TRS Brown Mustard Seeds (100gm)
1,19 € incl. VAT
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.
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Description
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.
Additional information
| Weight | 0,1 kg |
|---|
Brand
TRS
Quick Comparison
| Settings | TRS Brown Mustard Seeds (100gm) remove | TRS Cardamom Green (50gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | Heera Poppy Seeds (100gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Chilli Powder Extra Hot (100gm) remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | TRS Brown Mustard Seeds (100gm) remove | TRS Cardamom Green (50gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | Heera Poppy Seeds (100gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Chilli Powder Extra Hot (100gm) remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4TR061 | 4TR042 | 4TR049 | 4HE014 | 4TR053 | 4TR043 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 1,19 € incl. VAT | 4,89 € incl. VAT | 2,79 € incl. VAT | 1,99 € incl. VAT | 6,29 € incl. VAT | 1,39 € incl. VAT | ||||||||||||
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| Availability | Out of stock | In Stock | In Stock | In Stock | In Stock | Out of stock | ||||||||||||
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| Description | 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. | Cardamom is a widely known spice and is also use as a fragrance in soaps, cosmetics, perfumes, especially. oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside. | 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. | Heera's perfectly coordinated blend of spices makes. it easier for you to prepare Indian cuisine. | 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. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | ||||||||||||
| Content | 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. | Cardamom is a widely known spice and is also use as a fragrance in soaps, cosmetics, perfumes, especially. oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside. | 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. | Heera's perfectly coordinated blend of spices makes. it easier for you to prepare Indian cuisine.
About Product
| 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. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | ||||||||||||
| Weight | 0,1 kg | 0,05 kg | 0,25 kg | 0,1 kg | 0,05 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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