Rs. 30.00
Also called Sweet Basil, it is an essential herb in Mediterranean cooking. Basil is used in tomato sauce, pesto, or vinegars, but it also can be sprinkled over salads and sliced tomatoes, either whole or chopped. Strong and aromatic when raw,its taste sweetens when cooked.
Rs. 30.00
Chives are the most delicious and delicately flavoured of the onion family. A delightful replacement for palattes that do not care for the taste of raw onions.
Rs. 30.00
Smell of mild garlic with sweetish overtones. Can be used to season cheese, butter, soups, seafood etc. Add at the last moment as heat destroys its subtle flavours.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 40.00
Sweet and spicy fresh oregano is totally different than the dried version in your spice rack.Popularly known as the 'pizza herb', oregano has a fresh and somewhat piney flavor. Indispensable in Italian, Spanish and Mexican cooking.
Oregano is a welcome addition to fresh vegetable dishes, especially along with tomatoes, zucchini, eggplant and winter squash. Or finely chopped and sprinkled over pizza and pasta. Savory breads, pizza dough and pastries also become more interesting herby flavour with some fresh oregano mixed in. Add fresh oregano leaves to a salad.Sprinkle onto slices of mozzarella cheese and tomato, and drizzle with olive oil. Remember not to add fresh oregano until the end of the cooking process to preserve its flavor.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 60.00
Thicker ruffled, curly leaves, a bright green color and a muted but bright, grassy flavor, with a delicate balance of tang and sweetness. Minced fine and used in quantities in salads curled parsley has a chlorophyll kick.
Given its extremely mild taste, curly parsley is primarily used as a decorative garnish, giving dishes dish pops of color. The sprigs add a fresh look to any platter or roast.
An option for using curly parsley is to include it in a traditional French bouquet garni—a bundle of fresh herbs that are tied together and lowered into a dish during cooking. Or, use this mild herb to create a traditional Middle Eastern tabbouleh with bulgur, tomatoes, green onions, lemon juice, lemon zest, and olive oil; the mild flavor of the parsley will work well in this healthy, subtle dish.
Another use is for fried parsley. There is nothing quite like it. The leaves turn deep, rich green and stay crispy for hours. use a small amount of oil, maybe 1/2 inch in a small saucepan. Light dusted with flour, batches of curly parsley fry up in seconds. Talk about an impressive garnish, use it to adorn rice, pasta, grilled eggplant and peppers or crostinis and bruscettas.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 80.00
Flat-leaf parsley is also called Italian Parsley. Flat leaf parsley tastes stronger, more robust and fresh in flavour than curled parsley. Italian parsley has a fresh, clean taste. It is described as slightly peppery, with a hint of citrus, clove, and nutmeg. Adding the fresh herb to a recipe contributes a vibrancy to the dish and helps bring out the flavors of the other ingredients.
Fresh chopped parsley leaves are best added at the end of cooking, as excessive heat will diminish the herb’s fresh, herbaceous flavor. Whole leaves can be incorporated into salads. Fresh parsley brightens the presentation and flavor of dishes ranging from soups to sauces. It's easy to dismiss parsley as merely a garnish, but used in quantity, its robust "green" flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.
Some possible options for cooking with flat-leaf parsley include vibrant green sauces, like chimichurri and Italian gremolata and herb-infused breads and baked goods.
Although Italian parsley is used as a finishing touch to a dish, its fresh flavor is why it is added to a variety of recipes. Curly parsley, on the other hand, is mainly used as a garnish.
You can eat the stems of parsley, but they are more bitter than the leaves, so its recommended just using the leaves for most recipes, which can be added whole or chopped.
Whereas most dried herbs have a stronger flavor than fresh, dried parsley has minimal taste compared to using the leaves. Generally speaking, dried parsley bears little resemblance to fresh flat-leaf parsley and therefore cannot be substituted for fresh. Fresh parsley should be added at the end of a recipe and can be used as a garnish.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 660.00
Can also be eaten on its own, raw. Used as a flavouring ingredient. Giving depth and aroma to stews, soups and sauces. Add chopped celery to any dish for an instant flavour boost.
Place Pot in a sunny or bright place.
