Sea Salt, Kala Namak (Black Salt)
$5.50 – $8.25
Popularly called “black salt,” this Indian mineral salt has a pinkish-grey color and a sulfurous taste. Commonly used in Indian cuisine as a condiment and as an ingredient in raitas, chaats, and chutneys.
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Coriander$5.50 – $17.60
Coriander is one of the world’s oldest spices and has been used for both culinary and medicinal purposes. It is reported that coriander can sooth the stomach and that coriander tea might give colicky babies some relief.
Coriander has a citrusy flavor. Use in curry, meat, fish, and chili recipes. For a little kick of flavor, add coriander to cream cheese and cottage cheese or rub on fresh pork before roasting.
Curry Leaf$5.50 – $17.60
The curry tree (Murraya koenigii) is native to India and Sri Lanka. The leaf of this tree, commonly known as Curry Leaf, also translated as “sweet neem leaf,” is a key ingredient to curry dishes.
Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
Garam Masala$7.75 – $24.80
Garam Masala is a versatile blend from Northern India traditionally used in samosas, dahl and tandoori. Combining the sweet curry flavors of Cardamom, Nigella & Cumin with black pepper, Garam Masala can be used as an accent in any curry dish, or as a finishing spice. Add to ground turkey for a great burger, or use as salt-free rub on lamb, beef or chicken. Hand blended in small batches with: pepper, cumin, nigella, fennel, cardamom, cinnamon, cloves, and nutmeg.
Nigella (Black Cumin)$7.00 – $22.40
Nijella – the seeds of Nigella sativa – are also known as kalonji or black cumin. Used primarily as a spice in Indian and Middle Eastern cuisines.
Use in curries and salads or with vegetables, legumes, and poultry. Nigella adds flavors akin to onion, black pepper and oregano with a mustard-like bitterness.