{"title":"Spices","description":"\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eWhole Spices, Masalas and Saffron Online in Pakistan\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eWelcome to the Spices collection at House of Dry Fruits. Good cooking starts with good spices, and here you will find the everyday and the special in one place: green cardamom (elachi), black cardamom (bhari elachi), cinnamon (dalchini), cloves (long), saffron (zafraan), fennel (sonf), nutmeg (jaifal), mace (jawitri), black pepper, cumin, turmeric and more.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEvery pack is sealed for aroma and freshness and delivered to your door anywhere in Pakistan, from Faisalabad and Lahore to Karachi, Islamabad and beyond.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eShop Our Spices by Type\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eGreen Cardamom (Choti Elachi \/ Sabz Elachi)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eKnown as the “queen of spices,” green cardamom has a sweet, floral and slightly minty aroma. It is grown mainly in India, Guatemala and Sri Lanka. Crush a pod or two into chai, kheer, halwa, sheer khurma, rice pudding and biryani. Jumbo pods are larger, plumper and especially fragrant.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eBlack Cardamom (Bhari Elachi \/ Badi Elachi)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eLarger and darker, with a smoky, earthy aroma from being dried over fire. It comes mainly from Nepal, Sikkim and the eastern Himalayas. Add whole pods to pulao, biryani, nihari, haleem, qorma and rich curries. Remove before serving.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eCinnamon (Dalchini)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eWarm, sweet and woody. It is harvested from the inner bark of the cinnamon tree and rolled into sticks. Most comes from Sri Lanka, Indonesia and India. Use sticks in chai, rice, curries and stews, or ground cinnamon in desserts, oatmeal and baking.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eCloves (Long)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eSmall, strong and intensely aromatic, cloves come from the flower buds of an evergreen tree grown in Indonesia, Zanzibar and Sri Lanka. Use whole cloves in pulao, biryani, garam masala, tea and meat dishes. A little goes a long way.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eSaffron (Zafraan \/ Kesar)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eThe world’s most precious spice, made from the hand-picked stigmas of the saffron crocus flower. It is grown in Iran, Kashmir, Spain and Afghanistan. Steep a few threads in warm water or milk and add to biryani, kheer, firni, phirni, sweets and milk drinks for color, aroma and a delicate taste. A pinch is enough.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eFennel Seeds (Sonf)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eSweet, cooling and anise-like. Eat a pinch after meals as a traditional mouth freshener, brew it as tea, or use it in pickles, curries and sweets. We also have sugar-coated sonf.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eNutmeg (Jaifal) and Mace (Jawitri)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eBoth come from the same tree. Nutmeg is the seed, and mace is the lacy red covering around it. They are grown in Indonesia, Grenada and India. Grate a small amount of nutmeg into desserts, milk and rich curries. Mace is milder and floral, and is used in biryani, qorma and garam masala. Use both in small amounts.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eBlack Pepper (Kali Mirch)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003ePungent and sharp, black pepper is known as the “king of spices.” Grind it fresh over salads, soups, eggs and meat, or use it whole in rice and curries.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eCumin (Zeera), Coriander (Dhania) and Carom Seeds (Ajwain)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eEveryday foundations of Pakistani cooking. Temper whole cumin in hot oil, toast and grind coriander for curry, and add ajwain to parathas, pakoras and snacks for flavor and a traditional digestive touch.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eStar Anise, Bay Leaf and Dried Chilies\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eStar anise adds a sweet licorice note to biryani and stews. Bay leaf gives a gentle herbal base to rice and curry. Whole red chilies (sabut lal mirch) and chili powder add heat and color.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eTurmeric (Haldi)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eGolden yellow and earthy, turmeric is a staple in almost every savory dish. Use the powder in curries, daal and rice, or in traditional golden milk.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eReady-Made Masalas\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eFor quick, flavorful meals, we also offer ground spices and blended masalas such as garam masala, chaat masala, biryani masala and more.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eWhy Whole Spices?\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eWhole spices keep their flavor and oils far longer than pre-ground ones. Grinding them just before cooking gives a fresher, deeper aroma and a more vibrant taste. Buy whole spices for the best flavor, and keep a small grinder in your kitchen.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eBenefits of Spices\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eSpices are used in tiny amounts, but they have long been valued in traditional food and home remedies.\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor without extra salt or sugar:\u003c\/strong\u003e spices make simple meals richer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntioxidants:\u003c\/strong\u003e many spices, including cloves, cinnamon, turmeric and black pepper, contain plant compounds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional digestive aids:\u003c\/strong\u003e fennel, cardamom, ajwain and cumin are traditionally eaten after meals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarmth in winter:\u003c\/strong\u003e cinnamon, cloves, ginger and black pepper are popular in winter teas and kehwa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural aroma:\u003c\/strong\u003e cardamom and cinnamon freshen breath and fill the kitchen with fragrance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eThese are traditional uses. Spices are foods and not medicines.