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Kamarkas is a very rare spice only found in few parts of the world. It is derived from the resin of the Indian Palash tree. Kamarkas consists of little gleaming flakes dark red that are odorless with a sharp and pungent taste. Kamarkas is used in a number of Indian dishes the most common of which is called panjeeri, a traditional postpartum healing and lactation recipe from the state of Punjab and Hyderabad in India. Panjeeri is prepared with whole-wheat flour or sooji fried in sugar and ghee mixed with nuts, dry fruits, phool makhana, gondh (edible gum crystals) and char magaz (dried melon seeds). See video below for a traditional panjeeri recipe.
Kamarkas is an Indian power food and especially beneficial for women who just gave birth in order to boost energy levels and as a remedy for back pain and weakness during pregnancy.
Kamarkas is also called bengal kino, sage herb or flame of the forest.