200 gms. Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes,
such as the cake souffle. Most turmeric is used in the form of rhizome powder to impart a golden yellow color. Learn More
200 gms
Red chilli powder can set the taste buds on fire, and sometimes the tummy too! It is basically a spice blend consisting of one or two types of dried red chillies that are ground and pulverized into a fine powder. Learn More
100 gms
Asafoetida has a pungent smell, lending it the trivial name of stinking gum, but in cooked dishes it delivers a smooth flavour reminiscent of leeks or other onion relatives. Learn More
500 gms
Cumin seed is used as a spice for its distinctive flavour and aroma. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can be an ingredient in chili powder and is found in achiote blends, garam masala, curry powder, and is used to flavor numerous commercial food products. Learn More
200 gms
Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Learn More
Idli rava is made of rice. There is another form of idli that is called rava idli and that is made from suji rava. The normal idli that we get is made of urad dal (ground to a fine paste) and to which idli rava and a little salt is added, and the batter is allowed to ferment for a few hours. Learn More
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