Vandevi Hing Powder Yellow (50gm)
1,39 € incl. VAT
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.
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Description
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.
Additional information
| Weight | 0,05 kg |
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Brand
Vandevi
Quick Comparison
| Settings | Vandevi Hing Powder Yellow (50gm) remove | TRS Turmeric/Haldi Powder (100gm) remove | MTR Rasam Powder (200gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | MDH Chana Masala - 100gm remove | TRS Brown Mustard Seeds (100gm) remove | ||||||||||||
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| Name | Vandevi Hing Powder Yellow (50gm) remove | TRS Turmeric/Haldi Powder (100gm) remove | MTR Rasam Powder (200gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | MDH Chana Masala - 100gm remove | TRS Brown Mustard Seeds (100gm) remove | ||||||||||||
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| SKU | 4VA068 | 4TR052 | 4MT076 | 4TR043 | 4MD020 | 4TR061 | ||||||||||||
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| Price | 1,39 € incl. VAT | 0,99 € incl. VAT | 2,59 € incl. VAT | 1,39 € incl. VAT | 2,29 € incl. VAT | 1,19 € incl. VAT | ||||||||||||
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| Description | 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. | 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. | Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian 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. | ||||||||||||
| Content | 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. | 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. | Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | Description The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian 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. | ||||||||||||
| Weight | 0,05 kg | 0,1 kg | 0,2 kg | 0,1 kg | 0,1 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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