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 | MDH Chana Masala - 100gm remove | AACHI BIRYANI MASALA (200 + 50 GM FREE) 250 GM remove | AACHI SAMBAR POWDER (200 + 50 GM FREE) 250 GM remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| Name | TRS Turmeric/Haldi Powder (100gm) remove | MDH Chana Masala - 100gm remove | AACHI BIRYANI MASALA (200 + 50 GM FREE) 250 GM remove | AACHI SAMBAR POWDER (200 + 50 GM FREE) 250 GM remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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| SKU | 4TR052 | 4MD020 | 4AC102 | 4AC107 | 4TR053 | 4TR041 | ||||||||||||
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| Price | 0,99 € incl. VAT | 2,29 € incl. VAT | 3,29 € incl. VAT | 2,89 € incl. VAT | 6,29 € incl. VAT | 2,49 € 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. | The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish. | 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. | 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. | 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 | 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. | Description The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish. | 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. | 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. | 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 | 0,1 kg | 0,1 kg | 0,25 kg | 0,25 kg | 0,05 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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