, and side dishes. It is particularly popular in:

• Paneer dishes like paneer butter masala or palak paneer

• Vegetable curries such as aloo gobi (potato and cauliflower curry)

• Lentil dishes (dal)

• Rice dishes like pulao or biryani

• It can be used as a standalone spice or in combination with other spices

Turmeric is used widely in cooking, particularly in Indian curries, where it forms the base of many spice blends.

• It’s also used in rice dishes, soups, stews, and as a seasoning for meats and vegetables.

• Turmeric is the spice responsible for the yellow color in mustard and is also used in drinks like golden milk (turmeric milk) and turmeric tea.

It is commonly used in Indian curries, gravies, and tandoori dishes to enhance both the flavor and color. Typical dishes that use Deggi Mirch include:

• Tandoori chicken or other grilled meats

• Paneer tikka

• Butter chicken and other rich, tomato-based gravies

• Vegetarian curries like aloo (potato) or dal (lentil) dishes

• Deggi Mirch is often added to food while cooking or as a finishing spice for garnishing.

Seasoning: Crushed black pepper is used to season meats, vegetables, sauces, soups, and salads. It’s particularly popular in dishes where a burst of peppery heat is desired.

• Marinades and Rubs: It’s often used in spice rubs for grilled or roasted meats, like steak, chicken, or lamb, as well as in marinades.

• Finishing Spice: Because of its coarse texture, crushed black pepper is often sprinkled on top of dishes as a finishing spice to add a crunchy texture and fresh flavor.

Indian cuisine: Ajwain is commonly used in parathas (stuffed flatbreads), pakoras (fried snacks), and puri (fried breads). It is also a key ingredient in spice blends and masalas.

• It is often used in lentil dishes, vegetable curries, and pickles to add a sharp, aromatic flavor.

• Ajwain seeds are usually added during tempering (frying spices in oil or ghee) to release their flavor. They are also sprinkled into doughs or batter to give a distinctive flavor.