Pack of 6 Whole Spices

Bay Leaves (Laurus Nobilis) & Cinnamon (Cinnamon Cassia).The indian bay leaf is aromatic and bitter in flavour. The leaves are used whole to flavour mainly meat dishes. Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Cinnamon an aromatic herb comes from a tropical evergreen tree of the laurel family growing up to 7m in its wild state. It is probably one of the most aromatic of the spices. Cinnamon, an important ingredient of "garam masala" is a sweet and mildly hot spice. It has a pleasing fragrance and a warm, sweet and aromatic taste. It is believed that the cinnamon is beneficial in controlling blood cholesterol and good for diabetes. Cinnamon is one of the foods that lower blood sugar.

Cardamon. (Elettaria Cardamomum) Cardamom has a sweet, spicy and pungent flavour. The green variety is used in both sweet and savoury dishes. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.

Cloves. (Syzygium Aromaticum) Cloves are strongly pungent and sweet. Very small quantities are required to flavour dishes. Clove oil is used topically as it has antiseptic and anti-inflammatory properties. Cloves have a warm, sweet and aromatic taste that evokes the sultry tropical climates where they are grown.

Cumin Seeds. (Cuminum Cyminum) Cumin seeds arestrongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates the appetite and acts as a digestive. Oval in shape and a little like caraway seeds in appearance, their bitter-sweet spicy taste makes them popular in Indian curries and rice dishes.

Mustard Seeds. (Brassica Nigra) In Indian cooking, the whole seeds are fried quickly in oil to give a hot and spicy flavour once the seeds have popped. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery.