Overview:

Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.

The origins of this blend can be traced back to the Mughal era.

• Black Cardamom
• Black Pepper
• Caraway
• Cardamom
• Cassia
• Cassia Leaf
• Chilli
• Clove
• Clove Leaf
• Coriander
• Cumin
• Kasuri Methi
• Mace
• Nutmeg
• Turmeric

• Add 1¬Ω tbsp Everest Biryani Masala to biryani, made of 250 gm rice.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

An amber coloured resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, Hing has been used as widely as in ancient Persia, Greece, Africa and India. From being used in black magic or warding away the evil eye to soothing stomach ailments, this spice has significant contribution to cultures around the world. But in cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic. It gives off a smooth and robust flavour when released in hot oil. Today it is more commonly available in compounded forms.

Everest Black Hing is perfect for a richer and stronger flavour in vegetable dishes.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

Made from the choicest of young mangoes in the latest dehydrating technology,Everest Dry Mango Powder retains the flavour,fragrance and zest of the king of fruits.

• Everest Dry Mango Powder is ideal for adding a tangy zing and fragrance of mangoes to a wide range of dishes,salads,beverages and more.

Everest is India's No.1 spice brand as per A.C.Nielsen(Independent Research Agency).Everest offers a wide range of 45 variety of spices(whole spices and blends)with fifty-two years of dedication to maintain the same standards of purity,freshness and authenticity in every pack,getting their aroma and flavor,consistently right.

A fine-ground chilli powder that is a perfect blend of colour and pungency.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours and degrees of pungency. Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other states.
The highly pungent 'Guntur' and the mildly pungent 'Byadgi' chillies are internationally recognised as the finest in quality.

Benefits
- Chillies are used in Indian dishes for their hot taste and reddish colour
- Red chilli grounded together with coconut gives curry a firm texture
- Chillies are a great source of vitamin C and good for digestion

Overview:

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.

• Anistar
• Asafoetida
• Black Cardamom
• Black Pepper
• Cassia
• Cassia Leaf
• Chilli
• Clove
• Common Salt
• Coriander
• Cumin
• Dry Ginger
• Garlic
• Mustard
• Nutmeg
• Pigeon Pea (Toovar Dal)
• Poppy Seed
• Turmeric

• In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Chaat is a racy blend that gives a wild and lively tweak to the well-worn taste of Salads, Sandwiches, Fresh fruits, Finger chips, Snacks, Soft drinks, Sprouted beans... you name it. Just sprinkle, and savour, a new kind of excitement.

- Sprinkle on Salties, Samosas, Sandwiches, Tikkies, Pizzas, Pakoras, Soft drink, Dahi Wadas, Papris, Burgers, Wafers, Paneer-Tikkas etc.

In this blend, the flavouring agents marginally predominate the taste elements. Consequently the blend is less steeped in pungency. For chicken curry, this gives the right balance between the spice-elements and other ingredients in the dish.

Usage:Can be used in mildly flavoured non-veg cuisine, particularly those deriving its thickening foundation from tomato and onion.

Overview:

A subtle blend of spice specially combined to enhance the taste of vegetable dishes. Everest Sabji Masala is virtually the fast-food equivalent in the range of Everest blended spices. It gives vegetable dishes a mildly resonant flavour and the appetising colour so characteristic of vegetarian fare. You do not need any other spice to make your dishes tempting and irresistible. Everest Sabji Masala is just the right handy must-have for all those who simply don't have the time for elaborate cooking, but would like to prepare delicious, appetising vegetable dishes all the same.

• Black Cardamom
• Black Pepper
• Cassia Leaf
• Chilli
• Clove
• Common Salt
• Coriander
• Cumin
• Dry Ginger
• Dry Mango
• Nutmeg
• Turmeric

• If you need to rustle up a quick vegetable curry, all you need is your favourite vegetable/s and Everest Sabji Masala, the 'one-stop' masala. No need to add any other spices.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

Black Pepper, Tamarind and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the 'Pani'.

