Nutritional Facts of Herbs & Spices:

A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. A spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production, or as a vegetable.

The distinct flavours and aromas of our dishes are enhanced through the use of traditional  ingredients that have had a presence in authentic Indian cuisine for centuries.

These ingredients are renowned for their health benefits, and to allow you to gain an insight into their significance, we have listed a selection of key ingredients below…
 
 
 
 
 
 
Note: Please click on individual picture to see Nutritional Facts of following Herbs & Spices which are dominant and used in Indian Curries.
Source:    United States Department of Agriculture Agricultural Research Service
 
 
 
Anise seed   Basil   Bayleaf   Cardamom
Cinnamon   Cloves   Coriander   Cumin
Dried red chilli   Fennel   Fenugreek   Garlic
Ginger   Mace   Nigella seed   Nutmeg
Paprika   Saffron   Tamarind   Turmeric