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We are the leading supplier of seven types of Cooking Pastes -
Brown Onion, Garlic, Green Chilli, Ginger, Kashmiri Red Chilli, Tamarind and Ginger Garlic.
All cooking pastes are hygienically packed in glass bottles of 200gms with 12 months shelf life..
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Brown onion paste

Brown Onion paste

Brown Onions are milder than Red Onion. Onion Paste is an excellent time saver. It is very convenient to put together a tasty dish within minutes using this paste.

Culinary Uses
· Onion paste makes delicious, rich tasting, thick gravies.
· Vital for Asian cooking along with Ginger and Garlic pastes.
· Can be used as a marinade for meat, poultry and seafood or added to sauces.
· Onion dip is a yummy accompaniment to bread sticks. Stir in cream to onion paste. Whisk it and season it with salt, pepper, garlic, mixed herbs or oregano or parsley.

Garlic Cooking paste

Garlic paste

In Indian cuisine, (for those who use garlic in cooking), this basic paste is a must have.

Culinary Uses
· Use as a flavor enhancer in a curry,
· Can be used to make a chutney/spread/dips/sauces.
· It is added to almost all of Non-vegetarian preperations.
· Used as a marinade for chicken, fish or lamb. and non vegetarian dishes.
· It is often paired with onion, ginger, tomato, or green chillies in gravy preparations.

Green chilli cooking paste

Green chilli paste

Green chilli is a very well known spice for its fiery taste. Green Chillis are made into paste by washing them thoroughly, removing the stem chopping into medium pieces and then grinding them.

Culinary Uses
· Green chilli paste is a handy option to add that hot taste to vegetable dish, curries, Potato tikkis, sandwiches, Vadas, upma or Masala Parathas.
· Is a great alternative, when fresh green chilli is not available at home. Can be used for tempering dals.
· Add the paste into cream cheese for a sandwich spread. Thin with sour cream or yogurt to make a dip.

Ginger paste

Ginger paste

In Indian cuisine this basic paste is a must have.

Culinary Uses
· Ginger paste is used in marinades for starters, in gravies and curies etc.
· Ginger paste is used as a marinade in many tandoori starters, chicken recipes etc. 
· It is often paired with onion,garlic, tomato, or green chillies in gravy preparations.
· Widely used in bakery.
· Ginger and lemon is an excellent combination, widely used in preparation of lime and ginger syrups etc.
· It aids digestion. It helps relieve indigestion, diarrhea, stomach cramps etc.
· It is used to treat nausea.

Red Chilli Cooking Paste

Kashmiri Red chilli paste

Kashmiri red chillies are less pungent, having the vibrant and rich red color to flavor the Asian gravies and curries. Kashmiri Red chilli paste is a good alternative to keep when chilis are not available. This paste is spicy and red without being too hot. The Kashmiri red chillies are washed, cleaned, chopped into fine pieces and grounded.

Culinary Uses
· Kashmiri Red chilli paste is often used as a dip, spread, and topping or can be used as a base for pizza and sandwiches.
· It is a spicy accompaniment for Parathas, chapattis, Vadas, samosas or even dim sums. They can be used with breakfast, lunch, dinner or snacks.
· Used as a marinade on fried fish, giving it a great red color.
· Add the paste into cream cheese for a sandwich spread. Thin with sour cream or yogurt to make a dip.

Tamarind paste

Tamarind paste

Tamarind Paste is a pulp that surrounds tamarind pods. This paste is very popular in Asian cuisine including the making of tamarind drinks, Thai Sour Soups, chutneys and sambhar.

Culinary Uses
· Tamarind pulp is an important ingredient in Worcestershire sauce and is used as a flavoring in many East Indian and Middle Eastern dishes
· It is also used as a spice in curries, for which purpose it is particularly popular in parts of India. 
· Can be used to make tamarind chutney along with jaggery and cumin seeds, a tasty accompaniment with samosas or pakodas. 
· One of the primary souring agents in Thai cooking, used in pad thai, soups, salads, stir-fries and sauces.
· Sour tamarind is used as a souring agent that adds a pleasant fruity taste, is also a tenderizer.

Ginger garlic paste

Ginger Garlic paste

In most Asian cooking, the use of fresh ginger and garlic is indispensable. Most dishes call for ginger garlic either in the fresh whole form or in the paste form.

Culinary uses
· Ginger garlic paste is is one of the most essential ingredients in Asian cuisines. It is added to almost all of the Non-vegetarian preperations and a few vegetarian dishes in Hyderabadi cuisine.
· It is often paired with onion, tomato, or green chillies in gravy preparations.
· It is often used in rice preparations, biryanis, pulao and curries like chana masala, dal makhni and chicken / meat gravies.

How to use Cooking Pastes :
Cooking pastes usually come in a bottle. The pastes are handy to use as they last a long time, take up little rack space, can be kept in your cupboard or fridge and used when you need them.

– Refrigerate after opening.
– Always use a clean spoon to take out the quantity of cooking paste you need.
– Add a little water to a pan, and fry the paste before adding other ingredients. It brings out the flavour.
– You can add whole or ground spices to the paste. Toast the whole spice in a frying pan over low heat, add curry paste, water and fry.
– You can mix cooking paste into yogurt for a quick dip, add it to cream and tinned tomatoes and whizz it in a blender for a quick curry sauce.
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