TRS Moong/Mung Dal (500gm)
2,69 € incl. VAT
Mung beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources.
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Description
Mung beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources.
Additional information
| Weight | 0,5 kg |
|---|
Brand
TRS
Quick Comparison
| Settings | TRS Moong/Mung Dal (500gm) remove | TRS Turmeric/Haldi Powder (400gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Turmeric/Haldi Powder (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| Name | TRS Moong/Mung Dal (500gm) remove | TRS Turmeric/Haldi Powder (400gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Turmeric/Haldi Powder (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| SKU | 3TR013 | 4TR111 | 4TR053 | 4TR052 | 4TR049 | 4TR041 | ||||||||||||
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| Price | 2,69 € incl. VAT | 2,99 € incl. VAT | 6,29 € incl. VAT | 0,99 € incl. VAT | 2,79 € incl. VAT | 2,49 € incl. VAT | ||||||||||||
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| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||
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| Description | Mung beans are considered tasty and very healthy because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. | 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. | Turmeric is native to India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | 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 | Mung beans are considered tasty and very healthy because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. | Turmeric is native to Southeast India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste. | 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. | Turmeric powder is used to color and flavor prepared mustard, Pickles, relish, chutneys, and rice dishes as well as butter and cheese. Turmeric powder is also added in spice blends such as curry powder. TRS Haldi powder is 100% natural and contains no artificial color, flavor, or preservatives. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | 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 | 0,5 kg | 0,4 kg | 0,05 kg | 0,1 kg | 0,25 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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