Spice kit

Dry spices play a vital role in Indian cuisine, adding flavor, aroma, and texture to various dishes.

Bay leaf: 38 gm

Cinnamon stick: 7 gm

Thakkolam: 5 gm

Black pepper: 8gm

Clove:6 gm

Cardamom: 7gm

Saunf: 24 gm

Khuskhus: 10 gm

Methi seeds: 17 gm

Here are some reasons why dry spices are important:

1. _Flavor Enhancement_: Dry spices like turmeric, red chili powder, and garam masala add depth and complexity to Indian dishes.

2. _Aroma_: Dry spices like cumin seeds, coriander seeds, and cinnamon sticks release their aroma when heated, enhancing the overall flavor and aroma of the dish.

3. _Preservation_: Dry spices have a longer shelf life compared to fresh spices, making them a convenient option for everyday cooking.

4. _Versatility_: Dry spices can be used in a variety of dishes, from curries and stews to snacks and desserts.

5. _Medicinal Properties_: Many dry spices, like turmeric and cinnamon, have medicinal properties that can help with digestion, inflammation, and other health issues.

6. _Cultural Significance_: Dry spices are an integral part of Indian cuisine and culture, with different regions and communities having their own unique blends and recipes.

Some essential dry spices in Indian cuisine include:

- Cumin seeds (jeera)

- Garam masala

- Cinnamon (dalchini)

- Cardamom (elaichi)

These dry spices form the backbone of Indian cuisine, and their importance cannot be overstated.