| Description | | Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness | Mung beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. | 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. | Black-eyed beans provide a range of nutrients, are
high in fiber and can be used in a variety of recipes. For vegetarians, these beans can be an important source of iron. | 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 is native to Southeast 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. | Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness | Mung beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. | 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. | Black-eyed beans provide a range of nutrients, are
high in fiber and can be used in a variety of recipes. For vegetarians, these beans can be an important source of iron. | 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. |
