TRS Javetri/Javentry mace 50gm
6,29 € incl. VAT
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.
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Description
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.
Additional information
| Weight | 0,05 kg |
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Brand
TRS
Quick Comparison
| Settings | TRS Javetri/Javentry mace 50gm remove | TRS Garam Masala Powder (100gm) remove | MTR Rasam Powder (200gm) remove | TRS Brown Mustard Seeds (100gm) remove | MDH Chana Masala - 100gm remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| Name | TRS Javetri/Javentry mace 50gm remove | TRS Garam Masala Powder (100gm) remove | MTR Rasam Powder (200gm) remove | TRS Brown Mustard Seeds (100gm) remove | MDH Chana Masala - 100gm remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| SKU | 4TR053 | 4TR050 | 4MT076 | 4TR061 | 4MD020 | 4TR041 | ||||||||||||
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| Price | 6,29 € incl. VAT | 1,89 € incl. VAT | 2,59 € incl. VAT | 1,19 € incl. VAT | 2,29 € incl. VAT | 2,49 € incl. VAT | ||||||||||||
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| Description | 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. | 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. | 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. | 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 Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish. | 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. | ||||||||||||
| Content | 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. | 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. | 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. | 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. | Description The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish. | 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. | ||||||||||||
| Weight | 0,05 kg | 0,1 kg | 0,2 kg | 0,1 kg | 0,1 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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