Basic Spices

A souring agent known as Naubahar amchoor or amchur (dry green mango powder) has a delicious flavour. It does not add moisture to meals, unlike fruit juice. It is often used as a marinade, chutney or soup ingredient in North Indian cuisine. And thickening is another usage for it.

In India, practically every single preparation of vegetables includes ground coriander, a common herb used in cooking. Curry recipes benefit from its sweet and mellow flavour, and they can also be used to thicken sauces and gravies.

When we think about red chili, the words that spring to mind are aromatic, bright red colour, spicy, and hot. The best possible form of the Laal Mirchi spice imparts both a magnificent colour and flavour to any dish.