Meghalaya Spice Basket

When will I receive my order?

It takes 8-10 working days to reach you from the date of order.

I have a question, can you answer?

Yes. You can call or whatsapp us on +91 8119840256.

How can I use Perilla, Bhut Jolokia, Cinnamon

Perilla seeds: Best used for seasoning your salads. Here's a simple recipe: Boil 3 potatoes. Lightly roast 4 tablespoon of perilla seeds for 3 mins in low heat. Once they let out the nutty aroma, turn off the heat. Pound perilla seed in a mortar and pistil or a grinder. Mash the potatoes. Cut onions and chillies. Mix all the ingredients together and add lemon juice and salt to taste.

Bhut Jolokia dried chilli: Use the dried bhut jolokia for cooking spicy curries and making chutneys by adding it with other spices in your kitchen. Enjoy the fiery red hot chilly flavor in your dish. You can crush the chilli and use them minimally in your dishes as it is super hot!

Cinnamon sticks: This spice blends well with stews, soups and all Indian curries, as it adds a warm flavor and aroma. You can also add the sticks in small quantities for baking cookies, biscuits, bread and desserts.

How can I use these Bay Leaf, Black Cardamom, Szechuan pepper

Dried Roasted Indian Bay Leaf Powder: This is a perfect ingredient that add flavor and taste to your curries or soup seasoning.

You can also use it to prepare bay leaf chai, use 1/3 tsp for 300ml cup of tea.

Black Cardamom Powder: Add this aromatic, flavorful spice to prepare your daily dishes. You can flavor your dal, subzis, biryanis, chole bhature and more.

You can also drink it as a tea. Boil water in a container and add 1 teaspoon of the cardamom powder. Add honey and you can serve upto 4 cups of tea.

Szechuan pepper: Crush the pepper corns to fine powder and sprinkle them in your biryanis, curries, chutneys and soups.

What's special about Szechuan Pepper?

Winged Prickly Ash or Szechuan pepper comes from the pristine hills of Meghalaya, which is guaranteed to add zing to your palate. This special spice from Meghalaya is used in chutneys and curries.

Khasi folk of Meghalaya swear by Szechuan Pepper or Jaiur's flavour enhancing prowess. It can flavour everything: rice, meat, fish and vegetables.

The taste is a bitter-sour, mildly pungent blend that tingles. Once a portion hits the tongue the taste buds open up to a new kind of sensation. The experience sends you salivating to the level you end up eating more than normal!

The seeds have been effective in relieving fever and dyspepsia; and the fruits help alleviate dental problems, removing scabies and eliminating roundworms.

What's special about Cinnamon?

Cinnamon is a versatile spice. It not only adds a fragrant flavor to your specialty foods and dishes (and tea), it is also a preservative and, then, it has several medicinal qualities that make it highly sought after, especially in the West.

Meghalaya Cinnamon is a little more special, it is organically grown across the state. The cinnamon trees found in Meghalaya have zero exposure to chemical fertilizers, let alone artificial ones.

Using the conventional seed propagation method cinnamon is usually planted on a large scale. The trees propagate naturally and are ready for harvesting by their third year.

Due to its anti-bacterial properties, cinnamon is believed to be helpful for stomach ailments, dental issues and also for cough and cold. It is also believed to relieve pain because of its antiinflammatory properties.

What's special about Bay Leaf?

Bay leaf or 'Tej Patta'(called in hindi) is one of the 'must have' spices in every Indian kitchen that adds flavor and aroma in most Indian dishes, like biryani, dal makhani, fish curries to name a few.

If you think that the Indian Bay Leaf is only meant for cooking, you are in for a pleasant surprise! The leaves have been used since time immemorial to help control diabetes, bad cholesterol, indigestion and even the common cold!

If you have been looking for ways to lose weight, drink a glass of bay leaf tea twice a day. Bay leaf tea accelerates body metabolism and helps promote weight loss.

Bay Leaves grows wild in the forest of Meghalaya but now due to its increasing demand, farmers of Meghalaya have began cultivating it.

What's special about Black Cardamom?

Black cardamom is a little different from green cardamom.

While green cardamom has a minty flavor and is highly aromatic, which makes it more applicable for sweet-spicy dishes, black cardamon has a stronger flavor. It is more smoky aroma and is best used in meat and other savory dishes.

Black cardamom is commonly known as Badi elaichi or Kali elaichi.

Traditionally used by the Chinese to cure constipation and dysentery. In ancient Ayurveda, black cardamom is mixed with honey for treating cough.

What's special about Bhut Jolokia?

This notorious chilli is widely cultivated in the states of Assam, Nagaland, Manipur.

It is known to hold a Guninness Book Record as one of the Planet’s hottest chilli with over a million scoville heat unit (SHU). About 4,694,074SHU to be specific.

This fiery chilli is used widely to make chutneys, sauces and one of the tastiest delicacies of the northeastern cusines. As hot as it is, it will make your mouth water, craving for more.

What's special about Perilla Seeds?

'Nei Lieh' or Perilla Seeds is not the same as what is known as 'white sesame' (there is also black, called kala til in India) in the rest of India.

Perilla seeds only grows in the hilly areas of India and most of the people in India do not know about this seed.

Perilla is a herb of the mint family, Lamiaceae. It is richer in protein and calcium as compared to peanuts. The oil extracted from Perilla leaves is rich in omega3 fatty acids which has multiple health benefits.