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The roasted spices are then finely ground (roasted separately, ground together). This mixture is used at the end of cooking, and its composition should include: macronutrients, i.e. cumin, coriander, black peppercorns, cardamom and micronutrients, i.e. bay leaf, cloves, cinnamon, chili, nutmeg (the latter is not roasted) .
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Cumin powder, also called Jeera powder or Ground Cumin is a staple pantry ingredient in many cuisines. As the name suggests, ground cumin is made from cumin seeds
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Black pepper Powder is one of the most commonly used spices worldwide. It’s made by grinding peppercorns, which are dried berries from the vine Piper nigrum. It has a sharp and mildly spicy flavor that goes well with many dishes.
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Coriander powder, also called Dhaniya powder is a staple spice in many cuisines. As the name suggests, ground coriander is made from freshly roasted coriander seeds.
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