• Asafoetida
• Bishops Weed
• Black Pepper
• Black Salt
• Chilli
• Cumin
• Dry Ginger
• Dry Mango
• Malic Acid
• Mint Leaf
• Rock Salt
• Tamarind

• To spice the syrup in Pani-Puri.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These 'bold' berried peppers are sourced from the erstwhile shipping port 'Allepey' - a Southern district of Kerala.
Pepper is extensively used in the wintry cusine of North India, to impart warmth and pungency to veg. dishes. In the South, it is used as a flavouring spice in non-veg preparations. Pepper incidently is an important spice in the Indian four-spice classic 'Garam Masala'. Pepper corns boiled in water along with basil leaves, are said to relieve chest congestions and asthematic condition.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

An amber coloured resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, Hing has been used as widely as in ancient Persia, Greece, Africa and India. From being used in black magic or warding away the evil eye to soothing stomach ailments, this spice has significant contribution to cultures around the world. But in cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic. It gives off a smooth and robust flavour when released in hot oil. Today it is more commonly available in compounded forms.

Everest Black Hing is perfect for a richer and stronger flavour in vegetable dishes.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

Sambhar is a unique concoction filled with the wholesome goodness of vegetables and spices. While numerous styles of preparing this dish exist, here’s a blend of spices with which you can capture the authentic taste of sambhar, anytime. Everest Super Sambhar! This blend brings the original flavours of the authentic Sambhar dish in a convenient pack.

• Coriander
• Chilli
• Pigeon Peas
• Cumin
• Fenugreek
• Black Pepper
• Curry Leaves
• Common Salt
• Tamarind
• Rice
• Asafoetida

• Add 2 tbsp of Everest Super Sambhar Masala and simmer before serving.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Overview:

Everest Rasam Masala Powder, a chilli-coriander-cumin based blend - assures you of authentic Rasam every time.

• Add 2 tsp of Everest Rasam Masala Powder to rasam.

Everest is India's No. 1 spice brand as per A.C.Nielsen (Independent Research Agency). Everest offers a wide range of 45 variety of spices (whole spices and blends) with fifty-two years of dedication to maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavor, consistently right.

Hing is essential in Indian cooking and is used a lot in sambar, dal, vegetables along with other spices.

• When released in heated oil, Everest Hing has a smooth and strong flavour.

• Everest Yellow Hing is perfect for a subtler flavour in vegetable dishes.

Everest

A garden-fresh turmeric powder that has a golden-yellow colour, because of its high carcumin (colour property) content. It is a popular variety in India, where turmeric is used as a key colouring agent in 'curries'.

Features
- Has a mild, earthy and woody flavour
- It stimulates protein digestion and is an excellent blood purifier

Pav bhaji masala is the blend that took Mumbai by storm. 'Pav' means a bun shaped homemade bread and 'Bhaji' means mashed vegetables.

From its humble origins in the by-lanes of Mumbai, it has become a 'must' on menus in 5-Star restaurants and celebrity weddings. Dished out in the far-flung corners of the country, it has acquired the status of a foremost vegetarian recipe.
Equally popular as a snack or a meal, this easy-to-cook dish enjoys a special place in the hearts of house wives.

Usage
- In Pavbhaji, and other crushed and mashed veg. cuisine that uses potatoes, tomatoes and capsicums

A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.

Usage
In all meat preparations requiring a dark gravy.

Explore the 'Curry' experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued flavour.

Being coriander and turmeric based, the blend gives curry an appetising golden hue. It is the recommended blend to prepare India's much loved vegetarian dish, home-bred Cheese in fresh green peas - Mattar Paneer.
Paneer curries and light gravies are enhanced with the fragrance and taste of Everest Kitchen King.

Usage
- Ideal for vegetable & paneer dishes with mild curry