TRS Chilli Powder Extra Hot (100gm)

Weight 0,1 kg
SKU: 4TR043

1,39  incl. VAT

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Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness

In Stock
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SKU: 4TR043 Categories: , , Tags: , , ,

Description

Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness

Additional information

Weight 0,1 kg

Brand

TRS

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SettingsTRS Chilli Powder Extra Hot (100gm) removeTRS Garam Masala Powder (100gm) removeTRS Amchur Powder (100gm) removeTRS Shahi Kala Jeera (50gm) removeTRS Urid Beans (500gm) removeTRS Cardamom Black (50gm) remove
NameTRS Chilli Powder Extra Hot (100gm) removeTRS Garam Masala Powder (100gm) removeTRS Amchur Powder (100gm) removeTRS Shahi Kala Jeera (50gm) removeTRS Urid Beans (500gm) removeTRS Cardamom Black (50gm) remove
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SKU4TR0434TR05020AS1394TR0573TR0234TR041
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DescriptionWhole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness 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.BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar MasalaWhole 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.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.
ContentWhole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness 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.Ingredients: dried mango powder Nutritional Information per 100gm (unless otherwise stated): As per 100gm Energy/Calories: 1422kJ/340kcal Fat: 8g of which saturates: 0g Carbohydrates: 64g of which sugars: 0g Salt: 0g Protein: 2.8gShahi 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.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.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.
Weight0,1 kg0,1 kg0,1 kg0,05 kg0,5 kg0,05 kg
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Weight 0,1 kg
Weight 0,1 kg
Weight 0,1 kg
Weight 0,05 kg
Weight 0,5 kg
Weight 0,05 kg
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