TRS

Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries. Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.

Urad gota is soaked in water for a few hours to soften before grinding for batter. They tend to thicken in consistency when cooked. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich

Desiccated Medium Coconut is extremely dry, coarsely flaked coconut flesh without the addition of oil, fat, salt, or sugar. Floral and nutty in flavor, desiccated coconut is also dry and crunchy in texture; ideal for baking or cooking applications.

Black lentil is also known as 'Urid' or 'Urad' beans and is a black lentil called Matpe beans. Popular ingredient in Indian food, these are also available split as 'Urad Dal Chilka' and split & skinned as 'Urad Dal

TRS Red peanuts are the ones with the red skins still on them. This red skin is between the outer shell and the peanut and it is full of nutrients. For our Red Peanuts, we have left this skin intact so you can enjoy all of the added benefits of them.

Besan is a flour made from ground chickpeas, a legume otherwise known as chana dal. It is also known as chickpea flour, garbanzo flour, or Gram flour

Coriander is one of the oldest of herbs and spices. ... Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout

Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they a

Extra Hot Chilli Powder is ground from the finest and most pungent red chillies. It has a hot flavour, enhancing other ingredients and the dish as a whole. As hot food is an acquired taste, Hot Chilli Powder may be used sparingly.

Tapioca balls are edible translucent spheres produced from tapioca, a starch extracted from the cassava root. They originated as a cheaper alternative to pearl sago in Southeast Asian cuisine. ... Various forms of tapioca balls include black, flavored, po

TRS Dalchini (Cinnamon Sticks) is nothing but the inner bark of the cinnamon tree. The aromatic cinnamon sticks are not only used for desserts, but are also a popular ingredient for savory dishes in Indian cuisine. The chopped sticks are added to the food

Carom seeds are the seeds of the ajwain herb, or Trachyspermum ammi. ... Although referred to as “seeds,” carom seeds are the fruit of the ajwain herb. They're slightly green to brown in color and have a pungent, bitter taste. They look similar to cumin s

TRS Brown Mustard seed consists of small round seeds of the mustard plant that are sharp and nutty in taste. During the grinding process, the powerful aroma of the seeds develops completely and is ideal for seasoning all kinds of dishes.

Whole peas are husked and about 1/4 of an inch wide and pale green in colour. Split peas tend to have a mild flavour and soft texture, having more of an earthy taste than the whole dried pea. Whole Green Peas are an acceptable substitute for fresh peas in

Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometim

Powa Medium (flake rice) 1 kg

TRS Haldi (Turmeric) Powder gives your curry or rice dish a beautiful yellow color and a spicy flavor. Use TRS Haldi (Turmeric) Powder for pilaf and dal dishes (a dish made from lentils), and your curries with vegetables, meat, or seafood.

Cumin seeds form an important part of various spice mixtures such as Panch Phoron , etc. It is fried in heated oil before other ingredients are added when making curries or dry vegetables.

Tandoori Masala 1kg

Urad dal washed, also known as white lentil, black lentil or split black gram is widely cultivated in the southern parts of Asia. Botanically it is known as vigna mungo and is native to India where its cultivation is highly valued due to is numerous healt

Brown Chickpeas or Kala Chana are a legume popular in Asian and American cooking. They have a nutty flavour. This 'desi' variety is smaller and darker than the 'Kabuli chana' variety but has more dietary fibre.

Chana dal, also known as split Bengal Gram, is produced by removing the outer layer of Kala Chana (black chickpeas) and then splitting the kernel. It is slightly larger in size than most other legumes, yellow in colour and has a delicious, mildly sweet an

Moong dal is the split version of whole mung beans also known as green gram, either with or without skin. The skinned version is known as yellow moong dal, yellow dal or yellow petite lentils. Split version with the skin is known as chilka moong dal, chil

Jeera is a strong spice, mostly used as whole in tadka. People use Catch Cumin(Jeera) Seed to add additional taste to their food. Catch Cumin(Jeera) Seed is another staple Indian spice. It offers a sturdy, exclusive and soothing aroma.