| Description | | Turmeric is native to India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste. | BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar Masala | Paprika seasoning is used in soups, stews, potato fries, rice varieties etc and is valued for its taste as well as the rich colour that it adds to the dish. | Brown mustard seeds are widely used as a spice,
especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes. | Garam Masala is an indispensable spice in Indian
cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. |
| Content | MDH Kitchen King is a spice mix that is particularly
tasty for vegetable dishes and is made from a variety of exotic ingredients. MDH guarantees excellent quality and an incomparable taste experience. | Turmeric powder is used to color and flavor prepared mustard, Pickles, relish, chutneys, and rice dishes as well as butter and cheese. Turmeric powder is also added in spice blends such as curry powder. TRS Haldi powder is 100% natural and contains no artificial color, flavor, or preservatives. | Shahi Jeera is darker and sweeter than ordinary jeera. It has a nutty, earthy aroma and is especially used in rich North Indian curries like shahi panner and kurma, added to breads, or steamed with rice to give it a distinct scent. | Nutritional Information per 100gm (unless otherwise stated):
Ingredients:
100% natural, dried and ground peppers.
| Brown mustard seeds are widely used as a spice,
especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes. | Garam Masala is an indispensable spice in Indian
cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. |
