Our iconic Schwartz bay leaves bring a deep, rounded boost to authentic Italian flavours and are a perfect addition to pizza and pasta sauces. Bring your home cooked dishes to life with a little sprinkle of pure flavour.
China Grass is also known as Agar Agar, Faluda, Japanese Moss, Ceylon Moss and Bengal Isinglass.
It is obtained from various seaweeds, has no aroma and has a neutral taste. It is used to make jellies and, because of it's neutral taste, can be flavoured with any essence.
To use China Grass to make jelly, immerse broken strands of China Grass in boiling water to dissolve them. Add Flavouring/Essence and leave to cool and finally set in the refrigerator.
Natco Mint adds a delicious flavor and aroma in both sweet and savory dishes.
Natco dried Mint is a perfect partner to lamb, baked potatoes, and aubergines. Mint can also be used to flavor sauces and salad dressings. Add to the natural yogurt to make cooling Indian raita.
Indian Jadi Booti provides genuine herbs in their original forms. Everything Natural - The way our mother nature intended our foods should be. No Trans-fats, Non-GMO, No cooking oils, No Chemicals or Preservatives or Colors or Flavors, Nothing Artificial Added.
Native to the Mediterranean but cultivated across the globe, the bay leaf is essential to most of the world's cuisines. With robust, woody flavor and their pleasant, slightly minty aroma, McCormick Bay Leaves add a world of flavor to long-simmering sauces or slow cooker dishes. Boil bay leaves with water and potatoes to add depth to your mashed potatoes to make them out of this world.
The green midsized leaves are joined to a main stem and have a faint aroma which can be experienced while cooking. Apart from being widely used in medicines, it is widely used in many cuisines. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavor and aroma to assortment of dishes.
Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews
Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking.
Available in 20 x 50g pack.
Dried fenugreek leaves
Taste similar to a combination of celery and fennel with a slightly bitter bite
Roasted and crushed before adding to subzis, to enhance the flavour and aroma
Generally used as a condiment for flavouring various curries