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Spices

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Asafoetida

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Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavors enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there.

Bay Leaf

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Melchior food and beverage GmbH takes the pride to introduce our Ready to Eat Non-Vegetarian Indian meals  which have an amazing combination of taste, variety and convenience. All our Ready To Eat Non-Vegetarian Indian meals are 100% natural and have absolutely no preservatives. They are all 100% Halal Certified.

Black Pepper

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Black pepper is produced from the still-green unripe drupes of the pepper plant with so many culinary purposes; black pepper has long been a cherished spice. In ancient Greece, pepper was held in such high regard it was not only used as a seasoning, but as a currency and sacred offering to the gods.

Cardamom

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Nutrition Facts

  • Serving Size: 1 tbsp, ground (5 grams)
  • Amount Per Serving
  • Calories: 15
  • % Daily Value*
  • Total Fat 0g 0%
  • Saturated Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 1mg 0%
  • Total Carboydrates 3g 1%
  • Dietary Fiber 1g ~
  • Sugars 0g ~
  • Protein 1g 1%
  • Vitamin A 0% Vitamin C 1%
  • Iron 3% Calcium 1%

Celery Seed

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Celery Seed is a herb also known as Bishops Weed. This beneficial herb isused inculinary process as spice as well as a major ingredient of different kind of medicines. Celery seed seeds are small in size but taste hot, penchant and bitter. It acts as good appetizer, laxative and stomachic.

Chilli

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Chilli

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Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.

Cinnamon

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Would you believe that a mere teaspoon of cinnamon contains 28 mg of calcium, almost one mg of iron, over a gram of fiber, and quite a lot of vitamins C, K, and manganese? It’s true. It also contains about half a gram of “usable” (non-fiber) carbohydrate.

Cloves

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Cloves

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Cloves are the unopened pink flower buds of the evergreen clove tree. The buds are picked by hand when they are pink and dried until they turn brown in color. Cloves are about 1/2-inch long and 1/4-inch in diameter and with their tapered stem, they resemble tiny nails. In fact, their English name is actually derived from the Latin word clavus, which means nail.

Coriander

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Coriander is the seed of a small plant. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3 – 5 mm (1/8” – 3/16”) and the color, when dried, is usually brown, but may be green or off white.

Cumin

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Cumin

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There are 3 main types of cumin seed available: amber, black and white.

The amber seeds closely resemble caraway, fennel and ajwain seeds, and are a light yellow brown in colour with ridges and oblong in shape. These are the most common variation used in cuisines.

Curry Leaves

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Curry leaves are the leaves of the curry tree, also known as Murraya koenigii. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavor and aroma to an assortment of dishes.

Fennel Seed

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Fennel is a versatile vegetable that plays an important role in the food culture of many European nations, especially in France and Italy. Its esteemed reputation dates back to the earliest times and is reflected in its mythological traditions.