TRS Semolina Coarse 500gm
1,99 € incl. VAT
Coarse Semolina is made from durum wheat and is used in breakfast cereals, puddings & sweet dishes (such as Halwa), and salty dishes such as Rawa Dosa and Upma. It is also known by the names ?Rawa? and ?Sooji? in India.
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Description
Coarse Semolina is made from durum wheat and is used in breakfast cereals, puddings & sweet dishes (such as Halwa), and salty dishes such as Rawa Dosa and Upma. It is also known by the names ?Rawa? and ?Sooji? in India.
Brand
TRS
Additional information
| Weight | 0,5 kg |
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Quick Comparison
| Settings | TRS Semolina Coarse 500gm remove | TRS Canned Sarson Ka Saag 850gm remove | TRS Cardamom Black 50gm remove | TRS Javetri/Javentry mace 50gm remove | TRS Jeera Whole 400gm remove | TRS Dhania Whole 250gm remove | ||||||||||||
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| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 1TR014 | 5TR047 | 4TR041 | 4TR053 | 4TR056 | 4TR049 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 1,99 € incl. VAT | 3,99 € incl. VAT | 2,59 € incl. VAT | 5,99 € incl. VAT | 4,29 € incl. VAT | 2,49 € incl. VAT | ||||||||||||
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| Availability | Out of stock | In Stock | In Stock | Out of stock | Out of stock | In Stock | ||||||||||||
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| Description | Coarse Semolina is made from durum wheat and is used in breakfast cereals, puddings & sweet dishes (such as Halwa), and salty dishes such as Rawa Dosa and Upma. It is also known by the names ?Rawa? and ?Sooji? in India. | ready-to-eat mustard leaf puree provides a quick fix for Saag's traditional taste. Enjoy the rich Punjabi delicacy whenever you want and treat yourself to this exotic pleasure with bread or rice. | 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. | 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. | Cumin, also known as jeera, has a strong fragrance and a slightly bitter taste. It is mainly used in Indian, Arabic and North African cuisine and goes well with hearty soups, vegetables, rice and meat dishes. | 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. | ||||||||||||
| Content | Coarse Semolina is made from durum wheat and is used in breakfast cereals, puddings & sweet dishes (such as Halwa), and salty dishes such as Rawa Dosa and Upma. It is also known by the names ?Rawa? and ?Sooji? in India. | ready-to-eat mustard leaf puree provides a quick fix for Saag's traditional taste. Enjoy the rich Punjabi delicacy whenever you want and treat yourself to this exotic pleasure with bread or rice. | 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. | 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. | Cumin, also known as jeera, has a strong fragrance and a slightly bitter taste. It is mainly used in Indian, Arabic and North African cuisine and goes well with hearty soups, vegetables, rice and meat dishes. | 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. | ||||||||||||
| Weight | 0.5 | 0.85 | 0.05 | 0.05 | 0.4 | 0.25 | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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