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 BIRYANI MASALA (200 + 50 GM FREE) 250 GM remove | TRS Cardamom Green (50gm) remove | TRS Brown Mustard Seeds (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Nutmeg/Jaifal (100gm) remove | ||||||||||||
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| Name | MTR Rasam Powder (200gm) remove | AACHI BIRYANI MASALA (200 + 50 GM FREE) 250 GM remove | TRS Cardamom Green (50gm) remove | TRS Brown Mustard Seeds (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Nutmeg/Jaifal (100gm) remove | ||||||||||||
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| SKU | 4MT076 | 4AC102 | 4TR042 | 4TR061 | 4VA068 | 4TR062 | ||||||||||||
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| Price | 2,59 € incl. VAT | 3,29 € incl. VAT | 4,89 € incl. VAT | 1,19 € incl. VAT | 1,39 € incl. VAT | 5,49 € 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 Biryani Masala has its own spice mix, which gives it a slightly different taste than the standard Biryani. Plums are also used in this dish. | Cardamom is a widely known spice and is also use as a fragrance in soaps, cosmetics, perfumes, especially. oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside. | 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. | 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. | Nutmeg or Jaiphal is a very aromatic spice with a delicate , sweet flavour that is often called for in many recipes. It can be grated or ground to be added to meats, cabbage, shellfish as well as gingerbread, cookies, cupcakes, desserts and wines. Adding a little bit of nutmeg while boiling rice makes it taste really different and rich. | ||||||||||||
| 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. | Aachi Biryani Masala has its own spice mix, which gives it a slightly different taste than the standard Biryani. Plums are also used in this dish. | Cardamom is a widely known spice and is also use as a fragrance in soaps, cosmetics, perfumes, especially. oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside. | 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. | 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. | Nutmeg or Jaiphal is a very aromatic spice with a delicate, sweet flavour that is often called for in many recipes. It can be grated or ground to be added to meats, cabbage and shellfish as well as gingerbread, cookies, cupcakes, desserts and wines. Adding a little bit of nutmeg while boiling rice makes it taste really different and rich. Storage: Keep away from humidity. Nutritional Facts Per 100gm Energy(Kcal) - 525Kcal Protein - 5.8g Fat - 36g Of which saturates - 26g Carbs - 49g Of which sugar - 3g Dietary Fiber - 21g | ||||||||||||
| Weight | 0,2 kg | 0,25 kg | 0,05 kg | 0,1 kg | 0,05 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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