Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree into powder. The spice has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavour many kinds of baked goods, confections, potatoes, meats, sausages, sauces, vegetables. Mace is the spice made from the reddish seed covering of the nutmeg seed. Its flavour is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, vegetables and in preserving and pickling.
Cashew Nuts,500g
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Turmeric Powder, 200g
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Chilli Powder, 200g
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Badam, 500g
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Coriander Powder, 200g
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KIsmis 200g
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Fish Masala, 100g
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Pine Nuts
Pine nuts (also called pignoli) are the edible seeds of pine trees. Seeds and nuts are one and the same. ... As for why pine nuts are one of the more expensive nuts on the market, the answer lies in the time required to grow the nuts and the effort to harvest the seeds from their protective encasement.
Oregano
Oregano is a culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. ... Oregano combines well with spicy foods popular in southern Italy.
Meat Masala, 200g
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Dates 200g
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Raisins
Apyrena) and Flame grapes. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated. ... Black Corinth or Zante currant are miniature, sometimes seedless raisins that are much darker and have a tart, tangy flavor. They are often called currants.
Hazelnuts
The hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It also is known as cobnut or filbert nut according to species.
