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Regency Foods, Company
Welcome to one of the world's best sites for Indian Spices. we offer the widest range of Indian spices & condiments Indian food and cooking is defined by the adventurous use of herbs and spices in almost every dish. For centuries traders brought these rare and exotic spices to the spice bazaars of the world. Now we bring these same exotic Indian spices and cooking ingredients direct to your door. Indian food is as diverse as its culture and its climate. The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices. The skill lies in the subtle blending of a variety of spices o enhance the basic flavor of a particular dish. All Indian dishes are not hot as speculated.
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Pepper's name comes form the Sanskrit Pippali nigrum, which means "black spice". Peppercorns have a pungent, woody aroma and hot, biting taste.
Black pepper is more aromatic, white is stronger and hotter. Pepper is the only spice that is used to flavor food before, during and after cooking. Whole...
Group: Pepper
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We offers a whole range of aromatic spices cherished the world over. Cumin seeds, Coriander, Pepper, Cardamoms etc. are just some of the indian spices used in kitchens through out the world. Rendering the food with flovours that are hard to resist and to forget.
Group: Turmeric
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(jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera)
A basic Indian spice. Used mainly in North India. Used for its strong but very pleasing flavor. Used for digesting foods.
One of the five spices in the Bengali panchporan (five spice) mixture
They can be fried whole...
Group: Seeds of cumin
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Used mainly in South and West India instead or along with cumin seeds. Used for its strong but very pleasing flavor. Good for digesting foods.
one of the five spices in the Bengali panchporan (five spice) mixture
Group: Mustard seeds
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Indian spice. Used mainly in North India. Used throughout India - both in North and South Cooking. Used for its warming properties and wonderful aroma and taste.
Group: Ginger
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Black Pepper Powder Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These 'bold' berried peppers are sourced from the erstwhile shipping port 'Allepey' - a Southern district of Kerala.
Group: Pepper
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Nutmeg Powder The brilliant red, lacy, net-like membrane covering in the nutmeg, is the spice called mace. It's a warming spice. Nutmeg has a piney, sweet-bitter taste. The flavour of mace is similar, but more delicate.
Group: Nutmeg
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Cumin Powder jeera powder is coarse ground obtained by grinding dry cumin seeds. Sona cumin seed powder is aromatic and has bitter taste. It can be used as condiment and can be used in seasoning of breads, cakes and cheese.
Group: Cumin
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Coriander Powder Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It's a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food.
Group: Coriander
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A basic but not essential Indian spice. Used mainly in North India. Used for its strong but very pleasing flavor. Used for digesting foods.
One of the five spices in the Bengali panchporan (five spice) mixture
They can be fried whole in oil, or ground, or roasted and ground, or ground and then...
Group: Seeds of fennel
