TRS Turmeric/Haldi Powder (100gm)
0,99 € incl. VAT
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.
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Description
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.
Additional information
| Weight | 0,1 kg |
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Brand
TRS
Quick Comparison
| Settings | TRS Turmeric/Haldi Powder (100gm) remove | AACHI BIRYANI MASALA (200 + 50 GM FREE) 250 GM remove | AACHI SAMBAR POWDER (200 + 50 GM FREE) 250 GM remove | Katdare Goda Masala-100gm remove | TRS Javetri/Javentry mace 50gm remove | TRS Brown Mustard Seeds (100gm) remove | ||||||||||||
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| Name | TRS Turmeric/Haldi Powder (100gm) remove | AACHI BIRYANI MASALA (200 + 50 GM FREE) 250 GM remove | AACHI SAMBAR POWDER (200 + 50 GM FREE) 250 GM remove | Katdare Goda Masala-100gm remove | TRS Javetri/Javentry mace 50gm remove | TRS Brown Mustard Seeds (100gm) remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4TR052 | 4AC102 | 4AC107 | 4KP084-1 | 4TR053 | 4TR061 | ||||||||||||
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| Price | 0,99 € incl. VAT | 3,29 € incl. VAT | 2,89 € incl. VAT | 2,29 € incl. VAT | 6,29 € incl. VAT | 1,19 € incl. VAT | ||||||||||||
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| Description | 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. | Aachi Biryani Masala has its own spice mix, which gives it a slightly different taste than the standard Biryani. Plums are also used in this dish. | Aachi Sambar Powder is a spice mix to make an honestly spicy sambar with vegetables. It is a delicious vegetarian dish made according to an authentic Indian recipe. The vegetable stew can be supplemented with vegetables according to your own taste. | ?As universal as coconut in authentic Maharashtrian cuisine is Goda Masala? Ajji would say. And would use it in almost every dish like Amti, Bhaji, Masale Bhat etc. | 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. | 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 | 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. | Aachi Biryani Masala has its own spice mix, which gives it a slightly different taste than the standard Biryani. Plums are also used in this dish. | Description
Sambar Powder is a necessary ingredient to make Sambar, well-liked south Indian gravy. Sambar is generally eaten with rice, rice cakes and lentil donuts (Vadas).
Ingredients
Coriander, Red chilli powder, Bengal gram dal, Cumin, Turmeric, Fenugreek, Black Pepper, Garlic, Compounded Asafoetida, Salt and Curry leaves. | ?As universal as coconut in authentic Maharashtrian cuisine is Goda Masala? Ajji would say. And would use it in almost every dish like Amti, Bhaji, Masale Bhat etc. | 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. | 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 | 0,1 kg | 0,25 kg | 0,25 kg | 0,1 kg | 0,05 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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