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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.
The TRS Himalaya salt is a natural salt that is mined at the foot of the Himalayan Mountains in Pakistan. Compared to normal salt, it is particularly rich in minerals and can be used in the kitchen and as a bath additive. This pink salt from TRS is free from impurities of any kind and is characterized by a delicious taste.
Turmeric is native to Southeast 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.
Cumin, also known as jeera, has a strong fragrance and a slightly bitter taste. It is mainly used in Indian, Arabic and North African cuisine and goes well with hearty soups, vegetables, rice and meat dishes. Cumin is also an indispensable part of the curry powder.
The TRS chickpea halves are tasty and are considered very healthy because they have a high content of fiber and important proteins. In India and Pakistan, chickpea halves are often used in stews or soups and are usually prepared without meat. They are a good alternative to potatoes, rice or bread.
This is what makes our TRS Chana Dal chickpeas special:
– rich in fiber and folic acid
– an ideal addition to the vegetarian diet thanks to the high protein content
– delicious, slightly sweet and earthy taste
Typical dishes with TRS Chana Dal chickpeas:
Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course “Chole”, which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack.
Chickpeas are tasty and are considered very healthy because they contain a high amount of fiber and important proteins. In India and Pakistan, they are often used in vegetarian stews or soups. Chickpeas are a good alternative to potatoes, rice or bread and can also be mixed in fruit salads or yoghurt sauces.
Butter ghee is clarified butter and is used in Indian cuisine to prepare a wide variety of dishes. Butter ghee consists almost exclusively of pure fat, which is why it can be heated to a high temperature and is suitable for searing or deep-frying. In addition, it can be stored for a very long time and can be kept cool for weeks.
Red lentils are considered particularly healthy because they naturally contribute to the growth of red blood cells. They can be useful for various health problems such as constipation, indigestion and stomach inflammation. Lentils have the third highest protein content of all vegetable foods and are ideal for a vegetarian or vegan diet.
Urid lentils are considered tasty and very healthy because they contain a high amount of fiber and important proteins. They have a light, almost white colour and are often used in India and Pakistan for stews or vegetable dishes. Urid lentils are a good alternative to potatoes, rice or bread and keep you full for a long time thanks to their high fiber content.
Cardamom is a widely known spice and is also used 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.
Phool Makhana is the seed of the Lotus plant and it looks a little like popcorn. Dried lotus seeds must first be soaked in water overnight prior to use due to their hard consistency. They can then be added directly to soups or be used in other dishes.
Cumin is the ripe seed of an umbelliferous plant native to Central Asia and can be used as a spice. It is an important ingredient of masala (a mixture of different spices to refine meat or rice dishes), which is widely used in India and Pakistan. Cumin seeds can also be used single to refine meat dishes or stews.
Star anise has a slightly sweet taste that works very well in spicy dishes. It is used in both Indian and Chinese cuisine. Star anise can be ground or added whole and also fits very well as an ingredient in herbal teas. It has a calming effect on digestion.
These chilli flakes are made from fresh red chili peppers that have been sun dried and then coarsely ground. This is why they have gained in aroma and heat. A versatile spice, not only for the Asian, but also for the domestic kitchen. Chilli flakes also give stews and pasta dishes a special character.
These chilli flakes are made from fresh red chili peppers that have been sun dried and then coarsely ground. This is why they have gained in aroma and heat. A versatile spice, not only for the Asian, but also for the domestic kitchen. Chilli flakes also give stews and pasta dishes a special character.
Pistachios are a delicious snack between meals and are mainly used in Indian cuisine to prepare desserts such as Pista Burfi and Kulfi. Compared to other nuts, they contain relatively few calories and fat, but they are rich in protein, vitamins and minerals. The pistachios can also be chopped and added to soups, salads, pastries or ice cream.
This mango pulp consists of 100% pure Alphonso mangoes. It is a smooth and sweet pulp, both creamy and viscous. It can be used in many recipes like cocktails, fruit lassis or even in desserts.
Hing powder is an Indian flavor powder made by drying the juice of the asant plant. A mild powder mixed with Wheat flour.
With this flour from Vinh Thuan you can prepare the typical Vietnamese pancakes called Banh Xeo in no time at all. The flour only has to be mixed with the appropriate amount of water or coconut milk and refined with turmeric powder and chopped spring onions, depending on your taste. All other ingredients – such as vegetables or shrimp – are then briefly fried in a hot pan before the batter is added. When the pancakes are golden and crispy, they are ready to be served with some fish sauce.
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