TRS Star Anise (50gm)
1,99 € incl. VAT
Star anis are aromatic flower buds that are widely used because of their amazing properties. They are known for their strong taste and smell and are used in various national kitchens.
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Description
Star anis are aromatic flower buds that are widely used because of their amazing properties. They are known for their strong taste and smell and are used in various national kitchens.
Additional information
| Weight | 0,05 kg |
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Brand
TRS
Quick Comparison
| Settings | TRS Star Anise (50gm) remove | TRS Chick Peas (500gm) remove | TRS Urid Beans (500gm) remove | TRS Cardamom Black (50gm) remove | TRS Red Kidney Beans/Rajma (500gm) remove | TRS Garam Masala Powder (100gm) remove | ||||||||||||
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| Name | TRS Star Anise (50gm) remove | TRS Chick Peas (500gm) remove | TRS Urid Beans (500gm) remove | TRS Cardamom Black (50gm) remove | TRS Red Kidney Beans/Rajma (500gm) remove | TRS Garam Masala Powder (100gm) remove | ||||||||||||
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| SKU | 4TR067 | 3TR009 | 3TR023 | 4TR041 | 3TR018 | 4TR050 | ||||||||||||
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| Price | 1,99 € incl. VAT | 2,19 € incl. VAT | 2,59 € incl. VAT | 2,49 € incl. VAT | 2,79 € incl. VAT | 1,89 € incl. VAT | ||||||||||||
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| Description | Star anis are aromatic flower buds that are widely used because of their amazing properties. They are known for their strong taste and smell and are used in various national kitchens. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | 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. | 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. | Rajma or Red Kidney Beans are deep red, kidney-shaped beans that are popular all over the world. The rajma gravy has a gorgeous red colour and is thick and creamy. It is a great combination of health and taste. As the Rajma beans take time to cook, they are soaked overnight. | 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. | ||||||||||||
| Content | Star anis are aromatic flower buds that are widely used because of their amazing properties. They are known for their strong taste and smell and are used in various national kitchens. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | 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. | 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. | Nutritional Information per 100gm (unless otherwise stated): Calories/Energy: 1429kJ/336kcal Fat: 1.4g of which saturates: 0g Carbohydrates: 57.3g of which sugars: 4.6g Fiber: 15.7g Protein: 24.7g Salt: 1g Ingredients: 100% kidney beans | 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. | ||||||||||||
| Weight | 0,05 kg | 0,5 kg | 0,5 kg | 0,05 kg | 0,5 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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