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Nutritional Facts of Herbs & Spices:

A spice is an aromatic and dried seed, fruit, root, bark or vegetable substance primarily used for flavouring, colouring and preserving foods. Unlike spices, herbs are parts of leafy green plants used for flavouring or for garnishing. Spices have many medicinal and antimicrobial properties and so these have great use in countries of warmer climate, which are more prone to infectious diseases. Spices are also used extensively in meat preparation as it is particularly susceptible to spoiling. A spice has many other uses like medicinal, religious ritual, cosmetics or perfume production.

The distinct flavours and aromas of our dishes are enhanced through the use of traditional ingredients that have a presence in authentic Indian cuisine for centuries.

Note: Please click on individual picture to see Nutritional Facts of following Herbs & Spices which are dominant and used in Indian Curries.
Source: United States Department of Agriculture Agricultural Research Service

Anise seed
Basil
Bayleaf
Cardamom
Cinnamon
Cloves
Coriander
Cumin
Dried red chilli
Fennel
Fenugreek
Garlic
Ginger
Mace
Nigella seed
Nutmeg
Paprika
Saffron
Tamarind
Turmeric