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 Memoni Mutton Biryani Masala (40gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Cardamom Black (50gm) remove | TRS Javetri/Javentry mace 50gm remove | ||||||||||||
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| Name | TRS Turmeric/Haldi Powder (100gm) remove | Aachi Memoni Mutton Biryani Masala (40gm) remove | TRS Garam Masala Powder (100gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Cardamom Black (50gm) remove | TRS Javetri/Javentry mace 50gm remove | ||||||||||||
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| SKU | 4TR052 | 4AC089 | 4TR050 | 4TR057 | 4TR041 | 4TR053 | ||||||||||||
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| Price | 0,99 € incl. VAT | 1,59 € incl. VAT | 1,89 € incl. VAT | 1,99 € incl. VAT | 2,49 € incl. VAT | 6,29 € incl. VAT | ||||||||||||
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| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||
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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 Mutton 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 Mutton Biryani Masala can also be prepared very well as a vegetarian dish. | 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. | BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar Masala | 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. | ||||||||||||
| 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 Mutton 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 Mutton Biryani Masala can also be prepared very well as a vegetarian dish. | 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. | Shahi Jeera is darker and sweeter than ordinary jeera. It has a nutty, earthy aroma and is especially used in rich North Indian curries like shahi panner and kurma, added to breads, or steamed with rice to give it a distinct scent. | 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. | ||||||||||||
| Weight | 0,1 kg | 0,04 kg | 0,1 kg | 0,05 kg | 0,05 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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