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To help discerning housewives world over prepare curries that are tasty and nutritious while in essence remaining truly 'Keralean', K.K.R Food Products in 2002, launched the pioneering Nirapara Curry Masala Brand. Using carefully handpicked aromatic spices high in quality, Nirapara Spices & Curry Masalas are prepared in a completely dust-free environment employing some of the latest advances in Food Processing technology. In order to ensure cent percent purity, Nirapara Curry Masala Unit is the only food processing unit in India wherein the products are subjected to a 4 stage process of Steam Sterilisation to render them completely germ-free.

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Black Pepper Powder

Black pepper comes from the pepper plant. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice that we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum).

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Dry Ginger Powder

Dry Ginger Sonth is the powder of dried ginger root. In India, it is commonly used as a kitchen-spice, an ingredient of chutneys/foods/drinks and herbal teas

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Fennel Powder

Fennel powder is the powdered form made by grinding fennel seeds.

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Chilly Powder

Chilly powder is a dried pulverized fruit of one or more varieties of chilly. It is used as a spice to add pungency flavor to various dishes. Chilly powder blenders are popular in many types of cuisine.

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Cumin Powder

Cumin powder is the powdered form made by grinding cumin seeds. These are used as a spice for their distinctive flavour and aroma.

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Turmeric Powder

Turmeric powder is a bright yellow spice which is made from dry Turmeric Rhizomes and is always used in dried powdered form. Turmeric's main ingredient is 'curcumin' which exhibits a wide range of medicinal purposes. Turmeric is useful for its colour, flavor, cosmetic and medicinal properties. Turmeric powder's flavor could also be described as peppery, or even warm in the mouth. It is used as flavor and adds an orange-yellow color to the food. It is also essential in curry powder which is used in meat, vegetables and lentil dishes. Lastly, it works as a substitute for saffron in rice, curries and desserts.

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Coriander Powder

The ground coriander is obtained from the Coriander seed of the coriander plant. It is most commonly found in its whole seed form. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle. Ground coriander seeds lose their flavour quickly in storage. Therefore, it is best to ground the seeds to your need. Coriander powder has a pleasing whiff and taste. The spice is an important item of international trade. Coriander is widely used in whole or ground forms for flavouring purposes. In India, coriander goes into mainly making curry powders as well as being an important flavouring agent.

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Fenugreek Powder

Fenugreek is known as Methi in India and has a slightly souring fragrant flavour. A key ingredient due to its versatility, fenugreek has many forms and is available in dried, ground and seed form. Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavor. The seeds are used in the preparation of pickles, vegetable dishes, dals, and spice mixes, such as panch phoron and sambar powder

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