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eHow to Use Your Spices\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eChai and kehwa:\u003c\/strong\u003e simmer cardamom, cinnamon, cloves and a little fennel with tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempering (tarka):\u003c\/strong\u003e heat oil and add cumin, cloves or whole spices before adding onions or daal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice dishes:\u003c\/strong\u003e add cardamom, cloves, cinnamon, bay leaf and black cardamom to biryani and pulao.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e use cardamom, saffron, cinnamon and nutmeg in kheer, halwa, firni and cakes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter meals:\u003c\/strong\u003e chew a pinch of sonf or a cardamom pod.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e grated nutmeg and ground cinnamon work well in cakes, cookies and bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEasy recipe: Masala Chai Mix\u003c\/strong\u003e\u003c\/p\u003e\n\u003col dir=\"ltr\"\u003e\n\u003cli\u003eCrush 2 green cardamom pods, 1 small piece of cinnamon, 2 cloves and a pinch of fennel.\u003c\/li\u003e\n\u003cli\u003eBoil with 1 cup of water for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd a teaspoon of tea leaves and boil briefly.\u003c\/li\u003e\n\u003cli\u003eAdd milk, simmer for a minute, strain and sweeten as you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eHow to Store Spices\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eKeep spices in airtight glass or steel jars, in a cool, dark, dry place, away from the stove, sunlight and moisture. Always use a clean, dry spoon. Whole spices stay fresh for a year or longer, while ground spices are best used within several months. Store saffron in a small, tightly sealed container away from light.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat is the difference between green and black cardamom?\u003c\/strong\u003e\u003cbr\u003eGreen cardamom (choti elachi) is sweet and floral and is used in tea and desserts. Black cardamom (bhari elachi) is large, smoky and earthy, and is used in savory dishes like biryani and curries.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIs “sabz elachi” the same as green cardamom?\u003c\/strong\u003e\u003cbr\u003eYes. Sabz elachi, choti elachi and green cardamom are all names for the same spice.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow do I know saffron is real?\u003c\/strong\u003e\u003cbr\u003eReal saffron threads are deep red, with a lighter orange tip, and slowly color water golden-yellow while keeping their shape. Very cheap saffron or threads that instantly turn the water bright red may be fake. Buy from a trusted seller and check the grade.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow much saffron should I use?\u003c\/strong\u003e\u003cbr\u003eA small pinch, about 5 to 10 threads, is usually enough for a family-sized dish.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAre whole spices better than ground spices?\u003c\/strong\u003e\u003cbr\u003eWhole spices stay fresh longer and give a stronger flavor when freshly ground. Ground spices are more convenient for daily cooking.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat is the difference between jaifal and jawitri?\u003c\/strong\u003e\u003cbr\u003eJaifal (nutmeg) is the seed of the tree, and jawitri (mace) is the outer covering of the same seed. Mace has a milder, more floral flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAre spices safe for everyone?\u003c\/strong\u003e\u003cbr\u003eUsed in normal food amounts, spices are safe for most people. Nutmeg should be used only in small amounts, as large amounts can be harmful. If you are pregnant, breastfeeding, have a medical condition, take medication, or have allergies, check with your doctor before using spices in large or medicinal amounts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow long do spices last?\u003c\/strong\u003e\u003cbr\u003eWhole spices stay fresh for around a year or more if stored properly, and ground spices for several months. If a spice has lost its aroma, it has lost most of its flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDo you deliver across Pakistan and take bulk orders?\u003c\/strong\u003e\u003cbr\u003eYes, we deliver nationwide, and we can help with bulk orders for restaurants, caterers and events. Contact us for details.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eWhy Buy Spices from House of Dry Fruits?\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh aroma:\u003c\/strong\u003e spices selected and sealed to keep their fragrance and flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole and ground options:\u003c\/strong\u003e choose what suits your kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWide variety:\u003c\/strong\u003e from daily spices to premium saffron and mace in one store.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean packaging:\u003c\/strong\u003e sealed packs, sorted to remove stalks and debris.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePair with dry fruits:\u003c\/strong\u003e order your spices along with nuts, dates and dried fruits for desserts and festive cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNationwide delivery:\u003c\/strong\u003e fast delivery to your door across Pakistan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFriendly support:\u003c\/strong\u003e we are happy to help you choose.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eBrowse the Spices collection, add your favorites to the cart, and bring real aroma into your kitchen.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eInformation is general and traditional. Please consult a healthcare professional for medical advice.\u003c\/em\u003e\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/2021\/6101\/collections\/Gemini_Generated_Image_6iwlbt6iwlbt6iwl.jpg?v=1793975841","url":"https:\/\/houseofdryfruit.com.pk\/collections\/spices.oembed","provider":"My Store","version":"1.0","type":"link"}