Heera Bay Leaves (50gm)
3,49 € incl. VAT
Bay leaves can be found in biryani, pulao, soups,
curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb.
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Description
Bay leaves are used in biryanis, kormas, soups and stews etc where their sharp and distinctive aroma adds to the dish. Bay leaves have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections etc
Nutrient: NA
Ingredients: Bay leaves
Allergen: NA
Storage: Store in a cool and dry place
Weight: 50g
Origin: India
Additional information
Weight | 0,05 kg |
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Brand
TRS
Quick Comparison
Settings | Heera Bay Leaves (50gm) remove | TRS Methi (Fenugreek) Seeds (100gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Brown Mustard Seeds (100gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Gramflour (Besan) - (1kg) remove | ||||||||||||
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Name | Heera Bay Leaves (50gm) remove | TRS Methi (Fenugreek) Seeds (100gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Brown Mustard Seeds (100gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Gramflour (Besan) - (1kg) remove | ||||||||||||
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SKU | 4TR039 | 4TR060 | 4TR050 | 4TR061 | 4TR057 | 1TR010 | ||||||||||||
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Price | 3,49 € incl. VAT | 0,99 € incl. VAT | 1,89 € incl. VAT | 1,19 € incl. VAT | 1,99 € incl. VAT | 3,79 € incl. VAT | ||||||||||||
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Availability | Out of stock | Out of stock | In Stock | Out of stock | In Stock | In Stock | ||||||||||||
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Description | Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb. | Fenugreek seeds, also known as Methi in India, have a bitter taste and are often used to refine vegetarian Indian dishes. The typical Indian spice is also used in the preparation of pickles, curry powders, pastes and spice mixtures. | 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. | 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. | BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar Masala | This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets. | ||||||||||||
Content | Bay leaves are used in biryanis, kormas, soups and stews etc where their sharp and distinctive aroma adds to the dish. Bay leaves have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections etc Nutrient: NA Ingredients: Bay leaves Allergen: NA Storage: Store in a cool and dry place Weight: 50g Origin: India | About Product Fenugreek(Methi) helps with diabetes, stomach problems, high blood pressure, cholesterol, etc. Methi Powder is good for the hair as it is a natural conditioner and helps to reduce dandruff. Nutrient: Energy value (323 kcal), Total protein (23g), Fat (6.41g), Carbohydrates (58.35g), Fiber (24.6g), Vitamin C (3mg), Thiamine (0.322mg), Riboflavin (0.366mg),Niacin (1,640mg), Vitamin B6 (0.600mg), Folic acid (57mg), Vitamin A (60 IU), Calcium (176mg), Iron (33.53mg), Magnesium (191mg), Phosphorus (296mg), Potassium (770mg), Sodium (67mg), Zinc (2.50mg) Ingredients: Fenugreek seeds Allergen: NA Storage: Store in a cool and dry place Weight: 100gm | 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. | 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. | 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. | This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets. | ||||||||||||
Weight | 0,05 kg | 0,1 kg | 0,1 kg | 0,1 kg | 0,05 kg | 1 kg | ||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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