Water the plant every alternate day with half a cup (125ml) of water. Do not over-water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 660.00
Parsley is a leafy herb that grows like a small shrub, up to roughly one foot in height. It has light green stems with multiple pairs of closely ruffled leaves growing at the ends. The curly variety is more fragile than the common flat-leafed variety, making it easy to shred or finely chop the herb for culinary applications. Parsley has a fresh, green aroma and flavour that is a combination of citrus, clove, and nutmeg, creating a unique taste.
Rs. 660.00
Widely used in Mediterranean countries,basil flavours everything from pasta sauces to soups and pesto. Strong and aromatic when raw,its taste sweetens when cooked.
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 660.00
Popularly known as the 'pizza herb' Oregano is a fragrant seasoning with a mildly spicy aroma that lingers. Best fresh, it can also be infused into a sauce and removed before serving.
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 660.00
The Italian are particularly fond this pungent herb and often use it to flavour meats, stews, soups and home-made sauces
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 660.00
Sage is a staple across the Mediterranean region. It has a sweet, yet savory flavour. A popular culinary herb though use it sparingly owing to its strong, pungent flavour.
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 660.00
Native to the Mediterranean, Thyme is indispensable in the kitchen, especially in french cuisine. This all purpose herb is widely used for its aromatic properties.
Place Pot in sunny or bright place.
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead braches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 30.00
The Italian are particularly fond this pungent herb and often use it to flavour meats, stews, soups and home-made sauces
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 50.00
Sage is a staple across the Mediterranean region. A popular culinary herb though use it sparingly owing to its strong flavour.
Sage is an herb that is prized for its strong herbal aroma and sweet earthy flavor. It is used in savory recipes. Sage has a unique flavor that brings warmth and complexity to dishes. It works well when combined with other herbs.
Sage is a pungent herb that adds a feeling of warmth to dishes. It has an earthy taste, combining the scents and flavors of citrus and pine. The fresh version is more vibrant and less bitter than dried.
Sage is often paired with other herbs such as thyme, marjoram, and rosemary and harmonizes well with garlic, onion, oregano, parsley, and bay leaf.
Sage is an herb that retains much of its flavor once it is dried. However, it will not have the same brightness that is found in fresh sage. Drying concentrates the flavor and can give the herb a slightly bitter taste. Therefore, when cooking, less dried herb is added to the recipe than fresh.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 40.00
A widely used herb that tastes best when used fresh. Sweet Marjoram is sweeter and milder than its close relative, Oregano. It has more complicated flavor notes and Sweet Marjoram lacks oregano's spicy undertones.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 40.00
Tarragon adds a distinctive flavor to sauces. Tarragon has a slightly bittersweet mild vanilla flavor and an aroma similar to sweet aniseed. It also has a distinct licorice flavor that can be added to a variety of dishes, including sauce, stew, soup etc. Native to southern Russia and western Asia.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 30.00
Native to the Mediterranean, thyme is an all purpose herb which adds a wonderful mild flavor and is indispensable in the kitchen, especially in French and Italian cuisine. Thyme buttresses and balances other flavors in a dish. Top notes like parsley, onion, garlic, and ginger taste less complex without the minty warmth that thyme contributes to the overall flavor. Unlike rosemary, which tends to dominate other flavors in a dish, thyme shares the spotlight with other herbs graciously, perfuming foods with its warm, aromatic flavor. A few finely chopped leaves added at the last minute bring the other flavors into sharper focus.
It's commonly used to season soups, sauces, and braises. It also makes a welcome addition in potatoes, rice dishes, vegetables and even fresh bread. It pairs well with other Mediterranean herbs like oregano and marjoram.
Fresh thyme can be added to a recipe whole with the stem, or the leaves can be removed from the stem and then sprinkled into a dish. If a recipe calls for a sprig of thyme, the leaves and stem should be kept intact. When adding thyme with the stem, make sure to remove it before serving because the stems are tough and you don’t want to eat them.
Making thyme tea is as easy as steeping a few thyme sprigs in hot water. You will need about 3 thyme sprigs for 1 1/2 cup of boiling water. Thyme tea tastes great on its own and you can also add a slice of ginger, lemon, and a little bit of honey to the tea.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.