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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
White Chick Peas belong to the Indian elementary foods and are very popular because of their mildly nutty taste. ... Chickpeas are creamy-white, protein-rich legumes used in Indian and international cuisine. They are also known as Chana, Chole, or Kabuli
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
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
RS' Tamarind Paste is thick, seedless and prepared from this fruit pulp. This tangy ingredient tastes sweet and sour and adds zest to every dish. - It is used in the Indian cuisine to prepare dishes like tamarind rice, sambar and rasam. ... - Tangy tamari
TRS Brown Mustard Seed consists of small round seeds of the mustard plant which have a hot and nutty flavor. During the milling process the strong flavor of the seeds is fully developed. Mustard is ideal for seasoning all kinds of dishes.
The pistachio nut is a dry fruit of small size, lengthy, with a hard, thin and clear brown shell. The edible part is yellowish green and tender. ... The pistachio nut is a dry fruit of small size, lengthy with a hard, thin and clear brown shell. The edibl
Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but also without the car
TRS Methi Seeds (Fenugreek) are used to flavour several dishes and also form part of spice mixtures such as Panch phoron. ... The seeds that are also known as methi taste slightly bitter and are very aromatic. TRS Mehti (Horned Clover Seeds) can be added
Chickpeas are a staple ingredient in Indian cuisine and very popular because of their mild nutty flavor. TRS Chick Peas are ideal for the preparation of authentic Indian dishes without meat. Compared with brown chickpeas, yellow chickpeas are somewhat mea
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.
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.
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
Mace is also known as Javantry, Javentry, Javatri, Nutmeg husk. This is ground, powdered Mace. Mace is the membrane that grows around the nutmeg seed and provides a different flavour to nutmeg. Mace can impart an orange colour as well as its flavour and a
Ginger Powder (Zingiber officinale) comes from the dried root, or rhizome, of the ginger plant. The root has tan skin, ivory to golden flesh and a peppery, slightly sweet flavor. ... Today, ginger is still used widely as a digestive aid and to help reliev
Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster. They are used in many soups and side dishes and are very popular in European cooking.
Whole Brown lentils, also known as Masoor Dal / Sabut Masoor or Kaali Masoor, are one of the best vegetable sources of iron and also contain high levels of protein. When split in half they are in red from the inside. Usage: ... - It can also be served as
Green raisins are fruity and tangy in flavor, while tender and chewy in texture – not to mention beautiful in their natural jade-colored state! Packed with natural sugars, green raisins are ideal for snacking, and both baking and cooking applications.
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
TRS Elachi (Green Cardamom Whole) are whole cardamom seeds which are used freshly chopped in small quantities in food. Compared to black cardamom, green cardamom tastes spicy and has a fresh lemony flavor.
TRS Paprika is renowned for it's mild pungent flavour and rich red colour. ... In Indian cooking, use it in recipes requiring rich red gravies. Use as a garnish on rice, egg, cheese and salad dishes.
Bay leaves are a fragrant leaf from the laurel tree used as an herb. Bay leaves are available whole—either fresh or dried—or ground into a powder. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before servin
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