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 |
|---|
Brand
TRS
Quick Comparison
| Settings | Heera Bay Leaves (50gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | MTR Rasam Powder (200gm) remove | TRS Cardamom Black (50gm) remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Heera Bay Leaves (50gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | MTR Rasam Powder (200gm) remove | TRS Cardamom Black (50gm) remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4TR039 | 4TR057 | 4TR050 | 4TR049 | 4MT076 | 4TR041 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 3,49 € incl. VAT | 1,99 € incl. VAT | 1,89 € incl. VAT | 2,79 € incl. VAT | 2,59 € incl. VAT | 2,49 € incl. VAT | ||||||||||||
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| Availability | Out of stock | In Stock | In Stock | In 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. | BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar Masala | 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. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | 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. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | ||||||||||||
| 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 | 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. | 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. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | 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. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | ||||||||||||
| Weight | 0,05 kg | 0,05 kg | 0,1 kg | 0,25 kg | 0,2 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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