| 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. | This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets. | 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. | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Nutmeg or Jaiphal is a very aromatic spice with a delicate
, sweet flavour that is often called for in many recipes. It can be grated or ground to be added to meats, cabbage, shellfish as well as gingerbread, cookies, cupcakes, desserts and wines. Adding a little bit of nutmeg while boiling rice makes it taste really different and rich. |
| 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. | 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. | This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets. | 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. | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Nutmeg or Jaiphal is a very aromatic spice with a delicate, sweet flavour that is often called for in many recipes. It can be grated or ground to be added to meats, cabbage and shellfish as well as gingerbread, cookies, cupcakes, desserts and wines. Adding a little bit of nutmeg while boiling rice makes it taste really different and rich.
Storage:
Keep away from humidity.
Nutritional Facts Per 100gm
Energy(Kcal) - 525Kcal
Protein - 5.8g
Fat - 36g
Of which saturates - 26g
Carbs - 49g
Of which sugar - 3g
Dietary Fiber - 21g |
