Each of the Sixteen bowls contains authentic Kerala spices, known for their vibrant flavors and aromatic qualities. Here are some suggestions for the spices:
1. Black Pepper: Kerala`s "black gold" is highly valued for its pungency and flavor.
2. Green Cardamom: Intensely aromatic and flavorful, Kerala`s cardamom is among the best.
3. Clove: Strong and aromatic, used in various culinary dishes and for medicinal purposes.
4. Cinnamon: Sweet and woody, a staple in both sweet and savory dishes.
5. Nutmeg: Warm and spicy, used in desserts, beverages, and savory dishes.
6. Star Anise: Licorice-like flavor, key in Kerala cuisine.
7. Black Cardamom: Aromatic and citrusy, used whole or ground in various dishes.
8. Bay Leaf: Bay leaf is a staple spice in many cuisines, especially in Indian, Mediterranean, and Western cooking. These leaves, typically dried, come from the bay laurel tree (Laurus nobilis) and impart a subtle aroma and flavor to dishes.
9. Nut Mace: Sweet and aromatic, used in cooking and as a mouth freshener.
10. Cumin Seeds: Earthy and warm, used in a wide range of dishes.
11. Fenugreek Seeds: Bitter and nutty, used in cooking and traditional remedies.
12. Mustard Seeds: Pungent and spicy, used in tempering and pickling.
13. Fenugreek Leaves
14. Fennel
15. White pepper
16. Coriander Seeds
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