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.
In Stock
Add to Wishlist
Add to Wishlist
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 |
---|
Brand
TRS
Quick Comparison
Settings | TRS Javetri/Javentry mace 50gm remove | MDH Chana Masala - 100gm remove | TRS Urid Beans (500gm) remove | Vandevi Hing Powder Yellow (50gm) remove | MTR Rasam Powder (200gm) remove | TRS Brown Mustard Seeds (100gm) remove | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Name | TRS Javetri/Javentry mace 50gm remove | MDH Chana Masala - 100gm remove | TRS Urid Beans (500gm) remove | Vandevi Hing Powder Yellow (50gm) remove | MTR Rasam Powder (200gm) remove | TRS Brown Mustard Seeds (100gm) remove | ||||||||||||
Image | ||||||||||||||||||
SKU | 4TR053 | 4MD020 | 3TR023 | 4VA068 | 4MT076 | 4TR061 | ||||||||||||
Rating | ||||||||||||||||||
Price | 6,29 € incl. VAT | 2,29 € incl. VAT | 2,59 € incl. VAT | 1,39 € incl. VAT | 2,59 € incl. VAT | 1,19 € incl. VAT | ||||||||||||
Stock |
In Stock
|
Out of stock
|
In Stock
|
In Stock
|
In Stock
|
Out of stock
| ||||||||||||
Availability | In Stock | Out of stock | In Stock | In Stock | In Stock | Out of stock | ||||||||||||
Add to cart | ||||||||||||||||||
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. | The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish. | 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. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. | 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. | ||||||||||||
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. | Description The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish. | 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. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. | 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. | ||||||||||||
Weight | 0,05 kg | 0,1 kg | 0,5 kg | 0,05 kg | 0,2 kg | 0,1 kg | ||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
Additional information |
|
|
|
|
|
|