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 | TRS Dhaniya Whole (Koriander) (250gm) remove | Heera Bay Leaves (50gm) remove | TRS Paprika (100gm) remove | TRS Brown Mustard Seeds (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | ||||||||||||
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| Name | TRS Turmeric/Haldi Powder (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | Heera Bay Leaves (50gm) remove | TRS Paprika (100gm) remove | TRS Brown Mustard Seeds (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | ||||||||||||
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| SKU | 4TR052 | 4TR049 | 4TR039 | 4TR064 | 4TR061 | 4VA068 | ||||||||||||
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| Price | 0,99 € incl. VAT | 2,79 € incl. VAT | 3,49 € incl. VAT | 1,19 € incl. VAT | 1,19 € incl. VAT | 1,39 € 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. | 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. | Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb. | Paprika seasoning is used in soups, stews, potato fries, rice varieties etc and is valued for its taste as well as the rich colour that it adds to the dish. | 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. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. | ||||||||||||
| 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. | 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. | Bay leaves are used in biryanis, kormas, soups and stews etc where their sharp and distinctive aroma adds to the dish. Bay leaves have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections etc Nutrient: NA Ingredients: Bay leaves Allergen: NA Storage: Store in a cool and dry place Weight: 50g Origin: India | Nutritional Information per 100gm (unless otherwise stated): Ingredients: 100% natural, dried and ground peppers. | 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. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. | ||||||||||||
| Weight | 0,1 kg | 0,25 kg | 0,05 kg | 0,1 kg | 0,1 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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