Ever wondered why the aroma of spices is immediately released when they are milled? Ground spices help in even flavor distribution, making cooking faster and more uniform. However, heat-generation during commercial grinding often burns off essential oils.
We at Banglar Recipe use slow-rotation milling. This keeps the spice temperature low. Therefore, the volatile flavor oils inside Turmeric (Curcumin), Cumin (Cuminaldehyde), and Coriander are fully locked in, assuring maximum aroma and color purity.
