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Coriander for curries


January 18, 2011

Coriander (Coriandrum sativum) (Dhaniya – Urdu translation) From the Cori plant that is native to the Mediterranean.  Both the seeds and the leaves are used for cooking but each have different flavours, aromas and uses. Seeds The seeds produce a sweet, woody aroma and a mellow, warm flavour.  They can…

How curries can be healthy

January 13, 2011

In this article we describe some of the health benefits of many of the most common ingredients in Indian dishes including vegetables and the most popular spices