When it comes to Thamizhan Crystal Salt, A must have one in your kitchen. Thamizhan Salt is pure and processed under hygienic conditions

Thamizhan Crystal Salt is the ideal food storage that will contain all of the basic dietary ingredients necessary to maintain health. Thamizhan Crystal Salt is an essential element for your very survival. Thamizhan Crystal Salt contains minerals that not only preserves foods but also prevents bacteria from growing in foods.

Origin: A flavor of Indian Ocean- Tuticorin

Thamizhan Salt is pure, has the right amount of Iodised salt and is processed under hygienic conditions.
Thamizhan Salt is used to prepare various dishes and occupy everybody’s kitchen. Not only in house it is needed for restaurants and hotels. As everyone is aware salt has been used as a preservative for ages. It helps to preserve foods. Thamizhan salt is at a reasonable price, our salt is perfectly packed to intact its freshness and purity. Thamizhan salts are available in different quantities according to the requirements of clients. Thamizhan Salt is rich in iodine and iron. These two micro nutrients are most important that prevent physiological malfunctioning and physical development

Origin: A flavor of Indian Ocean- Tuticorin.

High quality, naturally cleaned black.

Other Common Names: Black Pepper, White Pepper, Green Pepper, True Pink Pepper. Botanical Name: (Piper nigrum)

Description & Use: All true pepper whether black, white, green or pink comes from the berries of a tropical evergreen vine. Black pepper are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk (pericarp) of the pepper turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavor. Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black. White pepper is made by soaking the nearly ripe pepper in water, then rubbing them to remove the pericarp before drying them. White pepper is hotter than black, however it lacks the “oily” taste found in black pepper. Pink peppercorns are the fully ripe berries which are generally put into brine to prevent the enzyme reaction from turning them black.

Origin:India, Vietnam, Indonesia, and Srilanka.

High quality, naturally cleaned black peppercorns.

Other Common Names: Black Pepper, White Pepper, Green Pepper, True Pink Pepper. Botanical Name: (Piper nigrum)

Description & Use: All true pepper whether black, white, green or pink comes from the berries of a tropical evergreen vine. Black peppercorns are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk (pericarp) of the peppercorns turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavor. Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black. White pepper is made by soaking the nearly ripe peppercorns in water, then rubbing them to remove the pericarp before drying them. White pepper is hotter than black, however it lacks the “oily” taste found in black pepper. Pink peppercorns are the fully ripe berries which are generally put into brine to prevent the enzyme reaction from turning them black.

Origin:India, Vietnam, and Indonesia.

A mild flavoured turmeric for all foods.

Other Common Names: Indian Turmeric, Indian Saffron, Madras Turmeric. Botanical Name: (Curcuma longa)

Description & Use: Turmeric is the rhizome of a tropical plant that resembles ginger in appearance.There are two types most commonly used, Alleppy and Madras. Alleppy turmeric is a deep orange-yellow in colour and has a flavour very close to fresh turmeric root. This is the best variety to use in cooking when the true flavour of turmeric is desired.

Madras turmeric is generally used when color is sought without the characteristic flavor. Although turmeric has a distinctive flavor, when using it in curry and Chermoula blends it has amalgamating characteristics on the other spices it has been blended with. Always buy dried turmeric in its ground form, as it is too hard to grind domestically. Be careful when using it in the kitchen as it stains clothes and some plastic utensils. The percentage of curcumin 4.82%

Origin:India and Ethiopia

A mild flavored turmeric for all foods.

Other Common Names: Indian Turmeric, Indian Saffron, Madras Turmeric. Botanical Name: (Curcuma longa)

Description & Use: Turmeric is the rhizome of a tropical plant that resembles ginger in appearance.There are two types most commonly used, Alleppy and Madras. Alleppy turmeric is a deep orange-yellow in color and has a flavor very close to fresh turmeric root. This is the best variety to use in cooking when the true flavor of turmeric is desired.

