Dry fruits

Amchoor or aam chur or amchur also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is mostly produced in India and Pakistan and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

Anar dana is used in Pakistan and Persian cuisine as a souring agent, much like sumac or amchoor. Slow air-drying makes it more molasses-like than fresh pomegranate, so it adds depth of flavor as well as brightness. While other sour spices are best as finishing touches, anar dana can enrich a sauce or braising liquid for as long as you like, and it only gets better with time. Slow-cooked with chicken legs or lamb, the result is rich and profound.

Black cardamom is a popular Indian and Pakistani spice, called Badi elaichi or kali elaichi, that is used in many of the cuisine’s signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste and is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron. Both the pods and the seeds are used in cooking and available year-round.

Black Pepper Powder is the perfect partner for your meals when you need that extra tinge of flavor, having the authentic taste for the ultimate food experience.
Black pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without boiling.