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Prosad Spices

A P C Road, Kolkata, West Bengal

| GST  19AEQPK1703G1ZI

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Given the diversity of India's consumers, blending a masala is both, a science and an art. It has to achieve a taste that meets the specific taste demanded by a particular ethnic or regional group.
Spices known for their colouring, thickening, souring, and pungency properties are often added to achieve masala blends that are specific to specific tastes of communities from various regions and ethnic groups. Further, many herbs, pulses and fresh spices are also added for their "cooling" and "nutritive" properties to masalas. It is this complex blending of many spices that distinguishes Indian cuisine from others. The most basic form of an Indian masala is "Garam Masala". The word "Garam" means hot or pungent in Hindi language. This is a blend of Cinnamon, Pepper, Clove, and Cardamom.
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19AEQPK1703G1ZI

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One of the oldest and best-known spices in the world, pepper is indigenous to India and is rightly called the "King of Spices". It is a perennial, climbing vine indigenous to the Malabar Coast of India. The hotly pungent spice made from its berries is one of the earliest spices known and is probably the most widely used spice in the world today. Used in stocks, pickling and in medicinal uses, pepper is primarily a universal table condiment used to flavor all types of cuisines worldwide. Our company has consistently reigned supreme in the production and export of this most exotic and sought-after spice.

 

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The seeds are 3-6 mm.in length, ochre grey to light brown in colour has five thin pale primary ribes and fair wider darker secondary ribs. It's volatile oil is rich in cumaldehyde (cyminol). Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchilladas, tacos, and other Middle-eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. 

 

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