Very tasty, sour and slightly spicy South Indian pickle made of garlic, pickled with the best mixed spices and oil. Tastes great with rice or as a dip with papads.
These little round chillies are dried and salted. They can be added to dishes, but they can also be eaten lightly fried. Very popular in South India where they are served as a side dish.
Tamarind tastes sour and can be used just like vinegar or lemon juice to tenderize meat. It can be used in, for example, chutneys, curries, sauces, marinades or stews.
Jaggery is a tasty unrefined sugar made from sugar cane. It is less sweet than maple syrup. Its color varies from golden yellow to dark brown and it has a rich flavor similar to brown sugar.
Plain Papad or papadums are made from lentil flour with a neutral flavor. Fry the papadums in hot oil for 20 to 30 seconds. Papadums are nice and crunchy and delicious as a snack, starter or side dish.
Kuttu Atta or Buckwheat Flour, is extracted from a fruit seed of the Fagopyrum esculentum plant. This gluten-free flour is made from a grain-like seed, which is widely consumed in Asia and European countries.
Upma Rava is the basis for making a delicious breakfast based on coarse semolina (wheat). The upma dish originates from the Indian subcontinent and is most common for breakfast in the South Indian Maharashtrian and Odia.
Unroasted Urid flour is a pure and fresh flour made from the Urid bean. It is packed with nutrients such as protein and fiber. It is ideal with vegetarian dishes.
Very tasty and slightly spicy South Indian pickle made from fresh lime and preserved with the best mixed herbs and oil. Tastes very well with rice or as a dip for papads.
Very tasty, sour and spicy South Indian pickle made of fresh coriander leaves pickled with the best mixed spices and oil. Tastes great with rice or as a dip with papads.
Add a fresh and sharp taste to your dishes with the ginger powder. In Indian cuisine ginger is widely used in fish dishes. It is also very tasty in stews, bread, biscuits, cake or gingerbread.