Turmeric Finger

Turmeric finger refers to the raw, unprocessed form of turmeric, a vibrant yellow spice derived from the Curcuma longa plant. The term “finger” is used because the raw turmeric rhizomes, or underground stems, have a finger-like appearance. These elongated tubers boast a distinctive earthy aroma and a sharp, bitter taste.


Tamarind is a tropical fruit that comes from the Tamarindus indica tree, native to Africa but widely cultivated in various tropical regions around the world. The fruit has a unique, sweet-and-sour flavor profile and is known for its culinary versatility. Tamarind is characterized by its brown, pod-like appearance, and inside the pods are sticky, dark brown pulp-covered seeds.

Red Chilli Poudre

Red chili powder is a spice derived from dried and ground red chili peppers. These peppers belong to the Capsicum genus and are known for their fiery flavor and vibrant red color. Red chili powder is a key ingredient in many cuisines around the world and is prized for its ability to add heat, depth, and complexity to dishes.

Les Lentilles Cardamom

Green cardamom, scientifically known as Elettaria cardamomum, is a highly aromatic spice originating from the ginger family. Native to the Indian subcontinent, green cardamom pods are small, green, and triangular in shape. Inside these pods are small black seeds that contain the characteristic sweet and floral flavor of the spice.

Galangal Roots

Galangal is a rhizomatous plant belonging to the ginger family, and its roots are used as a spice in various cuisines, particularly in Southeast Asian cooking. There are two main types of galangal: Greater galangal (Alpinia galanga) and Lesser galangal (Alpinia officinarum). Both types are aromatic and have a pungent, citrusy, and slightly earthy flavor.

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