Food Products
Why Mace Is the Secret Weapon of Refined Cooking While most home cooks reach for nutmeg without hesitation, discerning chefs whisper about mace the more sophisticated, delicate sister spice that
THE HOOK: Why Every Home Cook Needs to Understand Clove Imagine the aroma filling your kitchen on a winter morning—that intoxicating blend of warmth, woodiness, and subtle sweetness that makes
The Golden Root: A Master Chef’s Guide to Turmeric (Curcuma longa) If there is one ingredient that bridges the gap between the muddy banks of a river and a royal
If the ocean provides the catch, the earth provides the garlic. In the world of “Mahigar,” where we obsess over fresh flavor, garlic is not just an ingredient—it is an
Basil, Scientific name or herbal name Ocimum basilicum also known as sweet basil, great basil is a culinary herb grown for its aromatic leaves of the family Lamiaceae (Mint) flavors
Coriander Scientific name Coriandrum sativum also known as Cilantro; sometimes mistakenly called Indian, Chinese, or Japanese parsley is an annual herb in the family Apiaceae. Grown in fields as an annual
Asafoetida is a dried gum resin obtained from the taproot or rhizome of giant fennel, specifically Ferula asafoetida. The plants used to prepare the spice are from Iran and Afghanistan.
The Bay Leaf is the leaf of a sweet bay tree, Its Scientific name is Laurus nobilis, also known as Bay Laurel Leaf, Roman laurel, Poet’s laurel, and Sweet Bay.