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 | Vandevi Hing Powder Yellow (50gm) remove | TRS Chick Peas (500gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | Shan Memoni Mutton Biryani - 60gm remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Heera Bay Leaves (50gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Chick Peas (500gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | Shan Memoni Mutton Biryani - 60gm remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4TR039 | 4VA068 | 3TR009 | 4TR053 | 4TR041 | 4SH037 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 3,49 € incl. VAT | 1,39 € incl. VAT | 2,19 € incl. VAT | 6,29 € incl. VAT | 2,49 € incl. VAT | 1,79 € incl. VAT | ||||||||||||
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| Availability | Out of stock | In Stock | Out of 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. | 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. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | 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. | 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. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | ||||||||||||
| 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 | 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. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | 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. | 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. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | ||||||||||||
| Weight | 0,05 kg | 0,05 kg | 0,5 kg | 0,05 kg | 0,05 kg | 0,065 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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