ADD ANYTHING HERE OR JUST REMOVE IT…

ASIA Spices

Showing 121–132 of 219 results

Show 9 12 18 24

Joss Jigat Powder is a natural adhesive that is made from the bark of a tree in the Dipterocarpaceae family, which is native to Southeast Asia. The powder is typically used to bind together the ingredients in incense sticks and cones, and it also has applications in papermaking and glue production.

Joss Jigat Powder

About Joss Jigat Powder

Juniper Berries are small, blue-black berries that come from the Juniper plant, which is a coniferous shrub or small tree. They have a strong, piney flavor and are commonly used as a spice in European cuisine, particularly in dishes like sauerkraut, stews, and game meat. Juniper Berries are also used in traditional medicine for their various health benefits, including supporting healthy digestion and reducing inflammation.

Juniper Berry

About Juniper Berry

Is one of the major income generating non-timber forest products found in the Nepalese Himalayas.

Kadugurohini

About Kadugurohini

Kaffir Lime Leaves on a white background. Kaffir Lime Leaves are a fragrant, flavorful leaf that is commonly used in Thai, Cambodian, and Indonesian cuisine. They are dark green, glossy, and have a unique, citrusy aroma. Kaffir Lime Leaves are used in soups, curries, and stir-fries to add flavor and aroma. They are also used in traditional medicine for their various health benefits, including reducing inflammation and promoting digestion.

Kaffir Lime Leaves

About Kaffir Lime Leaves

The leaves are lance-shaped with serrated edges and a vibrant green color. Kalmegh is highly valued in traditional medicine for its potential health benefits. It is known for its bitter taste and is often used in herbal remedies for its immune-boosting and antiviral properties.

Kalmegh

About Kalmegh

Kalpasi is a dried and black-colored lichen that resembles a small rock or stone. It is primarily used as a spice in Indian cuisine, particularly in the preparation of biryani and other flavorful dishes.

Kalpasi – Black Stone

About Kalpasi - Black Stone

The chillies are small, elongated and slightly curved, with wrinkled skin and a glossy texture. They are widely used in Indian cuisine to add a deep, rich color and mild to moderate heat to dishes such as curries, stews, and marinades.

Kashmiri Chilli

About Kashmiri Chilli

The dried leaves have a vibrant green color and a heart-shaped appearance with a slightly textured surface. Kawakawa leaves have been used in traditional Maori medicine for their potential health benefits. They are known for their distinct peppery aroma and taste.

Kawakawa Dried Leaves

About Kawakawa Dried Leaves

The powder appears to have a rich hue and a fine consistency, suggesting it may be used as a seasoning or spice in culinary applications."

Khakha Powder

About Khakha Powder

Cambodge, a spice made from the dried fruit of the Garcinia cambogia tree, commonly used as a souring agent in Southeast Asian cuisine, known for its acidic and citrusy flavor.

Kodampuli (cambodge)

"An image of konjac, a plant commonly known for its starchy corms. Konjac corms are round and bulbous, with a brown outer layer. The image may also show konjac noodles or konjac powder, which are popular konjac-derived products. Konjac is used as a food ingredient and has gained popularity as a low-calorie, low-carbohydrate alternative to traditional pasta and rice. It is known for its gelatinous texture and ability to absorb flavors well.

Konjac

About Konjac

They have a distinctive flavor that is slightly floral and astringent. Bay leaves are also used in herbal medicine to treat various ailments, including digestive problems, respiratory conditions, and joint pain.

Laurel Leaves

About Laurel Leaves