Spices & Foods

Chilli: They can be red, green, orange or almost the colour of chocolate. They can be pointy, round, small, club like, long, thin, globular, tapered, or bell shaped. Their skin may be shiny, smooth or wrinkled and their walls may be thick or thin. Not all chillies are hot but do not be deceived - with only a few exceptions, most of the several hundred varieties of these little pods have some degree of pungency for the palate. Be assured that only a few of them are as mild as capsicums. The colour of chillies is no guide to the intensity of their flavour. Nor is the size. Yet these fiery little vegetables are utterly delicious and an essential part of the cuisine so many parts of the world.

Pepper: Salt and Pepper. We generally notice that it is provided on most restaurant tables, just like serving of water. Pepper has a spicy heat and pepper pods or kernels are grounded for latter usage. When exposed to light or moisture they loose flavour and therefore need to be preserved in airtight containers
Sesame Seeds: Open Sesame, wondering where you have heard this. It is used in Arabian Night stories to open the treasure sesame opens on maturity. It has a rich and nutty flavour and used in breads and bagels or baked into crunchy sticks
Mustard: Mustard seeds are small black and round. They have a spicy and rustic taste. Though used in powdered or paste form in most countries, they are used whole in India.  In India they are fried in oil till the pop imparts flavour to the oil. Mustard sauce is used in salad entrees, chicken and turkey or along with pizzas.

Bay Leaves: Bay Leaves are used in cooking for the distinctive flavour that it adds as well as its fragrance. They are added to Indian Curries and Biryanis; and are also used a lot in European and North American Cuisines
Cardamom: It has a strong and unique taste. It is the most expensive among spices. It has medicinal value and is also smoked. In Scandinavia it is used for baked dishes and In India it is added to tea to give it better flavour. Medicinally it is used to cure teeth and throat infection and is used as an antidote for snake and scorpion venom.

Ajwain Seeds: Ajwain Seeds or Bishops Weed have a bitter taste, it is never used raw and are little spicy. They are used in Parathas(Indian Breads), Murgh Chicken, Fish etc. to add more taste 

Turmeric: It is normally ground into powder for usage. It is a natural color that can be added to food but should be added in small quantities. It is used basically for preservation. It is also used as a antiseptic

Fennel Seeds: Green in color, Fennel Seeds can be plucked from the stems and eaten fresh. Often they are dried and roasted and eaten. It has a very refreshing taste and that tinge of spice that feels like an illusion.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it. We at Premchand Trading Co. are here to make the difference to your taste buds by adding the spicy zing to your food.
Cumin Seeds: They are aromatic in nature, good for digestion and are used extensively in Indian, Thai and Mexican cuisines. Cumin seeds have a distinctive bitter flavour and strong, warm aroma due to their abundant content.

Food is consumed by all living organisms. Food is the main source of energy and nourishes us to do our chores well. Foods not only nourish the body but even our moods and thus we often hear that certain type of food could be relaxing, some make us feel sleepy and some just bring life into us.
Spices can be correctly defined as a strongly flavored or aromatic substance, commonly used as a condiment. Spices are known for adding spice to food; it is about making the food more interesting and adding zest to the flavor of the foods.

Food is consumed by all living organisms. Food is the main source of energy and nourishes us to do our chores well