Spices (21)

Fenugreek is an extremely interesting and versatile herb. It is claimed to have benefits for various health conditions and has been used for all sorts of purposes in herbal medicine. Fenugreek has benefits for lowering blood sugar levels. Fenugreek may also benefit cholesterol levels, lower inflammation and help with appetite control.  Blood sugar control Fenugreek water has been found to regulate blood sugar levels, making it beneficial for individuals with diabetes or insulin resistance. To make fenugreek water: Soak 1 to 2 teaspoons of fenugreek seeds in a glass of water overnight (about 8 to 10 hours) or for at least 4 hours. Strain the water and drink it on an empty stomach in the morning. If you prefer a milder taste, you can soak the seeds in warm water instead of overnight. Additionally, you can also boil the seeds in water for a few minutes to enhance the infusion. As for the preferred time to consume fenugreek water, many people believe that drinking it on an empty stomach in the morning is most beneficial. However, you can also consume it at any other time of the day to suit your preferences or needs. Weight : 100gmBest before 1 year from date of pkg.

Dry ginger powder made with organic ginger has a beautiful smell and sharp taste that can never be got with ordinary dry ginger powder.  Many people peel off the outer skin of ginger while making the dry ginger powder, but traditionally, it was always made with the peels and H2H continue to do so.... Weight :50gm

H2H Black Cumin is a spice made from the seeds of the Cumin Plant.Many people around the world don’t get enough iron. Cumin is very dense in iron, providing almost 20% of your daily iron in one teaspoon.These aromatic seeds are rich, and consumed like a condiment, and medicine. They are widely used as a spice, for flavoring dishes. Thymoquinone (TQ) is the main active ingredient in black cumin seeds that can boost the immune system and contain powerful antioxidants. This content can increase cell activity to become a natural killer of various diseases and symptoms. Benefits Of Kala JeeraPromotes Digestion. The most common traditional use of cumin is for indigestion. Is a Rich Source of Iron. Contains Beneficial Plant Compounds. May Help With Diabetes. May Improve Blood Cholesterol. May Promote Weight Loss and Fat May Prevent Food-Borne Illnesses. May Help With Drug Dependence. Black cumin/kala zeera has been found to have anti-cancer properties

Bhanjeera (Perilla frutescens) are romatic seeds, that is used as a spice and to prepare flavored chutney. Oil extracted from the seeds is used in cooking or as a medicine. This oil is known to be rich in Omega 3 & Omega 6, essential fatty acids.  People of Uttarakhand have many uses for the leaves and seeds of this plant grown in the upper reaches of Himalaya. Besides, scientists of Center for Aromatic Plants, Uttarakhand (India) found out that 'Bhangjeera' plant seeds and leaves contain omega-3 and omega-6 fatty acid in abundance- something that makes it a better choice than cod liver oil.  As per NCBI (The National Center for Biotechnology Information- part of the United States National Library of Medicine, a branch of the National Institute of Health.) -- Bhangjeera (Perilla frutescens) seeds are a good source of polyunsaturated fatty acids (PUFAs). The seeds of perilla are small & weight about 4 g. As compared to other plant oils, perilla seed oil consistently contains one of the highest proportion of omega-3 (ALA) fatty acids, at 54–64%. The omega-6 (linoleic acid) component is usually around 14% and omega-9 (Oleic acid) is also present in perilla oil. These polyunsaturated fatty acids are most beneficial to human health and in prevention of different diseases like cardiovascular disorders, cancer, inflammatory, rheumatoid arthritis etc. Its aromatic seeds are used as a spice and to prepare flavored chutney. Roasted bhangjeera seeds blended with roasted proso millet offers nourishment to those suffering from jaundice and measles. Bhanjeera seeds unlike Flax seeds are tastier and contain an extra Omega fatty acids. Recipe : Bhangjeera Ki Chutney A testy sour chutney prepared with roasted Bhangjeera seeds and cumin seeds(zeera), mixed with AnardanaIngredients1. Bhangjeera Seeds - 50 gm2. Cumin Seeds - 3 gm3. Anardana- To taste4. Salt and Jaggery - To taste5. Whole Red Chillies - 3Preparation1. Roast bhangjeera seeds and cumin seeds separately.2. Grind red chillies, cumin seeds, Anardana and bhangjeera seeds into fine paste adding little water.3. Add salt to taste and serve.Note : You can add jaggery if you want sweet and sour taste.

