Sakthi chicken masala is a traditional savory and spicy dish prepared in the Southern regions of India.

Fish Fry is one of the main items to highlight the cooking preparations of the Non Vegetarians. You get to find out the real taste of Spicy Fish Fry after frying it marinating with Sakthi Fish Fry Masala.

This fine kabab masala will make the chicken flavourful and enhance the smoky slightly burnt flavour which is the definitive characteristic of such Indian delicacies.

Sakthi Fish Curry is used to make delicious spicy fish curry gravy. It prepared from superior quality of ingredients.

Sakthi Kulambu Chilli Masala is made from fresh and natural ingredients in accurate compositions. This masala is acclaimed for its high aroma, brilliant ability and freshness to add an extra flavour to your food which is recognized for its mouthwatering taste process to make sure for accurate quality, composition and purity.

Sakthi Idly Chilly Powder may be mixed with edible oil or ghee for good taste. The chilly powder used to be very smooth in touch and which sticks to our plate when we mix with oil. And It is used as a substitute to chutneys or sambar to accompany breakfast dishes like idly or dosai.

Sakthi Briyani Masala is made from the purest of spices of our country. It is a delicate blends of numerous spices, just a rush of it a dish of vegetables and meat, poultry or fish is enough to convert it into a gourmet's delight.

Garam Masala has been an evergreen taste enhancer for several years in India. It is a combine of 13 spices, with chilli powder as the support zest. The masala known for adding the savor to dishes also gives thick red colour to the ever unusual Indian dishes.

Sakthi Spices are the preserve for Connoisseurs of authentic and pure ground Flovours & Aromas.

Sakthi Egg Curry masala is used to make egg  masala. It is greatest enjoyed with Indian breads like homemade paratha or roti, and can be served in some of the main meals.

Harima Spices are the preserve for Connoisseurs of authentic and pure ground Flovours & Aromas.

Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour. Cumin seeds has a penetrating musty, earthy flavour. It's a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking. A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.

Fine ground and really aromatic Everest Black Pepper Powder is well-known for its exceptional flavor. It has a hot taste and spicy. These 'bold' berried peppers are sourcing from the last shipping port Alleppey a Southern district of Kerala. It is moreover one of the oldest and essential spices across the world.

This Everest blend strikes an even balance between aromatic and flavouring spice agents to give chicken a luscious, inviting flavour. Since this blend is used in apply-and-cook-over-the-fire situations, the flavouring spices predominate, in order not to dissipate under direct fire.

Star anise is the dried, star-shaped fruit of Illicium verum. It is dark-brown in colour with eight segments. It has a sweetish liquorice taste. The star-shaped fruits are picked just before ripening and dried before use. They contain the same essential oil as the botanically unrelated Spanish anise seed, which gives the two a nearly identical flavour - strong, sweet, and liquorice.

Bay leaf leaves are strong and contain a sharp, bitter taste. Their flavour and aroma are somewhat similar to the cinnamon bark but slightly milder. Clean or dried bay leaves are utilised in cooking for their distinctive taste and fragrance. The flavour is strengthened with the length of cooking time.

Steamed and Sun-dried organic vadaams

It has no taste, no smell and is light like paper. You cannot crush it or powder it - it has to be torn apart like say, cellophane tape. It is used extensively in Chettinad cooking, especially chicken curries, and in the maharashtrian 'Goda' masala.

Cloves are the dried, flower bud of the evergreen tree, Eugenia aromatica. Cloves are an incredibly common type of spices that are broadly used for cooking and other purposes. It is also highly used in Cigarettes to add taste. It is used to create oil, as an antiseptic and even for other medicinal purposes. Cloves are also famous for their health benefits and have been usually used as a component in preparing remedies for several diseases.

Pistachios are tiny and delicious nuts enclosed in shells. These are an outstanding and rich tasting nut. It as they are sometimes called are well-liked because of their little size, green colour and simple to open shells.

Sakthi Sambar Powder is one of South India's most coveted dishes, is a soup-based dish made with a base of lentils and vegetables. Sakthi Sambar Powder is world-renown for its authentic mix of spices and is essential in making the most traditional Sambar curry dish.

LG Powder - Asafoetida taste is bitter and acrid; however, when fried lightly, it adds amazing smell and taste. It makes the dishes easier to digest.

It is Raw Cheraunji Dried nut. 

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