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 | MTR Rasam Powder (200gm) remove | TRS Nutmeg/Jaifal (100gm) remove | TRS Cardamom Black (50gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Cardamom Green (50gm) remove | ||||||||||||
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Name | Vandevi Hing Powder Yellow (50gm) remove | MTR Rasam Powder (200gm) remove | TRS Nutmeg/Jaifal (100gm) remove | TRS Cardamom Black (50gm) remove | TRS Shahi Kala Jeera (50gm) remove | TRS Cardamom Green (50gm) remove | ||||||||||||
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SKU | 4VA068 | 4MT076 | 4TR062 | 4TR041 | 4TR057 | 4TR042 | ||||||||||||
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Price | 1,39 € incl. VAT | 2,59 € incl. VAT | 5,49 € incl. VAT | 2,49 € incl. VAT | 1,99 € incl. VAT | 4,89 € incl. VAT | ||||||||||||
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Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||
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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. | 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. | 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. | 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. | BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar Masala | Cardamom is a widely known spice and is also use as a fragrance in soaps, cosmetics, perfumes, especially. oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside. | ||||||||||||
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. | 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. | 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 | 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. | 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. | Cardamom is a widely known spice and is also use as a fragrance in soaps, cosmetics, perfumes, especially. oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside. | ||||||||||||
Weight | 0,05 kg | 0,2 kg | 0,1 kg | 0,05 kg | 0,05 kg | 0,05 kg | ||||||||||||
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