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 | Shan Memoni Mutton Biryani - 60gm remove | TRS Urid Beans (500gm) remove | MTR Rasam Powder (200gm) remove | TRS Cardamom Black (50gm) remove | TRS Javetri/Javentry mace 50gm remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | TRS Brown Mustard Seeds (100gm) remove | Shan Memoni Mutton Biryani - 60gm remove | TRS Urid Beans (500gm) remove | MTR Rasam Powder (200gm) remove | TRS Cardamom Black (50gm) remove | TRS Javetri/Javentry mace 50gm remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4TR061 | 4SH037 | 3TR023 | 4MT076 | 4TR041 | 4TR053 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 1,19 € incl. VAT | 1,79 € incl. VAT | 2,59 € incl. VAT | 2,59 € incl. VAT | 2,49 € incl. VAT | 6,29 € 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 | 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. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | 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. | 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. | ||||||||||||
| 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. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | 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. | 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. | ||||||||||||
| Weight | 0,1 kg | 0,065 kg | 0,5 kg | 0,2 kg | 0,05 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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