Jambu is a perennial herb with rosy flowers. Jambu is found at altutudes of 2500-3000 m in Alpine Himalayas of Uttarakhand.  Its inflorescence's and leaves are commonly used as seasoning agents. In the Indian state of Uttarakhand it is used very commonly as condiment to add flavor to soups and dals. Common name: Jambu  Local Name: Jamboo, Faran Botanical name: Allium stracheyi  Jamboo /Feren ( Allium Stracheyi) How to use 1. Take a small amount of Jamboo, crush it by using palms. 2. Put small quantity of cooking oil in the pan and heat it to normal. 3. Add Jamboo to the oil and fry till light brown.  4. Put the fried Jamboo in the dal.

The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the states of Manipur.

Organic Cinnamon Sticks

H2H yellow chilli flakes are prepared from yellow chillies grown in Salt region of  Almora district, yellow chilli flakes can be used to enhance taste and piquancy to the dishes. This variety of chilli is fierce and can be used in vegetarian and non-vegetarian dishes.  Hand pounding helps preserve the aroma and freshness of the yellow chillies. yellow chillies are known to be hot and contain medicinal properties.   H2H yellow chilli flakes are 100% organic product. 

H2H yellow chilies powder is prepared from yellow chilies grown in Salt region of  Almora district, yellow chilies powder can be used to enhance color and piquancy to the dishes. This variety of chili is fierce and can be used in vegetarian and non-vegetarian dishes.  Hand pounding helps preserve the aroma and freshness of the yellow chilies. yellow chilies are known to be hot and contain medicinal properties.   H2H yellow chilies powder is 100% organic product. 

H2H yellow chilli flakes are prepared from yellow chillies grown in Salt region of  Almora district, yellow chilli flakes can be used to enhance taste and piquancy to the dishes. This variety of chilli is fierce and can be used in vegetarian and non-vegetarian dishes.  Hand pounding helps preserve the aroma and freshness of the yellow chillies. yellow chillies are known to be hot and contain medicinal properties.   H2H yellow chilli flakes are 100% organic product. 

Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs in that bay laurel leaves are shorter and light to medium green in colour, with one large vein down the length of the leaf, while tejpat (Cinnamonum tamala) leaves are about twice as long and wider, usually olive green in colour, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. 

Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes). This variety of Elaichi is cultivated in Rudraprayag district of Uttarakhand. Weight : 100 GMS

Jakhia is mainly used as a condiment, with a distinct taste and aroma, for frying vegetables. A little dash of it on blackgram pakodi, enhances its flavour. Jakhiya is also known as wild mustard or dog mustard. The seedsare small, dark brown or black. Because of its sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiya over cumin and mustard seed for tempering. It is used in tempering of harasaags, vegetables, curries, pulses—almost everything that needs to be tempered before or after cooking. Jakhiya is one of those pungent herbs that give Garhwali food the taste of mountains. “You cannot experience authentic Garhwali taste without it,”  R E C I P E S  Aaloo ke Gutke  Ingredients  Fresh pahadi aaloo: 1/2 kg Jakhiya: 3 teaspoons Asafoetida (heeng): 1 teaspoon Salt: to taste Red chillies: 3-4 Turmeric powder: 1/2 teaspoon Chilli powder: 1/2 teaspoon Mustard oil: 1 tablespoon Fresh coriander leaves Fresh garlic/onion leaves Method  Boil the potatoes, peel and chop. Heat oil in a thick-bottomed wok, add asafoetida and jakhiya. When they start to crackle, add chopped potatoes, turmeric powder, chilli powder and salt. Mix well and keep on fire for 5-10 minutes for crispy taste. Garnish with freshly chopped coriander leaves, garlic leaves and fried dry red chillies. Serve with tea.

Organic Black Mustard Seeds

H2H Turmeric powder is prepared after stone grinding Himalayan Turmeric on a watermill- a process that helps maintain the rich aroma, flavour, colour and nutrition content of H2H Turmeric powder. Source- Bhagirathi valley in Uttarkashi