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This perfectly balanced ginger-garlic paste from TRS makes it easier for you to prepare Indian-Pakistani recipes. It can be added to many dishes.
Mahabaleshwari chickpeas are a rich source of protein, fiber, fatty acids and minerals. The roasted chickpeas are eaten as a snack and used in various dishes across India.
Roasted chickpeas are considered tasty and very healthy because they have a high content of important protein. In India and Pakistan they are eaten as a snack and keep you full for a long time thanks to their high fiber content. They are particularly tasty in Goll Gappas or simply mixed with salt or sugar.
Also known as tapioca pearls, these white grains are a type of starch derived from the saw palmetto stem. They are high in carbohydrates and low in fat. This Indian specialty is used in the preparation of many different dishes. The grains can be used to prepare sweet kheer, laddu, Pancakes, khichdi, upma, pakoras, idli and many others.
Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb.
Not roasted and unsalted, with skin. These peanuts are great for adding a nutty touch to a dish. Simply roast a handful in the pan and sprinkle over the dish or use as a snack in between.
Not roasted and unsalted, with skin. These peanuts are great for adding a nutty touch to a dish. Simply roast a handful in the pan and sprinkle over the dish or use as a snack in between.
Black pepper is used as the main ingredient in Masala, which is a famous spice mix in India and Pakistan. Black peppercorns are the unripe, dried berries of the pepper plant native to the East Indies. Black pepper is also used to spice up meat and rice dishes as well as soups and stews and has a strong, bitter aroma. Peppercorns can be ground before seasoning, but in many Indian dishes they are added whole and later simply taken out or eaten with them.
These chickpeas are already cooked and soaked in a little salt water. They are particularly suitable as an additive for salads or yoghurt sauces, but are also popular as a basis for vegetarian dishes. Chickpeas have a slightly creamy taste and are very filling thanks to their high fiber content.
The extra hot Chilli Powder from TRS is made from the best and spiciest chilis. It’s an all-round spice, not only for the Asian, but also for the domestic kitchen. Every recipe can be spiced up with this chilli powder, as it gives each dish a unique flavour.
While Europeans use cinnamon mainly in desserts, in South Asia the spice is often used to refine spicy curries, sauces and marinades. It is suitable for extravagant beef curries from Sri Lanka as well as for the finely spiced and fragrant rice dishes (Biriyanis) of the imperial cuisine of Northern India. Cinnamon can also be used to flavor tea.
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