TRS Garam Masala Powder (100gm)

Weight 0,1 kg
SKU: 4TR050

1,89  incl. VAT

In Stock

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.

In Stock
Add to Wishlist
Add to Wishlist
Add to Wishlist
Add to Wishlist
SKU: 4TR050 Categories: , , , , Tags: , ,

Description

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.

Additional information

Weight 0,1 kg

Brand

TRS

Quick Comparison

SettingsTRS Garam Masala Powder (100gm) removeHeera Bay Leaves (50gm) removeTRS Shahi Kala Jeera (50gm) removeTRS Javetri/Javentry mace 50gm removeTRS Brown Mustard Seeds (100gm) removeTRS Urid Beans (500gm) remove
NameTRS Garam Masala Powder (100gm) removeHeera Bay Leaves (50gm) removeTRS Shahi Kala Jeera (50gm) removeTRS Javetri/Javentry mace 50gm removeTRS Brown Mustard Seeds (100gm) removeTRS Urid Beans (500gm) remove
Image
SKU4TR0504TR0394TR0574TR0534TR0613TR023
Rating
Price1,89  incl. VAT3,49  incl. VAT1,99  incl. VAT6,29  incl. VAT1,19  incl. VAT2,59  incl. VAT
Stock
In Stock
Out of stock
In Stock
In Stock
Out of stock
In Stock
AvailabilityIn StockOut of stockIn StockIn StockOut of stockIn Stock
Add to cart

Add to cart

Read more

Add to cart

Add to cart

Read more

Add to cart

DescriptionGaram 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.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 MasalaNutmeg 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.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.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.
ContentGaram 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.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: IndiaShahi 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.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.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.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.
Weight0,1 kg0,05 kg0,05 kg0,05 kg0,1 kg0,5 kg
DimensionsN/AN/AN/AN/AN/AN/A
Additional information
Weight 0,1 kg
Weight 0,05 kg
Weight 0,05 kg
Weight 0,05 kg
Weight 0,1 kg
Weight 0,5 kg
Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Availability
  • Add to cart
  • Description
  • Content
  • Dimensions
  • Weight
Click outside to hide the comparison bar
Compare
[]
×