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.
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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 |
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Brand
MTR
Quick Comparison
| Settings | MTR Rasam Powder (200gm) remove | Aachi Pepper Chicken Masala (200gm) remove | TRS Brown Mustard Seeds (100gm) remove | TRS Jeera / Cumin Powder (400gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| Name | MTR Rasam Powder (200gm) remove | Aachi Pepper Chicken Masala (200gm) remove | TRS Brown Mustard Seeds (100gm) remove | TRS Jeera / Cumin Powder (400gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| SKU | 4MT076 | 4AC098 | 4TR061 | 4TR054-1 | 4TR053 | 4TR041 | ||||||||||||
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| Price | 2,59 € incl. VAT | 3,99 € incl. VAT | 1,19 € incl. VAT | 7,99 € incl. VAT | 6,29 € incl. VAT | 2,49 € incl. VAT | ||||||||||||
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| 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. | 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 | 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. | 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?. | 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. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | ||||||||||||
| 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. | 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. | 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. | 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 | 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. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | ||||||||||||
| Weight | 0,2 kg | 0,2 kg | 0,1 kg | 0,4 kg | 0,05 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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