Types of spices: cinnamon, paprika, saffron, cardamom, coriander, black pepper
First of all, spices are divided into groups depending on which parts of the plant they were extracted from: bark (cinnamon), rind (nutmeg), fruit or seeds (mustard), buds (cloves), roots (turmeric), flowers (saffron), etc.
Ground asafetida
Appears to be a grainy mass with a pungent, intense aroma. Reminiscent of the smell of garlic and onions.
Ground ginger
A strong antioxidant, so it protects the body cells from any damage.
Ground cloves
It is a spice with an intense, specific fruity-fresh aroma and a sharp-sweet flavor.
Ground Ceylon cinnamon
Ceylon is the most expensive variety we bring from Sri Lanka. It tastes sweet and a little bit burning.
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