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KFI Cares

C-19 Free Meal Care Package: March-April 2020

We are blessed and thankful to have been able to provide 1,000 Free Meal Care Packages to those in need. Thank you for the overwhelming support for our KFI Cares Program. We’ve received such a positive and heart-warming response from all the seniors we were able to send meal packages to through our KFI Cares program. Thank you again, from our KFI family to yours.

To show our support for our community, KFI is leading an initiative and donated 1,000 care meals to our elder and more vulnerable members (65+), who were at the highest risk and remained in isolation. We as food manufacturers have come together to help. We wanted to give back to our community during these trying times and with the support of our kind partners, we were able to offer a meal solution that fed a whole family twice over. In addition to KFI Sauces, the care pack included Rubicon Juice, Crispy Roti, Mehran Basmati Rice and Smart n’ Tasty Basmati Rice.

Spiceopedia

Learn about the traditional spices and herbs that are used in KFI's incredible sauces and recipes.

Bay Leaf-Tejpat

BAY LEAF - TEJPAT

It’s also known as Indian Bay Leaf. These leaves add a cinnamon-like taste to dishes. They were used in the Imperial courts in Delhi and Agra. The ancient Romans used them to make perfume.


Black Salt-Kala Namak

BLACK SALT - KALA NAMAK

Salty, violet-coloured and with a hint of sulphur – Black Salt is often added to chutneys and other snacks for its distinctive taste. It also has a unique sulphur smell. In Ayurvedic medicine it’s used as a cooling spice and a digestive aid.


Cardamom - El Haria Elaichi

CARDAMOM - ELE HARIA, ELAICHI

It’s also known as Indian Bay Leaf. These leaves add a cinnamon-like taste to dishes. They were used in the Imperial courts in Delhi and Agra. The ancient Romans used them to make perfume.


Carom Seeds-Ajwain

CAROM SEEDS - AJWAIN

They look like cumin seeds, only smaller and taste like a stronger version of thyme. Carom seeds are used to flavour vegetable dishes and pickles. Prized for their distinctive taste and preservative qualities,


Cinnamon-Dalchini

CINNAMON - DALCHINI

Cinnamon was so highly prized at one point that it was thought a suitable gift for monarchs. It’s sweet and warm tasting and cinnamon bark can be eaten directly. Curries, masala chai, vegetable dishes and of course desserts are enhanced by cinnamon.


Cloves-Laung

CLOVES - LAUNG

It’s also known as Indian Bay Leaf. These leaves add a cinnamon-like taste to dishes. They were used in the Imperial courts in Delhi and Agra. The ancient Romans used them to make perfume.


Coriander-Dhania

CORIANDER - DHANIA

The coriander seed is an important ingredient in curries. Dhana dal is a snack food made from roasted coriander seeds. Coriander has a distinctive taste, is high in calcium and in North America the leaves are called cilantro – the Spanish word for the plant.


Cumin-Jeera

CUMIN - JEERA

As a spice, cumin is second only to black pepper in popularity. It’s sometimes confused with caraway, but cumin has a lighter colour and a hotter, more aromatic flavour. Cumin is part of the parsley family and is well-known as an appetite stimulant.


Fennel Aniseed-Saunf

FENNEL/ANISEED - SAUNF

Did you know that India is the largest producer of fennel? Roasted fennel seeds –not to be confused with anise – are used to freshen breath and as a digestive. Fennel is highly aromatic and flavourful and is sometimes used to flavour natural toothpaste.


Fenugreek-Methi

FENUGREEK - METHI

Used in the commercial production of mango chutneys, fenugreek or methi has a burnt sugar taste. It’s also used extensively in curry dishes. India produces the most fenugreek in the world. India also has a very low rate of arthritis, which fenugreek is reputed to help.


NIGELLA - KALONJI

Nigella, or sometimes called ‘onion seed’ looks a bit like sesame seeds. Peppery and a bit nut-like, these tiny seeds are added to naan, curry, stews and dal. Nigella or kalonji has been used as an herbal remedy for over 2,500 years.


Nutmeg-Jaiphal

NUTMEG - JAIPHAL

Slightly sweet, it’s used most often in desserts, some savoury dishes and just a pinch or two in garam masala. Nutmeg and mace come from the same tree and at one time both were highly prized and costly. A nutmeg tree takes 20 years to become fully producing.


Tamarind-Imli

TAMARIND - IMLI

This fruit is often used in place of lime juice for the sour quality it can add to a dish. The taste is more of a sweet and sour combination and the tamarind is loaded with B vitamins and odd for a fruit – calcium. Tamarind or imli is used in the production of Worcestershire sauce.


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