These crushed chillies are ideal when you want to spice up your dishes.
Unlike other spices, a small amount of crushed chillies is enough to give your dish a delicious spicy taste.
Ajwain or Ajowan is widely used in India in breads, cakes and in vegetable, curry and dahl dishes and with fish. It is also tasty with beans or potatoes. It is often boiled, roasted or briefly fried in oil or butter.
Kokum - Kodumpuli (also known as gambodge, Malabar tamarind, fish tamarind) is a small fruit like a cherry tomato that is red in color and turns purple when ripe. This sun-dried variety has culinary applications.
Round chilies are versatile and can be used to add mild heat and a hint of spice to a variety of dishes. The uses are diverse, so you can be creative in the kitchen with these small chillies.
Dried curry leaves are aromatic leaves commonly used in Indian cuisine and other Asian dishes. They add a delicious flavor and aroma to curries, stews, soups and sauces.
Tamarind tastes sour and can be used just like vinegar or lemon juice to tenderize meat. It can be used in, for example, chutneys, curries, sauces, marinades or stews.