TRS Amchur Powder (100gm)
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 |
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Brand
TRS
Quick Comparison
| Settings | TRS Amchur Powder (100gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Shahi Kala Jeera (50gm) remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | TRS Amchur Powder (100gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Shahi Kala Jeera (50gm) remove | ||||||||||||
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| SKU | 20AS139 | 4TR043 | 4VA068 | 4TR050 | 4TR053 | 4TR057 | ||||||||||||
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| Price | 1,99 € incl. VAT | 1,39 € incl. VAT | 1,39 € incl. VAT | 1,89 € incl. VAT | 6,29 € incl. VAT | 1,99 € incl. VAT | ||||||||||||
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| Description | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | 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. | Garam Masala is an indispensable spice in Indian cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | 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. | BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar Masala | |||||||||||||
| Content | 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 | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | 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. | Garam Masala is an indispensable spice in Indian cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | 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. | Shahi Jeera is darker and sweeter than ordinary jeera. It has a nutty, earthy aroma and is especially used in rich North Indian curries like shahi panner and kurma, added to breads, or steamed with rice to give it a distinct scent. | ||||||||||||
| Weight | 0,1 kg | 0,1 kg | 0,05 kg | 0,1 kg | 0,05 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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