| Description | | Spice preparation for Lamband Meat dishes | A fine-ground chilli powder that is a perfect blend of colour and pungency.Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America's most important contribution to the world of spices, though today it is one of India's major export attractions.Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent 'Guntur' and the mildly pungent 'Byadgi' chillies are internationally recognised as the finest in quality. | spice mix for chicken dishes, with which you can
prepare an excellent curry | It is India's most loved snack. Ajji has the authentic
& easier recipe straight from the house of Kutch. | The leaves of this kind, which is native to Asia, called curry leaves, are mainly used as a spice in South Indian and Sri Lankan cuisine. |
| Content | The king ajwain is an excellent spice for snacks made from chickpea dough such as Pakora. It has a slightly bitter taste and the aroma is reminiscent of thyme. It is also said to be able to promote digestion. | Spice preparation for Lamband Meat dishes | A fine-ground chilli powder that is a perfect blend of colour and pungency.Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America's most important contribution to the world of spices, though today it is one of India's major export attractions.Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent 'Guntur' and the mildly pungent 'Byadgi' chillies are internationally recognised as the finest in quality. | spice mix for chicken dishes, with which you can
prepare an excellent curry | It is India's most loved snack. Ajji has the authentic
& easier recipe straight from the house of Kutch. | The leaves of this kind, which is native to Asia, called curry leaves, are mainly used as a spice in South Indian and Sri Lankan cuisine. |
