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The aromatic leaves of several plants mainly used in cooking carries different varieties such as Bay Laurel, California Bay Leaf, Indian Bay Leaf, Indonesian Bay Leaf, West Indian Bay Leaf and Mexican Bay Leaf. Of these Indian Bay leaf though similar in appearance to the bay laurel leaves, but differs in fragrance and it taste milder as cinnamon bark.
Cumin Cumin, having a botanical name Cuminum Cyminum is a flowering plant in the family Apiaceae. Cumin – The aromatic seeds Cumin, the dried seed of the herb Cuminum Cyminum also relates to parsley family. Native to Iran and Mediterranean region, it has been used since ancient times. It was introduced in America by the Spanish and the Portuguese colonists….
Nutmeg is known to have been an esteemed and expensive spice in Global cuisine as a flavouring and preservative agent.
The spicy, balmy and tart flavour with meek aroma makes it a finest ingredient in culinary, medicinal, colorant and even for divine purposes.
Cinnamon is a warm, sweet and exotic spice that is associated with cold wintry nights to make it more pleasant by sitting beside a warm fire and feeling an aroma of cinnamon in the air.
This spice, a bouquet of pungent, warm and aroma having warm and eucalyptine flavour with camphorous and lemony undertones, serves as a medicine and hygiene factor to human kind.
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