CHHOLE MASALA
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Mace is actually the lacy coating, called the aril, found on a nutmeg seed. This lacy aril is red in colour and can be removed by hand from the outer shell of the nutmeg and then dried. The Mace exporter in India exports tonnes of the product abroad from India. This Mace export from India has been increasing over the years. This may be because of the several health and medicinal benefits of Mace. The Indian Mace exporter, therefore, is earning good revenues from this export. The Mace export includes the export of various varieties of Mace.
Asafoetida is basically the dried sap obtained from the roots of Ferula plants. Native to Afghanistan and Iraq, asafoetida is dried, ground into a spice, and used as a spice in various cuisines across the world. The Asafoetida exporter in India exports tonnes of Asadfoetida to various countries in the world. Besides, its unique flavor and aroma, Asafoetida also has many health benefits. Asafoetida export from India has thus been increasing over a period of time. This high global demand of Asafoetida is a good opportunity for the Indian asafoetida exporter to export his products abroad and gain recognition internationally. Asafoetida export is one of the most important export sectors today.
Dried ginger powder is used in spices and masalas for gravies, curries, marinades, stews etc. Mix cinnamon, fennel, cardamom and cloves to make masala tea with powdered ginger.
Green Chilli pepper is basically the fruit of plants from the genus Capsicum from the family Solanaceae. Chilli peppers are used in numerous cuisines to add heat to dishes. The Green Chilli Pepper exporter in India exports tonnes of the product each year to many countries. The Green Chilli pepper export from India has been increasing over time due to the growing popularity and the uses of the product. This is a good opportunity for the Indian Green Chilli Pepper exporter to expand his business and enter the international market. The Green Chilli Pepper export from India includes the export of many varieties of this product.
Mace is actually the lacy coating, called the aril, found on a nutmeg seed. This lacy aril is red in colour and can be removed by hand from the outer shell of the nutmeg and then dried. The Mace exporter in India exports tonnes of the product abroad from India. This Mace export from India has been increasing over the years. This may be because of the several health and medicinal benefits of Mace. The Indian Mace exporter, therefore, is earning good revenues from this export. The Mace export includes the export of various varieties of Mace.
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency or piquancy and flavor to dishes.
Star anise is the fruit of a small oriental tree. It is star-shaped and has five to ten pointed boat-shaped sections. These hard sections are seed pods. Star anise trees are short, compact and pleasant-looking. It has the flavour which is reminiscent of licorice. Star anise is sometimes confused with anise due to the similarity of name and flavour, but the two spices are unrelated. Export of Star Anise is done from many countries in the world. It is not only used in several dishes across the world but it also has medicinal properties. Therefore, star anise export from India is, on the rise.
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
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