MTR Rasam Powder (200gm)
2,59 € incl. VAT
Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice.
In Stock
Add to Wishlist
Add to Wishlist
Description
Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice.
Additional information
| Weight | 0,2 kg |
|---|
Brand
MTR
Quick Comparison
| Settings | MTR Rasam Powder (200gm) remove | TRS Jeera / Cumin Powder (400gm) remove | Aachi Pepper Chicken Masala (200gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Brown Mustard Seeds (100gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | MTR Rasam Powder (200gm) remove | TRS Jeera / Cumin Powder (400gm) remove | Aachi Pepper Chicken Masala (200gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Brown Mustard Seeds (100gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4MT076 | 4TR054-1 | 4AC098 | 4TR053 | 4TR061 | 4TR043 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 2,59 € incl. VAT | 7,99 € incl. VAT | 3,99 € incl. VAT | 6,29 € incl. VAT | 1,19 € incl. VAT | 1,39 € incl. VAT | ||||||||||||
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
Out of stock
|
Out of stock
| ||||||||||||
| Availability | In Stock | In Stock | In Stock | In Stock | Out of stock | Out of stock | ||||||||||||
| Add to cart | ||||||||||||||||||
| Description | Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice. | Cumin forms an important part of various spice mixtures such as Garam masala and Sambhar Masala. It has a characteristic aroma and is used in combination with other spices. Cumin has antiseptic properties and strengthens the stomach. In fact, ?Jira? in Sanskrit means ?that which helps digestion?. | Aachi Pepper Chicken?? An exotic dish of rich, mildly spiced gravy that follows the original, traditional pepper Chicken ?recipe. Just add succulent nuggets of chicken and cook | Nutmeg shells are also called mace and are the reddish shells that surround the nutmeg. They have a slightly sweeter taste than nutmeg and are used in many different dishes in Indian cuisine, especially in meat dishes. | 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. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | ||||||||||||
| Content | Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice. | Cumin powder is made by powdering dry roasted cumin seeds in a grinder. These cumin seeds are then dried and powdered just like chili powder is made from dried red chilies and then used in various cuisines. Nutrient: Total Fat(15g), Saturated Fat(0g), Total Carbohydrates(36.6g), Sugar(2.4g), Protein(18.7g), Salt(0.17g) Ingredients: cumin Allergen: Cumin Storage: Keep in an airtight container in a cool and dry place Weight: 400g Origin: India | Description
Aachi Pepper Chicken Masala is a peppery south Indian chicken preparation spiced with a lot of black pepper.
Ingredients
Pepper, Coriander, Cumin, Chilli, Dry Ginger, Garlic, Cassia, Cardamom, Cloves, Turmeric, Fennel, Salt. | Nutmeg shells are also called mace and are the reddish shells that surround the nutmeg. They have a slightly sweeter taste than nutmeg and are used in many different dishes in Indian cuisine, especially in meat dishes. | 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. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | ||||||||||||
| Weight | 0,2 kg | 0,4 kg | 0,2 kg | 0,05 kg | 0,1 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
| Additional information |
|
|
|
|
|
|
Related products
