TRS Amchur Powder (100gm)

Weight 0,1 kg
SKU: 20AS139

1,99  incl. VAT

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SKU: 20AS139 Categories: , , Tags: , ,

Description

Ingredients:

dried mango powder

Nutritional Information per 100gm (unless otherwise stated):

As per 100gm

Energy/Calories: 1422kJ/340kcal
Fat: 8g

of which saturates: 0g
Carbohydrates: 64g

of which sugars: 0g
Salt: 0g
Protein: 2.8g

Additional information

Weight 0,1 kg

Brand

TRS

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SettingsTRS Amchur Powder (100gm) removeTRS Urid Beans (500gm) removeTRS Turmeric/Haldi Powder (100gm) removeTRS Jeera / Cumin Powder (400gm) removeTRS Poppy Seeds White (100g) removeVandevi Hing Powder Yellow (50gm) remove
NameTRS Amchur Powder (100gm) removeTRS Urid Beans (500gm) removeTRS Turmeric/Haldi Powder (100gm) removeTRS Jeera / Cumin Powder (400gm) removeTRS Poppy Seeds White (100g) removeVandevi Hing Powder Yellow (50gm) remove
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SKU20AS1393TR0234TR0524TR054-14HE014-14VA068
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DescriptionWhole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet.Turmeric is native to India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste.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?.Heera's perfectly coordinated blend of spices makes. it easier for you to prepare Indian 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.
ContentIngredients: dried mango powder Nutritional Information per 100gm (unless otherwise stated): As per 100gm Energy/Calories: 1422kJ/340kcal Fat: 8g of which saturates: 0g Carbohydrates: 64g of which sugars: 0g Salt: 0g Protein: 2.8gWhole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet.Turmeric powder is used to color and flavor prepared mustard, Pickles, relish, chutneys, and rice dishes as well as butter and cheese. Turmeric powder is also added in spice blends such as curry powder. TRS Haldi powder is 100% natural and contains no artificial color, flavor, or preservatives.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: IndiaHeera's perfectly coordinated blend of spices makes. it easier for you to prepare Indian cuisine.

About Product

  • Ingredients. – 200g Posto (poppy seeds) – 2 tsp besan or rice flour. ...
  • Method. – Grind the poppy seeds, green chilies, and salt into a coarse paste by adding very little water. ...
  • Storage: Keep away from humidity.
  • Nutritional Facts Per 100gm. Energy(Kcal) – 525Kcal.
    Per 100g
    Protein (g) 18.0
    Fat (g) Total 44.7
    Carbohydrate (g) 23.7
    Sugars (g) 3.2
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.
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