Madras turmeric is generally used when color is sought without the characteristic flavor. Although turmeric has a distinctive flavor, when using it in curry and Chermoula blends it has amalgamating characteristics on the other spices it has been blended with. Always buy dried turmeric in its ground form, as it is too hard to grind domestically. Be careful when using it in the kitchen as it stains clothes and some plastic utensils. The percentage of curcumin is 4.82%

Origin:India and Ethiopia

Chili with a deep, well-balanced heat, and is one of the most-used chilies in Indian cooking.

Other Common Names: Aji, Red Pepper. Botanical Names: Mild Chilies: (Capsicum annuum) Hot Chilies: (Capsicum frutescens) Fruity Chilies: (Capsicum baccatum) Extra Hot Chilies: (Capsicum chinense) Hairy Leaved Chilies: (Capsicum pubescens)

Description & Use: There are literally hundreds of different chilies. Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.  Use with care whenever a really hot chili bite is required. Great on cooked eggs instead of black pepper!

Origin: A flavor of India

Asafoetida powder has been compounded with wheat flour May contain traces of gluten due to manufacturing practices.

Other Common Names: Devil’s Dung, Food of the Gods, Hing, Laser. Botanical Name: (Ferula asafoetida)

Description & Use: Named after its fetid aroma, Asafoetida is made from the white resinous sap, which turns dark brown on drying, of a variety of giant Fennel. It is a close relative to the now extinct ‘laser root’ that was mentioned in Roman cooking. Due to the difficulty in handling the resinous gum it is usually blended with some form of starch to make it manageable. Asafoetida is used mostly in Indian vegetarian meals, while the fetid flavor dissipates on cooking where it adds a garlic-like flavor with onion overtones. Always use in small amounts and keep very well sealed to prevent contamination of the flavor to other ingredients in the pantry.Contains: rice flour, gum Arabic, asafoetida resin, turmeric.

Origin: A flavor of India

A highly aromatic variety of the cinnamon family much favored in baked goods.

Other Common Names: Baker’s Cinnamon, Bastard Cinnamon, Batavia Cinnamon, Dutch Cinnamon, Korintje Cinnamon, Botanical Name: (Cinnamomum burmanii) Produce of Indonesia packed in Australia.

Description & Use: Often confused with cinnamon, cassia has a very sweet, pungent aroma and almost bitter taste when used to excess. This is what the majority of bakers use on cinnamon donuts, in apple strudel and in cinnamon spiced muffins. Cassia is also used in the United States and at one time was referred to there as Saigon Cinnamon. Highly perfumed, cassia is delicious in sweet dishes and we recommend blending it 50:50 with true cinnamon for best results.

Origin: Vietnam and Srilanka.

Use in Asian marinades and to flavor stewed fruit.

Other Common Names: Badian, Chinese Anise. Botanical Name: (Illicium verum)

Description & Use: The dried, star-shaped fruit of this Oriental tree are called Star Anise because of their distinctive star shape. Not to be confused with Anise Seed, Star Anise has a similar anise taste however it is quite pungent, clove and licorice-like. Star Anise is an essential component of Chinese Five Spice powder and is used in many Oriental recipes, especially those made with duck. Star Anise also adds flavor to stewed compotes of fruit when placed in whole during cooking.

Origin: Vietnam

Whole cloves are the dried, unopened flower buds of a tropical, evergreen tree.

Other Common Names: Nelkin, Ting-Hiang Botanical Name: (Eugenia caryophyllata)

Description & Use: Cloves are the dried unopened flower buds of a tropical evergreen tree. They are picked when they begin to turn red at the base and are dried in the sun. Native to the Indonesia,Used to perfume the breath and as an antiseptic. Culinary uses include use in sweet spice blends for cakes and fruit to pickles, preserved meats and curries. Cloves are considered to be a pungent spice having a strong ‘antiseptic’ note that reminds many of us of the dentist! Good quality cloves should be intact, uniform in size and shape, dark brown with a lighter brown top to the bud and have no pieces of stem. Ground cloves are commonly adulterated with clove stem, which does have high oil levels but more fiber and less flavor than the buds. Cloves are generally used in small quantities, so buy small amounts and store well.

Origin: Indonesia and Madagascar