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scallions

Aromatic & pungent, yet sweeter & more mild than a standard onion. Often used raw as garnishes to add flavor to soups & salads, they are also known for clearing congestion & igniting appetite.

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scallions
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camphor

Made from the resin of an evergreen tree, camphor is edible in small quantities, adding a tingly, menthol-like taste to food. It is often used for scent or medicinally to relieve congestion & reduce inflammation.

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camphor

sage

Herbaceous, piney & minty herb with a soft, fuzzy leaf. It fries beautifully and can be added as a crispy garnish to rice, meats or stews. Sage is known to have anti-microbial & antioxidant properties.

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sage

oregano

Greek for “ornament of the mountains”, oregano comes in varying degrees of pungent, earthy & slightly minty. It is a bold & flavorful herb best used in breads, meats & heartier stews. A little goes a long way, so add slowly & adjust to your taste.

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oregano
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kari leaves

Sometimes called curry leaves, but not what curry powder is made of... Kari leaves are an intensely aromatic & warm, smaller than a bay leaf & deep green in color. They are delicious when fried and added to soups, chevdas or to garnish a curry or salad.

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kari leaves
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mint

has hundreds of varieties & is a fragrant herb with familiar freshness. it can also add a sharp peppery note to foods. like most herbs, it is best fresh when added at the end. If cooked over a long period of time, it can turn bitter. 

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mint