| Description | | Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness | 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. | The perfectly matched mix of spices from Shan makes.
it easier for you to prepare Indian Biryani cuisine. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. |
| 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. | Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness | 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. | The perfectly matched mix of spices from Shan makes.
it easier for you to prepare Indian Biryani cuisine. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. |
